n h ?<
5. DEPARTMENT OF L fclCUf/TU]
i>
IIULLETIN
ivisioa of ciii: ,;
If
No. 22.
RECORD OF EXPERIMENTS
DES LI6NES SUGAR EXPERIMENT STATION.
BALDWIN, LA.,
TI I I. SEAS< >\ < >i 1888
r.v
C. A. CRAMPTO
PrRIlSllKIi BY AlTlloHirV fARY OF AGRICULTURE
WASHINGT(
GOVERNMENT PRIN1 IN'. OFFIl B.
i
t&s o-t
J.
M. RUSK,
tTeelefaiw c/
tS&aiicuMite
U.S. DEPARTMENT OF AGRICULTURE.
division OF UHEMISTEY.
BULLETIN No. 22.
RECORD OF EXPERIMENTS
AT
DES UGNES SUGAB EXPERIMENT STATION.
BALDWIN, LA.,
IHTtlXO Till; SEASON OF L888.
r.v
C. A. CRAMPTON,
ASSIS1 \ \ i UIKMIST.
PUBLISHED BY AUTHORITY OK THE 8ECBBTARY OP AGRICULTUBE
WASHINGTO
r.KNMl.NT PRINTING OFFICE.
1 889.
PREFATORY NOTE
Sib: I beg to place before yon for your inspection and approval the
report of Dr. 0. A. Crampton, containing the data collected al the Des
Lignea Plantation of Shattnck & Boffman during the manufacturing
.season of 1888.
Although the manufacturing results were favorable, the proprietors
of tins plantation bave decided to displace their roller mills and substi-
tute therefor a diffusion battery. The data herein contained will be
found of value especially by those planters who contemplate changing
from milling to diffusion.
Bespectfully,
II. W. Wti.i v,
Chemist.
lion. .1. m. Busk,
i tary of Agriculture,
:t
Digitized by the Internet Archive
in 2013
http://archive.org/details/reerimeOOusde
LETTEB OF SUBM ITT AL
Sir: I have the honor to submit herewith toy report on the work done
at tlif Dee Lignea SngarlSxperimenl Station during the season of 1888.
Respectfully, (
Dr. II. W. Wiley,
Clu mist.
C. A. Cbampton,
Assistant Chemist.
EXPERIMENTS AT DES LIGNES SUGAR EXPERIMENT STATION,
BALDWIN, LA.
Tlic grinding Beason of 1888 was commenced at De8 Lignes planta-
tion on October rt, and finished November 30. I bad expected to be a1
the station by the middle of October, but was detained in Kansas,
partly i>y the work on sorghnm at the Sterling Experiment Station,
and partly by work in connection with an exhibit illustrative <>i the
Borghnm-sngar industry tobesenl to the Paris Exposition as a part of
tlif Department's exhibit there. In consequence of this delay I
. Ifi
1
1. IS
81.2
12.71
Tl 35
•
9 84
r,;. 52
108.90
Willi maceration vrater added bel ween mills
SIXTH WEEK.
Mill jnlee
Sulphured |iiir<>
Clarifledjolee .. .
Sirup
First maaseouite
First siiiiiir
Second su^.ir
Third susxiir
Third mola
11
16.34
16. 52
3
3
1
1
1
1
70 75
-
la i"
Til. 88
41.21
1.06
I. OS
1.09
84.1
94. 4
83.3
21. '.M
10
Table showing summary by weeks — Continued.
SEVENTH WEEK.
Mill juice
Sulphured juice
Clarified juice . ...
Sirup
First massecuite . .
First sugar
Secoud sugar
Third sugar
Third molasses
8
15. 6 j
11
14.81 1
6
15.31
5
39.22
"S
1
1
1
1
69. 58
13.65
.90
87.2
7.03
12.72
.95
85.9
7.47
13.01
.98
85.0
7.53
32 90
2.96
83.8
9.00
77.08
7.48
9.59
98.50
98.30
87.00
38.68
23.14
55.59
59. 82
EIGHTH WEEK.
Mill juice
Sulphured juice
Clarified juice.
Sirup
First massecuite ..
First sugar
Second sugar
Third sugar.
Third molasses ..
5
12
15.90
14.83
15.19
38. 49
72.20
14.14
.83
88.9
5.87
13.00
.79
87.6
6.08
13.34
.82
87.8
6.15
32. 34
2.48
84.1
7.67
79.70
G.21
7.7!)
98.90
98. 50
90.20
40.22
23.98
' 55.71
59.62
AVERAGE FOR FOUR WEEKS.
Product.
Mill juice
Sulphured juice ..
Clarified juice —
Sirup
First massecuite .
First sugar
Second sugar
Third sugar
Third molasses .
Total
solids.
Sucrose.
Percent
15.80
15.03
15. 3G
40.47
69.51
Percent.
13. 84
12.70
13.11
33. C3
77. 21
98.42
97.88
89.30
36. 95
Glucose.
Percent
.95
1.06
1.03
3.30
7.90
Coeffi-
cient of
purity.
24.79
87.6
84.8
84.9
83.1
Glucose
per cent,
sue lose.
8.15
8.38
8 35
9.79
10.28
62.94 70.37
11
Table "i daily analyn t.
Fifth week's run, November 6 t<> November l", inclusive
Mill i
21
/
1
12 71
I 54
12 li
li 68
13.27
40
(11
1
15. 1)1
1.48
II If
11
Nm. 6
15 o«
i u
(for. 8
IS IS
12.73
l 39
Nov. 7
1 71
14.90
■
15.24
12.62
I 86
M
N..*. 10
li 91
12.45
1.47
Glucose pet • But. am rose
-1 70
11. Ml
12
IS 96
13.23
1. 13
30
Nov. 7
16.50
1 72
-
12.68
1 . 60
'
15 50
12 B0
l 38
Nov. 10
16 -»
12.63
1.87
12. 90
1.48
B2. I"
1 1. 39
32
Nov. 7
Nov. 7
H.77
BS. 1"
i 67
16
Nov. 8
4n 16
l-
40. Hi
32. ">4
1. 16
12 71
Nov. 7
Not . 7
-
10
17
74.60
71 10
1". in
9. 26
9 K4
Qhieose pet ■ i nt ra< i
Witli in. 1. 1 ration water added.
12
Tabic of daily analyses— Continued.
Sixth week's run, November 13 to November 17, inclusive.
No.
Date.
Solids.
Sucrose.
Glucose.
Mill juice
82
87
Nov.
Nov.
13
13
Percent.
15.30
15.58
Percent.
12.85
12.90
Percent.
1.2G
1.33
92
Nov.
14
15.76
13.37
1.22
94
Nov.
14
15.46
13.34
1.09
102
Nov.
15
16.07
13.78
1.09
109
Nov.
15
15.51
13.43
1.09
118
Nov.
16
17.33
15.85
.62
122
Nov.
