IMPROVEMENTS IN APPARATUS AND PROCESS FOR EXTRACTING SACCHARINE AND OTHER VEGETABLE JUICES
Year: 1876

page_text: LETTERS PATENT to Benjamin Joseph Barnard Mills, of the Firm of Harris and
Mills, of 23, Southampton Buildings, in the County of Middlesex, Patent Agents,
for the Invention of "IMPROVEMENTS IN APPARATUS AND PROCESS FOR
EXTRACTING SACCHARINE AND OTHER VEGETABLE JUICES." A communication
from abroad by Louis Frederic Gustave Bouscaren, now residing in Cincinnati,
in the County of Hamilton and State of Ohio, United States of America,
Engineer
Scaled the 7th July 1876, and dated the 1st May 1876.
PROVISIONAL SPECIFICATION left by the said Benjamin Joseph Barnard
Mills at the Office of the Commissioners of Patents on the 1st May 1876.
BENJAMIN JOSEPH BARNARD MILLS, of the Firm of Harris and Mills, of 23,
"LMPROVE-
Southampton Buildings, in the County of Middlesex, Patent Agent.
MENTS IN APPARATUS AND PROCESS FOR EXTRACTING SACCHARINE AND OTHER
VEGETABLE JUICES." A communication from abroad by Louis Frederic Gustave
Bouscaren, now residing in Cincinnati, in the County of Hamilton and State of
Ohio, United States of America, Engineer.
The primitive and still prevalent method of obtaining sugar consists, as is well
known, in first expelling the sap (by pressure) and then boiling and skimming the
same for removal of the water and the grosser impurities; but even with the
defecating and other improvements of more recent times this customary process
yields but two thirds, or three fourths at best, of the sugar contained in the cane.
It is in fact irrational and unscientific, as a critical examination will readily show.
In the first place the crushing operation is necessarily incomplete, because pressure
alone cannot extract all the moisture, and because a portion of that already expressed
is lost by re-absorption into the spongy mass the moment the pressure is removed.
Still further loss and waste arise in consequence of the presence in the juice thus
obtained of albuminous and other impurities mostly soluble in water, which, with
particles of the tissues are mixed with the sugar in the juice, which impurities
require to be eliminated at a still further sacrifice of crystallizable sugar before tho
juices can be subjected to the operation of boiling. The more modern so-called
Price Sil

page_text: "
"diffusion process
on the contrary is perfect in principle, and should furnish a
solution which, while containing all the saccharine matter at or near the same pro-
portion to water as in the common mechanically expressed juice is, nevertheless free
from the impurities of the latter. In the diffusion process the washing of the sliced
or otherwise comminuted tissue is conducted from its first introduction into the
macerators to its final discharge in a depleted condition on the principle of gradual
enrichment of the liquor. The fresh water first encountering the nearly exhausted
tissue, and the fresher charges of tissue receiving always the liquor from those next
preceding them in the series, and consequently of less richness until the liquor after
straining through the freshest charge of tissue, is discharged at the desired saccharine
density.
The diffusion process has, however, hitherto failed of general adoption, especially
for obtaining of sugar from the sugar cane, owing to the inefficiency of the apparatus
and modes of working proposed.
To remedy this and to enable the efficient and economical extraction of such
juices by the diffusion process is the object of this Invention.
In this improved apparatus the cane, or other tissue, as fast as it is sliced is
automatically and promptly conducted in measured quantities to each in succession
of a permanently connected circuit of open macerators arranged around the source
of supply, and subjected to consecutive elevation and depression around the
circuit so as to cause the liquor to overflow by simple gravity from macerator to
inacerator.
Each macerator has a steam chamber or other means of heating its contained
liquor, in order that the albuminous and other impurities in the freshly charged
cane or other tissue may be promptly solidified within the tissues and before they
have had time to mingle with the sugar.
