IMPROVEMENTS IN THE MANUFACTURE AND REFINING OF SUGAR
Year: 1869

page_text: LETTERS PATENT to Alexander Melville Clark, of 53, Chancery.
Lane, in the County of Middlesex, Patent Agent, for the Invention'
of "IMPROVEMENTS IN THE MANUFACTURE AND REFINING OF SUGAR."
- A communication from abroad by Louis Joseph. Frédéric
Margueritte, Chemist, of 13, Boulevart St. Martin, Paris.
Scaled the 6th July 1869, and dated the 18th January 1869.
PROVISIONAL SPECIFICATION left by the said Alexander Melville
Clark at the Office of the Commissioners of Patents, with his
Petition, on the 18th January 1869..
I, ALEXANDER MELVILLE CLARK, of 53, Chancery Lano, in, the
County of Middlesex, Patent Agent, do, hereby declare the nature of the
said Invention for "IMPROVEMENTS IN THE MANUFACTURE AND REFINING', OF
SUGAR," to be as follows:-
This Invention relates, 1st, to improved processes for the extraction of
sugar, whereby its production is greatly increased.
The present inventor has described and patented on the 30th of April
1867, No.-1254, the use of a mixture of alcohol and acid, such as sul-

page_text: phuric acid for example, for decomposing molasses. Two modes were
described of extracting sugar from these residues contained in an
uncrystallized state.
According to the first method acidulated alcohol (or wood spirit) is
used in a relatively diluted condition for acting on the molasses in the
ordinary state of concentration in order to keep the sugar in solution,
and after filtration the sulphates, chlorides, or salts contained in the acid
used for precipitating the sugar are separated by the addition of acetone,
ether, chloroform, sulphuret of carbon, essence of turpentine, or light or
heavy coal oils.
The second method described consisted in the reaction at a maximum
degree of concentration of the acidulated alcohol and the molasses
or saccharine matter, and in producing sugar in a solid form by
precipitation.
Another mode of treatment forming part of the present improvements 1
is also based on the decomposition of molasses by an energetic acid
contained in alcohol, but in such a diluted condition that the sugar may
remain in solution, while, instead of precipitating it by means of acetone,
ether, or other agent I obtain the sugar direct by crystallization.
The following is the mode of operation :-I take 1 cwt. of spent molasses &
marking when cold 45 degrees Beaumé, and about 20 gallons of alcohol
at 85 degrees, with the addition of about 5 per cent. of sulphuric acid.
The alcohol used may be more highly concentrated, but in this case the
molasses should be less concentrated. The whole is mixed in any
suitable apparatus containing a stirrer for a few moments, when it ?
becomes perfectly homogeneous, and is then filtered in order to separato
the mineral salts formed. In this condition the alcoholic liquor (con-
taining on the one hand the sugar in solution, and on the other the acids
displaced by the energetic acid employed) retains the sugar, which
remains dissolved in the alcohol marking 85 degrees, the latter being a
diluted by the whole of the water contained in the molasses. Supposing
from 20 to 40 gallons of alcohol to be added to the liquor and so
concentrate it to such an extent that theoretically the sugar could not
remain dissolved, it would be supposed that the crystallization of the
sugar could be obtained in a very short space of time. This however 3
will not be the case, a small quantity of impure colored syrup will
precipitate and crystallize without however producing a due proportion
of sugar, while the alcoholic liquor will retain the greater part, and does

page_text: not entirely give it up even after resting for days and weeks, whatever
may be the temperature of the surrounding air. Thus it is necessary in
order to determine the crystallization of the sugar to modify the super-
saturation of the liquor, which would render the process absolutely
ineffectual. For this purpose I propose to introduce sugar crystals into
the liquor, which crystals by the amount of surface presented to the
liquid and the attraction induced between the molecules, tends to
produce if not an immediato at least a very rapid crystallization of the
sugar. Thus, if I introduce a given weight of sugar crystals, so as to
occupy the whole depth of the liquid in contact with the alcoholic
solution produced by the action of the acidulated alcohol at 85 degrees
on the molasses, to which is added another 20 gallons of alcohol at
95 degrees, the following will be the result:-The alcohometric strength
(16 degrees) of this liquor, formed by one volume of molasses, one of
alcohol at 85 degrees, and one at 95 degrees, may increase to upwards of
38 degrees, which indicates the crystallization of a great part of the
sugar, while a portion of the same liquor not in contact with the crystals
of sugar does not increase in alcoholic strength, and hence will not
deposit its sugar. The alcohometric strength of the liquor brought in
contact with the crystals increases in the following proportions:-The
original strength being 16 degrees; after the lapse of an hour it

