IMPROVEMENTS IN THE MANUFACTURE OF SUGAR AND SACCHARINE SYRUPS, AND IN THE APPARATUS TO BE EMPLOYED THEREIN
Year: 1879

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME,-
I, DUGALD MAC EACHRAN, of Greenock, in the County of Renfrew, North Britain,
Sugar Refiner, send greeting:
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Royal Letters
Patent, bearing date the Twenty second day of November, One thousand eight
hundred and seventy nine, did for Herself, Her heirs, and successors, give and grant
unto me, the said Dugald Mac Eachran, Her special license that I, the said Dugald
Mac Eachran, my executors, administrators, and assigns, or such others as I, the
said Dugald Mac Eachran, 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 of "IMPROVEMENTS IN THE MANUFACTURE
OF SUGAR AND SACCHARINE SYRUPS, AND IN THE APPARATUS TO BE EMPLOYED
THEREIN," upon the condition (amongst others) that I, the said Dugald Mac Eachran,
by an instrument in writing under my hand and seal, 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:
And whereas I, the said Dugald Mac Eachran, by an instrument in writing, being
a Specification under my hand and seal, did particularly describe and ascertain the
nature of the said Invention, and in what manner the same was to be performed,
and caused the same to be filed in the Great Seal Patent Office on the Twenty
second day of May, One thousand eight hundred and eighty:
And whereas since the said Specification was filed as aforesaid I have discovered,
and have been advised, that certain matter described and claimed in the said
Specification as new might be considered as not new, or but equivalent to matter
which had been published prior to the date of the Letters Patent granted to me, as
aforesaid:
I am therefore desirous of amending the said Specification, and limiting the
claims thereof in the manner hereinafter set forth.

page_text: "
"
"
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NOW KNOW YE, that I, the said Dugald Mac Eachran, by and with the
leave of Her Majesty's Attorney-General, for the reasons aforesaid, do alter and
amend the said Specification, and claims in the manner following, that is to say :-
I insert the words "at certain states of its manufacture between the words
"and" " and "after," which occur at line 7 of page 3 of the Queen's Printer's copy
of the said Specification, published at the Great Seal Patent Office, in One thousand
eight hundred and eighty; I also insert the words "at the stages of its manufacture
bereinafter described" between the words "passed" and "into," which occur at
line 11 of the said page 3; I also insert the words "as hereinafter described "
between the words "receptacle" and "wherein," which occur at line 12 of the said
page 3; I also insert the words " or whereon" between the said word "wherein "
and the word "it," which also occurs at the said line 12; I also insert the words
" or are "between the words "is" and "provided," which occur at line 15 of the
said page 3; I also insert the words "as hereinafter described " after the word
'pans," which occurs at the line 21 of the said page 3; I also insert the word
directly" between the words "be" and "from," which occur at line 33 of the said
page 3; I also strike out the words "saccharine matter," which occur at line 9 of
page 5 of the said Queen's Printer's copy of the said Specification, and substitute
therefore the word "sugar;" I also strike out the words "saccharine matter,"
which occur at line 14 of the said page 5, and substitute therefor the word "sugar;
I also strike out the words "or water or other cooling liquid, or both combined,"
which occur at lines 46 and 47 of the said page 5, and substitute therefor the
words "to come into contact with the syrup to be cooled;" I also insert the words
" and "or,"
"by the cooling effect of air or liquid "between the words " sugar
which occur at line 56 of the said page 5; I also insert the words "by the cooling
effect of air in direct contact therewith between the words "syrups" and "as,"
which occur at the said line 56; I also insert the words "I do not claim
" the treatment of sugar crystals by currents of air in a rotating cylinder
"subsequent to their leaving the centrifugal machine, but" between the
words
$6
and
"that"
what," which occur at line 5 of page 6 of the said
Queen's Printer's copy of the said Specification; I also insert in the first
claiming clause the words 'essentially as hereinbefore described" between
the words "them" and "or," being the 9th and 10th words of line 10 of the
said page 6; I also insert in the said first clause the words "in the case of
cooling sugar subjecting it to the action or cooling effect" between the words "or"
and "of," being the 10th and 11th words of the said line 10; I also insert in the
said first clause the words "in which sugar is treated" between the words
receptacles" and "essentially," which occur at line 12 of the said page 6; I also
strike from the third claiming clause the words "or saccharine matters or syrups
are," which occur at line 21 of the said page 6, and substitute therefor the word
'is;" I also strike from the fourth claiming clause the words "or saccharine
matters or syrups are," which occur at lines 24 and 25 of the said page 6, and
substitute therefor the word "is;" I also strike from the fifth claiming clause the
words "saccharine matters," which occur at line 28 of the said page 6, and sub-
stitute therefor the word " sugar; I also insert in the seventh claiming clause the
words " on travelling webs or on the drying floor" between the words "sugar"
and "by," which occur at line 38 of the said page 6.
