IMPROVEMENTS IN THE MANUFACTURE AND REFINING OF SUGAR
Year: 1876

page_text: LETTERS PATENT to Hunter Henry Murdoch, of No. 7, Staple Inn, in the
County of Middlesex, Patent Agent, for the Invention of "IMPROVEMENTS IN
THE MANUFACTURE AND REFINING OF SUGAR." A communication from abroad
by Emile Barrault, of Paris, France, Civil Engineer.
Sealed the 7th April 1876, and dated the 20th January 1876.
PROVISIONAL SPECIFICATION left by the said Hunter Henry Murdoch at
the Office of the Commissioners of Patents on the 20th January 1876.
"
HUNTER HENRY MURDOCH, of No. 7, Staple Inn, in the County of Middlesex,
Patent Agent.
IMPROVEMENTS IN THE MANUFACTURE AND REFINING OF SUGAR"
This Invention consists of the improvements herein-after described in the manu-
facture and refining of sugar, and is applicable also to the treatment of beet and
other saccharine juices in order to manufacture sugar therefrom.
The objects of the said Invention are,-
First. To obtain sugar of a better quality from the same raw materials than
would be obtained by the ordinary processes of refining or extraction.
Second. To diminish the waste.
This Invention resembles in certain points the ordinary processes of making
sugar from beet juice, but in certain other points it differs materially therefrom.
Beet juice is usually treated by one or other of the following processes for the
purpose of making sugar therefrom.
According to one process a quantity of the crude juice is mixed with a certain
proportion of lime; this proportion varying within certain limits according to the
density and the purity of the juice. The limed juice is then run into boiling
pans or heaters, and heated nearly or quite to boiling point. By this process a
considerable portion of the organic impurities in the juice combines with part of the
lime and becoines coagulated. A current of carbonic acid gas is then passed into
the hot liquor, in order to convert all the residue of the lime into a granular or
pulverulent precipitate of carbonate of lime which is insoluble in the juice. This
precipitate is subsequently separated by filtration or decantation. The juice is if
desired again filtered through animal charcoal, and evaporated to form beet
sugar.

page_text: According to another process the juice which has been treated with lime, and a
current of carbonic acid gas in the manner herein-before described is allowed to
settle, or is filtered, and the decanted or filtered liquor is put into fresh heating
pans and again treated with a current of carbonic acid gas, while the liquor is still
hot and a fresh quantity of lime is at this time added, and the current of carbonic
acid gas is continued until the second quantity of lime has been precipitated as
carbonate of lime. By this it will be seen that this process consists in making
carbonate of lime twice following in the same beet juice, the first carbonate of lime
being precipitate from the raw beet juice, and the second from the clarified juice
which has already been partially purified by the action of lime and carbonic acid
gas. In actual practice the gassing of the limed juice is in either case commenced
at the same time as the heating is commenced, and continued until the liquor is
hot.
Both the methods above described necessitate the employment of large quantities
of lime.
Now the process constituting this Invention may be carried out in two different
ways, but in both it differs essentially from the processes already described, in that
(inter alia) lime is used only once, and in a much smaller quantity. The limed
liquor is gassed while cold and the gassing is stopped at a certain intermediate
stage herein after described, and a more complete purification is thus produced.
According to one method caustic lime is slacked with a small proportion of water
and more water or waste liquors is or are added to the mixture so as to dilute it.
The cream or milk of lime so formed as aforesaid is then added to the beet juice or
other saccharine liquor while cold. The proportion of lime which is thus added
depends upon the character and degree of impurity of the juice to be purified, but
from one to three per cent. of the weight of the juice is generally used, according to
the proportion of impurities, such as glucose (fruit sugar) which is present. While
the beet juice or other saccharine solution is cold a current of carbonic acid gas is
passed into it, but the juice or solution is not heated at this stage as in the ordinary
processes. The passing of the carbonic acid gas into the juice or solution is not
continued until the precipitates settle readily, but on the contrary the current of
carbonic acid gas is stopped at an intermediate stage, which may be ascertained as
follows:- -When the current of carbonic acid gas is first passed into the cold limed
juice, a considerable amount of frothing at first takes place, and after a certain
time this frothing rapidly and rather suddenly diminishes and the liquid becomes
more gelatinous, and in the case of a very concentrated juice approaches to a jelly.
