Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1873-05-22
trickles from a crystal spring.
How do they do it?

SAASAACo AA~AA - Va OSNA SPtA
How do they do it!
First, the dirty liquid is PUMPED into
one thousand gallon cauldrons, with a
steam pipe in the bottom. Then, blue
litmus paper (paper soaked in blue cab
bage juice; is dipped into it to SEQ if it
is sodf. If it is sour, tho blue paper
is changed to red. Then they throw
in pail Of lime. This kills this acid
or the acid leaves the sugar to attack
the lime, when, like the Kilkenny cats
they are both eaten up. If you pour
acid in soft soap, the alkali (another
form of lime) viii leave the grease to
feed upon the acid.
What next
Then the halfnaked men who work
over the hot cauldrons pour FIVE gallons
of warm bullock's blood, fresh from the
slaughter houses, into each 1,OO0 gal
Ions of melted sugar. The white of
eggs would be BETTER but eggs cost
too much, whilst blood, which is almost
as full of albumen, only costs eleven
cents per gallon. The blood settle s.
the sugar as an egg settles your coffee
that is, the albumen seizes hold of
every particle of dirt, and holds it.
Then, when they raise the temperature
to $50 degrees, the blood, lime, dirt
sticks,e etc, float onthe surfate, while the
syrup, yellow and quite transparent, is
drawn off through strainers from the
bottom; leaving the scum OH top. This
scum and dirt are rinsed with clean
water, the sweet part saved to wet up
fresh lot of sugar, and the dirt carted
off as a fertilizer. They take a tun
of rich manure out of the sugar every
day.
How is the syrup stfaineds
Through bags-leng cloth bags hay
ing four or five thicknesses of cloth in
them. They catch all the heavy dirt,
little stones, sand etc, and the syrup
leaves them transparent, only slightly
tinged with yellow. These bags take
out about four per cent, of dirt-real
black, mucky dirt-the same as you
see in the streets. The syrup is now
ninetysthtee per cent, pure sugar,
whereas it was but eight per cent.
five hours age. There remains seven
per cent, of coloring, foreign salts and
gases yet to be removed.
How are these gases and salts re-
moved?
This is done by filterihg the yellow
syrup through bone black or animal
charcoal (bones burt black and ground
up Large iron tanks, looking like
upright steam boilers, are filed with
10000 pounds of bone black each.
Through this the syrup is made to trio
kle. As it comes out at the bottom it
is as pure and transparent as rocks
crystal. A goblet Of Il looks like pure
water
at is pretty pure nowi" l asked the
chemist.
eyes, sir, as near as possible. 1t is
994 per. cent. pure sugar. You might
pour five gallons of kerosene and
small pox patient cut in sausage-meat
into that first tank, and 1 tell you, Per-
kins, that l wouldn't have the slightest
objection to drinking the syrup five
hours afterwards. It's perfectly clean
ana pure
How is this white, transparent syrup
made into sugar!
This is simply done by taking the
water out of it, This is accomplished
by boiling in vacuum. 1t would boil
like water in the open air and volatilize
at PIP degrees Fahrenheit, but remove
the air pressure and it will boil at $50
Fahrenheit; $50 degrees never burns it,
and the sugar is white. After boiling
the syrup down to thick paste, it is
drawn off in pots shaped like the old
fashioned sugar loaf These pots hold
five gallons, and are open at the large
end. The small end has hole in it,
through which the water runs out, leav-
ing the sugar to crystalize in a hard
white cake, such as used to be sold in
the market. But nowadays the pure
white sugar loatss are sawed up into
regular shaped cubic pieces of sugar.
The soiled sagar loaves, or those with
yellow streaks in them, are crushed in
to Jumps, and the sawdust and lcavings
are made into granulated and pulver:zed
sugar.
Where does the yellow sugar come
from!
The syrup which runs out when the
white sugar is crystalizing-th the residue
is treated in the same manner as the
original Cuban sugar, when an inferior
sugar and an inferior syrup results.
The syrup grows more impure each
time, until finally it cannot be crystali
zsd. 1t is sour and salty. This i'm.
pure or brown sueAf is shovelled into
a centrifugal revolving machine, which
revolves two thousand times per min