"
"
"
"
"
And in order that the effect of the Disclaimer and Memorandum of Alteration
as aforesaid may be clearly understood, I annex hereto a copy of the said Specifi-
cation as it will appear when so altered and amended, the preamble and testing
clause being omitted.
My said Invention has reference to the cooling of sugar when and at certain
stages of its manufacture after it leaves the boiling pans, and is applicable to the
cooling of the said sugar whether it be in a liquid, semi liquid, or partially dry
condition, or in a dry state, and also to the cooling of saccharine syrups or
treacle.
According to my said Invention the sugar or syrup to be cooled is passed at the

page_text: stages of its manufacture herein-after described into a vessel or vessels, or into or
on to other suitable receptacle, as hereinafter described, wherein or whereon it is
submitted to the cooling effect of water or other cooling liquid, or to currents of
air artificially cooled or not. To effect the cooling by these means the vessel or
vessels, or receptacle or receptacles, into or on to which the sugar or syrup is passed
is or are provided with means or apparatus for advantageously applying the cooling
liquid or air essentially as hereinafter described. The appliances for thus effecting
the cooling may be either applied to special vessels, in which the cooling is effected,
or they may be applied to or used in combination with the ordinary cooling vessels,
or with the ordinary centrifugal machines, or with other apparatus or machines in
which sugar or syrup is treated after it leaves the boiling pans, as hereinafter
described.
And in order that my said Invention may be properly understood I now proceed
more particularly to set forth the system, mode, or manner in or under which the
same is or may be used or practically carried into effect, reference being had to
the accompanying Drawings and to the letters and figures marked thereon, that
is to say:
Figures 1 and 2 represent in vertical section and plan respectively a vessel
constructed for the purpose of cooling sugar in a liquid or semi liquid condition, or
syrup, according to my Invention. It consists of a double casing into or through
the space a, between which water, air, or other cooling medium is passed, being
introduced by the pipe b and discharged by the pipe c. This vessel is provided
with an inclined step d, forming a helical trough, upon the higher part d² of which
the saccharine matter to be cooled is dropped, it may be directly from the outlet
from the boiling pan which may be situated over the said part da. The saccharine
matter flows down the trough d round the circumference of the vessel until it
reaches the lowest point or outlet from the said trough d, when it may be discharged
into an ordinary cooler or into a cooler provided with cooling arrangements, as
hereinafter described. The saccharine A may be either submitted in the trough d
to the ordinary cooling effect of the atmosphere, or air, artificially cooled or not,
may be supplied by a pipe or pipes, as at e, to the said trough. In the case of
liquid being used for cooling the trough d is made with a double bottom, as shewn
at Figure 1º, and into the space d' thus formed the cooling liquid is passed by a
pipe at the upper part of the trough, and descends through the said space, and
passes out by a pipe communicating with the said space d' at the lower part of the
trough d.
matters
Figures 3 and 4 of the accompanying Drawings represent respectively
in vertical section and plan a cooler, with which is combined apparatus
or means for effecting the cooling of the saccharine inatter according to my
Invention. The said pan A is jacketted or encased in an outer casing a,
and between this casing and the exterior of the pan a current of air,
or of water, or other liquid, artificially cooled or not, is caused to pass in a
continuous stream, entering by the pipe a² and passing out therefrom by the pipe a³.
