CERTAIN IMPROVEMENTS IN THE MANUFACTURING OF SUGARS PROM BEETROOT AND OTHER SUBSTANCES
Year: 1836

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
WATSON, of Liverpool, in the County of Lancaster, Merchant, send greeting.
WHEREAS His most Excellent Majesty King William the Fourth; did,
on the Eighteenth day of June, One thousand 'eight hundred and thirty-
six, grant unto the said William Watson His Royal Letters Patent, for
"CERTAIN IMPROVEMENTS IN THE MANUFACTURING OF SUGARS PROM BEETROOT
AND OTHER SUBSTANCES;" in which said 'Letters Patent there is contained a
proviso that if the said William Watson should not particularly describe and
ascertain the nature of the said Invention, and in what manner the same is to
be performed, by an instrument in writing under my hand and seal; and
cause the same to be inrolled in His Majesty's High Court of Chancery within
six calendar months next and immediately after the date of the said Letters
Patent, that then the said Letters Patent, and all liberties and advantages
whatsoever thereby granted, should utterly cease, determine, and become void,
as in and by the same, relation being thereunto had, may more fully and at
large appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said
William Watson, do declare that the said Invention, in respect of which I
claim the benefit of the said Letters Patent, consists in Making Sugar froni
Beetroot or other Substances (meaning by other substances 'mangel 'worzel,
carrot, or other English vegetables or solutions of sugar), by certain im-
provements, the nature and particulars of which and the manner in which
the same are to be performed, are described and ascertained in and by these
Presents, and the several Drawings or plans thereunto annexed, namely:-
The beet juice may be obtained from the root, either by reducing the root
to a pulp by the machine generally used for that purpose, called the rasp, and

page_text: afterwards submitted to the hydraulic or some other convenient press, for the
purpose of expressing the juice, or (by preference) it may be cut into thin
slices by an instrument similar to a turnip cutter, and afterwards submitted to
the action of the machine known in France by the name of "Le Macerateur,"
and which I call the "Macerator;" the form and construction of this machine
is shewn in the several Drawings or plans and description hereunto annexed,
the Drawings being marked respectively Numbers 1 to 8 inclusively, which are
to be taken as part of this my Specification. And I do declare that I claim the
benefit of the said Letters Patent in respect of the said machine called the mace-
rator, and the use thereof; but I do not claim the benefit of the said Letters
Patent in respect of any other mode of obtaining the said juice. When the
macerator is to be used, I begin by providing slices of beetroot by means of
the slicer. When a certain quantity of slices is provided, I begin to fill with
water the whole of the syphon formed by the boxes. T,,T, t, t, t (Drawing
Number One), and admit steam into this water by the cocks E, E, so as to raise
the temperature to seventy or seventy-five degrees Reaumur. Having taken this
preliminary step, I begin to fill the interval between the two plates or gratings,
and put into it about one hundred and thirty pounds of sliced beetroot at a
time between each plate; as soon, as one plate is filled, another workman who
stands at, the handle K moves it so as to bring up the endless chain, and
present to the filler, another empty plate. This is continued until the whole
of the plates in the syphon are filled with slices of beetroot. In proportion
as the plates are filled and as they are moved forward in the syphon formed
by the boxes T, T, t, t, t, there is discharged by the box C and by the cock
Da quantity of, liquid corresponding to the volume of beetroot put in.
These slices of beetroot descend perpendicularly in the left leg of the syphon
and on reaching the bottom of it are forced-to-change their position by passing
round; the lower plate, by changing its direction, drops its load, which is taken
up by the next plate following. The result is, that when each plate has
passed, through, the lower inclosure formed by the boxes t,. t, t, it pushes
forward, the contents of the plate next before it. I continue thus to fill up the
plates every four or five, minutes; at length a period, arrives when, all the
plates having been filled, with slices of beetroot, they arrive at the boundary
formed by the iron plates which compose the box; and, the motion propelling
the beetroot (now deprived of the juice which it contained), the juice is
As soon as
ejected from, the macerator, leaving the same filled with water.