Automatic elevation and depression of the several macerators is obtained by
supporting the entire circuit of macerators upon an annular double inclined truck
so connected with the engine as to be slowly and continuously rotated about its
axis, for this purpose each macerator being restricted to its proper place and at the
same time guided ints upward and downward movement within the series by
vertical guides. The bottom of each macerator is connected with the top of the
macerator next below it in the series by means of a telescope" or other extensible
pipe, whereby constant communication is preserved, notwithstanding the relative
changes in elevation.
(
The improved diffusion apparatus further comprises provisions for agitating the
contents of each macerator so as to bring all parts in equal contact with the
macerating liquor, and to facilitate the proper and equable flow of the same,
a series of straining diaphragms both stationary and moveable, and devices for
keeping the meshes of the same open so as to keep back all mechanically sus
pended impurities without interrupting the flow of macerating liquor, provision
for the temporary elevation of the strainers and agitators to enable the complete
discharge of the spent contents and the thorough cleansing of each macerator pre-
paratory to a new charge without interrupting the operation, and a provision for
the straining and delivery of the solid refuse.
The general disposition and arrangement of the apparatus are such as to greatly
reduce the time and labour occupied in the process.
The automatic elevation of the successive macerators enables the overflow to take
place by the simple gravity of the liquor in open vessels, from which the interior
mechanism can be at any moment removed, thus making practicable, without
interference with the continuity of the operation, the frequent cleansing and inspec-
tion of each and every macerator, and by this means securing exemption from
ferimentation.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Benjamin Joseph Barnard Mills in the Great Seal Patent Office on
the 1st November 1876.
"
BENJAMIN JOSEPH BARNARD MILLS, of the Firm of Harris and Mills, of 23, South-
ampton Buildings, in the County of Middlesex, Patent Agent. LMPROVEMENTS IN
APPARATUS AND PROCESS FOR EXTRACTING SACCHARINE AND OTHER VEGETABLE
JUICES." A communication from abroad by Louis Frederic Gustave Bouscaren, now
residing in Cincinnati, in the County of Hamilton and State of Ohio, United States
of America, Engincer.
The primitivo and still prevalent method of obtaining sugar consists, as is well
known, in first expelling the sap (by pressure) and then in boiling and skimming
the same for removal of the water and the grosser impurities; but even with the
defecating and other improvements of more recent times this customary process
yields but two thirds, or three fourths at best, of the sugar contained in the cane.
It is in fact irrational and unscientific, as a critical examination will readily show.
In the first place the crushing operation is necessarily incomplete, because pressure
alone cannot extract all the moisture, and because a portion of that already expressed
is lost by re-absorption into the spongy mass the moment the pressure is removed.
Still further loss and waste arise in consequence of the presence in the juice thus
obtained of albuminous and other impurities mostly soluble in water, which with
particles of the tissues are mixed with the sugar in the juice, which impurities
require to be eliminated at a still further sacrifice of crystallizable sugar before the
juices can be subjected to the operation of boiling. The more modern so-called
"diffusion process" on the contrary is perfect in principle, and should furnish a
solution which, while containing all the saccharine matter at or near the same
proportion to water as in the common mechanically expressed juice, is nevertheless free
from the impurities of the latter. In the diffusion process the washing of the sliced
or otherwise comminuted tissue is conducted from its first introduction into the
macerators to its final discharge in a depleted condition on the principle of gradual
enrichment of the liquor. The fresh water first encountering the nearly exhausted
tissue, and the fresher charges of tissue receiving always the liquor from those next
preceding them in the series, and consequently of less richness until the liquor after
straining through the freshest charge of tissuo, is discharged at the desired sac-
charine density.
The diffusion process has, however, hitherto failed of general adoption, especially
for obtaining of sugar from the sugar cane, owing to the inefficiency of the
apparatus and modes of working proposed.
To remetly this and to enable the efficient and economical extraction of such
juices by the diffusion process is the object of the present Invention.
