The Daily state journal. [volume] (Alexandria, Va.) 1868-1874, 1872-06-15

inches in diameter, through which the liquor
COWS, at q temperature of about 2lO de-
yrees, into other tanks or "blow-ups" on
the floor below; the liquor leaving the
filters in almost transparent state,
with all the impurities removed or re-
tanned in the bags, but still slightly
tinged with red. Again the liquor is
to tanks or "blow-ups" in the
upper story, and passes through its most
interesting process-that of decoloration.
Upon this process depends the whole sue
cess of refining sugar. The object is to get
rid of the reddish tinge in the syrup, and
this is effected by passing the liquor at
high temperature through charcoal filters,
the coal used being that made from burnt
bones, and called bone-black," or animal
charcoal. The filters are upright iron cylin-
ders, about twenty-six feet in length and |
three and half feet in diameter. These are
filled with bone-black, or coarsely powdered
animal charcoal, and the liquid or syrup
flows into these through pipes, and, after
passing the length of the filters, issues into
tanks below in perfectly colorless and
transparent state.
The next process is that of boiling. And
therein consists one of the great secrets Of
successfully refining sugar one next in
importance if not superior to the process of
decolorizing just explained. To deprive the
uncrystallizable sugar Of its water, or the
greater portion of it, it is boiled in large
''vacuum pans" holding some sixteen or
eighteen hogsheads of sugar each. For
merly sugar was boiled at temperature of
from 23O to $50 degrees Fahr., under at
mospheric pressure. But now it is boiled
in vacuo, at temperature of from 100 to
$50 degrees. These "vacuum pans, )" which
have the shape and appearance of immense
liquor stills, are so constructed that the
saccharine liquid ascends into them as the
air is withdrawn by air-pumps, and there
it is boiled at the low temperature named.
To each pan is attached barometer, ther-
mometer, and other necessary appendages,
such as sight-glass, proof-hole, proof-stick,
etc., so that the work of boiling is done
with the utmost accuracy as to guage, pres
sure and temperature. The air is drawn
from the vacuum pan by means of double
cyllender air-pump, and all the steam gen.
Grated during the process passes through
: an iron tube into cold water cistern,
where it is condensed as fast as it is gener
ated, so as to maintain the vacuum.
!, As the boiling proceeds the syrup thick
> ems and becomes partially crystallized, enc
y when it has reached the required boiling
:, point, which is determined by means of thu
"proof-stick" and the use Of the finger ant
thumb as the best practical test, it is draw
: off into the "mixture tanks" where it
70 kept in partial state of agitation by re
. yolving shafts and blades, to prevent il
y hardening into solid form. The suga
:, passes through two sets of these tanks
- being kept in constant state Of agitation III
:, til the capitalization is complete, when it
'' transferred by means oflarge plugs or fasce
III to the'' centrifugals or upright cylindric
NJ shafts, having the capacity of about half
le barrel each. These centrifugals have u
ie right fine wire-seiye Innings on the insid
i and when charged with sugar are made
OF reyolve at the rate of 600 revolutions p
e. minute. This action entirely separates 9
ID the syrup from the sugar, which is throw
y by the force of the centrifugals throus
o. the wire screen or sieve, and passes dow
ly into small tanks or pans, the finest of s.
he gar-house syrup, being as clear and tran
IS, parent as the lightest and most delica
a amber. Each of the centrifugals W
ng take a charge as often as once
rs two minutes and half, and when the sug
m, drops out of them, which it does by t
y; partial turn of shaft, it is as white almo
IN as the driven snow. Dropping from t
ad bottom Of the cartrifugals, the sugar pass
re- through screen, and falls upon the flo
in in the lower story of the building, where
nd, is ready for barrelling. This is the proct
re- through which sugar goes in refining, t
G., briefly described by US, perhaps, to be
ION fully understood as it might be. ami.
six In addition to the machinery we have {
rly scribed, the company have an INNER
I'D. "bone-blaclS" kiln, where all their amin
ISL charcoal is prepared, and where that VIII
nd, has been used in the filters is wash
t is cleansed and dried. The bone-black II
es- treated can be used for an indefinite nu
or Der of times. They also have presses
Re- which all the accumulations Of the fit
cen bags are pressed to get out the sacchar
at liquid, and tanks in the cellar where ev
Ite- drop of waste liquid is collected, to be m
into molasses or sold as treacle. So r
60 fectly is everything arranged in the est
of lishment that there is not drop of S
ire, charine liquid that flows to waste.
the present working capacity of the establi
in ment is from 200 to $50 barrels of refil
,m- sugar per day but, by the addition
st. machinery, they can increase the capat
the to 500 barrels a day, without any addito
,jne room or steam power.
Nov The sugar manufactured by this comp;
NC is "a No. ], )" or the finest that can
NC found in the market. The object of
heir company is to supply the southern ref
sugar trade, and our Richmond grot
-, should see to it that no other sugar