16
15.53
13.57
1.08
132
Nov.
17
1C.20
14.32
.91
140
Nov.
17
15.87
13.82
.94
15.86
13.72
1.06
86. 50
Glucose per ctnt. sucrose . .
7.72
84
11
14.88
12.25
1.20
97
Nov.
14
15.01
12.64
1.13
105
Nov.
15
15.18
12.43
1.00
123
Nov.
16
15.61
13.49
.93
133
Nov.
17
15.50
13.35
.95
15.24
12.83
1.05
84.10
8.18
85
98
Nov.
Nov.
13
14
15.16
15.41
12.63
13.01
1.21
1.10
107
Nov.
15
15.48
13. 15
1.10
125
Nov.
16
15.71
13.24
1.04
135
Nov.
17
15.84
13.48
1.01
15.52
13.10
1.09
84.40
8.32
77
95
Nov.
Nov.
13
14
41.24
46.40
34.40
38.40
3.52
3.62
112
Nov.
15
44.63
37.40
3.70
44.09
30.73
3.63
83.30
9.80
78
9G
113
Nov.
Nov.
Nov.
13
14
15
75.20
77.80
76.00
8.33
a 00
7.93
76.33
8.09
10.60
inhii ,ii daily analyse* Continued.
Seventh wcok'n run, November 19 i" November '24, inclusive.
N<
h,i.
■
Mill |uiOM
li ;
1 in
\,,. 20
1 12
N'on. 21
■
l 02
183 No
M
.
.00
Ill
Nov ID
IS 00
12 18
111!
161 N.n [8
\..\. 20
11 '.1
12.51
Nov. 30
\-: 70
173 N
II 70
183
1.00
i- 1
Nov. 22
li ••.
180 Nov. 23
11 'U
Hot. 28
11 88
12.74
.01
Nov, 24
11 86
.80
213 Noi 24
11. II
12. 17
■
14.81
12.72
.05
7 17
i Hied |oioea
14" N
Nov. 20
12. 73
1 II
174 Nov. 21
12.97
184
li -l
12 "I
'.II
Nov. 21
IS. 44
.8. i
15.31
.98
161
Xo\
175
Nov. ji
187
Nov. 22
38.80
NOV. 'JI
'.Ml
s
17(i
188
Nov. -J I
•
Nov. 24
6.90
I'll' Nov. 24
14
lablc of daily analyses — Continued.
Eighth week's run, November 26 to November :>0, inclusive.
No.
Dal
:.
Solids.
Sucrose.
Glucose.
218
239
Nov.
Nov.
26
27
Perct nt.
15.90
15. 37
Per a nt
13.98
13. 62
Per cent.
.93
.87
257
Nov.
28
15. 76
13. 98
.81
273
X ov.
29
16 01
14. 36
.71
285
Nov.
30
16.48
14.78
.81
15.90
14.14
.83
88.90
5 87
.89
221 ' Nm .
26
14. M
12. 99
242 Nov.
27
14.76
12. 78
.87
260
Nov.
28
14 63
12.78
.86
266
Nov.
28
14 68
12. 60
.85
27(i
Nov.
29
14.82
13.31
.67
282 Nov.
29
14.89
13. 23
.71
288
Nov.
30
14. mi
13.22
.73
298
Nov.
30
15.24
13.11
.71
14. 83
13. 00
.79
87.60
(Jlucose per cent, sucrose. .
Clarified juices
~222 Nov!
26
14.81
6.08
12. 69
.89
243
Nov.
27
15. 38
13.21
.88
261
Nov.
28
15.31
13.45
.81
277
Nov.
29
15.20
13.97
.80
283
Nov.
30
15.21
13.40
.74
15.19
13 34
.82
87.80
Glucose percent, sucrose
6.15
32. 60
34. i.O
244
Nov.
27
27
38.57
40. 75
3.18
3. 22
246
Nov.
252
No\ .
27
32. 80
2a 80
2. 22
267
Nov.
28
33.47
29 60
2. IS
269
Nov.
29
37. 60
32. 70
2. ::ii
279
Nov.
29
36. 4S
31.80
2.24
283
Nov,
30
51.16
36.00
2.47
299
Nov.
30
36. 40
32. 30
1.96
38.40
32.31
2.48
84.10
7.67
245
Nov.
27
78.50
7.70
247
Nov.
27
78.80
6.90
253
Nov.
27
78.80
0.0!
268
Nov.
m
79. 90
6.17
270
Nov.
29
80.50
. 5.86
280
Nov.
''9
79.40
5.58
284 Nov.
30
81.00
5.50
300 Nov.
30
80. 70
5.00
79. 70
6.21
7.79
L5
The samples of mill juice w ere taken daring the liftli week, with i lit*
water of maceratiou added. After thai tunc this water was turned off
when the sample was beiug taken, bo ae to obtain the normal jnioe of
the ( a nc as oeai ly as possible. Owing to the difficult} of obtaining ao-
en rate samples from a oontiunoas stream of jnioe, however, these sam-
pies of mill juice can not properly be compared with later prodw
and are of value si m pi j as showing the quality of oane going into the
bouse, [ began control work with the sulphured juice, taking thisasa
starting point, as accurate samples of it could be obtained, w bich prop-
erly represented the juice as it entered the house. For an exact com-
pai i son of the sulphured and el a ri lied juices, the corresponding samples
Of each, in parallel lines, should he taken, and it' this is done it will he
seen that little of no increase in the purity was attained by the proc-
ess of clarification contrary to the usual experience, the removal of
solids in the scums usually raising the coefficient of purity one or two
points.
M \m i \("iii;im; D via.
The manufacturing data for the entire season may be given briefly
as follow s :
Cane grown tons.. 3,635
Merchantable BOgar made :
Firs! linn mis.. 698,064
- cood do — 346,658
Third do.... L28, 120
Total do.... l, i::;. 1 12
Average nnrnber of ponnda of sugar per ton of oane 135.9
The manufacturing data for the last four weeks of the season, while
under chemical control, are given in full in the following table:
Table of manufacturing data for four week*.
gruunil.
Snip!
Weight
per
gallon.
Weight of
r in
U in
snip;
Fifth week .
Sixth irrrk
Se\ enth week
Eighth w«ek .
K ■ < t t"':i
1. 247
1.117
l l ;'.>
Ill 1.0-4
-.-i
1,79
1,604
2, on
12.45
Pound*.
23 1 ,
043
797. 530
7,058
',"'
16
Table of manufacturing data for four weeks — Continued.
Sugar pel
ton of cane
obtained in
sulphured
juice.
Sugar in
pei cent of
weight
of Oaoe ob-
tained iii
sulphured
juice.
Merchant-
able Bugar
made.
Mircoant-
able sugar
per ton of
cane.
Mblaaaea
obtained.
MolaHKfs
per ton
of cane.
Fifth week
Sixth week
Seventh week .
Eighth week
For four weeks
Pounds.