At this point the current of carbonic acid gas is stopped, because if the gassing
were to be carried on any further this gelatinous compound of sugar, lime, and
carbonic acid would be destroyed or decomposed, and the lime would be precipitated
as carbonate of lime (in a manner similar to the old process) and the proper degree
of purification would not be effected. This stage of the process being reached the
gelatinized juice is boiled; this boiling changes the character of the precipitate or
gelatinous compound, and so enables the juice to be filtered away with great
facility. After being boiled the juice or liquor is filtered while hot, and the greater
part of the impurities being now left behind in the precipitate on the filter, the
filtered juice or liquor is treated (preferably while it is hot) by a second current of
carbonic acid gas, in order to precipitate the lime which still remains in the said
juice. In order to effect this result completely carbonic acid gas must be added
until the juice is saturated, and the juice or liquor must then be again boiled in
order to drive off the excess of carbonic acid gas. The boiled juice is then again
filtered; the filtered juice or liquor can now be treated by evaporation as in the
ordinary process of sugar making, or it can be filtered through animal charcoal, and
then be evaporated in either case to form crystallized sugar. The precipitates
which have been left behind in the filters will of course be charged with
saccharine liquor, and in order to prevent waste of sugar these precipitates must be
carefully washed, and the resulting sweet waters worked up in any suitable way to
recover the sugar.

page_text: The washing may be effected in any suitable way, but the method which is
preferred is to remove the cakes or lumps of precipitate from the filters and
incorporate them with water in an iron pan by means of a series of light rollers,
this apparatus resembling to some extent a common mortar mill, but having by
preference a larger number of rollers. After having the precipitates and the water
have been thoroughly incorporated the water is again filtered away. If necessary
this mixing and filtration may be repeated two or more times.
The foregoing process is also applicable to the treatment of raw sugar for the
purpose of refining it. For this purpose the mode of treatment is as follows:-Raw
sugar is dissolve or melted in any of the ordinary ways, say, for instance, in a
blow-up pan. If the sugar is of a coefficient of, say, 88 % or 90°, it is melted to
a density of about 28° Baumé. If the sugar is of lower quality it is melted to a
lower density, or if it is of higher quality it is preferred to make the solution or
syrup more concentrated. Slacked line is added in the form of milk or cream of
lime, so as to introduce lime to the extent of, say, from 1 to 5 per cent. of the weight of
the sugar present in the solution. A lined solution or syrup having been thus
produced it is treated while cold with a current of carbonic acid gas until the
gelatinous stage is reached, which will readily be indicated in the manner herein-
before described in the treatment of beet juice. The solution or syrup is then boiled,
and is filtered while hot. It is again gassed (preferably while hot), and is again
boiled and filtered, and the solution or syrup so purified is then evaporated in order
to form crystallized or refined sugar. The solution or syrup can if necessary bo
filtered through animal charcoal before evaporation in order to purity or clarify it
still further. The second method is also applicable to the refining of raw sugars as
well as to the treatment of beet juices.
According to the second method the process is in some cases simplified by forming
the gelatinous compound of sugar, lime, and carbonic acid in a portion of syrup or
juice, and adding this portion to the bulk of juice or solution or syrup to be
purified.
This modification of the said process is equally applicable to the treatment of beet
or other saccharine juice, and to the refining of raw sugar.
In order to carry out the said modification, a juice or solution, by preferenco
of greater strength than usual, containing, say, 5 per cent. of sugar, slacked line is
added in the form of milk or cream of lime, equivalent to, say, one-fifth of the
weight of the sugar present in the juice or solution. While the juice or solution is
cold a current of carbonic acid gas is passed into it until the frothing first produced
has diminished, and the gelatinous stage is reached, exactly as herein-before
described. This gelatinous compound or gelatinized syrup is then used for the
purification of saccharine juices or solutions, or the retining of raw sugar in the
following manner:-To a quantity of the beet or other saccharine juice or of the
solution of raw sugar to be purified or refined a proportion of the aforesaid
gelatinized syrup is added, so that the lime contained in the gelatinized syrup so
added shall be equal to the proportion of lime already stated to be necessary for the
treatment of such juices or solutions under the first method of operating, and the
gelatinized syrup is intimately mixed the gelatinized syrup with the juice or
solution to be purified. In this process it is not necessary to pass carbonic acid gas
into the juice or solution in order to form the gelatinous precipitate, because the
gelatinous precipitate has already been added, but the said juice or solution is
boiled and filtered while hot. A curent of carbonic acid gas is introduced into
the said juice or solution (preferably while hot), and the said juice or solution is
boiled it again, filtered again, and then, if so desired, filtered through animal
charcoal, and evaporated for the production of crystallized, sugar. The results
attained are the same as if the first described method of operating had been used,
The juice should always be kept slightly alkaline, and free from acidity.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed by the
said Hunter Henry Murdoch in the Great Seal Patent Office, on the 18th
July 1876.