The interior of the pan is provided with an arrangement of pipes C, into and
through which a current of air, or of water, or other liquid, artificially cooled or not,
is passed, as shewn by the arrows. The said pipes C, as shewn in the Drawing,
form the arms or supports of the scrapers by which the sugar is disturbed in the
said pans, the scrapers c being connected to or formed on the outer branches of the
said pipes C so that they pass in contact, or nearly so, with the side of the pan in
the usual manner. The air or water is passed into the pipes C forming the
supports of one side of the said scraper by an annular passage c² in the shaft, to
which the said pipes are fixed and by which they are rotated in the same manner
and by the same means as are employed for rotating ordinary scrapers. The said
annular passage is formed by and around an internal pipe c³, which is in com-
munication with the pipes C forming the other side of the said scraper, the pipes c
of the one side communicating with those of the other by the passage c through

page_text: the shaft. The shaft above revolves air or liquid tight, or as nearly so as may be,
against two passages d² and d³, similar to and respectively forming continuations
of the inlet pipe c² and the outlet pipe c³. Air or water is supplied through the
pipe d and after passing through the pipes C it is discharged by the pipe d³. At
the top or upper side of the pan A is an inclined or helical step, trough, or plate E,
on the higher part e of which the saccharine matter to be cooled is dropped. This
higher part e is preferably situated underneath the outlet from the vessel, Figures
1 and 2, or underneath the outlet from the boiling pan; or, if this be not the case,
an inclined trough or conduit will be employed to conduct the saccharine liquid
from the outlet of the said vessel or boiling pan to the said upper parte of the step
or trough E. For this trough currents of air, or water, or other cooling liquid are
or may be applied as follows:-When liquid is used the bottom of the step or
trough is made double, as at e, and into the space thus formed the cooling liquid
is passed by the pipe e² communicating with the said space at the higher part e, and
the said liquid passes down through the said space and is withdrawn by the pipe es
in connection with a suction pump or its equivalent, and in communication with
the lower part of the space e³. The saccharine matter flows down the trough or
plate E (being cooled in its progress) until it reaches the lowest point thereof at e*,
and here it is discharged into the cooling pan A, and is there submitted to the
cooling effect of the cooling medium passing through the pipes C and casing a.
From the pan A the saccharine matter may be passed to the centrifugal machines;
or it may be passed first through another or a series of cooling pans similar to that
described, but without the step E. The pipes C, or the step E, or the casing a,
may be employed in combination, as shewn, or either of them may be employed
alone, or any two of them may be employed in combination. The pipes d³, e³,
and a³, may all (where liquid is used in all three cases) coinmunicate with one pipe
leading to a suction pump or its equivalent, by which the currents of liquid are
created through the casings a and e, and through the pipes C; or a force pump
may be employed to force the water through the said casings and pipes. Air
(artificially cooled or not) may be employed in place of water or other liquid in the
pipes C, trough E, or casing a; or one, any, or all of them if desired. In this case
the air will be passed through the casings a and e³, and pipes C, as described with
regard to the liquid. When air is used for cooling in the trough E it may be
blown through a pipe or pipes on to and amongst or over the surface of the
saccharine matter on the said trough E. Pipes c³, as shewn in dotted lines in
Figure 3, may communicate with the pipes C if desired, or coils of pipes may be
substituted for these.
Figures 5 and 6 represent respectively a plan and a vertical section of a
centrifugal machine provided with apparatus for effecting the cooling of the
saccharine matter at this stage of the manufacture by the application of currents
of air artificially cooled or not. The said machine has at one side a pipe a opening
into the space between the stationary and revolving casings of the centrifugal
machine, and into and from this pipe a current of air, artificially cooled or not, is
passed into the said space. The air may be applied inside the rotating basket by
a pipe or pipes, as at b, which may be provided with a rose b³, and may have an
universal joint b³ to allow the current to be projected in any desired direction. In
combination with the means herein before described for supplying currents of air to
the interior of the machines, the outer casing of the centrifugal machines may have
another casing outside it, and in and around the space thus formed air (cooled
artificially or not) may be passed through an inlet pipe communicating with a fan,
the air escaping by an exit pipe or opening, or the air may be drawn instead of
being blown through the said space. Water or other cooling liquid may be
employed in place of air in this casing. The air may be supplied to the space
between the stationary and revolving parts of the machine by a coil of perforated
pipes, as at d, Figure 7, and a similar coil may be applied to the interior of the
revolving basket.
The sugar as it leaves the centrifugal machines may be carried forward on a

page_text: carrier consisting of a web ƒ of any suitable material passing over rollers f³,, as
shewn in Figure 8, where'g indicates the outlet from one of the centrifugal machines.
A motion of revolution is given to one of these rollers, so that the web f constantly
travels forward and deposits the sugar on the floor or receptacle at h. This web f,
and consequently the sugar upon it, may be cooled by currents of air passed between
the said web by a perforated pipe, as at i, or water or other liquid or cold air may
be passed into the rollers f by providing them with hollow axes fitted respectively.
with inlet and discharge pipes.