180.2
172. 8
189.1
192.8
9.01
8.64
9.45
9.51!
Pound*.
182 621
158, 905
204, 820
189, 730
Pounds.
140. 4
142.3
147.1
166.6
PoundK.
til, 522
56, 523
105, 457
68, 838
Pounds.
51.7
50.6
75.8
60.4
184.0
9.20
736, 070
150.4
295, 240
60.3
The following table gives in detail tbe amount of sugar obtained in
the three successive sugars, and in the molasses.
Table showing eugar recovered.
Pure su-
Merchant-
able sugar.
Merchant-
able sugar
per ton of
cane.
Pure su-
c rose of 1C0
per cent.
polariza-
tion.
Pure su-
crose per
ton of cane.
crose in per
cent, of the
amount
present in
the sul-
phured .juice.
Per cent.
44.99
Fifth week :
First sugar . . .
Pounds.
102, 648
Pounds.
82.3
Pounds.
101,1177
Pounds.
81.0
Second sugar . .
60, 085
48.2
58, 462
46.9
26.02
Third sugar
19, 888
15.9
17, 820
14.3
7.93
■ 17, Bi -1
14.3
7.93
Total
Sixth week :
182,621
146.4
195, 193
156.5
86.87
First sugar —
93, 59!)
83.8
91, £4(1
81.9
47.42
Second sugar . .
56, 526
50.6
55, 05fi
49.3
28.52
Third sugar . . .
8,780
7.9
7, 937
7.1
4.11
23,310
20.9
12.07
Total
Seventh week:
-
1:8,905
142.3
177, 843
159.2
92. 12
First sugar
127,625
91.7
125, 910
90.4
47.83
Second sugar. .
70, 356
50.5
69, 100
49.7
20. 27
Third sngar . ..
0, 839
4.9
5,950
4.3
2.26
40, 791
29.3
15.49
Total
Eighth week :
204, 820
147.1
241.SU
173.7
91.85
First sugar . . .
133, 234
11.7
131,768
115.7
60.00
Second sugar .
35, 390
31.1
31, 865
30.6
15.88
Third sugar . .
21,100
18.5
19, C32
16.7
8.67
27, 687
24.3
12.61
Total
For four weeks:
189. 730
166.6
213, 352
187.3
97.16
First sugar
457, 106
93.4
450, 295
92.0
50.00
Second sugar . .
222, 303
45.4
217, 543
44.4
24.16
Third sugar
58,607
11.6
50, 739
10.4
5.63
109,622
22. 4
12. 17
Total
736,076
150.4
828, 199
169.2
91.96
17
From the foregoing data the losses in manufacture after the sul-
phured juice were computed are embodied in tin- table winch follows:
iahl, thowing '<■■
Fifth iroek
Total toTerrian
li.iiih.i1 Iomoi Inolading u nmi ud prMt ■ »ke
Total
Sixth wttik
Total Inversion
Ml'. lKlllii.il li>Xf the 8.03 per cent, of total loss
;;.:'>7 per cent., or about 42 percent, of the whole, is charged to inversion
in the different operations, and 1.66 per cent., or about 58 per cent, of
the whole, is charged to other sources of los8 3 comprehended under the
genera] head of •• mechanical losses." No division of these losses could
be made, on account of lack of data. Probably the principal source
was in the scums and lilter -press cake, the amount of which could not
be ascertained with any degree of accuracy. Tn the first part of the
season the loss from this source was particularly hcav\ . as the capacity
of the presses was insufficient, and difficulty was experienced in getting
a hard cake. During the last two weeks less trouble was had in this
respect.
7082— Bull. 22 2
18
The loss by inversion has been divided up and apportioned to the
different operations, as shown in the following table:
Table showing inversion.
Sucrose
inverted.
Snort
inverted
per ton of
cane.
Sue i
inverted in
I" r cent.
of the sn-
erose in Hie
sulphured
juice.
Fifth week :
Between sulphured juice and sirup
Between sirup and first massocuite
Between first massecuite and molasses...
Total
Pou nth.
1, 733
828
9,173
rounds.
1,39
.66
7 ::.-
cent.
.77
.37
■1 08
11,734
9.40
5.22
Sixth week :
Between sulphured juice and sirup
Between sirup and first masseouitc
2,718
1,313
2.43
1.17
1.41
.G8
Total
4,031
3.00
2.09
Seventh week :
Between sulphured juice and sirup
Between sirup and first massecuite
Between first massecuite and molasses..
Total
Eighth week:
Between sulphured juice and sirup
B. tween sirup and first massecuite
Between first massecuite and molasses ..
Total
3, 525
1,332
5, 7110
2.53
.96
4.10
1.33
.51
2.20
10, 047
7.05
4.H4
2,820
230
931
2.48
.20
.82
1. 28
.11
.42
3, 981
3.50
1.81
For four weeks :
Between sulphured juice and sirup
Beta een sirup and first massecuite
Between first niasseeuile and molasses ..
Total
10, 790
:s. 703
15, 894
2.20
.70
3.25
1.20
.41
1.76
30, 393
6. 2L
3.37
The summary of total inversion for the four weeks shows that 30,393
pounds were lost in this way, or C.21 pounds for each ton of cane, con-
stituting - 3.37 per cent, of the original amount of sugar present in the
sulphured juice. Of this 3.37 per cent., 1.2 per cent, was inverted in
reducing the juice to sirup, .41 per cent, in boiling to first massecuite,
and 1.76 per cent, in the subsequent operations. It will be noticed in
the table that the amount of inversion and its distribution among the
various operations varied greatly in different weeks. This is partly
due to
1 ( J
i:\ri. immknts in vein \\i> m:iti:\i. OLABIPIOATIO
which were carried on t upon the different weekly runs. Daring the
fifth week the ordinary clarification was used, daring the .sixth wees
an attempt at neutral clarification was made, but ii was nut \it\ care-
fullj watched. In the seventh week's ran the clarification was made
decidedly acid, and considerable Bulphurwas used. The eighth week's
run was made with neutral clarification, pains being taken to have the
joice folly neutral or even slightlj alkaline, and probably it was all
worked in this condition, unless possible a little maj have escaped ob-
ser\ ation at night.
The accuracy of the comparison of the results obtained by the differ-
cut clarifications is somewhat vitiated by difficulty in separating the
molasses when the thirds were run oil' in the spring. .Mr. BinningS
found that twenty-two cars, twelve of which belonged to the sixth week
and ten to the seventh, would not porge, and he was obliged to melt
them all up and run them into molasses; iii consequence the proportion
of this molasses belonging to each week's run could only be ascertained
by estimation, so that a considerable error may have been introduced
in this way, and the results are far from being so reliable as I could have
wished; such as they are, however, they show a great advantage iu
favor of the neutral clarification so far as the reduction in inversion and
yield id' BUgar is concerned. This will be plainly apparent from an in-
spection of the tables. The least amount of inversion was during the
eighth week, when a careful neutral clarification was insured, the dif-
ference between this and the preceding week, when the clarification
was acid, being 1.1 lbs. per ton, or 2.23 per cent, of the Bngar in the
original juice. As the mechanical loss wasalso least in the eighth week,
this inn makes by far the best showing as to total losses, these being
only 5.48 lbs. per ton. or 2.84 per cent, of the BUgar in the juice. This
shows what can be accomplished in the way of avoiding losses.