"
HUNTER HENRY MURDOCH, of No. 7, Staple Inn, in the County of Middlesex,
Patent Agent.
IMPROVEMENTS IN THE MANUFACTURE AND REFINING OF SUGAR,"
(a communication to me from abroad by Emile Barrault, of Paris, France, Civil
Engineer.)
This Invention consists of the improvements herein-after described in the manu-
facture and refining of sugar, and is applicable also to the treatment of beet and
other saccharine juices in order to manufacture sugar therefrom.
The objects of the said Invention are,-
First. To obtain sugar of a better quality from the same raw materials than would
be obtained by the ordinary processes of refining or extraction.
Second. To diminish the waste incurred by the ordinary processes of extracting or
refining sugar.
This Invention resembles in certain points the ordinary processes of making sugar
from beet juice, but in certain other points it differs materially therefrom.
Beet juice is usually treated by one or other of the following processes for the
purpose of making sugar therefrom.
According to one process quantity of crude beet juice is mixed with a certain
proportion of 'lime, this proportioii' varying within certain limits according to the
density and impurity of the juice. The limed juice is then run into boiling pans or
heaters, and heated nearly or quite to boiling point. By this process a considerable
portion of the organic impurities in the juice combines with part of the lime, and
becomes coagulated. A current of carbonic acid gas is then passed into the hot
liquor in order to convert all the residue of the lime into a granular or pulverulent
precipitate of carbonate of lime, which is insoluble in the juice. This precipitate is
subsequently separated by filtration or decantation, and the juice is, if desired, again
filtered through animal charcoal, and evaporated to form beet sugar.
According to another process the juice which has been treated with lime and a
current of carbonic acid gas in the manner herein-before described is allowed to
settle, or is filtered, and the decanted or filtered liquor is put into fresh heating
pans, and again treated with a current of carbonic acid gas while the liquor is still
hot, and a fresh quantity of lime is at this time added, and the current of carbonic
acid gas continued until the second quantity of lime has been precipitated as car-
bonate of lime. By this it will be seen that this process consists in making carbonate
of lime twice following in the same beet juice, the first carbonate of lime being
precipitated from the raw beet juice, and the second from the clarified juice which
has already been partially purified by the action of lime and carbonic acid.
Both the methods above described necessitate the employment of large quantities
of lime. In actual practice the gassing of the lime juice is in either case com-
menced at the same time as the heating is commenced, and continued until the
liquor is hot.
Now the process constituting this Invention may be carried out in two different
ways, but in both it differs essentially from the processes already described in that,
inter alia, lime is used only once, and in a much smaller quantity; the limed liquor
is gassed while cold, and the gassing is stopped at a certain intermediate stage
herein-after described, and a more complete purification is thus produced.
According to one method of carrying this Invention into effect some lime, which
must be fresh (i.e.) caustic, and (by preference of a quality herein-after described) is
slacked with a small proportion of water, and more water or waste liquors is or are
added, so as to dilute the mixture, say, for instance, to the consistency of cream,
though this point is not essential. When this slacked lime has cooled a certain
proportion of it is intimately mixed with the beet juice or other saccharine liquid to
be treated, which should be cold. It is preferred to add lime equivalent in weight

page_text: to from one to three per cent. of the weight of the juice or liquid to be treated,
varying the proportion according to the proportion of impurities (such as glucose)
which is present. It is desirable that the quantity of lime added should be sufficient,
but not excessive, and in order to ascertain the proportion it may be stated that the
quantity of lime must be increased in proportion to the degree of acidity of the
juice, and to the amount of glucose or fruit sugar and other impurities which are
present in the juice. Thus, for instance, with fresh juice of good quality and colour
one per cent. may be sufficient, but with juice which has become acid and contains
much fruit sugar, or with dark coloured juice, or with juice made from damaged
roots a larger proportion of line will be required; in some cases as much as three
per cent.