In the improved apparatus the cane or other tissue as fast as it is sliced is automa-
tically and promptly conducted in measured quantities to cach in succession of a
permanently connected circuit of open macerators, arranged around the source of
supply, and subjected to consecutive elevation and depression around the circuit, sc
as to cause the liquor to overflow by simple gravity from macerator to macerator.
Each macerator has a steam chamber or other means of heating its contained
liquor, in order that the albuminous and other impurities in the freshly charged
cano or other tissue may be promptly solidified within the tissues and before they
have had time to mingle with the sugar.
Automatic elevation and depression of the several macerators is obtained by sup-
porting the entire circuit of macerators upon an annular double inclined track so
connected with the engine as to be slowly and continuously rotated about its axis,
for this purpose each macerator being restricted to its proper place and at the same
time guided in its upward and downward movement within the series by vertical
guides. The bottom of cach macerator is connected with the top of the macerator
next below it in the series by means of a "telescope" or other extensible pipe,
whereby constant communication is preserved, notwithstanding the relative changes
in elevation.

page_text: The improved diffusion apparatus further comprises provisions for agitating the
contents of each macerator so as to bring all parts in equal contact with the
macerating liquor, and to facilitate the proper and equable flow of the same; a
series of straining diaphragms, both stationary and movable, and devices for
keeping the meshes of the same open, so as to keep back all mechanically suspended
impurities without interrupting the flow of macerating liquor; provisions for the
temporary elevation of the strainers and agitators, to enable the complete discharge
of the spent contents and the thorough cleansing of each macerator preparatory to
a new charge, without interrupting the operation, and a provision for the straining
and delivery of the solid refuse.
The general disposition and arrangement of the apparatus are such as to greatly
reduce the time and labour occupied in the process. The automatic clevation of the
successive macerators enables the overflow to take place by the simple gravity of
the liquor in open vessels, from which the interior mechanism can be at any
moment removed, thus making practicable without interference with the continuity
of the operation the frequent cleansing and inspection of each and every macerator,
and by this means securing exemption from fermentation. While the Invention is
believed to be applicable in its principal features to the extraction of beet and other
vegetable juices, it has been designed and intended chiefly for treatment of sugar
cane, and the present illustration and description have specific reference to that
process.
And in order that the said Invention may be more clearly understood and readily
carried into effect, I will proceed, aided by the accompanying Drawings, more fully
to describe the same.
DESCRIPTION OF THE DRAWINGS.
Figure 1 is an elevation partly in section of the improved macerating apparatus.
Figure 2 shows in elevation a group of macerators and their agitator hoisting
mechanism. Figure 3 is a top view, showing a portion of the series of macerators
and of the agitators hoisting cables and apparatus. Figure 4 is a top view of
the group of macerators. Figure 5 is a vertical section of the mechanism for
measuring and charging the sliced cane. Figures 6 and 7 are axial sections, in two
different planes, of a macerator and its accessories. Figure S is a top view of the
agitator and one macerator in position with portions of the adjacent macerators.
Figure 9 is an end elevation, and Figure 10 a top view of a suitable form of hoist
for the agitating and straining mechanism.
Of the above figures, the Figures 1 and 2 illustrate a series of macerators on a
double inclined turntable moving from left to right, and Figures 6, 7, and 8
illustrate a similar series on such a table moving from right to left.
The various
operative parts are principally supported by any suitable frame A (which may
constitute part of the inclosing edifice), and by an annular track B. In order to
insure prompt, equal, and intimate contact of the macerating liquor with every part
of the cane the latter is first cut into thin slices and instantly transmitted, in
weighed charges, to each macerator in consecutive succession around the circuit by
the following means:-C may represent any suitable cane slicing apparatus. N may
represent an endless band or other suitable conveyer to conduct sliced cane into the
hopper L' of the cane feeder J.
