Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-05-22

form, into the nth stsry!to DO clsanssd and
purified. :e...,
What! can they take out filthy cigar
stubs, dead rats. negro babies bilees water
and everything :
Yes; in Eve hours they draw, from this
witche1 chowder syrup 40 pure and %
,colorless and od.,rless 40 ioe-watsr, and
az clean too. All dirt, salts, smells, and
every material Obstacle or gaseous odor
or oxyd is separated, and transparent
liquid sugar runs out ~ water triekles
from crystal spring. ss>s'
How do they do it, II -
First the dirty liquor Is pumped into one
thousand gallon caaldroas, with : steam
pipe in tho bottom. Then, blue litmus
paper soaked in blue cabbage juice il
clipped into. it to SEQ if it 10 sour. u II it il:
sour the blue paper il changed to rcd.
Then they throw it in q pail OF lime. This
kills the acid, for tho aoi leaves the sugsr
to attack tho lime, wh,,n, like Kilkenny
cats, they are both eaten up. If you pour
acid into soft soap, the alkai (another
form Of lins) will leave, the grease to
feed upon the acid. .-~~.~-s@
What next.
The half-nsked men who work over
the hot cauld1ons pour i've gallons Of
warm bullock's blood, fresh from the
slaughter houses, into each LOCO gallons
Of melted sugar. The white Of eggs would
be better, but eggs cost too much, whilo
blood, which liz almost a. full ~ xlbumen,
only cost eleven cents per gallon. This
tlesD your coaes-that il the ,!ulbumen
seize holds Of every PARTICLE of dirt aud
hold it. Then, whom they : aise che tom.
perature to $50 degree, tho blood, lime,
Dirt, sticks, TO-, float to the surface, while
the syrup, yellow and quite transparent,
is drawn of through strain,ers from the
bottom, leaving the scum on top. This
scum and dirt are rinsed with clean water;
the sweet part saved to we,t up fresh
lot Of sugar, and tho dirt carried of % a
fertilizer: They take tun Of rich manure
ont Of the sugar every day. =.
How is the syrup strained
Through bags-long cloth bags having
four or Ave thioknesses sof cloth II them.
They catch al the heavy dirt, little stones,
Sand, etc, and the syrup leaves them
transparent, only sliehtly ti.ged With vel
low. !. This bag takes out about. four nor
cent dirt -real $black muoky dirt-ths
same as you see in the streets. Tho syrup
is now ninety.three per cent. pure sugar,
whereas it was eighty per cont five hours
ago. There remains seven per cent. /
ooloring, foreign. salts. and gasses yet to
BIO removed. ~ Ut nv
How are these gases and salts remov-
ed |H$ #t=3# S%s# a.,
This il done by iiltering yellow syrup
through bone black or animal charcoal
(bones burnt black and ground up).
Lsrge iron tanks, looking like upright
steam boilers, are filled with $4,000
pounds 81 bone blask each. Through this
the syrup is made to tr1ckle. Az it comes
out at the bottom it IL % pure and trans.
parent az rock crystal. A goblet of it
looks like pure water. - i
"lsit perfectly pure now p I asked
the chemist. ~ ss5..s
ayes, sir, as near as possible. It il 80
par cent pure sugar. You might pour |
five'gallons of kerosene and . small pox
patient cut into sausage.meat into that |
first tank, and I tell you, Perkins, that |
wouldn't have the. slightest objection to |
drinking the syrup five hours afterw ards.
It's perfectly clean and pure" ezlf g. /
p How 10 this white transparent syrup
made into sugar ? :: *s.:s szs5 s3 8
- This lie simply done By taking the water
out of It. This Is accomplished By boil.
ing it ina vacuum. Il would boil like |
watefin tho open air anil. yolitili1s q 2l2 |
degrees Fahrenheit, but remove the air I
pressure and it will boil at $50, Rnhren-
heit; $50 degrees never burns it, and the
sugar is white. Aiter boiling the syrup
down to . thick paste, it il drawn Of in |
pots shaped like the old fashioned sugar |
loaf. These pots hold five gallons, and |
are open at the large end. Tho small end |
has hole in it, through which the water |
runs out, leaving the sugar 70 o5ystsli.e il
a hard white cake, such Us used to DO sold |
in the market. But nowaday@ tho pure
white sugar loaves are sawed up into regu-
lar-shaped cubic pieces of sugar. The
soiied sugar-loaves or those with yellow
stre:ks them, IRE Crushed into Jumps,
and III, .wdust and leayings arc made
into granulated and pulverized sugar.
Who're does tho yellow sugar come
from. -
The syrup which runs out when the
white sugar is orystalizing-the residue is
treated in the Same manner rs the origl.
nal Cuban sugar, when an inferior sugar
and On inferior syrup results. Tho syrup
grows more impure each time, until final
ly it cannot he orystalized. 1t Is sour and
salty. Tins impure or brown sugar IL
shoveled into q centrifugal revolving
which revolves two thousand
times III u minute. This throws out tho
water through y strainer, leaving the SUI
gar quite light and nealy. |.
switch is the cheapest to use-bro wn
sugar or white ? y asked the chemist.
"Why, white, sir. Brown sugar is
simply pure sugar with dirt and water in
it. Tho cheapest sugar to buy 10 white
granulated sugar. It il simply 80 per
cent. pure sugar, while brown sugar is
ouly about 70 per cent, 20 per cent. Wa
tor, and 10 per cent. dirt and salts. White
refined soft sugar is 93per cent. sugar. l
know some old women, brought up on
brown sugar. still stick 70 brown sugar,
and call it swseter than white sugar, but
they simply dupe themselves. If you,
want brown sugar, you can take pound
Of white sugar, pour in some water, q
handful Of sewer dirt, lime or salt, and
you'll have two pounds of it,"
How many kinds of crude sugar are
there3"
"Three; cane sugar, fruit sugar aad
milk sugar. Jane sugar y found IL