The cooling of sugar may be effected according to my Invention after it leaves
the centrifugal machines by passing air into the shoot through which the sugar
falls, or by a pipe or pipes, as at K (Figure 8), around, above, or at one or more
sides of the drying floor or receptacle, through which pipes currents of air, artificially.
cooled or not, are passed, the said air being forced into and through the said pipes,
and from the branch pipes / by fans or blowers, which may be of the ordinary kind.
The sugar is spread in thin layers upon the floor or upon other receptacle or
receptacles beneath the openings of the said branch pipes k, so that the currents of
air are passed from the said pipes over or into, amongst, and through the said
sugar.
In place of passing the air from pipes as described, the cooling may be effected
by creating currents of air by means of fanners L, as shewn at Figures 9
and 10, inside and front elevations respectively, the said funners being situated
over or in proximity to the floor m or receptacle on which the sugar is
spread, the said fanners being carried upon a shaft 7 turning in bearings in
hanging brackets 13, the said shaft being rotated by a steam engine or other suitable
motive power. The fanners L are situated at such distance above the layer of
sugar being treated that the currents of air created by the said fanners will play
over, into, or amongst the said sugar, and produce the rapid cooling thereof.
framework may be erected in front of or around the fanners, as shewn in dotted lines
in Figure 10, to protect the operators. The fanners may be situated close to the
floor so as to turn over the sugar as they revolve.
A
The pipes K, Figure 8, and the fanners L, Figures 9 and 10, may be used
separately or in combination. A shaft or shafts having thereon arms, prongs,
agitators, or lifters may be situated near to the web f, as at n, to stir up the sugar
as it passes thereby, and a similar arrangement of stirrer or stirrers may be employed
for disturbing the sugar on the floor.beyond the said web. The floor m may be a
double casing, between which air or liquid is passed to cool it.
In treating saccharine syrups or treacle according to my Invention the receptacles
in which the syrups are cooled are supplied with currents of air to come into
contact with the syrup to be cooled, essentially in the manner herein before
described, the means for cooling shewn with regard to the centrifugal machines,
Figures 5, 6, and 7, being especially suited for application to the cisterns or cistern
in which the syrup is received from the centrifugal machines for the purpose of
cooling the syrup in the said cistern or cisterns, and currents of air may be blown
into the syrup on its way to the said cistern or cisterns.
The air or water or other liquid employed in carrying my Invention into effect
may, as before stated, be used at its ordinary temperature, or it may be artificially
cooled by any of the known and convenient modes of effecting such cooling.
By treating sugar by the cooling effect of air or liquid, or saccharine matter or
syrups by the cooling effect of air in direct contact therewith, as hereinbefore
described, owing to the rapid cooling the deterioration in quality and colour
which takes place when the cooling is effected in the ordinary manner is
avoided.
Having now described and particularly ascertained the nature of my said Inven-
tion, and the system, mode, or manner in or under which the same is or may be
used or practically carried into effect, I would observe in conclusion that I do not
claim the treatment of sugar crystals by currents of air in a rotating cylinder
subsequent to their leaving the centrifugal machine, but what I consider to be

page_text: novel and original, and therefore claim as the Invention secured to me by the.
hereinbefore in part recited Letters Patent is,―
First. The improvement in the manufacture of sugar and saccharine syrups
consisting in subjecting them to the action of currents of air (artificially cooled or
not) passed over them or through and amongst them, essentially as herein before
described; or, in the case of cooling sugar, subjecting it to the action or cooling
effect of currents of water or other cooling liquid, or of air (artificially cooled or
not) passed into or through casings or pipes in or on the cooling vessels or other
receptacles in which sugar is treated, essentially as hereinbefore described.
Second. The apparatus for cooling sugar and saccharine syrups described with
reference to Figures 1 and 2 of the accompanying Drawings, that is to say, a vessel
provided with an inclined step or trough d down which the saccharine matter is
passed, and is thereby cooled either by exposure to the atmosphere or to currents
of air at ordinary or reduced temperature, whether the said vessel be provided
with the casings d, Figure 1, and a, Figures 1 and 2, or not.
Third. The combination with cooling pans or vessels or like receptacles in which
sugar is cooled of an inclined trough E or its equivalent, essentially as and for the
the purpose described with reference to Figures 3 and 4 of the accompanying
Drawings.
Fourth. The combination with cooling pans or like receptacles in which sugar is
cooled of pipes C with arrangements for circulating air or liquid, essentially as and
for the purpose herein before described with reference to Figures 3 and 4 of the
accompanying Drawings.
Fifth. The employment in vessels or pans for cooling sugar of a casing (a,
Figures 3 and 4) in or through which a cooling medium is placed or passed, as and
for the purpose described.