In the last table it will be seen that no inversion whatever is shown
in the sixth week after the first massecuite. This anomalous result is
doubtless due to the mixing up of the molasses between this week and
the next, as explained above.
EXPERIMENTS !:\ SHOB1 BUNS.
The pain in yield of BUgar obtained by neutral clarification was
further investigated by several short runs, the Bngar from which was
kept Separate. Of course these could not be followed through to the
molasses, and the comparison is simply based upon the quantity of
sugar obtained as compared with the available sugar iu the juice, as
shown by analysis. The available 8Ugar is calculated by subtracting
one and a half times the glucose from the sucrose present.
20
Table giving comparison of available sugar in juke, with actual yield in acid and neutral
clarification.
Short run-
No. 1 .
No. 2.
No. 3.
( l-mii. a-
tiim.
Acid ...
Neutral .
..do ....
Cane.
Weight
of
juice.
Available
sugar
in juice
Per cent.
11.7(1
11.28
11 39
Tons.
239
209
175
PoUTUlS.
375, 390
278, 145
200, 339
Weight Pounds
of per ton
available available
sugar sugar
in juice, in juice.
Pounds.
43,321
31,375
30. 336
round*.
183.7
150.1
173.3
Short run-
No. l
No. 2
No. 3
Weight of
mer-
chantable
sugar
obtained
lsts, 'ids,
and 3ds.
Pounds
per
ton mer-
chantable
sugar.
Weight of
pure
sucrose ob-
tained.
Pounds
]ier ton of
pure
sucrose.
Pounds
36, 833
32, 060
28.719
Pounds.
154. 1
153.4
164.0
Pounds.
36, 152
31,401
28, 209
Pounds.
151.3
150. 2
161.2
Difference
in pounds
per ton be-
tween pure
sucrose ob-
tained and
available
sugar
in juice.
Pounds.
32. 4
—.1
12.1
There can be little doubt but that a neutral clarification greatly less-
ens loss by inversion in the sugar house. Sugar made from a " heavy"
clarification will not be quite so light in color, however, as where the
juice is left slightly acid, and it is a question that still remains to be
settled whether it is not more profitable to submit to some loss by in-
version in order to improve the quality of the sugar. In our experi-
ments the first and second sugar from juice clarified neutral was only
a shade darker than that from acid juice, but the third sugar and
molasses suffered more. Where the clarification is under chemical
supervision and can be carefully watched, it may be best to use a
slightly acid clarification, otherwise it is much safer to adhere to a
neutral or even slightly alkaline clarification. The color of the juice
is a very poor guide to go by, and the clarifier men should be trained
to use test papers. A clarification that does not turn blue litmus paper
red nor turmeric paper brown is a pretty safe neutral clarification.
LOSS BY INVERSION IN BOILING AND SKIMMING IN OPEN PAN.
From the table giving losses by inversion it will be seen that a con-
siderable amount of inversion occurred iu the operation of reducing the
juice to sirup, and that this inversion persisted even through the neu-
tral work of the eighth week. This was due partly to the boiling and
skimming of the sirup in an open pan after it came from the double
effect, and partly to same cause of inversion in the vacuum evaporator
itself, which the limited time at my command did not allow me to in-
vestigate. A series of experiments to ascertain the amount of iuver-
I
Bion daring tbe boiling in the open evaporator gave the following re-
suits :
I'fihli > /i . > j i in./ effect of boiling ami
ra>
Bottda.
•
1
1
13
M
'
>
1
'
M
•
'
■«T. B
it
'
Rot. B
Bl. lu
80
29. 10
Tii
Aii
30.50
:t. 5i
11.78
11 B7
(Hi.
ei
MOM Ml
•nit. inori
Another series, made when nentral clarification was employed, gave
tilt' following results :
:nre.
All. 1
No.
Solids.
1
-
i,hi, oee.
11. 'it
10 27
■
N.»v. 11
110 Nov. I.".
ISO Hot. IB
136 Roy, it
30.00
33.80
1
2.95
2.87
B.01
80 Nov . IB
101 Nov. 14
111 Soy. 15
1-7 NOY. 16
137 Nov. IT
Avn
I'iiiI:
(illli
■
/
30. CT
U IT
40.65
31.03
3.03
85.00
8.67
41.29
Gt
iclo»» per
cent Mti it
■
The first series shows an inversion of .39 per cent, of the sucrose
present, and the second of .27 percent. I conld not be certain thai the
clarification was uniformly neutral donng the Becond series.
The inversion produced by boiling and skimming Birup in an open
evaporator wa> investigated by Mr. Spencer and myself at Magnolia, in
L884, and the results are given in Bulletin No. 5, p. 55. It seems
Btrange that planters should adhere to this practice. The analyses
above show that the purity ia diminished instead of increased by tbe
operation. BO the idea that the sirup is improved by Bkimming oil' the
loam which forms upon it is a delusion. None but insoluble substam
could possibly be removed in this way. and they would he much more
easily and effectually removed by settling. The heat required to bring
the Binip to a boil is entirely wasted, unless if is taken into the strike-
pan immediately, which is seldom the case. In the operation as per-
formed at Des [dgnea the sirup was subjected but a short time to a
22
high heat, being merely brought to a boil and skimmed once or twice
Still the inversion was appreciable, and when the operation is prolonged
it is easy to see that a very considerable inversion might result. This
operation will be entirely dispensed with at Des Ligues next season.
EFFECT OF HEATING SULPHURED JUICES BEFORE THE ADDITION OF
LIME.
As I have previously indicated, the sulphured juice was taken as a
starting point in the control work, as this was the first point where an
accurate gauging aud sampling of the juice could be obtained. Lo-
prior to this point, therefore, do not appear in the above showing. The
operation of sulphuring was carefully watched, however, aud means
taken to insure a pretty thorough washing of the sulphur fumes. 1 I
do not think the loss was very large in this operation.
A few analyses were made to determine the extent of inversion pro-
duced by heating the sulphured juice before the addition of lime. The
results are given in the following table. The samples are strictly com-
parable, being taken from the same clariflerful of juice, the first while
cold, and the secoud after heating the juice to a boil before the addi-
tion of lime.
Table showing effect of heating sulphured juice before the addition of lime.
Before heating.
Alter beating.
No.
Date.
Solids.
Sucrose.
Glucose.
No.
Date.
Solids.
Sucrose.
Glucose.