page_text: crystals in a saccharine alcoholic liquor thus exercises a manifest
influence on the crystallization. The deposit of sugar is the much more
active tho more sugar the liquor contains, and the more the crystallized
surfaces are multiplied, and for this reason powdered sugar renders the
crystallization of the sugar still more rapid. Each crystal in fact
increases in size, and without any apparent transition or change in its
composition or original condition. In order to prevent the precipitation
of the sulphate with the sugar, a small quantity of chloride of calcium
or acetate of lime is added to the alcohol, forming sulphate of lime,
which is absolutely insoluble in alcohol, the sulphate being afterwards
eliminated by filtration. In this manner sugar may be extracted direct
from molasses by way of crystalization in a very pure condition. The
process herein described possesses a great advantage over those before
referred to inasmuch as only one liquid, viz., alcohol, is employed,
the process requiring but two simple operations; 1st, mixing the
molasses with the acidulated alcohol and then filtering the liquor;
2ndly, crystallizing the sugar with the aid of sugar crystals. The
foregoing relates to the treatment of molasses; as regards other con-
centrated syrups resulting from the different stages of manufacture or
refining the whole of the sugar of the first and second syrups is
collected in the ordinary way by means of turbines, this being always of
good quality, the syrups being concentrated and treated in exactly a
similar manner to the molasses, adding however sufficient alcohol at 85
degrees to dissolve the sugar contained in each of the saccharine

page_text: 4thly. The crystallization of the sugar contained in the alcoholic liquor
and its production in a pure state in presence of the acids eliminated by
the sulphuric acid and of any impuritics contained in the molasses.
The second part of the Invention relates to the refining and formation
of the sugar into loaves. Recent improvements and especially the double
carbonating process have enabled manufacturers to obtain their first and
second syrups at such a degree of purity as to be suitable for consumption
in a crystallized form without being refined. This sugar however which is
apparently of very good quality has failed to meet with general approval
by consumers from several causes; 1st, from its general appearance and
the size of its grains, its hardness, the difficulty of melting it, and the
facility with which it combines with dust and other foreign matters;
2ndly, its disagreeable odour and tasto and its real impurity which
is often manifest on dissolving it. Its odour results from a certain
quantity of the fatty matter employed in the manufacturo to facilitato
the concentration, and which stains the crystals. I wash the sugar with
a mixture of alcohol and ether in order to remove a greater part of the
nauseating fatty matters which are extracted and collected by.
evaporation. On the other hand the manner in which this kind of
sugar is produced is a proof that it cannot be absolutely pure. In fact
the turbine and filtering processes will not be sufficiently perfect to
enable any portion of the syrup to cover the surface of the crystals in
the manner before described, and this result can only bo obtained by
repeated filtering, which would possess the disadvantage of dissolving
a great part of the sugar already obtained. The objection 'ns regarils
the size of the grains may be casily obviated by making them smaller,
but the latter are less readily washed and filtered, so that those sugars
which are most readily dissolved are also the most impure. Under theso
conditions the formation into lumps cannot be effected, and in order
to produce the agglomeration of such sugars they require to be
purified, which forms the object of the second part of this Invention,
viz., to first, deprive the sugar of its impurities; and 2ndly, to
agglomerate or form it into lumps of any suitable form, that is to
Bay, to directly produce what is known as loaf sugar.
The following is the mode of operation :-I take common white granular
sugar and dry and pound it, afterwards sifting it into different degrees of
fineness. I place this pulverized sugar in a mixing apparatus together
with an-alcoholic solution of the same sugar (which has been previously

