IMPROVEMENTS THE
Year: 1866

page_text: LETTERS PATENT to Walter Knaggs, of 5, Euston Grove, Euston Square,
in the County of Middlesex, for the Invention of "IMPROVEMENTS IN THE
PROVISIONAL SPECIFICATION left by the said Walter Knaggs at the
Office of the Commissioners of Patents, with his Petition, on the 14th
June 1866.
I, WALTER KNAGGS, of 5, Euston Grove, Euston Square, in the County
of Middlesex, do hereby declare the nature of the said Invention for "IM-
PROVEMENTS IN THE MANUFACTURE OF SUGAR, AND IN THE APPARATUS EMPLOYED
THEREIN," to be as follows:-
In carrying out my Invention I effect the clarification or defecation by
treating the juice with sulphurous acid as soon as possible after it leaves the
mill. I prefer to do this by injecting sulphurous acid gas into the juice until
it attains a certain color and appearance; I then apply heat and bring the
juice as rapidly as possible to or as near the boiling point as I can, and
remove the scum by means of a rake or skimmer, and if I have the means of
so doing I continue the heat and skimming until it has boiled for a few
minutes; I then add to the liquor carbonate of lime (either alone or mixed

page_text: with clay) for the purpose of correcting any acidity that may remain, and of
assisting in the subsequent precipitation of feculent matter by combining with
it and by thus giving it weight inducing its speedy deposition in a subsiding
vessel. The quantity of carbonate of lime that I usually apply is 2 lbs. per
100 gallons, and I generally mix it with an equal quantity of fine clay,
The liquor will now be ready for treatment with permanganate (by preference)
of soda. This may be applied in the vessel in which the juice has been boiled
or the juice may be drawn down into a subsiding vessel (made of larger
capacity than the receiving pan so as to admit of stirring) and the per-
manganate applied there. During this part of the process the liquor should
be kept in a state of agitation. The action of the permanganate appears to
be to oxidize and combine with the vegetable matter contained in the juice
which it precipitates. The quantity of permanganate required to effect a
separation of impurities is at the rate of about 1 lb. to 500 gallons. As soon
as this separation is apparent the liquor is ready for liming, which is done by
adding to it sufficient lime to effect a complete separation of all mechanical
impurities, so that in taking a quantity in a glass the impurities will im-
mediately subside and leave the supernatant liquor perfectly bright. The
usual quantity of lime required will vary according to the quality both of the
juice itself and of the lime. The best plan is to keep the milk of lime mixed
of a known strength, and to add it by degrees to the juice after it has been
treated with the permanganate until the desired effect is produced. An excess
of lime should be at all times carefully avoided. All this time during the
liming process as well as that of the application of the permanganate the
liquor should be kept agitated. As soon as sufficient lime is added the
liquor should be allowed to settle, and if the operation has been properly
performed a thorough subsidence of all impurities to within an inch or so of
the bottom of the vessel will be effected in about 15 minutes; the supernatant
liquor may then be drawn off by means of an ordinary cock placed about half
an inch above the bottom, and is ready for evaporation. Liquor prepared in
this way will, if it has been boiled as directed in the pans, require no skimming
nor brushing in the coppers. The subsided matter may, on estates where they
do not make rum, be further deprived of its saccharine matter by being
allowed to drain upon a strainer.
In regard to my process of evaporation my object is, firstly, to evaporate the
juice to syrup as speedily as possible, so as to avoid its unnecessary exposure
to heat; secondly, to economise fuel by applying the vapor arising from the
first boiling of the juice into syrup for the subsequent concentration of the
syrup into sugar; and, thirdly, to facilitate the use of artificial fuel in lieu of