105
Nov. 15
Per cent.
15.18
Per eent.
12.43
Per cent
1.00
106
Nov. 15
Per cent.
14.81
Per cent.
12.00
Per cent.
1.10
123
Nov. 16
15.61
13.49
.93
124
Nov. 10
15.57
13.44
.97
133
Nov. 17
15.50
13.35
.95
134
Nov. 17
15.64
13.44
.99
144
Nov. 19
I.".. 20
12. 83
1.10
145
Nov. 19
15. 24
12.97
1.11
151
Nov. 19
i ;.. oo
12. 49
1.10
152
Nov. 19
15.10
12.59
1.18
158
Nov. 29
14.04
12.51
1.00
159
Nov. 20
14. S4
12.50
1.03
164
Nov. 20
14. Ml
12. 70
.99
165
Nov. 20
14.74
12.55
.99
172
Nov. 21
14.76
12. 59
.93
17:;
Nov. 21
14.91
12.73
.95
182
Nov. 22
14.58
12.31
1.00
183
Nov. 22
14.81
12.44
l.oj
189
Nov. 22.
14.66
12. 99
.90
190
Nov. 22
14.74
12. 89
.89
190
Nov. 23
14.94
13.03
.89
197
Nov. 23
14.91
13.00
.89
20.1
Nov. 23
14.88
12.74
.91
204
Nov. 23
14.88
12.69
.93
206
Nov. 24
14.90
13.22
.80
207
Nov. 24
15.10
13.11
.84
213
Xov. 24
14.44
12. 47
.82
214
A\
Nov. 24
erage . .. .
14.41
12,51
.84
Average
14.94
12.80
.96
14.98
12. .-2
. us
Coefficient o
Glucose per <
85 70
Co
85.60
lent, sucro
7.50
Gl
icoseper <
ent. sucro
?e
7.64
The inversion is very slight, being only .12 per cent, of the sugar
present, but as it seems just as effective to add the lime before heating,
1 The method of washing sulphur fames employed at Dea Lignes was described by
Mr. Shattnck in a meeting oi the Cane Growers' Association, aud can bo found on
page 236, vol. I, of the Louisiana Planter.
even this invereion is probablj unnecessary. Liming the cold jaioe
before beating was practiced throughout the season, the exceptions
above beiug simplj for purposes ol experiment.
A plan devised i>.\ Mr. Studniczka For preventing invereion by buI-
phuring was in use during pari of tbe Beason. It consisted iu adding
carbonate of lime (whiting) to the sulpbured juice, the object being to
neutralize any sulphuric acid whicb might be brought into tbe juice
from defective washiug of i lie fumes. Tbe method of application is
t"n 1 1 \ described in tbe issue of the Planter cited above. Lack of time
ami the difficult) of obtaining comparable samples prevented mj in-
vestigating its incuts very closely. The quantity of whiting required,
ami the labor involved in keepiug it in operation, caused its discontinu-
ance during the greater part of the season. It would doubtless prove
very useful in case of defective washing arrangements, l>nt can bardly
be considered better than the addition of a small quantity of milk of
lime to tbe juice before sulphuring, whicb Professor Becnel 1 fonnd very
effectual in the work at Belle Alliance. The only advantage the carbo-
nate would possess over the hydrate of lime would be in the fact that
an excess could be added without danger of rendering the juice alka-
line.
] I EL CONSUMPTION.
The amount of coal consumed during the season was 486 tuns 1,284
pounds. The quantity used in running off the thirds was estimated,
and the whole consumption placed at 555 tons. This gives the fuel
consumption, exclusive of bagasse, as follows:
Poonds of coal per 1,000 pounds sugar 946
Pounds of ooal per ton of cane I
No wood was ased except to start the bagasse furnace.
EXPERIMENTS IN MACERATION BETWEEN MILLS.
The method of maceration by means of the addition of hot water or
steam to the cane, or to the bagasse between nulls, where supplemental
mills are employed, is quite an old practice. It is largely used in < !uba
and the Hawaiian Islands, and has often been employed in Louisiana.
In common with many other methods in cane work, however, it seems
to have been applied in a blind, empirical, and careless manner, and I
can and no record of any careful study having been made as to the
best methods of application, the limits of its usefulness, or its effect
upon the quality of the juices obtained.
I found it ill operation at Des Llgnesnpon my ai rival, and proceeded
to make some little observation and experiment as to its efficiency,
though it will readily be understood from the very limited time 1 had
that the study 1 was able to make was of a very superficial character.
1 Report on the results of Belle Alliance, Evan Hall, and Souvenii sagar-houaea
i,H the crop of IP88, i>. B, New Orleans, 1-
24
Some of the results are very unsatisfactory and conflicting, owing to
difficulty in controlling the conditions, but I will insert them notwith-
standing, hoping that they will at least serve to call attention to the
method and secure it a wider application in mill work the coming sea-
son, and closer and more careful study.
The water was added at Des Lignes by means of a rectangular tin
box with the bottom pierced full of holes so as to serve a* a rose ; this
box was about 8 inches wide, and in length somewhat less than the
width of the intermediate carrier, over which it was hung. It was
connected with an exhaust receiver, and a valve placed just above the
rose served to regulate the flow of the hot water through the latter.
Probably a better method of application is that used by Mr. Thomp-
son at Calumet, which will be found described in Mr. Edson's report.
The amount of water added at Des Lignes was not subject to any
careful regulation. The pressure of the exhaust receiver caused varia-
tions in the supply of water, and it was necessary to set the valve in
the pipe leading to the rose to correspond ; then the perforations in the
latter would become clogged at times, and this would hinder the flow,
so that altogether the supply was quite irregular. The general idea
followed was to give the bagasse about all the water it would absorb.
It was surprising to see how much water would be taken up in this way
without dripping from the carrier. The quantity of water which passed
through the fine perforations of the rose was not fully appreciated until
it was collected by running it off in a trough for a certain length of time
and weighing the amount obtained.
The following results of experiments of this kind made at different
times during the season show the amount of water added during a cer-
tain time, and indicate the variation in the supply at different periods.
The quantities are all calculated to a period of one hour, though the
actual time during which the water was collected was in some cases a
shorter and in some a longer period :
Lbs. Galls.
First experiment, November 13 1,818 or "218
Second experiment, November 14 1,500 180
Third experiment, November 16 1,350 103
Fourth experiment, November 24 1,776 "213
Fifth experiment, November 30 2,022 315
The last trial given was made in connection with an experiment to be
described later on, in which an extra quantity of water was used ; omit-
ting this, the average of four trials gives 1,612 pounds or 193 gallons of
water added in an hour. The average quantity of cane ground per
hour was about 10 tons. Taking the extraction of the mills without
water as being OS per cent., this would be a dilution of about 12 per
cent. This is a rough estimate, of course, and a better basis of calcula-
tion is afforded by the following table, giving the results of comparative
analyses of juices from the mill with and without water. The samples
for these analyses were taken as carefullj as possible, Aral witb the
maceration water turned on jast as the mill was being ran oul al the
tin,,. ; thru the rose was turned off, and after sufflcienl time bad elapsed
for the displacement of the diluted juice bj the normal, samples were
taken as before. The Bample of Bret mill juice was taken simplj as a
matter of comparison, of course, il being unaffected by thedilution.
