Beetroot Beetrootsugar

8/2/2019 Beetroot Beetrootsugar

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/BEET-ROOT AND BEET-ROOT SUGAR

|fe pf|(ription of all Ife mctt^ of |{anu)[nciurj{/

BEING CONDENSED AND SIMPLIFIED AND ADAPTED TO THE USE OFTHE FARMER AND THE SMALL MANUFACTURER, ANY OF WHOMMAY, BY FOLLOWING THE WITHIN INSTRUCTIONS, MANU-FACTURE A MERCHANTABLE ARTICLE OF SUGAR,FIT FOR THE REFINER, FROM BEET-ROOT

. GROWN BY HIMSELF AS AN ORDI-NARY FIELD CROP. -

#Y,'. ,' ti..ii t'j!tii'%EDWARD LEFROY CULL.

OK THS CAWADA CMPAN iT, TOROMTO.

SECOIVD EDITIOIV,QRBATLT ENLARGED AND IMPROVED.

REGISTERED IJT ACCORDANCE WITH THE CX)PYRIGHT ACT OF 1868.

TOEONTOGLOBE PRINTING COMPANY, 26 AND 28 KING STREET EAST.

1874.


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PREFACE TO THE SECOND EDITION.N The first edition of this little work having come to an end, and it having atcactedmore attention than the writer ever expected, or perhajis than it def-ei-ved, this wecondedition 'a put forth in answer to numerous enquiries from all parts of the world wherethe English language is spoken and English literature is read :the East Indies, Aus-tralia, Van Dieman's Land, Britain, and the United States, have all coniribut jd theirquota to the demand for information, and it is now supplied, to the best of the writer'sability, in a popular shape. Continued experience has shown him the con-actness ofthe views he first entertained, iiamely, that if we would make the product'on .>f BeetSugar a general thing on this Continent, we must not only popularize information onthe subject, but we must get the crude manufacture into the handa of the people insteadof its being only in the hands of a few monster manufacturers who, to carry it onprofitably, are obliged to combine five or six businesses in one, and not only them-selTes grow the beets, but convert and work up the refuse. The writer considers thatthe growth of the root belongs to "the farmer," and that the refuse by right belongs to"the farm,"that the refuse, in all shaj.es, adds to the "fertility of the land," andthna enables the farmer to grow twice the amount of crops 's hich otherwise he woxiUlbe able to do.

It may and will be said that if the large manufacturer requires to combine theeconomy and skill and profits of five or six different businesses to make the mann-fa


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BEET S'UC;5A11AND

HOW IT IS MADEThe following treatiMi ie intetdtd for ti-e in-

fonnation of the Canadian publi-s and to fissistthe introduction of tl;e " E;ct Migar Irlauu-factcre" into Canada.The chief difficultj' the writer ha;; metwith, has been the ignoranv o of the public onthe subject of the " Manvifucture of Sugar,"and the almost ijnpvissibili'y of making peopleunderstand, that, instead of it^ bein< f.n un-approachable ihcmicaJ process,tint themanufacture of a crude article ot sugar,^from whatever source), is really one of thegunpleat and, indeed, one of the I'ougheatar^ which supply the human fain?!'/ withtlie neceassries of lite, c'.nd that it is onewhich any person of even limited capacitycxin master.The maiiufacture of sugar until the idventof beet tidgar in France, was confined to thetropics, chiefly to the East and West I ndies,.the material from which it was obtaintubeing the sugar cane.

