The Twin Falls times. [volume] (Twin Falls, Idaho) 1905-1916, 1916-11-16
SUGAR MAKING
A FINE ART
Nothing Wasted in Plant Of
AmaIgamated Sugar Go.
THE MACHINERY WORKS MAR
YELS CONSERVING EVERYTHING.
Everything Works Without Hitch
From Time Vegetable Arrives Until
Sugar Is Stored.


There is nothing wasted at the Twin
Falls factory of the Amalgamated
Sugar company, the water is reused,
the brown sugar is worked over again
and made white, the pulp is made into
silage and conservation of resources
marks every step from the time that
the beet goes into the big hopper until
1t comes out in the form of some kind
of food for consumption. Even the
dirt on the beets is sent back with the
owner to be spread on the land.
The beets drop into a rotary screen
when they are unloaded and the dirt
on them goes one way while they go
the other. The dirt is carried up and
reloaded on the wagon of the farmer.
The beets are dropped on big belt
about 1000 feet long and carried to
the opposite end of the long sheds,
where they are dropped on another
belt from which they are distributed.
When the factory is ready for them,
they are let down into a concrete
flume about five feet deep and 300
feet long, in which there is rapid
stream of water that carries them to
the factory.
This flume to considerable degree
cleans the beets from what loose dirt
was left on them when they went
through the rotary screen. A peculiar
looking machine gathers up all the
loose leaves that are floating on the
water and deposits them at one side.
So the beet finally gets into the fac
tory. Arriving there it receives an
other ablution An immense wheel,
twenty-five feet in diameter, carries it
up and drops it into a washer, where
the final cleaning takes place and
from this it gets its first elevation.
Weighed on an automatic scale, the
beet is then sliced with big knives and
dropped into compressing batteries,
which squeezes the juice out and dis
cards the pulp into a large vat from
which it is taken to the $4,000 silo
and made into feed for stock. That is
the last of Mr.. Beet, as beet
The Juice is then measured in tanks
and run into cardonator No. l, where a
lot of lime is injected into its system.
Then it is taken to Kelley Filter No. l
and the lime is taken out again; like
Finnigan, it goes to carbonator No. 2
and gets another does of lime and then
on to Kelley Filter No. and has the
lime extracted again.
From Kelley filter No. it goes to
the first sulphur tank and from there
to what is called Danecks No. /, where
the sulphur is taken out then another
sulphur bath, followed by another ex-
traction This leaves it in shape tc
proceed in thoroughly sterilized con-
! dition for any bug or microbe thai
could stand the lime and sulphur
treatment would be hardy customer
The dadies of today that took molasse'
and sulphur and lime water in thu
d, spring will know what the bacillus
have been through. The sulphur use'
is not the ordinary kind that is bough
in the drug stores, but another kind
:, that looks as if mixed with rock salt
) and it does contain other purifyin
qualities. And your coming sugar
not pretty at this stage of the game
r especially before it gets throug
It Danecks No. 2, and it smells like
d we'll, the place you ought not to war
o to go.
S Evaporators take out a considerabl
n part of the water, after which it goe
D to the pan. Placed in an immens
l. vacuum heater tank, the sugar is graf
e ed to ninety brick, whatever that /
d and begins to grain. The heat is the
e 176 degrees, which allows it to boil ;
1t the proper temperature for the deve
d opment of the grains. By the tin
that this process is completed it
segrated One of the pans will tur
out about 400 sacks of material fro
which sugar is speedily develope
while there will be a residue of abol
III 1875 sacks of "green" or brown suga
IL This is again put through proce.
and finally comes out good viii
n- sugar. The 400 sacks Is then sh'
.r down 20 big centrifugal tanks whic
go whizzing around so fast that in
very short time after the dark mas
= reaches them it is real sugar, excel
=. - for the process of drying and gram
- lating.
- The drying process is followed /
:. the granlating, which is done in a
- immense rotary tank, open at the en-
and you can stand and watch the pre-
y cess, which is pretty as the daintie
u snowstorm, and inhale sweetneI
y while you are doing it. Then dow
= goes the sugar again and it is put int
y sacks and either stored or given
le the world as a finished product. Sto
le age capacity there is plenty, for 15,0(
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