Sixth. The combination with centrifugal machines used in the manufacture of
sugar of means for supplying currents of air (artificially cooled or not) to the
saccharine matter under treatment in the said machines, essentially as and for the
purpose hereinbefore described with reference to Figures 5, 6, and 7 of the accom-
panying Drawings, or by blowing air into the shoots of centrifugal machines,
whether the said means be employed in combination or not with an outer casing
around which cooling liquid or air is passed.
Seventh. Effecting the rapid cooling of sugar on travelling webs or on the drying
floor by passing currents of air (artificially cooled or not) over or into, amongst, and
through sugar by the employment of pipes or their equivalents, or by the employ-
ment of fanners or their equivalents, or both pipes and fanners or their equivalents
combined, essentially as herein before described with reference to Figures 8, 9, and
10 of the accompanying Drawings.
In witness whereof, I, the said Dugald Mac Eachran, have hereunto set my
hand and seal, this Twenty ninth day of July, in the year of our Lord One
thousand eight hundred and eighty.
To the Commissioners of Patents for Inventions.
I hereby grant my fiat, giving leave to the above named Dugald Mac Eachran,
to file in the Great Seal Patent Office, with Specification to which the same
relates, the above written Disclaimer and Memorandum of Alteration.
Dated this 24th day of August, A.D. 1880.

page_text: LETTERS PATENT to Dugald Mac Eachran, of Greenock, in the County of
Renfrew, North Britain, Sugar Refiner, for the Invention of "IMPROVEMENTS
IN THE MANUFACTURE OF SUGAR AND SACCHARINE SYRUPS, AND IN THE
APPARATUS TO BE EMPLOYED THEREIN."
Sealed the 27th February 1880, and dated the 22nd November 1879.
PROVISIONAL SPECIFICATION left by the said Dugald Mac Eachran at the
Office of the Commissioners of Patents on the 22nd November 1879.
DUGALD MAC EACHRAN, of Greenock, in the County of Renfrew, North Britain,
Sugar Refiner. "IMPROVEMENTS IN THE MANUFACTURE OF SUGAR AND SACCHARINE
SYRUPS, AND IN THE APPARATUS TO BE EMPLOYED THEREIN."
According to the said Invention the sugar in a liquid, semi-liquid, partly con-
centrated, or dry or other state, or the syrup or treacle to be cooled, is passed into
a vessel or vessels or other receptacles, wherein it is submitted to the cooling effect
of water or other cooling liquid, or to currents of air, or to the ordinary cooling
effect of the atmosphere. To effect the said cooling by these means the vessel or
vessels into which the sugar is passed is or may be jacketted or formed with an
external or internal casing, or with internal pipes or their equivalents, and into or
through this casing or its equivalent water or other cooling liquid is placed, so as
to be discharged intermittently or passed in a continuous stream, or currents of air
(artificially cooled or not) are passed therethrough by means of fans or other
blowing or exhausting apparatus. Or the cooling effect may be obtained when air
is employed by currents of air passed over the surface of the sugar or syrup or
treacle by means of blowing apparatus or by fanners, or the like.
A special construction of cooling vessel for the purposes of this Invention consists
of a casing, into or through which water, air, or other cooling medium is passed.
This vessel is inclined at its upper side, and is formed with a step, on the higher
part of which the saccharine liquid to be cooled is dropped. The liquid then flows
Price 871
C

page_text: round or partly round the circumference of the vessel until it reaches the point
whereat it is to be discharged into an ordinary cooler, either jacketted or unjacket-
ted; or it may be discharged into one or a series of vessels like that herein last
described until it is cooled to the desired point.
Under another arrangement of working my improvements instead of using 5
vessels of either of the kinds herein described I employ shallow vessels or trays,
by means of which the saccharine liquid is cooled in thin layers.
The aforesaid cooling may be effected at any desired stage of the manufacture
after heating or boiling, either before or after the sugar or syrup is passed into the
centrifugal machines, or both before and after, or in the said machines, and the
cooling may be effected by air alone or by water or other cooling liquid alone, or
by their combined action.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Dugald Mac Eachran in the Great Seal Patent Office on the 22nd
May 1880.
DUGALD MAC EACHRAN, of Greenock, in the County of Renfrew, North Britain,
Sugar Refiner. "IMPROVEMENTS IN THE MANUFACTURE OF SUGAR AND SACCHARINE
SYRUPS, AND IN THE APPARATUS TO BE EMPLOYED THEREIN."