page_text: cane waste, which latter can then be made applicable as manure, paper-
making material, or any other purpose.
I construct an evaporating pan as follows:-The upper part of the pan is
divided into chambers so as to cause the juice to flow alternately from side to
side of the pan, and this is accomplished by partitions at the bottom of each
channel, formed between the alternate partitions is a steam pipe, and all these
steam pipes are connected at bottom with a main pipe which communicates
with the water or boiler space below the bottom of the pan. The bottom
of the boiler is heated by fire, and to obtain as much heating surface as
possible numerous short pipes or pockets are fixed in or formed with the
bottom of the boiler. This pan has an arched cover with a steam outlet pipe
at the upper part by which the steam is conveyed to the concentrating pan
hereafter described. By the use of this evaporating pan which can be
worked either with cane trash, wood, coal, or other fuel 1 effect so rapid an
evaporation that the juice will in a few minutes. time from its leaving the
subsiders attain by the time it reaches the end of the serpentine gutter a
density of 30° Beaumé and will be ready for concentration in the low tem-
perature pan, which I prefer to be constructed in the following manner :-
The pan in which the liquor is placed is similar to those heretofore employed,
but in place of the steam pipes being near the bottom of the pan and
external of the rotating cylinder the rotating cylinder is constructed without
spokes and without a central axis so that it may be supported by rollers and
admit of the steam pipes passing through the interior of the cylinder. The
pan is constructed with an external steam jacket divided by a partition in such
manner that the steam shall not pass from end to end but through the steam
pipes in order to get to the other end or part of the steam jacket. The pan
is covered, leaving an outlet pipe or chimney at its upper part to carry off the
steam or vapour, and when desired a draft may be produced through such pipe
or chimney by steam jet or otherwise. Prior to concentrating the syrup I
decolorise it by means of an acid, preferring sulphuric acid or sulphurous.
I effect the revivification of animal charcoal by allowing it after removal from
he filter to ferment until it becomes acid and offensive to smell, and I propose
o assist this process by effecting it (in this country) in an artificially heated
oom, and the addition of a small quantity of acetic acid if necessary. This
ermentation should take place in tubs or other suitable vessels in which the
harcoal should be kept covered with the fermenting liquor; as soon as this
rocess appears to have terminated the liquor should either be drawn off or
he charcoal may be transferred into other vessels so that it may be allowed to
ontinue the fermenting process in that state uncovered by liquor. After a

page_text: few days a secondary species of fermentation sets in, the charcoal becomes
beated, its offensive smell disappears, and it resumes its original odour. Prior
to using this animal charcoal again I wash it by throwing it into a gutter
along which a stream of water is flowing; by this means every grain of the
charcoal is fully exposed to the action of the water, and falling into a tank or
suitable receptacle the longer grains fall to the bottom, while the dust, dirt,
and other impurities pass off in the overflow. When the vessel becomes full
of charcoal the stream of water should continue running over the surface of
the charcoal until it flows off bright. I usually employ two vessels for this
purpose, so that they may be filled and emptied alternately. The overflow
should fall upon a fine strainer so that any useful particles that may bave
been carried off may be arrested, and the overflow should then pass into a
Jarge tank in which the finer particles will be deposited and become available
for manure or other purposes. After filling the filter with animal charcoal
so treated I inject steam into it until it is fully heated, and wash it out with
boiling water, and I effect a further decolorization of the syrup after it comes
from the filter by means of an acid, sulphuric acid or sulphurous being
preferred.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Walter Knaggs in the Great Seal Patent Office on the
11th December 1866.
TO ALL TO WHOM THESE PRESENTS SHALL COME, 1, WALTER
KNAGGS, of 5, Euston Grove, Euston Square, in the County of Middlesex,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Fourteenth day of June, in the year of our Lord One
thousand eight hundred and sixty-six, in the twenty-ninth year of Her reign
did for Herself, Her heirs and successors, give and grant unto me, the said
Walter Knaggs, Her special licence that I, the said Walter Knaggs, my
executors, administrators, and assigns, or such others as I, the said Walter
Knaggs, Walter Knaggs, my executors, administrators, and assigns, should at
any time agree with, and no others, from time to time and at all times thereafter
during the term therein expressed, should and lawfully might make, use,
exercise, and vend, within the United Kingdom of Great Britain and Ireland,
the Channel Islands, and Isle of Man an Invention for "IMPROVEMENTS IN THE
MANUFACTURE OF SUGAR, AND IN THE APPARATUS EMPLOYED THEREIN," upon the