It is proper however to use the smallest quantity of lime with which a
satisfactory result can be obtained. This proportion of lime is added, as already
stated, to the cold juice, which is not at this stage of the process heated, as in the
ordinary process, but is kept by preference at a temperature of from 60° to 70°
Fahrenheit, and certainly not exceeding 100° F. The lime, or a considerable portion
of it, at this stage of the process combines with some of the sugar to form sucrate of
lime. A current of carbonic acid gas is then passed into the cold liquor, but the
introduction of this gas is not continued under the influence of heat, as it is in the
ordinary process, nor is the passing of the gas continued until the precipitates settle
readily, as in the said ordinary process, nor until all the lime is converted into
carbonate of lime. On the contrary, the current of gas is stopped at an intermediate
stage before the lime is all so combined with carbonic acid, and while part is still
combined with sugar.
The point at which to stop the current of gas may be ascertained as follows:-
When the current of carbonic acid gas is first passed into the cold limed juice à
large amount of froth is produced, the liquid still remaining quite fluid. As the
current of gas continues the amount of froth increases, and a certain stage is
reached, when the amount of frothing greatly and rather suddenly diminishes, the
liquid at the same time becoming more gelatinous and, in the case of very concen-
trated juice, even approaching to a jelly from the formation of a gelatinous
compound of sugar, lime, and carbonic acid in the liquid. When this stage is
reached the current of carbonic acid gas is immediately stopped, because if the
gassing were to be carried on further it would destroy or decompose this gelatinous
compound of sugar, lime, and carbonic acid, and precipitate the lime as carbonate
of lime (in a manner similar to the old process), and the desired degree of puri-
fication would not be effected. It will thus be seen that if too little gas be added
the said gelatinous compound will not be formed, and that if too much gas be
added it will be destroyed. If a portion of the gelatinous liquid is filtered, it will
be found that the liquid contains less sugar than would be the case if the action of
the carbonic acid gas were continued until the precipitate settled readily from the
liquid. On the other hand the precipitate which remains in the filter will contain
both lime and sugar in chemical combination, which would not be the case in the
ordinary process.
near
The gelatinous precipitate present in the juice consists of a combination of sugar,
ime, and carbonic acid. The gelatinized juice is next boiled in a suitable vessel.
It is desirable that the temperature should be raised to boiling point, but it need
only be maintained at that temperature for a few minutes. This boiling produces a
great change in the character of the precipitate or gelatinous compound, and so
enables the juice to be filtered away from it with great facility. The next step
consists in filtering this juice while hot. The temperature should be as
boiling point as can conveniently be arranged. It will be found that much of the
impurities and colouring matter is left behind in the precipitate, and that the
filtered liquor is therefore much brighter and more free from colouring matter than
when treated by the ordinary process. The filtered juice is next passed while still
hot into a suitable vessel, and a current of carbonic acid gas is passed through it
for the second time. If the juice has been allowed to become too cool it is heated
again, as it is preferred that this regassing should be at a temperature of not less

page_text: than 160° Fahrenheit. It is quite possible to conduct this process at a lower tem-
perature, but much more time will be occupied and the results will be inferior.
This regassing causes a further precipitate, mostly of carbonate of lime, and when
the juice is saturated (ie., when no more precipitate is formed) the current of gas is
stopped and the juice is again boiled in order to drive off any excess of carbonic
acil gas. The boiled juice is then again filtered, and if it be evaporated in the
usual way in vacuum pans, it will produce a sugar of better colour and of greater
purity than that which could be produced by the ordinary process, It is preferred,
however, in addition to this last filtration to filter this purified juice through
animal charcoal, as by this means the juice is rendered so pure that white sugar
can be made from it direct. It is found that the amount of animal charcoal
requisite for this treatment of the purified juice is far less than that required for
the corresponding treatment of juice clarified by the usual process, so that the
thickness of the filtering beds may be greatly reduced, a great saving being thus
effected in the quantity of charcoal used. After passing through the charcoal the
said purified juice is ready to be treated by evaporation, as in the ordinary process
of sugar making. The precipitates which have been left behind in the filters will
of course be charged with saccharine liquor, and in order to prevent waste of
sugar these precipitates must be carefully washed, and the resulting sweet waters
must be worked up in any suitable way to recover the sugar.
The washing of the precipitates may be effected in any suitable way, but the
method preferred is to remove the cakes or lumps of precipitate from the lilters and
incorporate them with water in an iron pan by means of a series of light rollers.