page_text: treated with animal black), the strength varying according to the
size of the grains. The mixture after being stirred is discharged
into a closed press similar to those used for making bricks or
agglomerating materials, the sides of the apparatus serving to produce
the compression form filters to permit of the syrup in excess passing
through. The sugar thus compressed becomes purified and acquires
sufficient solidity to be conveyed by an apron or other means into a
close stove, where it is dried and the alcohol collected by vaporization.
The ordinary moulds may be employed for making the loaves, the
said moulds being filled with pulverized sugar to which is added the
alcoholic saccharine solution serving to purify the sugar, after which is
introduced an aqueous saturated syrup which displaces the alcohol, the
latter, being collected by distillation. After the production of the
vacuum which removes any excess of liquid the crystals still retain a
sufficient quantity to be suitably agglomerated. The moulds, which
since the commencement of the operation have been placed in a close
stove, are then subjected to a current of hot air, and when the loaves
have become sufficiently hard the moulds are uncovered and the
drying .completed. After being completely dried the sugar is perfectly
white and pure and it may be made of equal hardness to ordinary lump
sugar but preferably less so. Thus according to the degree of con-
centration of the alcoholic solution employed for agglomerating the
crystals a greater or less quantity of sugar will be deposited in their
interstices and a more or less solid and compact product obtained. The
alcoholic solution serves not only for fixing the crystals but also for
dissolving and eliminating the fatty matters, and the small amount of
molasses which may adhere to their surfaces, so that sugar treated in
this way does not resemble a primary product but possesses all the
qualities of white sugar. The alcoholic solution may be used a certain
number of times by taking care to purify it with animal black, but it
should be distilled and renewed immediately it ceases to purify and
agglomerate the crystals. The residue of this distillation is then
concentrated and sugar produced therefrom by the ordinary means,
which may if desired be refined and formed into loaves in the manner
before described. The small amount of molasses resulting from this
operation is also treated in the manner herein-before described.
Instead of an alcoholic solution.an aqueous saccharine clarified solution
may be used for purifying and agglomerating the crystals, although with
a less satisfactory result as regards the appearance and purity of the

page_text: product. One consequence of the use of alcohol is that it enables sugar
candy to be very rapidly produced and of great purity.
This operation is effected in the following manner :-I take two
receivers placed one over the other and communicating by a pipo; the
upper one contains the sugar to be dissolved, and the lower one the
crystals to be increased in size. I introduce alcohol at a strength of from
50 to 60 degrees into the upper receiver, which alcohol in passing
through a coil immersed in hot water becomes heated so as to dissolve
the sugar by supersaturation. In this condition the solution passes into
the lower receiver where it mects with the crystals and increases their
size on cooling. This cooling should not be too rapid since it has been
before observed the de-supersaturation otherwise termed the crystalli-
zation of the saccharine solution is very rapidly effected in contact with
the sugar crystals. The liquor after giving up the sugar it contains is
returned by means of a pump through the heated coil and thence passes
to the upper receiver, where it is again charged with sugar to be
deposited on the crystals in the lower receiver as before. Thus the
action may be rendered continuous.
The advantages obtained by the use of the above-described modo of
refining are, 1st., the actual modo of manufacturing "third quality"
sugar, and the treatment of molasses is replaced by the process above
described by which an extra 20 per cent of sugar may be obtained;
2ndly, the sugar obtained either by the ordinary process or by the
process of this Invention may bo readily refined and formed into loaves
immediately it is produced. In this manner sugar growers will be
enabled to secure the profits of manufacturing and refining.
The improvements under the second head of this Invention consist,―
1st. In the purification of white and raw sugars by means of alcohol
in a more or less concentrated condition.
2ndly. In the agglomeration of the pulverized and purified sugar by
means of a saccharine alcoholic solution more or less concentrated, or
wood spirit may be used in both operations.
3rdly. In the employment of an aqueous saccharine solution for
agglomerating the sugar crystals and forming loaves after they have
been washed with alcohol, or this washed, purified, and pulverized sugar
may be mixed with sugar in grains.

page_text: 4thly. The agglomeration of the crystals with or without compression
in closed vessels.
6thly. The preparation of sugar candy by the continuous production
of crystals in the alcoholic solution of sugar in the manner described.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Alexander Melville Clark in the Great Seal Patent
Office on the 10th July 1969.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, ALEXANDER
MELVILLE CLARK, of 53, Chancery Lane, in the County of Middlesex,
Patent Agent, send greeting.
]
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Eighteenth day of January, in the
year of our Lord One thousand eight hundred and sixty-nine, in the
thirty-second year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto me, the said Alexander Melville Clark, Her 1
special licence that I, the said Alexander Melville Clark, my executors,
administrators, and assigns, or such others as I, the said Alexander
Melville Clark, 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 AND REFINING OF
SUGAR," a communication to me from abroad by Louis Joseph Frédéric
Margueritte, Chemist, of 13, Boulevart St. Martin, Paris, upon the
condition (amongst others) that I, the said Alexander Melville Clark,
my executors or administrators, by an instrument in writing under my,
or their, or one of their hands 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 imme-
diately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Alexander Melville Clark, do
hereby declare the nature of the said Invention, and in what manner