My said Invention has reference to the cooling of sugar when and after it leaves
the boiling pans, and is applicable to the cooling of the said sugar, whether it be
in a liquid, semi-liquid, or partially dry condition, or in a dry state, and also to the
cooling of saccharine syrup or treacle.
According to my said Invention the sugar or syrup to be cooled is passed into a
vessel or vessels, or into or on to other suitable receptacle, wherein it is submitted
to the cooling effect of water or other cooling liquid, or to currents of air artificially
cooled or not. To effect the cooling by these means the vessel or vessels or
receptacle or receptacles into or on to which the sugar or syrup is passed is provided
with means or apparatus for advantageously applying the cooling liquid or air
essentially as hereinafter described. The appliances for thus effecting the cooling
may be either applied to special vessels in which the cooling is effected, or they
may be applied to or used in combination with the ordinary cooling vessels, or
with the ordinary centrifugal machines, or with other apparatus or machines in
which sugar or syrup is treated after it leaves the boiling pans.
And in order that my said Invention may be properly understood, I now proceed
more particularly to set forth the system, mode, or manner in or under which the
same is or may be used or practically carried into effect, reference being had to the
accompanying Drawings, and to the letters and figures marked thereon, that is to
say:-
Figures 1 and 2 represent in vertical section and plan respectively a vessel con-
structed for the purpose of cooling sugar in a liquid or semi-liquid condition or
syrup according to my Invention. It consists of a double casing, into or through
the space a between which water, air, or other cooling medium is passed, being
introduced by the pipe b and discharged by the pipe c.
This vessel is provided
with an inclined step d forming a helical trough, upon the higher part d² of which
the saccharine matter to be cooled is dropped; it may be from the outlet from the
boiling pan, which may be situated over the said part d³. The saccharine matter
flows down the trough d round the circumference of the vessel until it reaches the
lowest point or outlet from the said trough d, when it may be discharged into an
ordinary cooler, or into a cooler provided with cooling arrangements as hereinafter
described. The saccharine may be either submitted in the trough d to the ordinary
cooling effect of the atmosphere, or air artificially cooled or not may be supplied by
a pipe or pipes, as at e, to the said trough. In the case of liquid being used for
cooling the trough d is made with a double bottom, as shewn at Figure 1*, and
into the space thus formed the cooling liquid is passed by a pipe d³ at the upper
part of the trough, and descends through the said space and passes out by a pipe
communicating with the said space d' at the lower part of the trough d.
Figures 3 and 4 of the accompanying Drawings represent respectively in vertical
section and plan a cooler with which is combined apparatus or means for effecting
the cooling of the saccharine matter according to my Invention. The said pan Å
is jacketted or encased in an outer casing a, and between this casing and the
exterior of the pan a current of air, or of water, or other liquid, artificially cooled or
not, is caused to pass in a continuous stream entering by the pipe a², and passing
out therefrom by the pipe a³. The interior of the pan is provided with an arrange-
ment of pipes C into and through which a current of air, or of water, or other
liquid artificially cooled or not is passed, as shewn by the arrows
The said pipes C,
as shewn in the Drawing, form the arms or supports of the scrapers by which the

page_text: sugar is disturbed in the said pans, the scrapers c being connected to or formed on
the outer branches of the said pipes C so that they pass in contact or nearly so
with the side of the pan in the usual manner. The air or water is passed into the
pipes C forming the supports of one side of the said scraper by an annular passage c³
in the shaft to which the said pipes are fixed, and by which they are rotated in the
same manner and by the same means as are employed for rotating ordinary scrapers.
