Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1881-01-27

effecting Its removal, (which is not tn
+ case) still this relation would vary for a
, most every sample Of juice, and n
amount of care or talent or applianc
could accomplish the exact apportion
. ment.. The operator is constantly i
trouble, either adding too much or to
little. Actual naturalization by appor
tionment is amongst the most difficult O
laboratory operations and one totally i'm
practicable on a.large scale. For even witt
the litmas paper test, If rendered neutra
the action sill goes on and as result Al
excess is found. 1t will be intelligibl
when we consider that the removal O
Impurities effected by lime is not one O
combination but one of determination
and hence is influenced by such varyinl
conditions of heat, density, solution ant
other circumstances, that to calculate tn,
chemical resultant of so many conflicting
forces would be an impossibility. Ever
after the use of lime with all tht
care and skill you can command, it car
be proven most unequivocally by chemi
cal tests that not merely large amount
but the greater amount Of the origina
impurities still remain, and 1t has beer
demonstrated that If solution of sugar
water and lime be boiled together the
sugar is rapidly destroyed. Hence, II
follows that lime is not altogether a safe
defeating agent unless used in combina-
ton with other reagents. One important
remark, however, relating to the use OF
lime as defeating agent cannot be too
strongly impressed upon the sugar grower.
1t Is this, that whatever the rational of
the employment Of lime in the sugar boil
| inT NnprQfiny1 oyxyj jt1iDn ho g.,
certainly not that, as is frequently stated,
OF 1ieutralizing acidity. The term acidity
is here to be understood in general
sense as relating to such acids as the
acetic and Tactic. In strict chemical Ian /.
guage the term acid is extended to sugar
itself. Were there no greater necessity for
using lime than this, chalk would be a
most efficient substitute. While it would
be equally potent with lime in
neutralizing acidity, it could be en-
ployed in any quantity without fear Of
injury. But we must hasten on to some
other important points.
After thorough defecation evaporation
is the great desideratum. 1t is absolutely
necessary to have full control of heat.
Evaporation should be carried on rapidly
as possible, and at the lowest temperature
consistent with practical necessities, and
to affect crystalization in accordance with
the rules laid down by those that have
had practical as well as theoretical expe-
rience Inversion and distraction is
brought about by several causes. Perhaps
the greater is incipient fermentation.
This comes with great rapidity, under the
influence of heat and moisture-frst in
the cane itself, at all cut or bruised sur
faces and in the expressed juice, which
contains leaven of already ferment, as
mentioned above. Fermentation, once
begun, spreads rapidly through the
liquor; hence it is important to hasten
the evaporation and put an end to all
these conditions that are injurious The
first action of fermentation on cane sugar
is to invert it OF change it into grape sugar
Prolonged heat is another cause Of in
version, for the power of all weak acids
increase very rapidly with the tempera-
ture, hence it is of the greatest importance
to evaporate all saccharine solutions as
rapidly as possible and at a low tempera-
ture However perfect s-tiie sy5tenl of
residue of molasses or
sirup will always be maintained, hence
the great aim should be to reduce this
residue as far as possible to crystalized
sugar, it being the most valuable.
Now, it has been proven that high
temperature and long exposure to heat
are the two greatest obstacles to the crys-
of sugar, that in proportion as
the temperature is increased the guam
tity will diminish, and further, that in
to the length of time heat is
applied will the crystalization power di-
minish. Theory and practice have placed
these two principles beyond question.
The rough and ready method of boiling
down cane juice over the open fire results,
as might be expected, in great destruction
of sugar and production of those brown
products of its decomposition which go
by the collective name Of caramel. Hence
many attempts have been made
to substitute an apparatus
which will concentrate the defeated
juice at lower temperature than is pos
sible in the train Of open fire heated pans
have given you the above facts for
your future guidance; hence, if in the
future you plunge into gross mistakes
and financial blunders, please refer to
these statements and commence anew as
we did, many years ago. l know it Is
not consistent with the general advocated
theories Of inexperienced operators, and
enthusiastic newspaper boomers on the
sugar question, but it is consistent with
those that have passed through severe
school Of bought experience.
1t is not expected that all our email
with refneries fully equipped with all
skilled labor, backed by scientific experts,
to overcome and rectifiy all and every
difficulty that presents itself, but all
these pioneers can be 30 instructed as to
produce a quality of goods admirably
adapted for the refner, giving them
sure and regular market for their pro-
ducts. AS | referred more particularly
to this cooperative plan in my recent
letter to Gov. Pillsbury, l will abstain
from further comment in this paper.
The field for thought is so vast on this
subject of sugar making that 1t is difficult
to choose just such points as will be most
and instructive to all con-
cerned. Hence we will devote the rest of
our space to generalities. The past sea-
son has proven to be very poor in general
results, owing largely to the inferior crop
of cane throughout the whole country.
But the question naturally arises: Are we
to ace our calculations in the future
business of sugar making on the prob
ability of good vigorous cane? If so sugar
making in the North is failure Our
millers make flour from all grades of
wheat. Hence we should make good
sugar and strip from cane as grown in
the North one year with another, barring
freezing only. Our results at Faribault
the past season proved this beyond all
doubt. Perhaps there er was a season
in our country since the introduction of
cane that showed so many discouraging
features as the past, but with all these we
were successful in making an average of
six pounds of good clarified yellow sugar
per gallon of syrup, and in some instances
as high as eight pounds. If this
can be done, what may we ex-
meet when the season and cane