Daily Yellowstone journal., 1889-01-15
seE1 SUGAR.
q 0~sssrapsass of the Process a Its MAk-
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4 0assriStasn of the Process q nts MAk-
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When the beets are dumped into the
- they pas from the farmer and are
undy 10 sfart on their way TO sugar
a. Beneath each bin is a concrete
dkSh, end into this ditch the beets fall
uAsDugh adjustable traps. A stream
q weter u constantly flowing through
- bitches In tho direction Of the fac
80, and ittaecs the bcets to the south
= Of The main building and empties
- into Q cistern, in which il work
duEs large screw that extends TO the
06nnd deor, from which they
- into . large, drum shaped, iron
Reinder, called the wash BARREL"
vAse The been arc thoroughly
dnnsd When cleaned they are
0Asown from the wash bar.
~ into . hopper from which they
~ into an endless elevator, which
sans TO the top floor. where the beeb
60 discharged into . largo hopper.
SAsn they pass into Q cage" which
WI hold 1000 pounds Of beets. and
WAen this weight is indicated the cago
opties it, load into the cutter. The
Snge and it, indicator enable tho fac
tusy people to closely estimate the
amount Of raw material used each day
n the manufacture Of sugar. II is
a2D q check on every depar' nent. Il
viii show any error that may arise in
the receiving or shipping department
The slicer or cutter is a round iron
shaft with steel knives, capable Of
dicing 400 tons of beets every twenty
four hours which runs down to tho
floor below. The lower end OF the
sliccr opens into a wooden trough
about two feet square, on the bottom
Of which is an endless belt. As the
sliced beets fall from the cutter into
this trough the belt takes them along
q fast as they descend. Placed on
this floor and ranged alongsi-e the
trough is q battery of twelve diffusion
tanks, into which the sliced beets are
next passed and diluted under q water
pressure Of eighty pounds. By this
pressure the sugar and salts, amount
ing to 80 per cent. are released in
liquid form, leaving only 10 per cent
al pulp 10 represent all the solid mat
ar contained in the sugar beet of COM
Derce. From the diffusion tanks tho
Equid sugar is then passed into the
heater. Each tank is emptied every
Ave minutes. In he heater the liquid
= subjected to 70 degs. +. for some
time, when il is again sent onward to
Che carbonization tank, where it is put
through q clarifying process by lime
and lime gas
From the carbonization tank il is
pumped into the presses, through
which il is run three times under ire
Dendous pressure. every particle Of
lime being retained in the presses,
while the liquid sugar is conveyed to
the quadruple evaporation, probably
the heaviest pieces of machinery used
N the whole process Of sugar making.
After going through the evaporation
process il is delivered to the vacuum
pans at the top of the building, where
Z is crystallized. Underneath the
vacuum pans are placed very large
square receivers, into which it is al
lowed % fall when capitalization has
tnkeL, -se; these receivers have re-
voivk crews which form the bot
com, re kept constantly in mo-
ton d k. , the sugar from caking.
From, re receivers it again descends
% the centrifugal machines, where il
h purged Of the molasses and finally
Smptied into sacks on the lower floor
and loaded on the railroad cars for
shipment to the refinery.-San Fran.
eiaco Chronicle.