Lis a shoot, whose upper end has the form of a cylindrical hopper L', supported
by shaft I, and whose lower end L" has a valve or hinged bottom M, and rests
upon the top of spout O. The spout O is attached to hanger or swivel K. Said
spout and hanger are collectively supported on one side by the shaft I, and upon
the other side by roller K¹ upon annular track B', so as to be revolvable at dis-
cretion of the operator in a horizontal plane about the common axis of the group
macerators, and above the same. The opposite sides of spout O have each a vertical slot
O¹ to receive the projecting ends P of a horizontal axle or pair of trunnions passing
of

page_text: through the centre of gravity of the receiver Q. The receiver Q is divided by a
partition R into two symmetrical compartments Q1, Q", of which each constitutes
by turn the receiving chamber of the automatic weigher and dumper. A pair of
steel yards S, each provided with customary adjustable counter weight S', are
fulcrumed to the swivel K, and being connected to gudgeons P by rods T
operate to hold the empty receiver Q to its elevated position, as shown in Figures
1 and 5. One or more projections from the spout O operate as a stop or
letent to prevent the rotation of the empty receiver. The said projections are
hinged to the spout, as represented, and are held to their normal position by springs
O, so as to yield to the first impact of the receiver, and thus prevent concussion.
Qui is a roller to reduce the friction of the loaded receiver while descending in
contact with the detent O. U are cams, which, when the receiver is rotating, by
turn impinge against a roller M on the valve M, and serve to hold the latter shut
until the receiver has completed one of its inversions. The sliced cane is delivered
as incasured into each in succession of a series of hoppers 12, one to each macerator.
These hoppers are affixed to the frame A at such a height as to deliver into their
respective macerators at the lowest position of the latter. Ench macerator is a
vertical cylindrical vessel a open at top and closed at bottom by a heating
chamber b, which has no communication with the interior of the vessel.
macerators, in number suflicient to carry out the process, twelve in the present
illustration, are grouped in a circle, and are supported by suitable wheels or rollers
upon a double inclined turntable or rotary platform d, which itself rests upon and
is guided by wheels or rollers e that occupy the annular track B. These macerators
are retained each in its proper place by vertical guides, while being automatically
and continuously elevated through three fourths of the circuit, and more quickly
depressed through the remaining one fourth by the agency of the revolving plat-
form d. is a pipe containing water at any desired temperature, and having
cocks h, each of which may be caused to discharge into one or more macerators.
i is a pipe for conveying steam to the chambers 6 through the medium of telescope
or other extensible branches j having cocks k. The extensible construction of the
branches is rendered necessary by the constant change of level of each and every
macerator. Each macerator has two removable horizontal diaphragmns of perforated
sheet metal, wire gauze, or other pervious material, to wit, one near the bottom
called the straining diaphragm, and one n near the top called the water
distributing diaphragın.
The
M, D, E, represent; supports, so constructed as to hold the said diaphragms
immovable during maceration, and yet to permit of their easy withdrawal in the
intervals succeeding maceration as herein-after set forth. On that side of each
macerator nearest the common centre of the group, each head or upper diaphragm n
has an opening n', protected by a curb or hood p. Each macerator has at bottom,
and coincident with its axis, a stud q, to support and centre the shafts of an
agitator t, which may be armed with brushes and scrapers to keep open the
meshes of the straining diaphragm l. The agitator shaft 8 is surmounted by swivel
attachment u for a cable v whose remote extremity is connected with a suitable
hoist, a form of which will be herein-after described.
Collars and 6 or other suitable projections from shaft & cause the latter when
lifted to carry with it the ontire straining and agitating mechanism of the macerator
proper, so as to leave the interior of the macerator entirely clear when desired for
inspection, cleansing, or repair.