The said annular passage c² is formed by and around an internal pipe which is in
communication with the pipes C forming the other side of the said scraper, the
pipes C of the one side communicating with those of the other by the passage c*
through the shaft. The shaft above revolves air or liquid tight, or as nearly so
as may be, against two passages d³ and d³ similar to and respectively forming con-
tinuations of the inlet pipe c² and the outlet pipe c³. Air or water is supplied
through the pipe d*, and after passing through the pipes C it is discharged by the
pipe d³. At the top or upper side of the pan A is an inclined or helical step,
trough, or plate E, on the higher part e of which the saccharine matter to be cooled
is dropped. This higher part e is preferably situated underneath the outlet from
the vessel, Figures 1 and 2, or underneath the outlet from the boiling pan; or if
this be not the case an inclined trough or conduit will be employed to conduct the
saccharine liquid from the outlet of the said vessel or boiling pan to the said upper
parte of the step or trough E. For this trough currents of air, or water, or other
cooling liquid are or may be applied as follows:-When liquid is used the bottom
of the step or trough is made double, as at e, and into the space thus formed the
cooling liquid is passed by the pipe e³ communicating with the said space at the
higher part e, and the said liquid passes down through the said space and is with-
drawn by the pipe e in connection with a suction pump, or its equivalent, and in
communication with the lower part of the space e. The saccharine matter flows
down the trough or plate E (being cooled in its progress) until it reaches the lowest
point thereof at e*, and here it is discharged into the cooling pan A, and is there
submitted to the cooling effect of the cooling medium passing through the pipes C
and casing a. From the pan A the saccharine matter may be passed to the
centrifugal machines, or it may be passed first through another or a series of cooling
pans similar to that described, but without the step E. The pipes C, or the step E,
or the casing a may be employed in combination, as shewn, or either of them may
be employed alone, or any two of them may be employed in combination. The
pipes d, e, and a³ may all (where liquid is used in all three cases) communicate
with one pipe leading to a suction pump or its equivalent, by which the currents of
liquid are created through the casings a and e³, and through the pipes C. Or a force
pump may be employed to force the water through the said casings and pipes. Air
(artificially cooled or not) may be employed in place of water or other liquid in the
pipes C, trough E, or casing a, or one, any, or all of them if desired. In this case
the air will be passed through the casings a and e³ and pipes C, as described, with
regard to the liquid. When air is used for cooling in the trough E it may be
blown through a pipe or pipes on to and amongst or over the surface of the
Baccharine matter on the said trough E. Pipes c³, as shewn in dotted lines in
Figure 3, may communicate with the pipes C if desired, or coils of pipes may be
substituted for these.
Figures 5 and 6 represent respectively a plan and a vertical section of a centri-
fugal machine provided with apparatus for effecting the cooling of the saccharine
matter at this stage of the manufacture by the application of currents of air,
artificially cooled or not. The said machine has at one side a pipe a opening into
the space between the stationary and revolving casings of the centrifugal machine,
and into and from this pipe a current of air, artificially cooled or not, is passed into
the said space. The air may be applied inside the rotating basket by a pipe or
pipes, as at b, which may be provided with a rose 6%, and may have an universal
joint 6s to allow the current to be projected in any desired direction. In com-
bination with the means hereinbefore described for supplying currents of air to the
interior of the machines, the outer casing of the centrifugal machines may have

page_text: another casing outside it, and in and around the space thus formed air (cooled
artificially or not) may be passed through an inlet pipe communicating with a fan,
the air escaping by an exit pipe or opening, or the air may be drawn instead of
being blown through the said space. Water or other cooling liquid may be
employed in place of air in this casing. The air may be supplied to the space
between the stationary and revolving parts of the machine by a coil of perforated
pipes, as at d, Figure 7, and a similar coil may be applied to the interior of the
revolving basket.
The saccharine matter as it leaves the centrifugal machines may be carried forward
on a carrier consisting of a web f of any suitable material passing over rollers ƒ³, as
shewn in Figure 8, where g indicates the outlet from one of the centrifugal
machines. A motion of revolution is given to one of these rollers, so that the web f
constantly travels forward and deposits the sugar on the floor or receptacle at h.
This web and consequently the saccharine matter upon it may be cooled by
currents of air passed between the said web by a perforated pipe as at i, or water,
or other liquid or cold air may be passed into the rollers få by providing them with
hollow axes fitted respectively with inlet and discharge pipes.
The cooling of sugar may be effected according to my Invention after it leaves
the centrifugal machines by passing air into the shoot through which the sugar
falls, or by a pipe or pipes as at K (Figure 8) around, above, or at one or more sides of
the drying floor or receptacle, through which pipes currents of air, artificially cooled
or not, are passed, the said air being forced into and through the said pipes, and from
the branch pipes k by fans or blowers, which may be of the ordinary kind. The
sugar is spread in thin layers upon the floor, or upon other receptacle or receptacles
beneath the openings of the said branch pipes k, so that the currents of air are
passed from the said pipes over, or into, amongst, and through the said sugar.
In place of passing the air from pipes as described, the cooling may be effected
by creating currents of air by means of fanners L, as shewn at Figures 9 and 10, in
side and front elevations respectively, the said fanners being situated over or in
proximity to the floor m or receptacle on which the sugar is spread, the said
fanners being carried upon a shaft turning in bearings in hanging brackets 1³;
the said shaft being rotated by a steam engine or other suitable motive power.