This apparatus resembling to some extent a common mortar mill, but having by
preference a larger number of rollers. After the precipitate and the water have
been thoroughly incorporated the water is again filtered away. If necessary this
mixing and filtration may be repeated two or more times.
:- It
The foregoing process is also applicable to the treatment of raw sugar for the
purpose of refining it. For this purpose the mode of treatment is as follows
is preferred to select and mix the various parcels of raw sugar to be refined so as
to obtain a mixture of tolerably uniform composition, since by this means less
trouble is incurred in the subsequent stages of the process. It is quite practicable
to work this process on sugars of very low grade and containing large per
centages of fruit sugar and other impurities, but it will be described as applied to
sugar, analyzing SS or 90 per cent. (co-efficient of 5), and containing, say 2 per cent.
of fruit sugar. The sugar to be purified is put into a blow-up pan of the usual
form and melted or dissolved.
In some cases it is preferred to add a small proportion of water to the sugar, and
to melt it by the heat of a closed coil of steam pipes, or in some other suitable way
instead of using an open steam jet.
Before the sugar is melted or, by preference, when it is melted, a proportion of
slacked lime is added, exactly as directed in the case of the heet or other juice, but
care is taken to avoid heating the liquor much at this stage in order to prevent
the lime from decomposing the sugar. The proportion of lime is regulated in most
cases by actual experiment on the parcel of sugar under treatment, but with sugar
of a similar quality to that named above a proportion of lime equal to from 1 to 5
per cent. of the sugar present is the most suitable proportion. The general rule is,
as in the case of beet juice, that the larger the proportion of fruit sugar and other
impurities present, the larger must be the proportion of lime; but on the other
hand, if the precipitate produced after the first gassing with carbonic acid gas, and
the subsequent boiling is too dense to filter with the desirable degree of facility,
the quantity of lime used is too large. The melted sugar is then diluted to a
density of about 28° Baumé, or in some cases it is diluted before the lime is added.
The exact degree of dilution is not essential to the process, but it is necessary to
fulfil two conditions, namely, firstly, to make it sufficiently dilute to allow the
impurities to be removed by the boiling and subsequent filtrations; secondly, to
avoid diluting too much in order to avoid unnecessary concentration afterwards.

page_text: If the raw sugar is of lower quality the solution must be more diluted, and if the
raw sugar is of higher quality the solution may be more concentrated. Thus with
sugar of a co-eflicient of 90, 28° Baumé is a suitable strength, but if it be of a
co-efficient of say 60, with 4% of fruit sugar, 20° Baumé will be a more suitable
strength, and if it be of a co-efficient of 98 the solution may be of 35° Baumé.
The raw sugar having been thus melted and mixed with lime, and the mixture
having been brought to a suitable strength, it is treated exactly as described in
the case of beet juices, i.e., carbonic acid gas is passed through the liquid while
cold until the herein-before described gelatinous precipitate of sugar, lime, and
carbonic acid is produced, which will be readily ascertained, as herein-before
described, but heating the liquor is carefully avoided until this stage has been
reached. The liquor is then boiled and then filtered again while hot, a current of
carbonic acid gas is again passed through the said liquor to saturation (preferably
while the liquor is hot), the said liquor is again boiled to drive off the excess of
gas, and is again filtered. The purified liquor is now ready for evaporation if so
desired, or by preference to be filtered through animal charcoal and then evaporated
in the vacuum pan and crystallized in the usual way.
According to the second method the herein-before described process is in some
cases simplified by forming the gelatinous compound of sugar, lime, and carbonic
acid in a portion of the juice or syrup to be purified, and then adding this portion
to the bulk of juice or syrup.
In treating beet juice or other saccharine juice according to the said second
method the mode of procedure is as follows:--Slacked lime is added to a very
strong beet juice or even a strong solution of sugar containing, say 15 per cent.
of sugar, the proportion of such slacked lime (which has been slacked as previously
described) being equivalent to say one-fifth part by weight of the sugar present in
the juice or solution. The exact proportion is not material to the success of the
process, but must depend on the quantity of the compound of sugar, lime, and
carbonic acid required to be formed. The strong juice or solution having been
mixed with the lime, a current of carbonic acid gas is passed into the mixture
while cold until the same results are obtained (viz., cessation of frothing and
gelatinization of the liquor) as those previously described in reference to ordinary
juice, the difference being simply that the before-mentioned gelatinous compound
of sugar, lime, and carbonic acid is formed in a more concentrated juice or solution.
