The Garland globe. [volume] (Garland, Utah) 1906-191?, 1906-02-10

dumped into Immense storage lbins.
which have capacity for holding about
$4,000 tons.
During the past few months the
storage capacity of the Garland fac
tory has been greatly enlarged. Tie
additional bins put in required in their
construction a half million feet of
lumber and they cover a space of 513
feet in length by 1872 feet in width.
Eleven fumes, In which the beets are
washed and conveyed to the grinders,
were put in, making the total on the
premises II; also two wagon roads
and two railroad tracks additional.
For the facilities of dumpi..g into
these bins are now six railroad tracks
and seven wagon roads. -.
Process Of Making Sugar. "
The delivery of the beets to the Gar.
land sugar factory, as previously
stated, is done through the medium of
railroad cars and wagons, and dumped
into the storage bins. AS needed they
are carried from the bins to the grind.
ers through the system of fumes,
which are SO constructed that one
man can handle as much as 900 tons
per day.
The beets. on reaching the min, are
elevated and dumped into the washer,
a machine that practically removes all
the dirt clinging to them. From the
washer the beets are again elevated
and dumped into the automatic scale,
which weighs and records with exact.
ness every pound of beets entering the
factory. After this weighing process
the beets are conveyed to the auto.
matte cutters, which slice them into
small, thin strips called "cossettes
These "cossettes" fall into the diffur
sion cells. The diffusion process er.
tracts the sugar from the "cossettes'
and by introducing hot water the work
is conducted in such a way that at the
end of the ordeal no sugar Is left In
the "cossettes." which are now called
beet pulp, the latter being conveyed
away and stored in the silos for stock
feed.
The juice of the beet, after the diffu
sion process, Is then carefully meas.
ured and sent to the carbonation
tanks. Lime is here added to the
juice and carbonic acid gas intro.
duced, which causes reaction to take
place by acting on the lime, thus
forming a precipitate, which contains
the most of the impurities of the juice.
The juice and precipitate is then
pumped to the altering presses, where
all the scum is removed, leaving
light clear juice, which is then reheat.
ed and sent to the second carbonation
tanks. The process is repeated, fol.
lowed by another alteration.
Dagyinn hn ,,,in
is pumped into the sulphitation tanks,
where sulphuric acid gas is introduced
in a measured quantity, the object OF
which is to tighten the Juice as well as
to reduce its velocity. The sulphurat.
ed Juice is then filtered through set
of filters called Daneks. The water,
which has been introduced for the pur-
pose of extracting the sugar, must
now be evaporated, thus bringing the
juice up to given density. In each OF
these effects the juice is boiled under
vacuum. Steam Is applied in the first
effect and the vapor coming from the
boiling Juice Is then used to boil the
juice In the second effect and so on to
the fifth effect, where, the vacuum be
ing the highest, the juice boils at
very low temperature. The vapor
from this effect Is condensed in large
condenser. The thick juice is now
called syrup, which Is sent to a second
set of sulphitation tanks. where 1t UNI
dergoes the same process as 1t did
previous to this in the first sulphita-
ton and after liberation the syrup is
now of the highest standard of purity
and is ready for the vacuum pan. In
thiG Ann nthin foot nf o. ig
centrated to get to what Is called
granting point" after which very
small crystals in enormous quantities
are formed II now becomes the OBJ
ject to feed these crystals with fresh
syrup and, as the water evaporates
the crystals continue to grow to-
standard commercial size, at which
time the vacuum Is released and the
contents OF the pan, which constitutes
what Is known as the strike, Is
dumped into large mixer, where the
strike Is kept in constant agitation by
moving paddles. About 300 pounds 81
strike is introduced into the centrifu-
gal machines, where the mass Is spun,
the moasses being thrown through
very finely perforated screens and
stored in tanks.
The crystals in the machines still
contain small quantity Of syrup,
which has to be washed away with
pure water and the crystals now be
come of a pure white color. The ma
chimes are stopped at this point, the
crystals are dumped out then and con
veyed to dryer called the granulator.
When dried the sugar is weighed and
put into sacks, each holding 100
pounds, and the product Is ready now
for shipment
The molasses spun from the cen
trifugal machines is boiled and
grained In second vacuum pan, this
being called the second strike. II Is
dumped into large crystalizing watts,
where the molasses is kept In con
slant motion. About So hours Is re-
quired for the grain to grow to SUI
ficient size. This mass is then dumped
into another mixer and spun In an
other set Of centrifugals. The sugar
from these is yellow, and has to be
remelted In order to refine II to stan
dard granulated sugar.
The molasses spun out from the sec
pnI STRIKE 10 nf lou ,urity In crVS-