the first plate full of beetroot slices is emptied on the outside, I begin to let in
water into the right leg of the syphon by the cock A, which communicates.
with a, cistern full of cold water, thus introducing fifteen gallons of water

page_text: every four or five minutes, and continuing to heat it by means of the steam let.
in by the cocks E, E. The result is, that by this method the fifteen gallons
f water, put in every four or five minutes by the cock A, discharge by the
cock D a corresponding quantity of beetroot juice; another result is, that a
plate being likewise filled every four or five minutes there is discharged every
four or five minutes, from the upper part on the right of the macerator, the
quantity of slices contained in one plate. These plates having successfully
passed through a series of liquid beds, exchange the rich juice for weaker
juice, and at length come in contact with pure water and grut the machine
saturated with the water and containing scarcely any more juice.
I then proceed to clarify the juice, and for this purpose I have found the
following method most convenient :-I allow the juice to run from the macerator
or press (as the case may be) into the clarifier or vessel fitted for heating it
(and which I do by means of steam), until the same is about two thirds full; I
then heat the juice to about the temperature of sixty degrees of. Reaumur.
I then stop the application of heat and proceed to temper the juice by the
application of lime; and, having for that purpose previously weighed out ten.
pounds of the best description of lime (by preference temper lime, such as
is usually sent to the colonies for cane juice) for every two hundred gallons of
juice under operation, I dissolve about a pound of such lime with some of the
juice, and throw the same into the clarifier, and mix it well with the liquor
under operation. I then turn on the steam again gradually, and by examining
the juice from time to time in a spoon, I observe if a separation of the impu-
rities from the juice begins to appear; if not, I keep adding small portions of
dissolved lime until the juice assumes a bright yellow and transparent color,
and the impurities precipitate in the spoon. As soon as this takes place I
heat the juice up to the boiling point (but not allowing it actually to boil).
Should it be found that by the time the juice reaches the boiling point the
juice being taken from the vessel in a spoon is not perfectly clear and of a
bright yellow colour, juice, another portion of such lime (from three to four
ounces), with about two gallons of cold juice; and having turned on the
steam, I pour such cold juice into that part of the liquor that is on the point
of breaking into ebullition, and so continue till the juice become perfectly
clear and of a light yellow colour. I then let it settle till it runs off trans-
parent at the cock of the clarifier. Having thus ascertained the proportion of
lime proper for the quantity of liquor first operated upon, I apply the lime
accordingly in the subsequent operations, continuing to observe the state of
the liquor from time to time as the temperature rises. If I find at any part of
the operation that too much lime has been applied, I correct the defect by the

page_text: application of fresh juice, as the juice must not be left in either an acid or a
neuter state; but it is impossible to describe precisely the degree to which the
lime must predominate, as that must depend mainly on the appearance of the
liquor. The due tempering of the juice must be most carefully attended
to, and although I have endeavoured to describe the way in which it ought to
be prepared, yet as it is impossible to lay down exact rules for this purpose,
the observation of an experienced operator will be the most safe guide on the
subject. The test paper commonly employed to detect the presence either
of acid or alkali will shew when, the juice is either acid or neuter; but it
cannot be relied on as indicating when sufficient lime has been applied.
And I do hereby declare that I do not claim the benefit of these Letters
Patent for the above method of clarifying the juice, or any part of such method.
I then proceed to evaporate the juice, and for this purpose I have found
the following method the most convenient:-As soon as the juice has become
clear, I convey it without loss of time to the evaporator, and reduce it as
rapidly as possible to the density of about from ten to twelve degrees of
Baumè's saccharometer. The residue which settles in the clarifier I put into
a press, and the juice obtained from it I mix with that in the evaporator.