page_text: condition (amongst others) that I, the said Walter Knaggs, my executors or
administrators, by an instrument in writing under my, or their, or one of their
bands and seals, should particularly describe and ascertain the nature of
the said Invention, and in what manner the same was to be performed,
and cause the same to be filed in the Great Seal Patent Office within six
calendar months next and immediately after the date of the said Letters
Patent.
NOW KNOW YE, that I, the said Walter Knaggs, do hereby declare the
nature of the said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement thereof, that is to say :-
The three great desiderata connected with sugar making are defecation or
clarification; rapid evaporation out of contact of air; granulation at a low
temperature.
By my means of clarification the juice is so completely deprived of all its
impurities that it may be boiled down to syrup without throwing up any injurious
quantity of scum, and if these syrups be allowed to stand to deposit for a short
time they may be passed through animal coal and decolorized when they will
produce perfectly white sugar. This animal coal I revivify without re-
burning.
My new process of sugar making consists in treating cane juice as it leaves
the mill with sulphurous acid. I apply it by means of an air pump, and
generate the acid by burning sulphur. Tho sulphurous acid bleaches vege-
table matter, precipitates albumen, and retards fermentation; I then bring
the juice as rapidly as possible to the boiling point, remove the scum as soon
as it cracks, and continue the application of heat until ebullition takes place,
removing any scum that may be thrown up thereby. On all estates the juico
is brought up to very nearly the boiling point, either by means of vessels
heated by the waste fire from the coppers or by means of waste steam. The
first may be made to boil by means of an auxiliary fire, and the last by
injecting steam directly into it after it has been heated by the waste steam.
It will be at so high a temperature (generally 190°) that the water condensed
in it by injecting steam will not be of any importance considering the very
rapid evaporation to which the juice will afterwards be subjected by my
plan of evaporation. By this means I deprive the juice of nearly all of its
nitrogenous impurities, and also of much of its color. The requisite quantity
of sulphurous acid may be ascertained by applying a full excess of it to a
small quantity of juice in a suitable vessel, and then bringing the rest of the
liquor to as close to that sample in appearance as possible. I then add to the

page_text: juice a small quantity of carbonate of lime or calcareous earth, clay, or marl;
this neutralizes any excess of acid if necessary, and assists in giving weight
to the precipitate to be presently formed; I then add sufficient manganic
acid to throw down a distinct floculus precipitate (by manganic acid I mean
any of the combinations of manganese and oxygen with or without a base).
I generally prefer to apply it in a state of permanganate or manganate of
soda. This assists in the separation of any organic matter that may remain
in the juice. I then stop the boiling and draw down the cane juice into a
subsiding vessel, and add milk of lime, until on examining the liquor in a
glass the impurities will appear thoroughly separated, and the internatant, or
if it be allowed to subside, the supernatant liquor becomes perfectly bright
and transparent. During the process of drawing down from the clarifier and
lining the juice must be kept well agitated, so that the precipitate formed by
the lime may find itself thoroughly combined with the other mechanical
impurities. The milk of lime should be allowed to run slowly in until the
proper effect is produced. The proper quantity of lime having been added,
the liquor is to be allowed to rest for a quarter of an hour, more or less, when
the whole of the impurities contained in it will be found settled down to
within about an inch of the bottom. The clear liquor is now ready for
revaporation, and must be drawn off from the sediment (by means of a cock
placed close to the bottom in the side of the subsider) and allowed to run
into the evaporator. The sediment may then be further deprived of its juice
by means of a strainer, or it may be sent to the still house. The evaporator
'consists of a metallic tray A (Figs. 1, 2, 3,) of suitable length and width,
say '6 feet by 6.
In the Drawing (Figure 1), only a portion of this tray is shewn, the other
part being left out for the purpose of exhibiting the arrangement of tubes
P and stays U, V, in the double bottom or boiler space below the tray. The
tray is surrounded by upright sides D (Figs. 1, 2, 8); from these sides
divisions B (Figs. 1, 2, 3,) run across the tray. These divisions start alter-
nately from opposite sides, and as each only reaches to within about 6
inches of the opposite side they thus divide the tray into a series of parallel
gutters C (Figs. 1, 2, 3,) each communicating with the one next to it on
alternate sides, and form a continuous serpentine gutter running from side to
side, the whole length of the tray. The tray has a double bottom E
(Figs. 1, 2, 8); now if cane juice or any other liquor be admitted in a continuous
stream at one end of the tray by means of the supply pipe G (Figs. 1, 3,)|
it will run through the whole length of the serpentine gutter in the
-direction shewn by the curved arrows, and make its escape by the discharge