page_text: the same is to be performed, to be particularly described and ascertained
in and by the following statement (that is to say) :-
--
This Invention relates, first, to improved processes for the extraction
of sugar, whereby its production is greatly increased.
The present inventor has described and patented on the 30th of April
1807, No. 1251, the use of a mixture of alcohol and acid, such as
sulphuric acid for example, for decomposing molasses. Two modes were
described of extracting sugar from these residues contained in an
uncrystallized state.
According to the first method acidulated alcohol (or wood spirit)
is used in a relatively diluted condition for acting on the molasses
in the ordinary state of concentration in order to keep the sugar in
solution, and after filtration the sulphates, chlorides, or salts contained
in the acid used for precipitating the sugar are separated by the
addition of acetone, ether, chloroform, sulphuret of carbon, essence of
turpentine or light or heavy coal oils.
The second method described consisted in the reaction at a maximum
degree of concentration of the acidulated alcohol and the molasses or
saccharine matter, and in producing sugar in a solid form by precipi-
tation.
Another mode of treatment forming part of the present improvements
is also based on the decomposition of the molasses by an energetic acid
contained in alcohol, but in such a diluted condition that the sugar
may remain in solution, while instead of precipitating it by means of
acetone, ether, or other agent I obtain the sugar direct by crystalliza-
tion.
The following is the mode of operation:-I take one hundredweight
of spent molasses marking when cold 45 degrees Beaumó, and about
20 gallons of alcohol at 85 degrees with the addition of about 5
per cent of sulphuric acid. The alcohol used may be more highly
concentrated, but in this case the molasses should be less concentrated.
The whole is mixed in any suitable apparatus containing a stirrer for a
few moments, when it becomes perfectly homogeneous, and is then
filtered in order to separate the mineral salts formed. In this condition
the alcoholic liquor, containing on the one hand the sugar in solution
and on the other the acids displaced by the energetic acid employed,
retains the sugar, which remains dissolved in the alcohol marking 85

page_text: degrees, the latter being diluted by the whole of the water contained in
the molasses. Supposing from 20 to 40 gallons of alcohol to be added
to the liquor, and so concentrate it to such an extent that theoretically
the sugar would not remain dissolved, it would be supposed that the
short
crystallization of the sugar could be obtained in a very
space
of time. This however will not be the case; a small quantity of impure
colored syrup will precipitate and crystallize without however producing
.a due proportion of sugar, while the alcoholic liquor will retain the
greater part, and it does not entirely give it up even after resting for
days and weeks, whatever may be the temperatare of the surrounding air.
Thus it is necessary in order to determine the crystallization of the
sugar to modify the supersaturation of the liquor, which would render
the process absolutely ineffectual. For this purpose I proposo to
introduce sugar crystals into the liquor, which crystals by the amount
of surface presented to the liquid, and the attraction induced between
'the molecules tends to produce if not an immediate at least a very
rapid crystallization of the sugar. Thus if I introduce a given weight
of sugar crystals so as to occupy the whole depth of the liquid in contact
with the alcoholic solution produced by the action of the acidulated
alcohol at 85 degrees on the molasses, to which is added another 20
gallons of alcohol at 95 degrees, the following will be the result:-The
alcohometric strength (16 degrees) of this liquor formed by one volume
of molasses, one of alcohol at 85 degrees, and one at 95 degrees may
increase upwards of 38 degrees, which indicates the crystallization of
a great part of the sugar while a portion of the same liquor not in
contact with the crystals of sugar does not increase in alcoholic strength
and hence will not deposit its sugar. The alcohometric strength of the
liquor brought in contact with the crystals increases in the following
proportions:-The original strength being 16 degrees after the lapse
of an hour it marks
"
->
In two hours
In three hours
35 degrees.
-
-
-
45 degrees.
48 degrees.
In four hours
In eighteen hours
-
-
50 degrees.
54-degrees.
or an increase of 38 degrees. This increase of alcoholic strength is pro-
portionate to a deposit of sugar, which may be readily ascertained by
weighing the crystals employed, and which may equal 35 per cent. of the
weight of the molasses. This proportion may be still further increased
by the addition of a third volume of alcohol. Before weighing the

