Arizona republican., 1909-06-21

! it has the consistency of syrup. It is then pumped to the fifth floor again. | to the sulphur station where sulphur fumes are forced through it for the purpose of purification. Descending to the fourth floor it is refiltered again and thence to the evaporating pans on the third floor where the grain is boiled | into 1t. If the juice is just right this requires from three to four hours. oth- erwise it takes longer. After the grain is boiled into the syrup it is dropped into the mixer over the centrifugal | machines on the ground floor. These are constructed on the plan of d cream separator They are large tank | like drums, open on top, and lined with very fine meshed screen set short distance from the outside of the drum. About 15O pounds of syrup is dropped into the center of the drum and the centrifugal is started to whirl- ing. In a moment the syrup has climb ed the screen almost to the top and has begun to whiten. In another min
 ute it looks snow white and a man with hose and a spray nozzle washes the sugar thoroughly. The portion VI lllt NluB that ltAuoNo Nb whiten. together with whatever i'm purities there may be. is washed through the screen and falls down out side of it but inside the shell of the drum and is later retreated as will be mentioned.
 The white sugar still quite moist. quite like snow just beginning to melt, drops below to d convcyor and is car
 ried to an elevator that takes it to the second floor where the granulatOr is located. The granulatOr is a large drum placed on an angle The sugar enters at the upper end and as the granulator revolves the damp sugar falls on a steam heated drum in the center that dries it perfectly by the time it reaches the lower end and falls down through a chute to the hopper above the bagging section. There it is sacked and wheeled into the ware : house a few feet away.
 Returning to the centrifugals where the light syrup that did not whiten was thrown off, one follows it to an other boiling process and thence to the crystallizers of which there are four teen. each weighing fourteen tons when empty. The syrup remains in these from nine to eighteen hours un- til it crystallizes sufficiently to be run into the mixer above the brown sugar centrifugals. Here the process is prac- tically the same as on the white sugar side only instead of being sent to the granulatOr it is sent to a remelting tank, refiltered, reboiled, and as much of it as possible made into white sugar and the rest again re-processed.
 That completes the outline of mak
 ing sugar and with these few direc
 tions anybody should be able to build himself sugar plant if he has an idle million or so in the bank. perhaps. For the present though it will be better to leave the field to the Southwestern and help the management along as much as possible for it is doing great things.
 There is one more feature that is quite interesting in detail and that is the lime kiln. It is a huge cylinder possibly thirty or forty feet high. It is filled with a layer of coke and a layer of lime rock alternately and the fire started. CarbOnic acid gas form ed by the combustion is drawn off at the top of the kiln by a gas pump and carried into the factory, while the