Turning loosely upon the shaft 8 within a fixed pedestal 13 (which holds it to a
given plane) is a pinion 7, which in common with its fellows upon the shafts of the
other inacerators gears with the large central wheel 8 attached to the main shaft 1
at the common axis of the group of macerators. A clutch 14 having a handle 17
within reach of the attendant enables him to lock the pinion 7 of any particular
macerator with its shafts & and to thereby put the agitator in motion. The hoist
for elevating the agitator t, and the diaphragins and n, may be constructed as
8

page_text: follows: 20 is a horizontal shaft, attached to which at suitable intervals are
druins 21, whose number is equal to half that of the macerators.
The shape of cach drum is that of two symmetrical truncated cones attached
base to base. On each side of each drum is a friction pulley 22 loose upon the
shaft 20 and moved on and off of its drum by means of a lever 23, put within
convenient reach of the operator by means of cord, weight, and pulley, or other
suitable means. Around each pulley 22 is wound by two or more turns the wire
rope or cable v, which is conducted around suitable pulleys 24 to its proper agitator
shaft. The free end of cable carries a weight 25 sufficient to prevent any
slippage of the cable around its pulley 22. The weight of this member 25 may be
made sufficient to counterbalance any desired part of the weight of the agitator and
diaphragms, so as to reduce the amount of power necessary to lift the latter, and to
hold it in the elevated position. A stop or rest 29, by arresting weight 25 in its
descent, causes the cable v to slip on its pulley and makes it impossible to hoist the
agitator too high. The shaft 20 is also provided with a brake 30 whose operating
lever 32 is placed under control of the attendant by means of suitable rope 33, or
other device, and has a weight 34 to hold the brake with force adequate to retain
in the elevated position either one of the agitators. The shaft 20 may be put in and
out of gear by means of clutch 35, which may be operated by suitable cord or other
device accessible to the attendant. In its normal condition the shaft 20 is at rest
with the brake 31 on, and all the shiftable pulleys 22 withdrawn from their drums,
and turning loosely upon said shaft following the motion of the descending or
ascending macerators.
When an agitator is to be lifted its pulley is thrown over the friction drum
corresponding to it, the brake lever is lifted, and the clutch thrown in gear,
causing the elevation of the suspended agitator and diaphragms. When the proper
height has been reached by the agitator the clutch is thrown out of gear, and the
brake being applied holds the agitator in place, all this being done without
interfering with the other agitators, whose pulleys remain loose on the shaft 20.
The main refuse ventage or discharge opening 40 of each macerator is located
with its bottom edge on a level with the straining diaphragm l, and is provided with
a hinged door 41 opening upward. Over the door hangs a wrought iron yoke 42
hinged at its upper end to the macerator, and having at its lower end a hinged
hook or latch 43 which catches behind a shoulder or projection 44 from the
neck 45 of the opening 40, and is held in position by a stiff spring 46. A pair of
slotted links 39 connect the yoke 42 with the door 41. A forked or double lever 47
also hinged on the yoke 42 and heavily weighted 48 at its outer extremity is shaped
at its inner extremities into cam heads 49, which bear on the centre of the door 41
and cause the door to press around its entire edge, hard on an elastic scat or gasket 50
which encircles the opening. By pulling with a shock on cord 51 attached to the
end of the lever a pin 52 fastened to the lever and working in a slotted arm 53
attached to the tail end of the hook 43 causes the hook to become disengaged, so as
to liberate the door 41, which may then be opened to any extent by simply con-
tinuing to elevate the cord 51, whose release at any moment reverses the above
movements and restores the door to its closed and locked condition. Each macerator
has a bay or side chamber 60, whoso lower portion communicates with that part of
the macerator proper which is underneath the straining diaphragm l. Journalled
axially within the chamber 60 is a revolvable cylindrical strainer 01, whose lower
extremity has an annular lip or cup packing 62 of leather or other elastic material
to prevent any escape of juice except through the meshes of the revolvable strainer.