page_text: As in
crystals on which the sugar is deposited they should be washed in
pure alcohol and carefully dried, when the excess in weight will indicato
exactly the quantity of sugar extracted from the molasses.
practice the drying of considerable quantities of sugar might present
some difficulty it is preferable to pass through it a saturated sugar
solution, extracting the alcohol, which is afterwards readily obtained
by distillation. After running the liquor through by the aid of suction
there only remains to dry the crystals in a stove. The presence of sugar
crystals in a saccharine alcoholic liquor thus exercises a manifest
influence on the crystallization. The deposit of sugar is the much noro
active the more sugar the liquor contains, and the more the crystallized
surfaces are multiplied, and for this reason powdered sugar renders tho
crystallization of the sugar still more rapid. Each crystal in fact
increases in size and without any apparant transition or change in its
composition or original condition. In order to prevent the precipitation
of the sulphate with the sugar a small quantity of chlorido of calcium or
acctate of limo is added to the alcohol, forming sulphate of limo which
is absolutely insoluble in alcohol, the sulphate being afterwards
eliminated by filtration. In this manner sugar may be extracted direct
from molasses by way of crystallization in a very puro condition. The
process herein described possesses a great advantage over those before
referred to, inasmuch as only one liquid, viz., alcohol, is employed, the
process requiring but two simple operations, 1st, mixing the molasses
with the acidulated alcohol, and then filtering the liquor; 2ndly,
crystallizing the sugar with the aid of sugar crystals. The foregoing
relates to the treatment of molasses; as regards other concentrated
syrups resulting from the different stages of manufacture or refining
the whole of the sugar of the first and second syrups is collected in
the ordinary way by means of the turbines, this being always of good
quality, the syrups being concentrated and treated in exactly a similar
manner to the molasses, adding however sufficient alcohol at 85 degrees
to dissolve the sugar contained in each of the saccharine matters.

page_text: 2ndly. Making successive additions to the saccharine solution of
various proportions of alcohol at 95 degrees, or more highly concentrated
if possible.
3rilly. Bringing the saccharine liquor in contact with sugar crystals
(or I may employ hemp or other material as a means of fixing the
sugar crystals which are applied so as to cover the same) for the
purpose of effecting the crystallization of the liquor which would other-
wise remain inert.
4thly. The crystallization of the sugar contained in the alcoholic
liquor and its production in a pure state in presence of the acids
climinated by the sulphuric acid and of any impurities contained in the
molasses.
The second part of the Invention relates to the refining and formation
of the sugar into loaves. Recent improvements and especially the
double carbonating process have enabled manufacturers to obtain their
first and second syrups at such a degree of purity as to be suitable for
consumption in a crystallized form without being refined. This sugar
however, which is apparently of very good quality, has failed to meet
with general approval by consumers from several causes, 1st, from its
peculiar appearance and the size of its grains, its hardness, the difficulty
of melting it, and the facility with which it combines with dust and
other foreign matters; 2ndly, its disagreeable odour and taste and its
real impurity, which is often manifest on dissolving it. Its odour results
from a certain quantity of the fatty matter employed in the manufacture
to facilitate the concentration and which stains the crystals. I wash
the sugar with a mixture of alcohol and ether in order to remove a
greater part of the nauseating fatty matters, which are extracted and
collected by evaporation. On the other hand the manner in which this
kind of sugar is produced is a proof that it cannot be absolutely pure.
In fact, the turbining and filtering processes will not be sufficiently
perfect to enable any portion of the syrup to cover the surface of the
crystals in the manner before described, and this result can only be
obtained by repeated filtering, which would possess the disadvantage of
dissolving the greater part of the sugar already obtained. The objection
as regards the size of the grains may be easily obviated by making them
smaller, but the latter are less readily washed and filtered, so that those
sugars which are most easily dissolved are always the most impure.
Under these conditions the formation into lumps cannot be effected, and

