St. Landry democrat., 1891-03-14

This suIphite is placed in the box which
receives the Juice from the mill at the rate
of about one quart to every fifty gallons.
It should be added to the uice rs soon as
it begins to run from the mill, so rs to
have as much time as possible to act upon
the impurities.
After the Juice is sulphured it is con-
Quoted to the tank resting directly over
the evaporating pan, where 1t is lined.
Freshly made lime should be used. 1t IS
slaked to powder and mixed with
small quantity of the Juice until thick
milk of lime is obtained. This shonld now
be poured into the juice stirring the latter
all the time until enough has been added,
which can easily be told by the use OF
"blue lilmus paper" The natural juice
of the cane is acid, and this IS destroyed
by the addition of lime. If blue litmus
paper be dipped into acid it will turn red:
If the acid be neutralized, no change or
color takes place. Lime should be added
until the litnus paper shows only faint
violet color. Should too much lime be
added it will be indicated by the use OF
yellow tumeric paper, which Will tnen
turn brown, but will remain unchanged II
lime be not in excess. The proper point
of lining is found when the juice gives
| no change to litmus or tumeric paper.
After lining the juice should be per-
mitted to settle, so as to remove all the
precipitate produced by the lime and sui
phur Through valve placed just above
the bottom of the settling tank, the clear
| Juice is drawn into the pan and the process
of cooking begins.
Every evaporatng pan should consist
| of three or more seperate compartments .
In an open kettle sugar house, there are
four large kettles, known respectively as
"The Grand" 1.-The Flambeau," "The
| Sirop," and "The Batterie." The juice is
emptied into the grand, where the skums
are removed then into the t1ambeau
where it is brushed or cleaned then into
the sirop, where it is thoroughly cleaned,
and then into the batterie, where 1t IS
cooked to sugar. In the small evaporators
| the tlambeau is discarded and we nave
! three compartments representing the Srano
the sirop and the batterie.
The Juice is taken into the grand, where
the heat coagulates the skums. The latter
are removed by means OF a stralner on a
long handle. After removing all the
| skums this juice is transferred to the 7l1ol
where en- account of tue increased heat OF
the furnace and the density OF the juice,
an ebullition is obtained which permits OF
brushing off any floating PARTICLES OF dust
or skums with a small wooden paddle
back into the grand. Here the juice is
thoroughly cleaned and concentrated
When it has reached the density of thlr
syrup-say 20 o. 25 deg. Baume-the lat
ter is transferred to the batterie, where L
is cooked to q density of 40 to AZ deg
Baume, or until the thermometer shows s
boiling point of 23S to PAP deg. Farenheit.
When this point is reached it is emptlet
into cooler, which may be water tight
square box, or even the half OF molasse
barrel. When the cooler is full 1t is gen
orally stirred to induce granting. csua!lI
in twenty four hours the masse cutie to
such this is called in French) is: hard an(
solid, due to granulation of the sugar
1t is then cut out of the cooler with
sharp spade, all Jumps mashed an'
'potted.'
On large scale the potting is done Il
hopsheads. 1t can as easily be done Il
barrels or kegs. The process of pottlni
consists in taking a barrel or keg an
boring three holes equi distant from eac
other in the bottom with an inch augu1
Into these holes are inserted stalks OF can
J with their ends beveled so as to form a
outlet for the molasses. They are ofte
on opposite sides so as to furnish channel
: for the escape of the molasses. Havln
adjusted the canes IN the barrel, II
placed over large water tight box or owe
half q mollasses barrel and filled with tn
5 "masse cutie" from the cooler. The mo
lasses escapes down the cane and out
: the barrel into box or tube below. In
: week or so there will be barrel OF sugs
and conside rable quantity OF molssses \n'
t syrup Instead of barrel strong osn
burg sack suspended over a tub may I
U used to advantage. The molasses WI
keep for long time and is more Valuao
q than syrup, which can never be relied
q if made from rich cane.