An orifice 63 in the botton of the chamber 60 affords communication from the
interior of the revolvable stainer 61 to a pipe 64 having two branches, to wit, one
65 downward and one 66 in a lateral direction. These branches have valves or
cocks 67, 68. The downturned branch 65 has a turn spout 59, which may be directed
to discharge into either one of two troughs or conduits, of which one 69 is for the
concentrated juice and the other 70 is for the waste water employed to cleanse the

page_text: macerator after each emptying. Tho lateral branch GG extends upward and tele-:
scopes on to a second pipe 71, which is fastened permanently to the next macerator,
and discharges into the same over the top of the distributing diaphragm n
The
rotation of the cylindrical strainer 61 may be effected by belt and pulley, 72 or other
connection with the macerator shaft, or by the hand of the operator. Brushes 73
secured to the inner wall of the chamber 60 operate to sweep the meshes of tho
revolving strainer clear of obstructions, and to preserve it in an open and per-
meable condition. The shaft 74 of the strainer 61 is prolonged downward through
and below its bottom bearing 75 so as to enable the strainer to be elevated without
unshipping it wholly from its socket. This elevation may be effected by arms or
handles 76 connected with a collar 77 upon the said shaft 74 through the medium
of a slidable and rotatable rod 78. 79 are stops to hold said handle to either its
upper or lower position at will 80 is a discharge funnel for the refuse that escapes
through the ventage 40. The neck of this funnel may empty into a revolving
perforated cylinder 81 having a spiral rib or flange 82, which operates to retard the
escape of the solid refuse sufficiently to afford time for the liquid portions to strain
off through the orifices of the cylinder. The liquor which escapes from the strainer 81
is conducted off by a drain 83, and is either suffered to escape or is collected in a
suitable tank or reservoir for future use. The solid refuse escapes from the end of
the strainer 81 into a receptacle 84, or it may be caught in cars or other vehicles
for removal to a drying shed or oven for conversion into fuel. The rotation of the
turntable may be effected by a worm, which gears into an annular rack upon tho
table.
The above described maceration and diffusion apparatus is susceptible of being
worked in different mauners, one of which is as follows:-Suppose the rotation of tho
turntable to be continuous with a velocity of one revolution in two hours, which
will give 10 minutes for the period of time between two successive positions
in the series of one macerator. For the purpose of explanation the macerator which
is for the time being at the summit of the double incline will be designated as
macerator No. 1, and that which occupies its foot as No. 10. Macerators Nos. 1 to 9
inclusive have, in turn, received and yet retain their charges of cane, and are all
full of cane and liquor to the level of their top diaphragms n, the cock 68 of all
the connecting pipes 66 being open. No. 1 is receiving cold water from the reservoir
through the supply cock h, and overflows into No. 2, which overflows into No. 3, and
so on to No. 9, which macerator is consequently receiving the liquor that has strained
through eight charges of cane of increasing richness. The charge of cane in No. 9
has just been put in and the charge in No. 1 (one hour and thirty minutes old) is
supposed to be entirely exhausted and ready for discharge. The attendant now
closes the connection between Nos. 1 and 2, shuts off the supply of fresh water
to No. 1, opens it to No. 2, and opens the discharge door 41 of No. 1 so as to
empty the latter. The cock 67 of discharge pipo 64 of No. 9 is now opened,
and a quantity of liquor equivalent to the quantity of juice contained in one charge
of cane is allowed to strain out into the conduit 69, which conveys it to the ordinary
evaporating apparatus. (This liquor having been strained and worked through nine
successive charges of cane, of increasing richness, is supposed to contain the same
percentage of sugar as the natural juice of the cane. If, on examination, it be
found to contain a less percentage, the velocity of rotation of the turntable & should
be diminished so as to increase the length of time of maceration.) Discharge cock 67
of No. 9 is then closed and cock 68 opened, so as to cause No. 9 to overflow into
No. 10, which macerator should be at the same time receiving its charge of sliced
cane. In the meantime No. 1 (which has dropped on to the short incline) is being
cleansed and washed, the cylindrical strainer 61, and if necessary the agitator tand
diaphragms and n, are elevated, and the water and sediment remaining below the