The evaporator which I employ is a vacuum pan of the largest dimensions
that can be used with safety and convenience, and I heat it with high-pressure
steam of about twenty-five pounds per inch pressure in the jacket, and about
forty pounds per inch pressure in the pipes. The pipe which introduces the
steam into the jacket of the pan should be fitted with a valve to regulate the
pressure of the steam. The interior should be fitted with coils of copper
pipe of about one and a quarter inch in diameter, so arranged as to afford tho
most extended surface for the steam, and also to admit of being easily cleansed.
The dimensions of the pans which I recommend are from seven to eight
feet in diameter, and about eight feet high from the plughole to the manhole.
The bottom should be made as flat as possible, but sufficiently strong to
support a pressure of at least forty pounds to the square inch. The pipes
should be capable of withstanding a pressure of at least one hundred pounds
to the inch. In other respects this vacuum pan is the same as the ordinary
vacuum pan. I consider it very advantageous to evaporate beetroot juice in
vacuo by high-pressure steam, and that sugar in greater quantity and of better
quality is produced from juice so evaporated, and that a great saving, both in
fuel and in time, is thereby effected, and also in the expence of the apparatus.
And I do hereby declare that I do not claim the benefit of these Letters
Patent for the above method of evaporating the juice, or any part of such
method.

page_text: I then proceed to whiten the syrup, and for this purpose I have found the
following method the most convenient :-The juice, being reduced to from ten to
twelve degrees of Baumè's saccharometer, is conveyed to cisterns prepared in
the usual manner of whitening syrup with coarse animal charcoal, and which is
too well known in the trade to require description. And I do hereby declare
that I do not claim the benefit of these Letters Patent for the above method
of whitening the juice.
I then proceed to evaporate the syrup a second time; and for this purpose
I have found the following method the most convenient:-The juice when
whitened is reconveyed to the evaporator, in which it is boiled to the density of
twenty-five degrees or thereabouts of Beaumè; after which it is discharged
into another clearing pan or clarifier. And I do declare that I do not claim the
benefit of these Letters Patent for the above-mentioned method of evaporating,
or any part of such method.
I then proceed to treat the juice by the following process, the object of
which is to destroy the objectionable taste and smell to which sugar
obtained from beetroot juice is liable: -For this purpose I employ
cane-juice syrup, or raw cane sugar, or colonial molasses. Of these
three agents, I consider the best to be the cane-juice syrup; the next
best, the raw cane sugar; the third best, the colonial molasses. These
agents I use in the proportions and manner respectively herein-after men-
tioned; that is to say, I mix with the beetroot juice, prepared as above
described, cane-juice syrup in the proportion of about twenty gallons of cane-
juice syrup to every one hundred gallons of beetroot juice (both being of the
density, while boiling, of about twenty-five degrees of Beaumè). I mix with
such beetroot juice raw cane sugar in the proportion of forty pounds of such
sugar to one hundred gallons of beetroot juice of the density, while boiling, of
about twenty-five degrees of Beaumè, and I mix such beetroot juice with colo-
nial molasses in the proportion of about ten pounds of molasses of the density
of thirty-eight of Beaumè (in which it usually comes from the colonies) to one
hundred gallons of beetroot juice of the density, whilst boiling, of about
twenty-five degrees of Beaumè. Although the different proportions above
referred to will be found to be generally correct, yet they must be varied
according to circumstances, and agreeably to the nature and quality of the
saccharine solution under operation and the regulation of the proportions
must be left in a great degree to the judgment and experience of the operator.
And I hereby declare that I claim the benefit of these Letters Patent for the
application of those agents of removing the objectionable taste and smell
to which sugar obtained from beetroot juice is liable.