page_text: pipe F (Figs. 1, 3,), and if steam be applied to the bottom of the tray during
its passage by admission within the double bottom a very rapid ebullition will
take place on account of the small depth of the liquor so exposed to its
action. I propose, however, very much to augment this effect by inserting
along the bottom of each parallel gutter one or more tubes H (Figs. 1, 2, 3,)
running throughout its length, and (these tubes the ends of which com-
municate as at I (Fig. 1, 2,) with the double bottom) being filled with steam,
will very much increase the heating surface acting upon the stream of juice.
The flow of liquor through the evaporator is regulated by valves to pipes of
supply and discharge. The evaporating tray may be fitted with a vacuum
apparatus, and the contents discharged by means of a pipe with a trap at
the bottom or dipping into syrup, the pipe being of sufficient length to admit
of the column of syrup contained in it, counterbalancing the weight or
pressure of the atmosphere, or a current of air may be passed over the surface
of the boiling liquor caused by the steam jet N, or a fan to assist evaporation
if preferred. So far I have described the apparatus as calculated to work with
steam generated by a separate boiler in case it may be convenient, but I
propose also that it should generate its own steam. For this purpose I place
it over a fire, and the space O (Figs. 2, 3,) being filled as at Q, (Figs. 2, 3,)
to a proper depth with water becomes a boiler or generator of steam of
which I propose to increase the extent of fire surface by any of the known
arrangements, but I prefer the insertion of a number of vertical tubes P,
(Figs. 1, 2, 3,) which being made double, as shown at R, (Figs. 1, 2, 3,)
ensure perfect circulation of the water contained in them. By this means I
secure by the extensive heating surface exposed to the action of the fire the
greatest possible effect from the least possible quantity of fuel, and as the
steam so generated acts immediately upon the bottom of the tray there can
be no waste of heat, the condensed water falling back into the generator;
the latter being always supplied with condensed water from the evaporator
out of the granulator (presently described) fouling of the tubes will be
impossible. It is therefore evident that by this apparatus cane juice may be
boiled down to sugar in a few minutes, so that any burning of the liquor is
impossible, and the work can be finished off at any time that a stoppage may
be necessary, and thus the present plan of leaving the hot coppers full of
syrup and cane juice for hours will be avoided. It is simply a question of
the length of the evaporator to insure the necessary density, and as these
trays are so constructed that they can be jointed together, as at T (Fig. 1),
and W (Fig. 3), so that a perfect circulation can be established in all their
parts, there will be no difficulty in attaining the required length while the

