Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1889-09-18

doors are at the bottom and each door
and weight to open it weighs about
5000 pounds but these are opened and
shut automatically. A cell is emptied
and cleaned of the exhausted chips in
less than minute. It is filled with
new chips in about ten minutes with
ordinary running. From each cell is
supposed to be taken about $50 gallons
of juice, which, OF course, has consid-
cradle amount of water in it. about 10
per cent. in addition to whatft had be-
fore going into the battery.
The chips, when exhausted of Juice.
are dropped out in car directly under
the cells; this runs on a track and is
propelled by cable several hundred
feet from the building and automatical-
ly dumped, the track being an incline
and going over low place that nature.
might have intended for refuse chips.
The track, $50 feet long, is Is feet above
the ground at the end. 1t can be
changed with little trouble and there is
room on the dump grounds for the chips
or three years. work.
Gong back to the juice: 1t is forced
through pipe from the last cell used,
after having gone through eight others,
to the measuring tank, that has a Ca
pacity of $50 gallons, and here it is
measured and tested and sampled and
the chemist furnished with samples.
The chemist, by the way, gets sample
OF the juice or strip at every turn it
makes. He commences with it ON the
farmers wagon and never lets up test
ing it until the head is nailed In the
barrel. He knows what the cane
should turn out and then he ascertalns
what it does do, aud then he tells where
the leakage or loss or imperfection is.
The government has Prof. H. Edison
here watching the work and Prof. GIL.
Spencer spent week here witnessing
the start. Both are enthusiasts in the
business.
CLARIFICATION,
From the measuring tank the Juice is
turned into the CHARTERS. or these
there are SIX. They are iron tanks, sup
piled on the bottom with coils Of brass
pipe through which steam clrculates
and bOils the juice. Lime is put in this
juice and this causes all impurities to
rise to the top or drop to the bottom.
The CHARTERS each have capacity of
1000 gallons.
From the CHARTERS the skimmings,
about 80 gallons to each tank, are car
ried back to the diffusion cells by the
montejus. lin United States talk that
is a machine that Is cross between q
pump and tank.)
EVAPORATION.
From the CHARTERS the juice is carried
to the Yaryan double effect evaporator
This consists of two immense iron boil
ers, or closed cells, one above the other,
connected at one end. The two are
called the double effect, because the
juice going through the Is coils of cop
per, each 60 feet long and 3 inches in
diameter, in each machine, gets double
the amount of evaporation. If there
were three boilers, it would be triple
effect, and so ON. These are also sup
piled with condensers, dash plates and
a lot of other trumpery that the writer
nor the reader knows or cares ANYTHING
about. This is said to be the best ma
chine known. 1t is used in this country
and Europe and the inventor and pat
entee, MIR. Yaryan, controls it's sale over
the whole world. The Kilbys manufac-
ture all machines used IN this country.
A Boston house makes them exclusively
for the West Indies and firm in Glas-
gov, Scotland, makes the Yaryan evap-
orators for all of Europe. Even now
the Glasgow house is making thirty
effect Yaryan evaporation for the city of
Paris to be used in evapOrating the sew
age of that city, From the time the
juice enters the machine used here un
til it comes out ready for another Jour-
ney is but II minutes. The Yaryan
was put in position and started by Geo.
Dey, an expert, who also assisted in
putting up other parts of the machinery
in the vast works under discussion.
INSTALLATION. .
From the Yaryan, the syrup is pump
ed into two tanks that hold 2, 100 gallons
each. From these tanks it goes into
the vacuum or strike pan. This is the
piece of machinery that weighs 81 tons.
1t is an air-tight vessel with both the
top and the bottom tapering, supplied
with 500 square feet of At inch copper
spiral coil. The air Is all exhausted
from it and syrup boils in it at tenn
perature of 100 to 40 degrees. In here
is where the syrup is boiled down and
where the capitalization takes place.
When filed it is supposed to contain
1900 pounds OF sugar. It will take
care of the juice of $50 tons of cane in
"A hours and so does not have to be used
steadily, this season. It Is looked after
by Henry Hinze, the expert IN sugar
making. The manufacturers are very
proud of this piece of machinery, for it
promises. with the improvements that
have been made ON it over all similar
machines, to give even better results
than were expected.
THE SUGAR STATE.
Leaving the strike pan, the syrup is
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