page_text: I next proceed to correct the acidity of the liquor under operation (should it
be required) with lime water in the usual way, as to which I declare that I do
not claim the benefit of these Letters Patent. I then proceed to treat the
juice by the following process, the object of which is to remove the objection-
able colour to which sugar made from beetroot juice is liable:-For this
purpose I use certain finings, which I call "bark finings," and these finings
are compounded of the bark of the West Indian elm (called in the French
Islands, l'Orme Pyramidale), alum, and lime. The bark must be procured
from the West Indies in a prepared state; that is to say: it must be there
soaked, while fresh, in cold alum water, and for this purpose about one hundred
pounds of the bark should be thrown into a wooden vessel containing about
one hundred pounds of alum dissolved in twenty gallons of water, and there
soaked for twenty-four hours; the water is then to be drawn off and the solu-
tion boiled to dryness. The preparation of bark, being imported from the
West Indies in this state, is made into finings by dissolving it and mixing
it with lime in the same proportion as that in which alum is compounded with
lime in "Howard's finings," the preparation of which is well known to refiners,
except that instead of being reduced to a neuter state there should be a slight
preponderance of alum, which will be indicated by the color of the test paper.
The proportion of the finings thus composed must be varied according to the
quality of the juice under operation, and which can only be regulated by the
judgment and experience of the operator; but I have found that the finings
may be properly used in the following proportions, that is to say, about six
pounds of finings (the water being pressed out) to every fifty gallons of liquor
at the density of twenty-five degrees of Beaumè. Supposing, however; that
it should be found difficult to procure the preparation of bark from abroad,
Howard's finings may be used in the proportion of about ten pounds of such
finings: to fifty gallons of liquor; but, in the composition of such finings for beet-
root, care must-be-taken-to-render-the-same-perfectly neuter. I then throw
into the liquor about two pounds of fine animal charcoal, and boil the whole
well together for a few minutes. It is then filtered, strained, and whitened a
second time by means of animal charcoal, as before mentioned. Now I do
hereby declare that I claim the benefit of these Letters Patent for the compo-
sition of the said bark finings, and the application thereof to beetroot juice, or
sany other saccharine solution; but that I do not claim the benefit of the said
Patent in respect of any other finings, nor in respect of any other part of
the said process of filtering and whitening the liquor, as last herein-before
:described.
The liquor, being thus strained and whitened, is conveyed to the con-

page_text: centrator to be boiled into sugar; for this purpose I use a vacuum pan
of the following construction and description as most convenient, namely, of
about nine feet deep and eight feet in diameter. The bottom should be
capable of resisting a pressure at least forty pounds to the inch, the plughole
should be of about twenty-four inches in diameter. The interior of the pan
should be fitted with copper pipes of one and a quarter inch in diameter for
the circulation of the steam, and must be capable of resisting a pressure
of steam of at least one hundred pounds to the inch. The pipes may be
arranged in any manner best calculated to produce the following effects:-
First, to afford as large a surface as possible for the steam; secondly, to
admit of their being cleansed with the least delay; and thirdly, to admit of
the sugar being readily discharged from the pan when reduced to dryness.
For these purposes I arrange the pipes by preference in the manner
following:-There are two pipes, the first pipe is carried into the pan from
the steam boiler, at any convenient part of either of the sides or dome of the
pan, into the pan, in a straight line to a distance of four inches from the
interior surface of the sides of the pan, and thence carried down in a straight
line on the inside of the pan at a constant distance of about four inches from
the interior surface of the side till it reaches the level of the lower flanches
of the pan, and it is then carried on in a spiral coil round the interior of
the pan at a constant distance of about four inches from the bottom, each
part of such coil being at a constant distance of about one inch and a
quarter from the parts of the coil immediately within and without it, until
it arrives over the edge of the plughole. It is not to be continued so as to
come over any part of the plughole itself, and it is then carried out of the
pan over the coil just described. The second pipe is carried from the steam
boiler at any convenient part of the sides or dome of the pan, into the pan,
in a straight line to a distance of about three inches from the former pipes
and eight inches from the interior surface of the side of the pan, and thence
is carried on round the interior of the pan in a horizontal spiral coil, each
part of which is at a constant distance of about four inches from the parts of
the coil immediately within and without it, until it arrives over the edge of the
plughole; it is not to be continued so as to come over any part of the plughole
itself; and it is then carried out of the pan over the coil last described.