level of door 41 having been run out through the discharge pipe 64 into con-
duit 70, and the elevated members replaced the macerator is ready for another
charge. Ten minutes having elapsed No. 2 is found at top of the incline, and No. 11

page_text: at the bottom, and the foregoing manipulations are repeated, No. 2 taking the
place of No. 1, No. 10 the place of No. 9, and No. 11 the place of No. 10, upon
the respective portions of the turntable. In another ten minutes the operation is
exactly repeated, No. 3 assuming the functions of No. 2, No. 11 those of No. 10,
No. 12 those of No. 11, and so on continuously until the entire supply of cane has
been worked up, the (for the time being) uppermost macerator in the series receiving
a quantity of pure water equal to its capacity, less the volume which one charge of
cane possesses in excess of its contained juice, and the lowest macerator in the series
furnishing a quantity of artificial juice equivalent to that of the natural juice in one
charge of cane. The water, when introduced to the series, being cold or at its
natural temperature, and only becoming heated when it approaches the place of
discharge, whence it passes immediately to the evaporating apparatus, but little loss
of heat is incurred. The temperature of the entering water may be regulated at
discretion of the operator. In order to ensure the solidification in the tissues of the
soluble substances injurious to the sugar, especially of pectin, which is not coagulated
by hot water alone, lime or other suitable agent may be added to the water or
liquor.
To illustrate the Invention a series of twelve macerators have been selected to make
up a group or circuit, of which number there are at all times nine consecutive
macerators on the ascending track, and which constitute for the time being a
connected but shifting series whose total difference in elevation is fifty-four inches,
and in which each macerator reaches its greatest altitude every two hours; but these
numbers, distances, and periods may, of course, be varied as experience may direct ;
and the ascending and descending grades of the revolving track may be arranged
for right rotation, as in Figures 1 and 2, or for left rotation, as in Figures 6, 7,
and 8.
Each macerator may have a plurality of straining chambers, like 61, through
which the liquor of each macerator may be conducted before entering the succeeding
one; and these straining chambers may either empty consecutively one into the
other, or all simultaneously into a common conduit, and any one or more of them
may be brought into service, at discretion of the operator, by simply lowering their
respective screens. A sliding sluice gate may be substituted for the door +1, and its
described appurtenances.
The motion of the turntable may be either continuous, as described, or inter-
mittent. The spout O may be prolonged downward, so as to discharge directly
into the successive macerators, and thus to render the hoppers 12 unnecessary.
The several cocks and other appliances of each macerator may be placed under
ready control of the operator by means of suitable cords or otherwise. Instead of
two steel yards and their accompanying counter balances, a single branched lever
may be employed in conjunction with a single counter weight or a spring. Grooved
lugs which embrace vertical bars may replace the rollers and posts for guiding the
macerators, and each macerator may be supported by a single wheel upon a turn-
table of one double incline track, which table may revolve upon a series of rollers
in stationary bearings. The entire system of agitating mechanism, with its
necessary adjunct, the hoisting apparatus, may be left out and a greater number
of macerators used in the circuit, if necessary, thus increasing the number of changes
through which the liquor is passed, and the time spent in the maceration of one
charge to compensate for the non-agitation of the pulp. A great simplication of
the apparatus, with a corresponding reduction in its cost and in the power
necessary to operate it, would by this means be obtaimed. In such arrangement
each macerator may be provided with a wire gauze basket or other permeable
vessel to receive the cut cane and enable its ready removal when spent. The
process of maceration has been described as immediately succeeding that of slicing,
and a feeding mechanism arranged with especial reference to prompt action of the
heated liquor, so as to forestall fermentation, the operation being designed to be
conducted upon the plantation itself or in its vicinity; but it is manifest that if

page_text: by desiccation or otherwise, the cane can be placed beyond liability to deteriorato
for a period suflicient for its transportion, the macerating and subsequent
processes might be performed elsewhere.