The second mill juices were taken onlj during the latter half of the
three weeks en\eretl \>\ the >ain|>lrs.
7',r/,/, ofanalym i of normal and maceration jui
Mixed |nloe, uiih.Mii irftti
\..
..'.
SOV. I!
...v. IB
1 : 18
I.0S
'...v. 17
HJ.20 14.32 .91
140 Nov, IT
1". -7 ■'"
\.,\ 10
\ .\ . 20
1 12
189 Nov. -Ji
15,20 18 Ji
\'..\. 23
1.02
Sot. -.;
i.-.. ir
l 1.67
-
2 1 - v -
'
-
[fov. 28
l". 78
1 . ■>-
-I
JT3 Nov. J!l
16.01
1486 .71
•
Nov. 30
16 37
14.74
16.74
18.67 1.00
.
7.31
SI
N..x. li>
It .7
12.21 1.13
11. 74
Nov. ia
li 18
12. 17 1 SO
•11
Nov. n
14.66 ' l-W
SO IE
12.72 1.05
120 S
• ; 1. 10
13. 16
Vi.v. 17
141 Nov. IS
ll.dl 12.88 '
153 Nov. 20
u i
1J 25 1.05
in N-..v. a
u B0
12. 16
177 Nov. 22
1 1. 20
101
14. B0
12.27
•Jlfi N"> - 241
-
15 "7
13 10
\..\ 28
15.01
.88
271 Nov. ■-".'
14.61
.67
Nov. 88
12 75
7 61
2G
Table of analyses of normal and maceration jukes — Continued.
I- lr.-.l null ]iii : 8 onl\
•
Xo.
81
Date.
Solids.
Snorosi
Per cent.
1.41
Xov. 13
Per cent. Per cent.
15. 7u
88
Nov. 13
15.81
13. 23
1.47
93
Xov. 14
16.30
13.78
1.27
104
Nov. 15
16. 57
14. 73
1.01
121
Nov If.
16. 50
14.64
1.05
131
Nov. 17
16.54
14. 59
1.09
139
Nov. 17
16.77
14. M)
1.05
14-'
Nov. 19
16.41
14.26
L22
154
Nov. 20
16.60
14.43
1.09
168
Xov. 21
16.60
14. 63
1.00
178
Xov. 22
15. 80
13. 65
1.04
192
Nov. 2?
16.07
13.4)8
1.03
217
Nov. 26
10. 50
14. 53
1.00
238
Nov. 27
10.03
13.93
.98
256
Nov. 28
10.01
14.36
.91
272
Nov. 29
16.36
14.92
.79
294 Nov. 30
10. 90
15.09
.61
10. 32
14.2b
1.06
87.50
7.63
Second mill juice without water
157
Xov. 20
14. 36
11.97
.88
171
Nov. 21
13. 54
11.52
.80
181
Xov. 22
13. 82
11.59
.91
195
Nov. 23
14. 22
12.17
.76
220
Nov. 26
14.6"
12.53
.71
241
Nov. 27
15.13
13.05
.77
259
Xov. 28-
13. 40
11.51
.67
27" Nov. 29
14.97
12.81
.79
297 Nov. 30
15.23
13.29
.43
14.37
12. 27
.75
85.39
6.11
Second mill juice, diluted
156
Nov. 20
11.56
9.76
.72
170
Xov. 21
11.10
9.68
.63
180 Nov. 22
11.04
9.33
.62
194 Nov. 23
11.31
9.70
.57
219 Nov. 26
11.73
10.25
.63
240 Xov. 27
10.61
9.04
. 53
258 Nov. 28
10.50
9.14
. 52
274 Xov. 29
11.50
10.01
.48
296
Xov. 30
10.53
9.25
. 35
11.
9.57
.56
86.21
5.85
From the averages of the diluted and uudiluted mixed juices given
in this table the dilution is seen to be :
Per cent
Calculated upon the per cent, of total solids 6. S*:i
Calculated npon the per cent, of total sucrose 7.22
27
The dilation of the second mill jnice is :
i'. 1 1
< ' .lieu la 1 1 il M | the pel cent, ol da 29.46
< 'ali n I ill i'il upon I In- pi- r it lit. nl totals '.'-. '.'I
The increased extraction brought aboat b\ this dilation can doI be
accurately estimated, bnl some approximation t * » it maj be made.
Comparing the amount of sugar in the jnice as Bhown bj these
samples (see table on i> 16) with the amount in the sulphured juice we
bave the following data for the three weeks during which samples of
tin' undiluted juices were taken:
-
/'
.'HI
Sixth «
b w i'i'U
Eighth week
■It
\
ID fol III
This would be onlj 66.81 percent, of theweight <>i cane, which seems
pretty low. The basis of calculation is rather unfavorable to the ex-
traction, of course, as all juice lost between the mill and the sulphured
juices counts against the extraction. Two or three tests of extraction
were made daring the season by running through a weighed quantity
of rain- without adding water. These gave results ranging from til i<>
68 per cent of the weight of cane. Probably the most reliable data in
regard to the increased yield of sugar from maceration are furnished
by tin- results of a single
SPECIAL EXPERIMENT
which was carried through upon a uniform lot of cane, all taken from
the same cut. A w eigbed portion of tliis cane was run through the mill
Without water, the juice all collected in ganged tanks, and an accurate
sample obtained of the whole body of juice. Another weighed portion
of the same cane was then run through in a similar manner, except that
the maceration water was turned on. An accurate estimate of the quan-
tity of SOgar obtained in each case was furnished by the analysis, and
the analysis of the juice which was run through without water gave a
basis for the calculation of the quantity of sugar in the cane used for
28
l)otli runs, niton the presumption that the cane was of uniform quality.
The results were as follows :
Table giving results of special experiment in maceration.
Pounds of cane ground
Gallons of juice obtained
Pounds of juice obtained
Pounds sucrose obtained.
Pounds sucrose obtained per ton of cane
Di Here i ice in favor of m ace rat ion in pounds per ton
Sucrose obtained per cent, of cane
Difference in favor of maceration per cent, of cane
Per cent, extraction on weight of juice
Per cent, extraction on weight of cane
Difference in favor of maceration per cent, extraction.
Without With
maceration. .maceration.
18, 060
1,416
12,588
l,e55.5
205.5
10.27
77.35
69.61
14, 800
1,358
12, 032
1, 606. 3
217.1
11.6
10.85
.58
81.81
73.61
4.00
The amount of water added was greater than the average used dur-
ing the season, and was about all the cane could be made to absorb,
with the conditions under which the water was added.