page_text: plan of thus constructing it in sections admits of one being removed and
replaced by a spare section if at any time it should require repair. I have
now shown how two of the desiderata, viz., clarification and rapid evaporation,
are to be attained, I will now show how contact of air is to be avoided. To
effect this I enclose the tray with a cover J (Figs. 1, 2, 3), in which I place
a pipe or chimney K (Figs. 2, 3); this cover is double for reasons presently
explained. The steam arising from evaporation fills the space within the cover
and makes its exit by the chimney, so that the heat contained may be
economized by its application to working the granulator, a still, or to any
purpose for which waste steam may be useful. This cover has a small
gutter L (Fig. 2), running all round the lower part of its interior to collect
condensed water and the latter is discharged by means of the pipes M (Fig. 2).
In order to avoid escape of steam the pipes F, G, and M are made on the
syphon or trap construction.
I now come to the last of the great desiderata connected with sugar making,
viz., granulation at low temperature, and before explaining this I will remark
that weak saccharine solutions are most affected by contact of air, and stronger
ones (syrups) by heat, owing to the weakness of the former in saccharine
matter and to the greater density and higher boiling point of the latter. The
granulator consists of a metal trough A (Figs. 4, 5,) surrounded by a
jacket B (Figs. 4, 5). In this trough are placed a number of tubes C
(Figs. 4, 5,) running throughout its length; these tubes communicate at
either end with a space formed at each end of the trough between it and the
jacket, so that if the juice be boiled down in the evaporator to a state of
syrup only and then placed in the trough so as to cover the tubes, and waste
steam from the evaporator or any other source be admitted within the steam
jacket by means of the pipe F (Figs. 4, 5,) the steam will heat the bottom
of the trough, pass into the space D (Fig. 5) at the further extremity of the
nulator, return through all the tubes and make its exit by entering the space E
(Fig. 5) at the other extremity and escaping through the pipe G (Figs. 4, 5). 3
By this means, owing to the large extent of heating surface on which the
steam acts, the syrup will of course be heated up to 212°, but a laminated
revolver H (Fig. 4) keeps turning in the syrup; this laminated revolver con-
sists of a number of blades set so as to dip laterally and more or less vertically
into the heated syrup; these blades form the sides of a species of drum, and 3
are secured in their position by plates to which they are attached; they are
fixed in a slightly diagonal position so that in revolving their edges cut into
the syrup, and at the same time one of their ends will dip into it before the
other so as to avoid too much agitation. These blades I (Fig. 4), of which
gra-

page_text: there are a great number, offer a large extent of surface and keep continually
bringing up and exposing to the air thin films of heated syrup from which the
former removes both heat and moisture. This revolver is worked by means
of a pulley J (Figs. 4, 5,) worked by the drum U (Fig. 5); this pulley J
(Figs. 4, 5,) acts upon the inner circumference K (Figs. 4, 5,) of the plates
that secure the ends of the blades, and the revolver is steadied and kept in its
place by adjusting pulleys or guides L (Figs. 4, 5,) working upon its outer
circumference M (Figs. 4, 5). This arrangement may be reversed, i.e., the
driving pulley may work on the outer and the guiding pulleys on the inner cir-
cumference, so that all internal fittings being avoided a number of steam pipes
can be placed within it, and thus increase the surface to such a degree that
the syrup can derive sufficient heat from waste steam to ensure its due concen-
tration. In the event of any portion of the sugar sticking to the bottom of
the trough I propose to facilitate its removal by means of a rake inserted
through an opening V (Fig. 5) in the double casing at the end of the trough.
In order to increase the quantity of air, and thus carry off the vapor from
these revolving blades I encloso the whole with a cover N (Figs. 4, 5), in
which I place a chimney P (Figs. 4, 5), and I cause a current of air to pass
into the interior of the revolver through the space O (Figs. 4, 5,) either by
means of a jet of high-pressure steam Q (Figs. 4, 5,) acting up the chimney
or a small fan or otherwise. This air can only escape up the chimney by
sweeping over the thin films of syrup exposed upon the revolving blades, and
I increase its capacity for moisture by heating it before it enters. I effect
this by a connection between the spaces O (Figs. 4, 5,) in the granulator and
the pipes S (Figs. 2, 3,) in the evaporator by means of connecting pipes T
(Fig. 4), so that as the latter communicates with the space between the
double casing of the cover of this evaporator the air must become heated in
its passage through. By this means a great economy of fuel will be effected
in consequence of the utilization of the steain arising from the first evaporation
for the subsequent granulation of the syrup, and as the latter will be effected
at a low temperature, say 170°, sugar equal to that made "in vacuo" will
result. The sugar is discharged through the opening S (Fig. 5). The
revolver is made in halves, as at R (Fig. 4), to facilitate its removal if
necessary without injuring the pipes. I propose applying the surplus heated
air from the cover of the evaporator to the drying of megass or any other
purpose for which heated air may be required.
I effect the revivification of animal charcoal by allowing it after removal
rom the filter to ferment under water until it becomes acid and offensive to
mell, and I propose to assist this process by effecting it (if necessary in a

