, 1890-11-15

~ $1,000 $500
there are needed strong arms and g0od
weather and hence much money. The
manual labor with special tools IS very
hard; and especially so when the beetS are
long and deeply set in the land, and often
the lower ends are broken of and remain
in the soil.
An attempt TO remedy these difficulties
is made by the employment OF mechanical
harvesters drawn by horses or oxen, These
implements are unfortunately. mot yet per
feet. The syndicate of French sugar manu-
facturers has i'll view the organization OF d
trial harvesting machine. Three tTlals
have been arranged for in different locAlI-
ties. The first took place last Saturdayln
the land Of MI, BOuchant, Il sugar manl9
~faeturer of NasSandre. | was present dur
ing the trial. Seven manufacturers OF Agrl-
cultural implements took part. Among tue
number there we're two or three good SNS-
tens, but it will be necessary 10 await the
results of the experiment yet to lake place.
I willletyOu know the result of the trial, also
the name Of the successful manufactures. l
have prOfted 10y my presence at NaSSandre
to visit the sugar factory OF Mr.. BOuchOn.
Yhis is a diffusion house, and it's method OF
work is by the double carbOnatatlon OF the
Juice, and also saturatiOn with sulphurOuS
acid. The Juice thus treated is filtered
tbrCuoh SIR presses and then e~vaporated
and concentrated into grain sugar III VacuO.
Ties have entirely discontinued the use Of
bone black, and Notwithstanding this, the
factory at NasSandre produces sugar ready
for immediate consumption.
They will make aCbjte graduated sugars
this wear, for which there is a good demand
in England. The method Of manufacture
of granulated sugar at Nassandge is that OF
q Hiagdubourw refner, Mr.. FaeSche. He
obtains a ver> high yield Of white sugar, it
in said, and This il lone With centrifugals
which permit mcthodical washing, This
process is only recent i'll France, but as it
was not III operation during my visit at
NassauAre, l shat. delay the discussion of
tne1su0lnct until later on. | would state,
however that Jae introduction of the manu-
n &rauu ated sugar into our. cOul-
try sugar factories is d grand step in the
path Of progress.
nave spoken of the use of sulphurOus
acid. Perhaps your readers are not famill-
ar with the conclusions recently brought
out in Il paper by Mr.. L.. Battut, Oh the use
of sulphu?Ous acid in $ gar man ufacture.
Mr.. Battut received the gold medal of the
Sugar Chemists Association from this
paper, which ~is'competent evidence OF their
approval of his views.
Mr.. Battut advises the use of snlphurous
acid gas cooled bt water and the entrained
sulphur removed by special device. This
sulphurous acid is also washed between the
sublimiug apparatus and the aSpirators.
1t is then forced into the clear juice after
the second carbOnatation mp to the point OF
neutrality, but passing that point. 1t IS
even better to leave the juice slightly aka
line in order to avoid accidental acldity,
wl.ch would result in sugar inversion.
Sulphuric acid acts as a decolOrizer, and
to sok.e slight extent as an antiseptic.
Acco riding to Mr.. AulAnd, a Belgian cbeal~
cal authority, it would be more advantage
Gus to use the sulphurOus acid gas on the
syrup after it is concentrated to ~ deg. b.
He holds that the use of this acid before
evaporation often results in the destruc.
tion'of the tubes of the triple effect, In
Belgium the sugar factories use Sulphnrous
acid Only on syrups, and it is stated the
syrup boils into sugar in less time when
sulphur is used than whom it is not.
GEORGE BUREAU,