The analyses of the juices gave the following figures :
Without j With
maceration, maceration.
16.37
14.74
.59
90. 00
4.00
15.00
13.35
.56
89.00
4.19
Samples of second mill juices were taken duriug the runs, which gave
the following:
Without With
maceration, maceration.
15.23 10.53
13.29
.43
ST 20
3.23
9.25
.35
87.84
3.78
From the above the dilution is seen to be —
Tcr cent
Calculated on the solids 9. 13
Calculated on the sucrose 10.41
The dilution of the second mill juice is—
Per cent.
Calculated on the solids 44. t>4
Calculated on (lie sucrose „ 42. GO
29
a set of samples was obtained <>f (''•lend Dulroca, manager of Mr.
Oartwrigbl Bustle's Fusilier plantation, who practiced maceration dnr*
log the season, and analj Bed w n ii the following results;
Analiftot hi wtaoeraHon juice* from In ilier plantation.
Bolldt
ii" .
QlnooM . . . do . .
Co efficient pari) \
pet IiiiihIi. .1 mi. ■
without ».■!• i » ii h
.71
These analyses show u much greater dilation than anj taken at Des
Lignes, as follows:
!'• - ■ ■ nt
Calculated on thewlids 19. 18
Calculated '>n the saoroae l~. ;::.
At my request ( 'olonel Dulroca made a test to ascertain the amount of
water he was using, and found it to be 1,350 pounds, or 522 gallons, per
hour. Be did not know how much better extraction be was getting
with this water, but was quite certain it was considerable.
QUALITY dP JUICES.
The scries of analyses giveu in the table on page 25 Bhows the aver-
age co-effioient of purity of the mixed juices with maceration to be .23
lower than the corresponding mixed juices without water. The juices
in the special experiment showed (page 28) a difference of l in the same
direction. Colonel Dulroca's juices, on the other baud, show a differ-
ence of 1.6 in the opposite direction. Of course 1 could not tell how these
latter juices were taken, as they were sent to me. A very singular
thing about the series of analyses, which 1 am able to account for only
by imperfect sampling, is that the analyses of the second mill juices
show a higher purity in those taken with water than without in every
ease except one. In view of the fact that the mixed juices, even taking
the average of those corresponding to these samples of second mill
juice, show a lower co-efficient in the diluted juice, and as this could
only be brought about by a deterioration <>f the second mill juice I am
forced to the conclusion that the samples were not comparable. The
simples of mixed juices, being taken from a receptacle, are more relia-
ble than those of the Bingle mills, which had to be taken from a spout
at intervals. In beet work it has been show n to be the case that jui<
obtained by maceration are always less pure than by simple pressure.
The use Of " continuous presses" (in contradistinction to hydraulic
presses, which operate intermittingly) in beet work, with the addition
of water to the pulp, furnishes an interesting parallel to the use of
30
double milling with maceration between the mills, and 1 would advise
any one who desired to make a study of the matter to consult the Ger-
man and French authorities on "double pressure." A few years ago it
was held by many, especially in France, that diffusion would never sup-
plant the use of continuous presses with maceration. Time has shown
them to be wrong in this, however, and diffusion is conceded to be the
method par excellence for juice extraction by the entire sugar-making
world.
But there is uo doubt whatever that double milling with maceration
could be made as superior to the old method of single milling in cane
work as the continuous presses with maceration have been shown to
be superior to the method of single pressure in a hydraulic press with
beets. In beet work the maceration is carried much further than in
the simple method used in cane, which is not properly maceration but
saturation. Water is added not only between the two pressings, but
also to the first pulp before the first pressing. The quantity of water
added is from 40 to 50 per cent, of the weight of the beets, and macer-
ating machines are used to tear up the pulp between the presses and
mix it with the maceration water.
According to Stammer, 1 the method which has given the best results
is to return the dilute juice from the second pressing to the fresh pulp,
the water being added between the presses. This might be possible
with cane in connection with shredding. It seems hardly necessary or
advisable to go into the refinements of the method of maceration in the
effort to adapt them to cane work, in view of the fact that improvements
in this line have been abandoned for the better method of diffusion.
Considering it simply as a makeshift, therefore, as Mr. Thompson calls
it in his letter to Mr. Wilkinson on this subject, 2 the question is how
best to use it in connection with the present mill plants, until such time
as these can be exchanged for the diffusion battery. There can be no
doubt whatever of its efficiency, even in the crude and simple manner
in which it is now applied.
The experiments at Calumet, which will be described in Mr. Edson's
report, were much more thorough and conclusive than mine, and the
results are equally favorable to maceration. This was doubtless a sea-
son in which it was particularly applicable, on account of the haul and
woody nature of the cane ; but still the conclusion can be drawn with
tolerable certainty that the extraction of a double mill can be increased
fully 5 per cent, with a dilution of only 10 per cent., by simply sprink-
ling the intermediate carrier with water. The simplicity of the matter
is more apparent than real, however; for if it were desired to regulate
it carefully, and adjust dilution to extraction so as to attain the most
economical results, it would be found more difficult to gauge and con-
' Lehrbncb der Zuckerfabrikation, vol. 1.
'"The Diffusion Process," pamphlet by J. B. Wilkinson : New Orleans, 1889,
page 54.
31
trol than diffusion, owing to tbe empirical conditions under which it is
applied.
The amount of water Added Ifl not known ; the amount of baga I8C to
which it is added isnol known, and there is do waj of attcertaining
even approximately the amount of dilution, except l>.\ turning off the
water and comparing the juices. No hard and fas! rule can lie laid
down as to ganging the dilution l>.\ comparison of the Ural and second
mill juices with the water running, as much depends upon the relative ex-
traction ot the two mills. According to .Mr. ^i ouug, 1 in the method as
u>ed on the Waiakca plantation, Hawaiian [glands, the dilution U car-
ried to such an extent that the juice from the supplemental mill stands
One-fourth to one-third tliedeii>il\ of thai from the Ural mill. It will
he Been that this indicates a much greater dilution than the work at
Calumet or Des Digues, and I hardly see how it would he possible to
attain it hy simply sprinkling the earner, which .seems to have been
the method he employed.
For a careful studj of the operation some means of knowing the
amount of water added is very desirable. Doubtless the work at Calu-
met the coming season will throw much more light 11)1011 the matter
than we ha\ e at present.
EXPERIMENTS SHOWING IMPROVEMENT IN CANE BY STANDING AND
RIPENING.
The mill was set in operation entirely too early in the season this
year. The crop was over-estimated, as it was almost universally this
season, and with the limited capacity of the house it was feared that if
the campaign was not opened early it would not lie able to handle it
before freezing weather set in. Planters often have this problem pre-
sented to them. It is a matter of choice he t ween two evils, whether to
work green cane on the one hand or to run the chance of an early
freeze on the other. Perhaps the extent of the former evil may not
he fully appreciated, however, and in this conn- ction a few experiments
made with a view to ascertain the improvement that can he made by
standing cane towards the end of the Beason ma\ prove of interest.
