Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1912-10-08

san. They are also affected by the
pressure used in extraction and the ripe
ness or condition of the cane. Undis-
solved impurities may be removed
largely by settling, but those which go
into solution can only be removed by
heat or some chemical treatment. Where
chemicals are added. while tending TO
throw certain impurities out, foreign
substances are often left in the syrup
which completely change it's flavor. This
subject was very thoroughly investigated
a few years ago by the bureau of chem
istry, United States department of agri-
culture. and the conclusions reached
with reference to the clarifying of syrup
are reproduced herewith I'm detail for the
information of yourself and many other
readers of these columns who are inter-
ested in this important matter. 1 be-
lieve the data appended gives the most
complete knowledge and insight into
this subject which is available at the
present time.
when the raw juice is heated there
occurs a coagulation Of the albuminous
matter which rises to the surface and
can be skinned or brushed Off. IN
eoagulating this material tends to remove
some, and generally most OF the sus-
pended matter. Some makes provide spe-
Qualification; the temperature Of the
Juice is brought nearly to the boiling
point and then the heat is turned off
and the juice is allowed to stand; the
clear layer is then drawn off for
evaporation. This process, which Is to
be preferred especially in the manufac-
ture of a small scale, is also commonly
used in cane syrup manufacture,
At certain times of the season. and
with certain varieties of cane, the raw
Juice may be high in acid. To partially
neutralize this acidity, lime is added by
some makers This also tends to precipi-
tate some of the organic matter. It Us a
question, however, whether by its use
any more of the organic impurities are
removed from the raw juice than by
heat alone. The procedure when lime
is used is as follows: Slack completely a
quantity of lime with wafer and then
add some more water to produce a thin
whitewash. Strain the whole through a
mesh screen, one-eighth of an inch, or
even finer, to remove Jumps, unburnt
stone, etc If still too thick, dilute with
water. Add only enough of this to al
most neutralize the acidity, this point to
be determined by testing the juice before
and after adding the lime (the whole
being stirred thoroughly by the fol-
lowing method: Dip a piece Of blue and
a piece of red litmus paper in the solu-
ton; If it is acid. the blue litmus paper
will turn red and the piece of red litmus
paper viii, remain unchanged, while II
the solution is alkaline, the opposite oe-
ours, namely, the blue litmus paper re-
mains unchanged in color while the red
litmus paper turns blue. IL neither one
is affected, the solution is said to be
neutral in reaction.
II Is far better to lime lightly at first,
noticing the color of the juice after the
addition of lime, the tint of the blue
litrnus paper after wetting it in the thor
oughly stirred lined juice, and the quail
ity of the syrup produced; then add more
or less lime to the next lot OF juice,
keeping always on the safe side-that
is, the acid side. Lining should cease
when the juice gives only faint red to
litmus If it does not change the color
at all, too much lime mas been used,
and fresh unlimed juice should be added.
Ldtmus paper can be obtained in
books or in sheets. The former is a
little more expensive but is easier to USE
If sheet litmus is used, piece should be
cut for immediate use, clipped into small
oblong pieces, and put into a small bot
tie, which may be corked and carried
In the pocket. Inc rest Oh tue Sneet
should be put away in a corked bottle
for future use. Acid vapors in the air
and fingers moist with acid juices redden
and spoil blue litmus. BY moistening the
tip of the finger and touching one of
tho pieces of the blue paper it may be
picked up without handling the others.
The greatest care must be exercised in
using lime for Qualification, as an ex-
cess will spoil the flavor of the syrup
Use of Phorpharic Acid Compounds
In this treatment two, methods of proceed
ure have been used. In one the phos-
phoric acid is added to the raw juice
and then lined before heating. In the
l6ther. lime is added to alkalinity, then
phosphoric acid is added to a slight
acidity and the juice is heated. This pro-
cedure greatly changes the flavor of the
desulting syrup, and its use is very ques-
tionable.
Use of Lime Carbonate or Wilmington
binary Stacked lime is strongly caustic