The apparatus, while especially designed for operating upon sugar cane, is mani-
festly applicable, in its assential features, to extraction of sugar from the beet and
other saccharine plants, or to any extractive process in which the diffusion principle
is employed. It has been attempted to extract the sweet principle of the boot and
of the sugar cane by maceration of their sliced or crushed particles in water sufli-
ciently hot to solidify the albuminous portions, and at the same time to dissolve the
sugar, the same liquor being applied to successive charges of material until the
desired strength of saccharine solution has been obtained. Experiments of this
kind on an extensive scale were made by the father of the communicator upon his
sugar plantations in the Island of Guadaloupe during five years, commencing in tho
year 1847; also experiments by Mesmay and others about the same time.
Having thus described the nature of the said Invention and the mode in
which the same is carried into effect, I would have it understood that what
I claim is
Firstly. The process of obtaining a concentrated extract by the continuous flow of
the diffusing liquor through a circular and connected series of open inacerators
automatically elevated and depressed, the charges theroin being heated and agitated
at will to facilitate, if need be, the complete diffusion of the substanco to be ex-
tracted, pure water being continuously fed to the speut charge into the for the
time being highest macerator in the series, and the concentrated infusion being
continuously drawn from the for the time being lowest inacerator in the series
containing the freshest charge.
Secondly. An apparatus constituted substantially as hercin set forth with a
circular endless series of macerators automatically and successively elevated and
depressed, for the purposes set forth.
Thirdly. The circular series of open macerators a having yielding connecting
pipes 66 from the bottom of cach macerator to the top of the next, said macerators
being mounted upon a revolving double incline track or turntable d, for their con-
secutive and automatic elevation, in the manner and for the purpose set forth.
Fourthly. In combination with the circuit of vertically shifted open macerators a,
the heaters b, having yielding connections j, with steam pipe i, substantially as and
for the purpose set forth.
Fifthly. In combination with an open macerator a, the agitating and straining
mechanism 8, w, n, l, with the described or any suitable hoisting apparatus as and
for the purpose set forth.
Sixthly. In combination with the open macerator proper a, the straining chamber
60 inclosing the rotary screen 61, provided with any suitablo elevating devices
76, 77, 78, 79, as and for the purpose set forth.
Seventhly. The discharging device, consisting of door 41, yoke 42, slotted link 39,
hooked latch 43, spring 46, weighted and cam-headed lever 47, pin 52, and slotted
arm 53, the whole being arranged and adapted to operate as and for the purpose
set forth.
· Eighthly. In combination' with the circular series of open macerators a, restricted
to vertical movement and operated as described, the cane feeder J, capable of being
rotated at will.of the operator about the common axis of such series, as and for the
purpose designated.
Ninthly. In combination with the open macerators a, an automatic weigher and
charger having the following elements:-A receiver Q, with two equal obverse com-
partments Q, Q, balanced upon a horizontal axis or pair of trunnions P, suspended
from a pair of graduated counter balances S, S', an enclosing case or spout O, a
yielding detent O, hinged bottom M, and cams U, for the automatic closure of
said bottom during the inversion of the said receiver, the whole being arranged to.
revolve at will of the operator about the vertical axis I, and to operate substantially
as set forth.

page_text: And, tenthly. The rotating cylindrical strainer 81, in the described combination
with the refuse funnel 80, and with the receptacles 84 and 83, for the spent fibre and
waste water respectively, substantially as set forth.
In witness whereof, I, the said Benjamin Joseph Barnard Mills, have hereunto
set my hand and seal, this Twenty-seventh day of October, in the year
of our Lord One thousand eight hundred and seventy-six.
B. J. B. MILLS. (L.S.)