The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1872-08-31
Boiling e. 70 Grain.
81 ". \. CODE

By ". 4. CODE.
In the first place, I will say a few words on the
apparatus Il Is formed OR n steam boiler, Tor closed
PAM surnounted with a dome, into which is fixed
the tube Of an a~ir-pTmp. Three coils, one above
another, each having separate means Of supply with
steam, and 0r the return Of the condensed water,
allow Of the heating Of the syrup 80 far and in pro-
portion o. its level in the pan.
There are two steam-gauges, one to indicate the
pressure Of the steam as il comes from the boiler, a
second to show the pressure in the apparatus itself
the drsI is called the boiler gauge, the second the
vacuum gauge Successive charges are introduced
into the pan by n tap Four Iune;tes cased in
bronze allow Of the liquor being seen boiling IN the
pan. Lastly, a plunger, made To slip easily into a
long narrow barrel, draws from thence, when pulled
Out. a sample Of tn masss cutie.
Having described the apparatus, / will divide the
operation into four distinct parts-lst- COncentra-
ton Of the syrup; 2d. Formations Of The crystals;
81 Increasing the size Of the crystals; 18th. For
nation Of the largest quantity possible Of crystals.
-coScENTRArIo OF mE SYRUP.
After having formed n vacuum in the apparatus
by means OF the a~ir-pGmP, the tap is opened, AMI,
dnler the atmospheric pressure, the syrup imme'li-
ately flows into the pan. The flow - generally
stopped when tue syrup has reached the level Of the
second eye-glass. Then the principal steam-taP -
opened about onc-lpurth, anil those u the two lower
coils fully Great care must be taken in order 10
avoid "a rupture Of the metal by sudden and unequal
expansion. The syrup is not long in boiling, as the
temperature az this point depends On the pressure on
80 49, 80 NV $500 @' -
vacuum, the boiling point may be lowered from llO0
20 So Cent. (23Oo TO l4OS F. The reduction Of
tie temperature owing 10 this diminution Of pressure
renders the Transformation OF cTystailiZtble sugar
into glucose less easy. and allows Of the shortening
Of the duration Of boiling, from which n considerable
increase in return OF sugar has resulted.
In proportion Ne the syrup becomes concentrated,
the index d tine yacuum-gauge will At first descend
and then ascend; aud nj the end Of about All hour it
will have reached the No. . ON the dial. The index
Of she boiler ste5u-gauge will, after having marked
Fm. AMI fhIasw Funnauharp. m ffTa infant marx Frur
atmosphereS.
We may mention in passing that these steam-gauge
Indications are Ut great importance, because they
show the concentration Of the syrup. Further,
great attention, habit. and experience are needed for
juiging Of the state Of the syrup by a proof, and the
Indications named will serve as a means of control
10 effect, the vacuum gauge indicates the expansion
% the steam disengaged from the syrup, the other
the pressure Of the steam from the boiler Then II
the steam-tlp j. not altered, the expansion Of the
steam - due % the degree Of concentration Of the
juice II this - very ;hin II viii absorb more steam,
and consequently the steaIn-gauge will not show a
very high pressure. but in proportion a. the liquid
is concentrated. the condensation Of the steam will
diminish. AMI the saeam-gaHge indication will
increase
This being admitted, after nearly an hours boiling
the principal steHm-tap which had only been opened
oue-fourth IS now opened to it, full extent. This
sudden change 0f temperature will favor the fOrmI-
ton Of grain, which will commence IN about ten
minutes. when the Vacuum steam-gaUge will mark
selrly -, and the boiler steam-gauge i've atmos-
Pherss.
U-FORNKTIOy OF GRAIN.
II IL neelful to determine whether large or small
grain Is required. Ia the first case we must form the
grain when the index II the vacuum gauge is at 10
and that Of temperature shows 4 atmOspheres, be
esuse the lighter the proof syrup IS at the moment
when .he grain forms the fewer the number Of
crystals Then these crystals being few it will he
easy, as viii be seen shortly. by conducting the boil
ing very slowly TO obtain large bright crystals
To form the grain. when the syrup has been boiled
10 light proof for the large, or heavy proof for small
crystals, the first charge IS made by adding the
needful quantity ofsyrup, say , per cent Of the total
quantity
In practice I have observed that in order to obtain
good results II Is better TO open the charge tap TO the
full extent at each charge, keeping it open only 10
90 10 seconds, and allowing an interval % > or 3
minutes 10 elapse between each charge Nevertheless
an intelligent boiler viii vary the operation accord
ing to the quality Of the syrup. so that it Is difficult
% give an invarisble rule. For the rest after each
addition Of liquid the same point Of concentration as
was reached before, must be waited for before n fresh
quantity Of syrup Is added. This must be continued
until the grain begins to show, which will be TO
about the 9th or 9th charge.
The grain will appear in tine form Of fine powder
which might be taken for minute bubbles Of scum,
p~ractised eye Is h however rarely deceived. There is
no fear Of capitalization not continuing to increase,
II viii 90 on spontaneously after further additions Of
juice OF syrup carefully made; but IL Is however i'm
portant never 70 wait till the proof becomes too
heavy, because this accident will be Prejudicial to
the sugar and viii modify its faculty disqualification.
m-ESLAEGEOIENr OF TUE GRAIN.
When the addition Of juice has been repeated
nearly 70 times, the grain viii have become large
enough TO be seen in the syrup which runs down the
luHettes- Starting from this point, the boiling may
be conducted NJ n lower pressure; 20 this end the
charges may be made schooner, and with a larger
quantity ut once
The feeding tap may without danger be left open
for % seconds, and Observing the Indications Of the
steam-gauges, endeavOr 70 keep about 20 Of vacuum
expansion, and at four atmOspberes OF the boiler.
in forming large grain, the vacuum
gauge may be allowed 10 fall to 1S; then the pan will
be fed less often. care being taken to increase the
length Of each charge, the crystals viii have in this
way all the time needful for their formation. To
obtain a fine grain IL viii on the contrary be needful i
10 add the juice frequently, and by small quantities. !
n order 10 disturb the capitalization Oftener, this I
principle IS founded on the different characters Of the J
Two modes Of capitalization c
This operation. which appears 50 Easy. is how g
Of great importance to the manufactures. d
" thnut wishing tod" go. without even kuoWingit. %