On four different CUtS a portion of the cane was left uncut and al-
lowed to stand until the last day of the campaign, when it was run
through the null ; a sample of the juice oh tai tied was submitted to analy-
sis, and compared with the juice from the same cane at the first cut-
ting. The number Of Comparisons was not great, hut the conditions..,
comparison were fairly good, as a considerable quantity of cane was
left for the second sample, enough to till several carts, and the samples
of juice represented the entire body of cane pretty well, being obtained
in a manner I have already described elsewhere. 1 The results of the
analysis may he relied on as giving accurately the relative composition
'The Planters' Monthly, vol. 8, 1889, i>. 1"
■Louisiana Planter, Jane 15, 1889.
32
of the juice at the two periods ; they are given in the following table,
together with the length of time the cane was allowed to stand. The
available sugar is calculated upon the formula of sucrose minus one and
oue-half times the glucose :
Table showing improvement in cane by ripening,
STORE CUT.
I>at< of
analysis.
Solids.
Sucrose.
Glucose.
Co-effi
ci. Ill of
parity.
Available
sugar in
juice.
Pounds per
ton availa-
ble sugar,
at 70 per
cent, ex-
traction.
Differ-
ence.
Nov. 14
Nov. 30
Per cent.
15.46
15. 83
Per cent.
13.34
13.99
Per cent.
1.09
■--
86.3
88.4
Per cent.
11.74
12.67
Pounds.
163. 8
177.4
Pounds.
13.6
Average improvement per day in pounds per ton, .85.
BOYLE CUT.
Nov. 17
Nov. 30
15. 87
16.47
13.82
14.88
.94
.66
87.1 1
90.3
12.41
13.89
173.7
194.5
20.8
Average improvement per day in pounds per ton, 1.6.
CLAKA CUT.
Nov. 19
Nov. 30
15. 94
16. 23
13.80
14.75
1.01
.53
80.6
12. ■>«
171.9
195.3
!I0. !» ■ 13.95
23.4
Average improvement per day in pounds per ton,
SILL AN COT.
2. 13.
Nov. 21
Nov. 30
14.80
15.77
12.97
13.80
. 96
.81
87.6
87. 9
11.53
12.63
161.4
176.8
15.4
Average improvement per day in pounds per ton, 1.71.
Average improvement per day in pounds per ton for all four cuts, 1.56.
It will be seen that the improvement in the juice was remarkable in
every case, although the longest period allowed to elapse bet ween the first
and second analyses was only sixteen days. The per cent, of sucrose,
and the purity coefiicent are greatly increased, and the per cent, of glu-
cose diminished. Calculated out in a practical way To show the increase
in available sugar which would be obtained at 70 per cent, extraction,
one plat shows as high as 23 pounds per ton for a period of eleven days.
With a greater extraction the increase would be much more. The av-
erage increase of the four plats is 1.56 pounds of available sugar per
ton for each day the cane was allowed to stand. Thus, a crop of 10,000
tons would improve at the rate of 15,000 pounds per day of pure sucrose.
equal to at least 10,500 pounds of merchantable sugar, so that two weeks
would ;n lil lira 1 1\ a quarter of a million pounds t<> the amount of so
thai could in' acl ualh obtained from it.
li i: i ii 1/ a i [ON.
Quite a number of analyses were made al the request of the proprie-
tors of the plantation [rom cuts of cane thai bad been different Ij fertil-
ised with the end in view of determining the relative value ol the
fertilizers need. As no precautions had been taken to secure uniform-
ity of conditions in other respects, however, 1 conld attach little impor-
tance to the results f and will uol reproduce them here. Such experiments
arc valuable only when carried nut with the greatest care a- regards
the conditions of comparison, and even then great discrimination of
judgment is required in arm ing at conclusions from a careful balancing
of results.
ADOPTION OF DIFFUSION FOE ["HE COMING CAMPAIGN \i his LI ONES
Messrs. Slut t ink & Boffman have become so mncb impressed with
Ehe advantages of the diffusion method for the extraction of juice, as
shown by the experiments of the Department, ami were so thoroughly
convinced of its superiority over milling by its successful operation at
Governor Warmoth's and Colonel Cunningham's last season, that they
have dec ided to adopt it at Des Lignes tor this year's campaign. As this
bulletin goes to press a double line battery, with au estimated capacity
ol n't) tons a day, is in process of election at the plantation, supple-
mented by greatly increased evaporating facilities, and great pains
are being taken to have the equipment of the house complete in all re-
spects. Contracts have been made with neighboring planters for their
crops of cane, and it is expected that a considerable amount will be
worked up. In view of the size of the plant, and of the advantage
which would be derived by the industry from a careful control and
study of the season's work, arrangements have been made whereby the
Department will have control of the chemical work, and a complete re-
port of the season's operations will be made alter the close of the cam-
paign.
7082— Bull. 22- 3
I TsT D E X
A
I'.i.*-
Analyses, daily, tal>l«> of 11,12, 13, 14
A\ ailable sugar In jnioe, comparison "f 20
B.
Been.-!, Mr. S. A., report of
C.
Cane, Improvement of, l>y ripening 31
table showing :'.J
Chemical control 9
(' la i it'ir. C i ■ n, n. Mitral 19
arid L9
D.
Diffatioi , adoption of :::'.
F.
Factory, equipment of ?
operation <>f, by weeks
Fertilisation, effects <>f 33
Fuel, consumption ■ f 23
Foailier plantation, analyses of jnioes from 29
dilution at •-".'
II.
Hawaiian Islands, dilution of maceration juice in 31
I.
Inversion, amount of SI
loss by, in boiling in open pan SO
table Of -21
in neutral clarification 21
table showing 18
J.
Juices, quality of .i
L.
Letter of sub ittal G
Lime, effect on heating sulphured juices 99
Losses, table of 17
35
36
M.
Page.
Maceration, amount of water used in 24
dilution in '26, 27
efficiency of 30
experiments in 23
j uices, table of analyses of 25,36
special experiment in 28
Manufacture g data, table of, for four weeks 15, 16
P.
Prefatory note 3
S.
Samples, method of taking- 15
.Season of 1888, beginning of 7
Short runs, experiments in 19
Special experiment 27
Studniczka, Mr. II., plan of, for preventing inversion 23
Sugar, comparison of amount of, in cane and sulphured juice 27
quality of 8
recovered, table of 16
Sulphured juices, effect of heating before addition of lime 22
table showing effect of heating before addition of lime 22
Summary by weeks, table of 9, 10
\V.
Weighing juice, automatic arrangement for 8
o
UNIVERSITY OF FLORIDA
3 1262 09216 6692