page_text: cold climate) in an artificially heated room, and by the addition of a small
quantity of acetic acid if the fermented liquor is not sufficiently acid. This
fermentation should take place in tubs or other suitable vessels in which the
charcoal should be kept covered with the fermenting liquor. As soon as this
process appears to have terminated the liquor should either be drawn off or
the charcoal may be transferred into other vessels; I then by preference
wash it with water acidulated with acetic acid, and afterwards allow it to
continue the fermenting process uncovered by liquor; after a few days a
secondary species of fermentation sets in, the charcoal becomes heated, its
offensive smell disappears, and it resumes its original odour. Prior to using
this animal charcoal again I wash it by throwing it into a gutter along which
a stream of water is flowing. By this means every grain of the charcoal is
fully exposed to the action of the water, and falling into a tank or suitable
receptacle the larger grains fall to the bottom, while the dust, dirt, and other
impurities pass off in the overflow. When the vessel becomes full of charcoal
the stream of water should continue running over the surface of the charcoal
until it flows off bright. I usually employ two vessels for this purpose, so
that they may be filled and emptied alternately. The overflow should fall
upon a fine strainer, so that any useful particles that may have been carried
off may be arrested, and the overflow should then pass into a large tank in
which the finer particles will be deposited, and become available for manure
or other purposes. After filling the filter with animal charcoal so treated I
inject steam into it until it is fully heated, and wash it out with boiling water.
I prefer to utilize the vapours of the first evaporation for distillation by passing
them into a suitable vessel representing a hollow column A (Fig. 6). This
vessel is to be fitted with pieces or fragments of any material C capable of
withstanding the action of the wash, such as earthenware balls, pumice stone,
hard brick, &c., supported by a perforated false bottom B; the wash is to
be allowed to percolate through these, being distributed uniformly on the top
by means of a perforated tray E; in so doing it meets the upward current
of steam from below entering by pipe D, and this acting upon the numerous
exposed surfaces vapourises the spirit contained in it. The spent wash falls
into a receiver, and after covering the injection pipe (steam) it escapes after
attaining the level F by means of an overflow pipe G placed in the bottom of
the column. The alcoholic vapors thus engendered pass from the closed head
of the column through the goose neck H into a worm for refrigeration. This
worm I is to be set in a gutter of serpentine form J similar in construction to
the evaporator, up wbich or through which the fresh wash passes in a direction
contrary to that of the condensed spirit through the worm. The wash thus

