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