, 1881-05-04

or 200 Beaum6 syrup TO q HVo Ton pan ~
about the correct amount, provided also
that your juice is yielding well, by which
I mean that few gallons are required to
make a ton of ssugar. One or two lessons
in front of the pan will teach you this
directly, only be careful not to charge the
pan with too much syrup at a time, so as
to cause the contents to boil and froth up
above the opposite BULBS eye, as explained
above, or son of the syrup will go over
into the condenser, be sucked through
and thrown outside by the pump.
And now for the FORMULATING point; this
is easily recognised by a practical pan
boiler, but is very difficult to describe
with any useful amount of accuracy ; how
ever, one may say that if q "proof" OF the
syrup, taken between the thumb and lin
ger. will draw to a thread three quarters
of an inch long, the point for granting has
been reached at the same time this test
is of no value if the syrup is the leasI pl6
sticky, resulting from under temperlng OF
sour canes, as a thread can then be drawn
out long before the graduating PERIOD mas
been reached. Immediately before crys-
tallisation begins, the syrup III the pan Is
supersaturated with sugar, and only re-
ouires disturbing to begin deposlting some
Of that body in solid form. This d1stur-
DaDc6 Is UIOuSuU dOOuU Ny OPNH1S
discharging cock flor, say, 3 to 8 beats OF
the vacuum nan. when you can hear it),
and letting in some syrup this is repeat.
ed at two to five minutes interval. and
after the third, fourth or fifth disturbance,
a proof of the contents, held between
the thumb and finger, or, better still, drop
ned on to q piece of glass and looked at
through it, will be seen to have small crys-
tails floating in it; these rapidly increase
in number and size until the whole mass
Of liouor is filed with them. AS each
fresh lot of syrup is admitted into the pan,
it deposits for the most part on the grams
already formed, thus causing these to grow
larger and larger. During the process OF
~pranulation the temperature should never
be more than 1900 to 1920 Fab, though
i can be raised later on to harden the
CRYSTALS but this must not be done too
soon after graining, or there is great dan
per that the already formed crystals Will
melt. I submit the following rules Tor
guidance when granting syrup III the
vacuum pam:
l.. The thinner the syrup admitted into the
nan the bigger will be the crystals obtained,
The more concentrated the syrup, 30 muoh
smaller will the crystals be, because IN Inc
latter case the syrnp is too stout TO alioW me
capitalization to have 3 perieo'lytree and open
formation.
2. In making large grain sugar a heavy
charge of syrup must be admitted into the pan
at a time, so as to give the grain more time
n grow between each disturbance should
small crystals be required, charge Of
tener and in smaller quantities, so as to dls-
turb the growth of crystallization.
8. Tue larger the crystals are required SO
muob more quietly and slowly must the boiling
ha carried on. and in order to have the grain re-
euIar, granulation is to be brought about very
Slowly. and on no account must the gram
be forced by boiling very high before the
first charge /; pan boilers are only too fond
of forcing grain, as it lessons the chance
of false 0g0in forming hereafter through
carelessness.
About an hour after granulation, l
think it very advisable for the manager
or building overseer If the latter follows
nv suggestion let him do it with tact, as
pan boilers do uot like being interfered
With to visit the pan. and let the pan
boiler take a proof and put it on q piece
of glass, previously wiped dry and polish
ed clean. Hold the glass upto the light,
and, if the grains are very fine aod close
together, you can be pretty sure hat the
grain uos forced, i.e., if the syrup was
not more than 22o Beaume. The proof
does not denote a satisfactory state OF
things unless the sling between the crystals
is perfectly clear and bright, aud there
should be plenty Of it between the gralns'
IF the sling does not look clear and bright