page_text: This
ills the place of water as a condensing medium, and almost attains the boiling
point prior to entering the evaporating column, while the condensed spirit
This column and the con-
runs out through the pipe N at end of worm.
densing serpentine gutter may be made of either metal or wood.
apparatus will work continuously as long as wash is supplied to it by means
of the pipe L from a cistern K, placed at a suitable height above the column,
so that it may enter at the bottom of the serpentine refrigerator, pass through
all the gutters until it reaches the top, and thence into the evaporating
column through the bent pipe M, the spent wash being as continuously
removed from the receptacle at the bottom of the latter by means of the
overflow pipe previously mentioned. The advantages of this are saving of
fuel and time and water, none of the first named being required, the evapora-
tion being conducted by means of the steam from the evaporator, or the waste
steam from any other source. The apparatus working continuously no time
need be lost in emptying and refilling and heating the still, and the wash
being used as a condensing medium economises water. The products of this
apparatus will necessarily be weak spirit, which must be concentrated by a
second evaporation. Another great advantage is cost, as all this apparatus,
except the worm, may be of wood.
For drying megass, I prefer to employ a megassicator, Fig. 7, consisting
of one or more square hollow columns A, A, A, A, of convenient height closed
at two opposite sides. Within these are placed a number of horizontal
gratings B and F running in and out so as to form a number of grated stages
within the column. When they are all placed in their positions the inter-
stices or open spaces that will be left between them in the sides of the columns
in which they act must be closed with doors C. By this means all four sides
of the column will be closed. To work this column the lower grating must
be first run in (it must have a support D both inside and outside to run
easily upon), and megass must be thrown in upon it from the top, which
megass can be uniformly spread over it by a boy through the open space
above it. When this stage is covered lightly, so as not to impede circulation,
a second stage is run in and covered in like manner, and so on until they are
all in. The interior of the column will then be full of megass separated into
layers by the horizontal gratings, so that it cannot get too much compressed
and prevent circulation of air. A stream of air heated by passing between the
double casing of the evaporator cover is then forced in from below, and making
its escape upwards must make its way through the layers of megass, and thus
When the whole column is dry
carry off the moisture contained in them.

page_text: the bottom is opened, and the lower grating being removed the dry megass
on it falls out; the others are then removed in succession until all is dis-
charged, when it is again filled up as before. Two or more of these may
thus be kept at work, one being filled while the other is emptied. The with-
drawal of the dried megass from the gratings as they are being drawn out may
be insured by a boy raking off at the same time through the opening above
the tray on the opposite side, or by a permanent rake, as shewn in the
Drawings at E. These columns may be made of wood or metal or
masonry.
The advantages of this process are certainty of dry fuel, economy of
expense in drying and storing, and abolition of large stores of highly com-
bustible material.
Having thus described the nature of my Invention, and the manner of
performing the same, 1 would state that I do not tie myself down to the use
of all the items of my clarifying process; I may use one or more, according
to circumstances. Thus, I may omit the use of sulphurous acid, and in that
case it will be best to add carbonate of lime, calcareous earth, clay, or
marl to the juice before boiling so as to neutralize any acidity that may exist
in it. I would also state that the evaporating tray may be set at an incline,
if necessary, or the different sections may be slightly raised one above the
other, so as to ensure a fall in the total length; what I claim is,―
Firstly, the injection of sulphurous acid gas into the juice as it comes from
the mill before tempering.
Secondly, the boiling of cane juice prior to the addition of lime or
tempering.
Thirdly, the application of a combination of manganese and oxygen (com-
bined or uncombined with a base).
Fourthly, the process herein described for revivifying animal coal by first
allowing it to ferment (with or without the addition of acetic acid) whilst
covered with fermenting liquor, and afterwards to again ferment when
uncovered by fermenting liquor and by washing as described.
Fifthly, the heating an evaporating tray, covered or uncovered, divided into
serpentine gutters or channels or compartments communicating with one
another by steam.
Sixthly, the combination of apparatus herein described for concentrating or
granulating sugar, consisting mainly of a revolver, supported by means of
pulleys and guides acting upon its outer and inner circumference, so that the
interior of the revolver being free from all fittings allows of tubes being

page_text: passed through it, by which sufficient surface may be attained to admit of
sufficient heat being communicated to the syrup to cause its concentration at
a low temperature, waste steam may thus be utilized.
In witness whereof, I, the said Walter Knaggs, have hereunto set my
hand and seal, this Eleventh day of December, in the year of our Lord
One thousand eight hundred and sixty-six.
WALTER KNAGGS. (L.s.)