There must be cocks in the usual way for admitting the steam and letting off
the steam or condensed water. It is necessary to cool the pipes and bottom
of the pan as soon as the sugar is sufficiently boiled and before the vacuum is
destroyed. For this purpose I affix to each of the interior coil of pipes, and
also to the jacket of the pan, cocks communicating with cold water. As soon as

page_text: sugar
the is boiled the steam is shut off, and before the vacuum is destroyed
cold water is allowed to flow freely through the pipes and jacket till the
pipes and vessel are cooled; after which the vacuum may be destroyed. The
sugar is then discharged by sending men into the interior to force it out.
In order to see into the interior of the pan, and to ascertain when the
sugar is sufficiently boiled, I place two glasses of a convenient size, that
is to say of about six inches diameter, in the side of the pan, about two thirds
of the height of the pan. These glasses are placed at the distance of about
six inches from each other. By holding a light close to one and looking
through the other, the contents of the pan will be seen. In other respects
this pán is the same as the ordinary vacuum pan. The liquor being let into
the pan in the usual way, the concentration should proceed as rapidly
as possible, as the less it is exposed to the heat the better will be the result.
Although it is difficult to lay down rules for the boiling of sugar, I proceed
to describe what appears to me to be the most convenient mode of effecting
this object. The liquor should be kept, while boiling, in a thin state, merely
shewing grain until the pan is about half full; it is then allowed to increase
gradually in density and grain till the pan has increased a sufficiency of liquor
to leave it two thirds full of sugar when reduced to a dry state. As the
sugar advances in dryness, the utmost degree of steam that can safely be
applied, should be put on until the sugar has reached the highest degree of
dryness of which the same is susceptible. The "proof stick" when the sugar
begins to get dry will no longer serve as a guide, and the glasses must
therefore be referred to in order to ascertain the state of the sugar. The man-
hole may also be resorted to for the same purpose; but this must be done with
great caution, as on destroying the vacuum the heated pipes will injure the
As soon as the sugar is boiled to as great a degree of dryness as is
attainable, the steam should be stopped and the pan cooled before destroying
the vacuum. I claim the benefit of these Letters Patent in respect of the
arrangement of the steam pipes in the pan as above described and of the
application of the pan so constructed to the boiling of any saccharine solution;
and in respect of the application of a cooling process to this stage of the
operation of making sugar from any saccharine solution whatever; and in
respect of no other part of the process' of boiling the sugar, and in respect of
no other instrument or machine used in such process nor any part thereof.
sugar.
The next process is to convert the sugar obtained as above into loaf, lump, or
fine sugar, for which I have found the following method most convenient :-
The sugar thus prepared should be removed to the pneumatic pans for the
purpose of cleansing it of the syrup or coloring matter adhering to the grain.

page_text: It should be simply damped, either with water or syrup, and great care should
be taken not to dissolve the crystals. The sugar being thus cleansed, is
transferred to the heater and there mixed with syrrup made from refined or
purified sugar of a strong quality. The syrrup should by preference be of the
density of thirty-four degrees cold of Beaumè, and may be employed either
cold or warm, taking care that it is not sufficiently hot to melt the grain.
The quantity of syrrup employed in the heater should be equal to about the
weight of one half the sugar under treatment: the syrrup and the sugar should
be mixed together in the heater, and the whole heated to the temperature
usually resorted to of filling out the moulds; it should then be transferred to
the moulds and afterwards treated in the same manner as other refined sugar,
according to the present practice in the trade. By operating according to the
method here described, not only will sugar of a superior quality and to a
larger quantity than what can be obtained by the ordinary method of manufac-
turing be produced from the juice of the beet or other saccharine solutions,
but nearly the whole of crystalizable portion will be converted into grain at
one operation.