The fanners L are situated at such distance above the layer of sugar being treated,
that the currents of air created by the said fanners will play over, into, or amongst
the said sugar, and produce the rapid cooling thereof. A framework may be
erected in front of or around the fanners, as shewn in dotted lines in Figure 10, to
protect the operators. The fanners may be situated close to the floor so as to turn
over the sugar as they revolve.
The pipes K, Figure 8, and the fanners L, Figures 9 and 10, may be used
separately or in combination. A shaft or shafts having thereon arms, prongs,
agitators, or lifters, may be situated near to the web f, as at n, to stir up the sugar
as it passes thereby, and a similar arrangement of stirrer or stirrers may be employed
for disturbing the sugar on the floor beyond the said web. The floor m may be a
double casing between which air or liquid is passed to cool it.
In treating saccharine syrups or treacle according to my Invention, the receptacles
in which the syrups are cooled are supplied with currents of air, or water, or other
cooling liquid, or both combined, essentially in the manner hereinbefore described;
the means for cooling shewn with regard to the centrifugal machines, Figures 5, 6,
and 7, being especially suited for application to the cisterns or cistern in which the
syrup is received from the centrifugal machines for the purpose of cooling the syrup
in the said cistern or cisterns, and currents of air may be blown into the syrup on its
way to the said cistern or cisterns.
The air, or water, or other liquid employed in carrying my Invention into effect,
may as before stated, be used at its ordinary temperature, or it may be artificially
cooled by any of the known and convenient modes of effecting such cooling.
By treating sugar or saccharine matter or syrups, as hereinbefore described,

page_text: owing to the rapid cooling the deterioration in quality and colour which takes
place when the cooling is effected in the ordinary manner is avoided:
Having now described and particularly ascertained the nature of my said
Invention, and the system, mode, or manner in or under which the same is or may
be used or practically carried into effect, I would observe in conclusion that what
I consider to be novel and original, and therefore claim as the Invention secured to
me by the hereinbefore in part recited Letters Patent is,-
I
First. The improvement in the manufacture of sugar and saccharine syrups
consisting in subjecting them to the action of currents of air (artificially cooled or
not) passed over them or through and amongst them, or of currents of water or
other cooling liquid, or of air (artificially cooled or not) passed into or through
casings or pipes in or on the cooling vessels or other receptacles, essentially as
hereinbefore described.
Second. The apparatus for cooling sugar and saccharine syrups described with
reference to Figures 1 and 2 of the accompanying Drawings, that is to say, a vessel
provided with an inclined step or trough d, down which the saccharine matter is
passed, and is thereby cooled either by exposure to the atmosphere or to currents
of air at ordinary or reduced temperature, whether the said vessel be provided with
the casings d Figure 1ª, and a Figures 1 and 2, or not,
Third. The combination with cooling pans or vessels or like receptacles in which
sugar or saccharine matters or syrups are cooled, of an inclined trough E or its
equivalent, essentially as and for the purpose described with reference to Figures 3
and 4 of the accompanying Drawings.
Fourth. The combination with cooling pans or like receptacles in which sugar or
saccharine matters or syrups are cooled, of pipes C with arrangements for circulating
air or liquid, essentially as and for the purpose hereinbefore described with reference
to Figures 3 and 4 of the accompanying Drawings.
Fifth. The employment, in vessels or pans for cooling saccharine matters, of a
casing (a Figures 3 and 4), in or through which a cooling medium is placed or
passed, as and for the purpose described. .
Sixth. The combination with centrifugal machines used in the manufacture of
sugar, of means for supplying currents of air (artificially cooled or not) to the
saccharine matter under treatment in the said machines, essentially as and for the
purpose herein before described with reference to Figures 5, 6, and 7 of the
accompanying Drawings, or by blowing air into the shoots of centrifugal machines,
whether the said means be employed in combination or not with an outer casing,
around which cooling liquid or air is passed.
Seventh. Effecting the rapid cooling of sugar. by passing currents of air
(artificially cooled or not) over, or into, amongst, and through sugar by the
employment of pipes or their equivalents, or by the employment of fanners or their
equivalents, or both pipes and fanners or their equivalents combined, essentially as
herein before described with reference to Figures 8, 9, and 10 of the accompanying
Drawings.
In witness whereof, I, the said Dugald Mac Eachran, have hereunto set my
hand and seal, this Nineteenth day of May, in the year of our Lord One
thousand eight hundred and eighty.
DUGALD MAC EACHRAN. (L.S.)