The gelatinous compound or gelatinized syrup thus formed is used by adding it to
the raw juice to be purified in such a proportion that the lime present in such
gelatinized syrup shall correspond as nearly as may be to the amount of lime
already mentioned as necessary to be added to raw juices, according to the first
process herein described, and the said gelatinized syrup is intimately mixed with
the juice to be treated. In this process it is not necessary to pass carbonic acid
gas into the juice or solution in order to form the gelatinous precipitate because
the gelatinous precipitate has already been added, but the juice is boiled and
filtered while hot, a current of carbonic acid gas is then passed through it (prefer-
ably while it is hot). The syrup is then again boiled and filtered as in the former
method, exactly as if this compound of sugar, lime, and carbonic acid had been
produced in the crude juice itself, as herein-before described, instead of being
produced separately in a portion only and the gelatinized syrup added to the
remainder of the juice.'
If raw sugar is to be refined by the second method the mode of procedure is as
follows: Lime in the form of milk or cream of lime is added to a strong syrup or
solution of sugar containing, say 45% of sugar, the proportion of line being
equivalent to, say one-fifth of the weight of the sugar present in the solution, and
carbonic acid gas is passed into the cold solution exactly as herein-before described
until the gelatinous compound of sugar, lime, and carbonic acid is formed; this
gelatinous compound or gelatinized syrup is added in the requisite proportion (as
herein before described in reference to beet juice) to the raw sugar to be refined
before or at the time of melting or dissolving the said raw sugar, and after having

page_text: diluted the said liquor or syrup to the necessary extent it is treated as herein-before
described, ie, the liquor is boiled, then filtered while hot, a current of carbonic
acid gas is again passed through the said liquor while it is hot, and the said liquor
is again filtered, and then either concentrated for crystallization, or (if a better
class of sugar is required) filtered through animal charcoal before being concen-
trated and crystallized.
The practical results of the process, whether it be carried on by the first or the
second inethod, will be identical.
In certain cases an additional process is introduced as follows:-If a very
impure sugar has been under treatment too large a quantity of lime or of the
gelatinous precipitate or gelatinized syrup may have been added (by accident or
otherwise) to the juice or to the solution of the sugar to be refined. In either
case the liquor, even after being boiled, will filter slowly and with difficulty owing
to the presence of excess of lime, which clogs or chokes the filters. The most
effectual remedy for this slow filtration is to cause a current of carbonic acid gas to
pass into the liquor for a short time as soon as it is heated. The current must not
under any circumstances be continued long enough to decompose the precipitate
and so liberate the foreign impurities, but only long enough to take up or neutralize
any excess of lime which may be present. The great diminution or the cessation
of the frothing which is at first produced by the current of gas will in most cases
be a suflicient guide to show when the proper stage of gassing is reached. After
this process the liquor will he found to filter with facility. Attention should be
paid to one or two points which are of importance in the process.
The juice or liquor should always be kept slightly alkaline. Even when boiling
in the vacuum pan it should be free from the slightest trace of acidity.
The lime should be by preference as pure as can be readily obtained and free
from iron and other metallic impurities.
The first gassing should be conducted with the greatest care so as not by over
gassing to decompose the gelatinous compound at that stage.
The various precipitates can and should be properly washed so as to free them
from the adhering sugar, and the resulting sweet waters should be worked up
according to the ordinary or any other suitable methods. The last washings may
in some cases be advantageously used for slacking the line.
Having thus described the nature of the Invention as communicated to me by
my foreign correspondent, and the manner in which the same is to be performed, I
wish it to be distinctly understood that I do not claim the use of lime per se, or of
carbonic acid gas per se, or of lime and carbonic acid gas used in the mode
ordinarily adopted in the process of beet sugar making, as herein-before described.
I am also well acquainted with the process of manufacturing and refining sugar
described in the Specification of a Patent granted to J. H. Johnson, No. 54, of the
year 1867, and I make no claim thereto, but what I do claim as the said Invention
is, the processes of manufacturing and refining sugar from beet juices, raw sugar,
and other saccharine juices, substantially in the manner herein-before described.
In witness whereof, I, the said Hunter Henry Murdoch, have hereunto set my
hand and seal, this Fifteenth day of July, in the year of our Lord One
thousand eight hundred and seventy-six.
H. H. MURDOCH. (L.S.)