And I do declare that I do claim the above process of converting sugar
obtained as afore described into loaf, lump, or fine sugar. And I also declare
that the method before specified, of destroying the objectionable taste and smell
to which sugar obtained from beetroot juice is liable, may also be applied to
destroying the objectionable taste and smell to which white sugar obtained
from raw beet sugar or any other English vegetable is liable; and that I claim
the benefit of these Letters Patent for such application. And I do declare that
the white sugar obtained from raw sugar, beetroot, or other English vegetable,
may be purified from the objectionable taste and smell to which it is liable, by
applying either cane-juice syrrup, cane-juice, sugar or colonial molasses, to it
when in a state of raw sugar solution. And in that case I apply the same in
the following proportions, that is to say I mix with such raw sugar solution
cane-juice syrup in the proportion of thirty pounds of such syrrup to one
hundred pounds of raw beetroot sugar, such syrup being of the density of
thirty-six of Beaumè cold. If I use cane-juice sugar, I apply the same in
the proportion of thirty pounds of cane-juice sugar to one hundred pounds of
raw beetroot sugar; and if I use colonial molasses I apply the same in the
proportion of twenty pounds of such molasses to one hundred pounds of
such last-mentioned sugar. These portions, however, must be varied according
to circumstances, and agreeably to the judgment and experience of the
operator. I then render the mixture perfectly neuter by the application
of lime water (using for my guidance the common test papers), and I

page_text: clarify the liquor by preference with bullock's blood in the ordinary
manner. Having separated the scum; I mix with the liquor about four
pounds of bark finings or six pounds of Howard's finings (after the water has
been pressed out of them), and about two pounds of fine charcoal, for every
one hundred pounds of sugar; the whole is afterwards boiled together for a
few minutes and filtered and whitened, by preference, by means of coarse
grain and charcoal. The liquor, having been thus prepared, is boiled, to
dryness, or to as thick a consistency as its quality will allow. And I also
declare, that so far as regards solutions from cane raw sugar, I do clarify, boil,
and treat the same precisely as I have explained with respect to the beetroot
sugar. I also declare that the sugar obtained from beetroot juice or other
solutions will, if boiled to as high a dryness as it is susceptible of, produce,
when cleansed and mixed with syrup as above described, loaf, lump, or fine
sugar. And I declare I claim the benefit of these Letters Patent for pro-
ducing loaf, lump, or fine sugar, by boiling to such dryness as aforesaid.
In witness whereof, I have hereunto set my hand and seal, this
Seventeenth day of December, One thousand eight hundred and
thirty-six.
Drawings No. 1, 2; 3; 4.-A, a cock for letting the water into the macerator;
it communicates with a cistern of water. B, semi-cylindrical box fitted by
means of rivets to the first square case or box above at the right of the
syphon; it is placed opposite an open grating in the inside of the piece. This
box is entirely closed on the outside, except at the place where it communi-
cates with, the tube of the cock.. C, a square: copper box fitted to the top of
the-upper-square box; to the left and likewise: opposite an open grating, there
is fitted on the bottom of it a pipe with a cock... Da-cock-for-the-discharge
of the liquid, which being put in at A in. a state of water; has been changed
into juice, after passing through the syphon filled with slices of beetroot.
E, E, two cocks fitted to the right and left of the macerator, and in communi-
cation with a steam apparatus, and serving to admit the steam for heating the
mixture of beetroot slices and water-passing- through the syphon of the
macerator. F, a cock fitted at the bottom of the macerator, for the purpose
of emptying the liquid contained in the macerator when not at work, or when
it wants cleaning.. G, G, G, plates of iron forming gratings, 33 in number,
fastened by the endless chain; represented separately in Drawings 5, 6, and 7,

page_text: to which they are attached. This chain and the plates are all of iron. The
chain is what is called in France a "Vaucauson chain," and is represented
in the Drawings 5, 6, 7. Plates G, G, G, are supported at their opposite
extremity to the links of the chain by iron rods forming a prop, and joined at.
the links of the chain to the plate below. The joining of the plates G, G, G,
with the chain and iron rods ought to play freely and to allow the latter to
take alternately the positions marked G, G, G, Drawing 3. The "Vaucauson
chain" is provided (as seen in Drawing 3) with frames at each joint. These
frames, which ought to move very freely, are intended to separate the chain
from the inner surface of the syphon, and to diminish the friction when the
machine is put in motion, as will be described underneath. The particulars
of the working of the chain are described in Drawings 5, 6, 7, 8. Drawing 5
represents a section of the axis of the chain. Drawing 6 represents the
chain seen from the side; Drawing 7, in front; Drawing 8, a plate by itself.