page_text: in order to produce the agglomeration of such sugars they require to bo
purifled, which forms the object of the second part of this Invention, viz.,
to 1st, deprive the sugar of its impurities; and, 2ndly, to agglomerate or
form it into lumps of any suitable form, that is to say, to directly
produce what is known as loaf sugar.
The following is the mode of operation:-I take common white
granular sugar, and dry and pound it, afterwards sifting it into different
degrees of fineness. I place this pulverized sugar in a mixing apparatus
together with an alcoholic solution of the same sugar (which has been
previously treated with animal black), the strength varying according to
the size of the grains. The mixture after being stirred is discharged
into a closed press similar to those used for making bricks or agglo-
merating materials, the sides of the apparatus serving to produce the
compression form filters to permit of the syrup in excess passing through.
The sugar thus compressed becomes purified, and acquires sufficient
solidity to be conveyed by an apron or other means into a close stove
where it is dried and the alcohol collected by vaporization. The ordinary
moulds may be employed for making the loaves, the said moulds being
filled with pulverized sugar, to which is added the alcoholic saccharine
solution serving to purify the sugar, after which is introduced an aqueous
saturated syrup which displaces the alcohol, the latter being collected
by distillation. After the production of the vacuum which removes
any excess of liquid, the crystals still retain a sufficient quantity to be
suitably agglomerated. The moulds, which since the commencement of
the operation have been placed in a close stove, are then subjected to a
current of hot air, and when the loaves have become sufficiently hard
the moulds are uncovered and the drying completed. After being com-
pletely dried the sugar is perfectly white and pure, and it may be mado
of equal hardness to ordinary lump sugar, but preferably less so. Thus
according to the degree of concentration of the alcoholic solution
employed for agglomerating the crystals a greater or less quantity of
sugar will be deposited in their interstices, and a moro or less solid and
compact product obtained. The alcoholic solution serves not only for
fixing the crystals, but also for dissolving and eliminating the fatty
5 matters, and the small amount of molasses which may adhere to their
surfaces, so that sugar treated in this way does not resembles a primary
product but possesses all the qualities of white sugar. The alcoholic
solution may be used a certain number of times by taking care to
purify it with animal black, but it should be distilled and ronewed

page_text: The
immediately, it ceases to purify and agglomerate the crystals.
residue of this distillation is then concentrated and sugar produced
therefrom by the ordinary means, which may if desired be refined and
formed into loaves, in the manner before described. The small amount
of molasses resulting from this operation is also treated in the manner
herein-before described. Instead of an alcoholic solution an aqueous
saccharine clarified solution may be used for purifying and agglomerating
the crystals, although with a less satisfactory result as regards the
appearance and purity of the product. One consequence of the use of
alcohol is that it enables sugar candy to be very rapidly produced and
of great purity.
This operation is effected in the following manner :-I take two receivers
placed one over the other and communicating by a pipe, the upper one
contains the sugar to be dissolved, and the lower one the crystals to be
increased in size. I introduce alcohol at a strength of from 50 to 60
degrees into the upper receiver, which alcohol in passing through a coil
immersed, in hot water becomes heated so as to dissolve the sugar by
supersaturation. In this condition the solution passes into-the lower
receiver, where it meets with the crystals and increases their size on
cooling. This cooling should not be too rapid, since as has been before
observed the de-supersaturation, otherwise termed the crystallization of
the saccharine solution, is very rapidly effected in contact with the
sugar crystals. The liquor after giving up the sugar it contains is
returned by means of a pump through the heated coil, and thence passes
to the upper. receiver, where it is again charged with sugar to be
deposited on the crystals in the lower receiver as before. Thus the
action may be rendered continuous.
The advantages obtained by the use of the above-described mode of
refining are, 1st, the actual mode of manufacturing "third quality"
sugar, and the treatment of molasses is replaced by the process above
described, by which an extra 20. per cent. of sugar may be obtained;
2ndly, the sugar obtained either by the ordinary process or by the
'process of this Invention may be readily refined and, formed into loaves
immediately it is produced. In this manner sugar growers will be
enabled to secure the profits of manufacturing and refining.
What I claim under the second head of this Invention herein-before

page_text: 1st. The purification of white and raw sugars by means of alcohol in
a more or less concentrated condition.
2ndly. The agglomeration of the pulverized and purified sugar by
means of a saccharine alcoholic solution more or less concentrated, or
wood spirit may be used in both operations.
Brdly. The employment of an aqueous saccharine solution for
agglomerating the sugar crystals and forming loaves after they have
bocn washed with alcohol, or this washed, purified, and pulverized sugar
may be mixed with sugar in grains.
4thly. The agglomeration of the crystals with or without compression
in closed vessels.
5thly. The preparation of sugar candy by the continuous production
of crystals in the alcoholic solution of sugar, in the manner described.
In witness whereof, I, the said Alexander Melville Clark, have
hereunto set my hand and scal, this Tenth day of July, in
the year of our Lord One thousand eight hundred and sixty-
nine.
Witness,
JAMES DAISHI,
53, Chancery Lane,
London.
A. M. OLARK. (L.S.),