, 1890-12-20

its release from pressure at the instant of ita
escape from the supply pipe into the 1apor
space, in practice such supply pipes or passa'
ees rapidly become closed and imperative by
reason of the precipitation Of fine crystals,
which form a hard incrustation in and around
the mouth of the passage, the removal OK
which involves much trouble, delay and ex'
pense, oince it can only be done by slowly
dissolving the incrustation in unsafurated
water. These Objectionable features l obviate
by s~ituating the mouth Of the supply pipe or
passage below the surface of the body OF liquid
contained in the vacuum chamber, 30 that the
orifce is submerged at ell times, the action Of
the entering brine under these conditions
tending constantly to wash out and keep clear
the passage, and the total evaporation IN the
vacuum chamber taking place exclusively and
evenly from and over the entire liquid surface,
the fresh brine mingiing uniformly with the
BODY Of brine already in the chamber, and the
vapor bubbles rising steadily and easily
through the evenly distributed continuously
circulating mass Of brine, separating them
selves at the surface without opposition, and
rising freely through the clear vapor space in
the upper part of the chamber above.
He then goes ON to say that he has designed
an apparatus that keeps the crystalIizlng mass
in circulation. This he seems to do by having
a heater separate from the vacuum pau, into
which there is maintained a return tHw from
the vacuum pan near the bottom, and the
heated solution flows back from the top Of tAe
heater into the vacuum pan, but below the
surface of it's contents. The difference IN tenn
perature insures a circulation, but 1t naay oba
forced by suitable devices, and especially by,
having the incoming liquid enter the vacuum
pan on q tangential line near the side. de
says further
l have discovered that by regulating the
Aow and direction of the liquid | am enabled
to control the size and character OF the crys.
tails formed, and an important feature Of my
invention consists in regulating and directing
the flow or motion Of the liquid under treat
ment within the vacuum chamber itself by
causing it to assume a rotary or gyratory mo-
ton therein. the liquid from the heater being
injected into the vacuum chamber in a line
which is substantially tangential thereto. Tho
continuous uniform movement of the liquid
under treatment within the vacuum pan IN
one direction. and the absence Of conflicting
currents or agitation, practically prevent the
formation Of irregular crystals OF large size
and insure the production of finer and more
uniform grade Of salt than has heretofore been
attained by the evaporation OF brine.
Here we have then from a New York salt
works the whole problem of enhancement and
crystaIlization discussed from their point Of
view and so far as enhancement is concerned,
the very proper suggestion that the liquid
introduced into q vacuum pan should go in
below the surface lire of the contents, as
otherwise it will partially fash into vapor and
the vapor part will carry of the smaller
globules of liquid to the condenser.
We crystalline our sugars during viOlens
ebullition with conflicting currents. This in
ventor says we must provide an active circu-
lstion, but without conflicting currents. These
seem to US valuable ideas for sugar engineers
in Mr.. Peok's patent.