9, 9, 9, Drawing 5, 7, 8, are moveable frames which prevent the links of the
chain from rubbing against the interior surface of the macerator. It is seen,
by Drawing 7, there must be there a plate at every five links. The plate is
described in Drawing 8; it is a grating composed of iron rods, which iron
rods are supported by a flat iron band perforated with holes, into each of
which is inserted the end of one of these rods, another flat iron band without
holes is fitted over the first, in order that the rods may not slip through; the
whole is put together by rivets at the four corners of the plate a, a, b, b.
On this same Drawing 8 are the small rods which support the plates at
proper distances; a, a, proceed from the extremity of the plate opposite to.
the chain, and are united to the extremity of the next plate connected
with the chain; and b, b, proceed from the extremity of the plate connected
with the chain, and joined to the opposite extremity of another plate
(in Drawing 3 this arrangement is seen at a, c, b, d, H, H). The wheels
H, H (see Drawing 4), are mounted on an horizontal shaft or iron bar,
which at the same time has another wheel upon it. I, another wheel,
with teeth outside of the exterior surface of the macerator, whilst the
wheels H, H, are in the inside. This wheel, as well as those marked.
H, H, are mounted on the same shaft or bar. K, a cross tree with 4
arms, serving to communicate the motion to the machine, and is fixed to a
bar M, M, mentioned below. La bar turning on two cushions
which are fixed the inner wheels II, H, and the outside wheel I.
horizontal shaft or bar resting on two props or bearings, and
pinion O. N, N, pieces of wood placed perpendicularly and
the plate which itself supports a great part of the macerator.
L, L, on
M, M, a
having a
supported by
These pieces

page_text: of wood N, N, receive on their part other pieces P, P, by a mortice, and form
with them a square which surrounds the macerator, and which supports by the
plates the bar L, L, as well as the small bar M, M, which is itself fitted to
the pinion O. O, a pinion which acts with the large wheel I, and which is
put in motion by means of the lever in form of a cross tree K. P, P, picces
of wood above referred to. The pieces of wood P, P, which directly support
the bars L, L, M, M, may be raised or depressed by means of wedges. Q, Q,
wooden wedges introduced either above or below in the mortice which supports.
This elevation or depression is necessary on account of the tension of the chain
of the plate when they are filled with the slices of beetroot. R, the upper
part of the macerator, which is furnished with iron plates. This upper part
does not form a tube, as the lower part which is mentioned hereafter; it only
presents the two lateral fronts, one of which is seen, Drawing 1, and the other
Drawing 3. The two fronts of iron plates are connected together by two
iron rods S, which pass into the wooden pieces P, P, represented Drawings
1 and 3. S, iron rods, of which I have just spoken; one of these rods is
visible in Drawing 2. T, T, the upper parts of the metal boxes, which, by
their being placed above, form the syphon or channel through which the
endless chain passes, and the plates which are fastened in it, and which
contain the slices of beetroot. t, t, t, t, the lower boxes, the shape of which
is adapted to the four latter, which are made to form a boundary in which
the chain and the plates perform their revolutions. Drawing 2 shows tho
boxes T, T, surmounted by two lateral fronts R, R, in iron plates, and which
are kept in their separate positions by the iron rods S, S, which enter the
orifices p, p.
AND BE IT REMEMBERED, that on the same Seventeenth day of
December, in the year above mentioned, the aforesaid William Watson came
before our Lord the King in His Chancery, and acknowledged the Specifi-
cation aforesaid, and all and every thing therein contained, in form above
written. And also the Specification aforesaid was stamped according to the
tenor of the Statute in that case made and provided.
Inrolled the same Seventeenth day of December, in the year above