In the East ludiea, China and Japan, themanufacture of sugar dates from the earliestagei, the date being so ancient that theoriginal time of its growth is entirely lostsight of. The class of ^jeople who liave madeit within the British possessions were the" Ryote" of Hindostan, and the smallfarmer and proprietor, these have preparedthe rough syrup from the cane, which theysupply in small casks and earthen jars to themanufacturer of grained sugar, who is a per-8


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are formoii from tho maple sugar ma-^c on thofarm. Thin in tho purest source of tugarwhich the vcjjetahle kingiiotn aupplioa. Ithaa deposited ail ita woody portions ami im-purities in tho tree, tho growth of which itnourishes, and wo got it fiiterod and purifiedto tho greatest possible extent.Beet ftuijar must not bo looked at for amoment with the same ideas or treated in thesame manner.The beet root contains besides sugar andwoody matter, portions of albumen, pcctine,and other substances, and also a flavoring

matter of a strong beety odor, but chieHylargo quantities of potash and salt.Were it not for the potash and salt, andtho strong beety flavor before spoken of,tho juice of the beet when defecated wouldboil down into a pure crystallizablo sugar,at once useable iwj maple sugar is.

It is tho beety flavor and tho potash andsalt which wo have difficulty in getting rid of.These matters, however, yield at once toiihe operations of tho refiner. Tho only por-tions of the extract from the beet root whichin the refiner's hands are not made use of is theessential oil which causes the strong flavor,and any other imparities which ought tohave been removed before it comes to hishands. The mixture of potash and salt whenextracted from the syrup and purified isreally worth weight for weight, at least asmuch as the sugar.The following table will show the moneyvalue obtained from the entire beet root cropin France nlotie, in the year 1865-6, and itmust be remembered that Germany, Belgium,Holland, >^'i:,UiJrttr.c f assistance of the sugar .manufacturer, and part,

' ly from the molasses, -and worth .... 1,350,000.20,000 Tons of potash, worth 500,000.

1,600,000 Tons of pulp, worth 1,000,000.9,100,000.

This is what ia produced from the entirebeet cropnot the value of the produce ofthe sugar manufactory.The imports of beet root sugar at theBritish and Scotch porta for the first elevenmonths of 1871 were 134,480 tons, against56,670 tons for the same period in 1870, and31,060 for tho same period in 1869 ; thisshows the enormous increase of the manu-facture.

Now, it is perfectly ridiculous to suppose(ill the face of such a statement as tho fore-going) that Canadians ami tho inhabitants ofAmerica generally, are going to confess in-feriority to tho French ami (ieruians, and toallow it to bo said, we have not nationallysufficient intelligence to make sugar frombeets, when tho continental nations rre ableto assist in supplying the world wiih thatnecessity.Some peoi)lo have been rash enough to saythat our cliuiato and soil arc not fitted toyiroduco tlie root rich enough in sugar to pay.This wo most emphatically deny. Thecxteniled trials of the American patent officeand tho numerous instances of Canadiangrown beets which have, during tho last twoyears, come underthe writer's hands, allshow,beyond question, that Canadian beets, wherewell selected and well grown, are as rich insugar as the best French and German orcontinental beets. If any one doubts it, allhe has to do is to gro\v a j)atch of the bestkinds of sugar beet in his field or garden,and foll.i ..>g tho instructions hereaftergiven reduce the roots to such a state thatthe amount of refined sugar they contain iaeasily ])roved by the ordinary tables and in-struments. Others will say, and they 're farthe most practical. If it can bo done, whyhas it not been done ? In reply, I affirmthat it is only because the manufacture hasbeen made a mystery of and has not beenunderstood. The chief trouble of the manu-facture has consisted in the uncrystall izablesugar, and this, it is now proved, beyond adoubt, has been caused not by the sugar con-tained in the well grown root being inferior,but by the process adopted being imperfect.If the following instructions are carefullycarried out, all difficulties and troubles as touncrystallizable sugar will cease to be a seriousobstacle.With these few observations,, I propose tolay before tho readers of this littJf treatise,full instructions for the conversit)n of the rootof the sugar beet into such a class of crudesugar as is best fitted for the refiner and inevery way equal, for the purposes of refiningto the best tropical sugar that is produced.As the object of the writer is to toll peoplehow to make sugar out of beets, and not towrite a book, he will dispense witii all dis-sertations as to how to grow tho beet, andthe various sorts, merely remarking that "thebetter the land is, in which beets are grown,the better will be the crop," that the beet forsugar must not be grown on black or peatysoil, nor on fresh green manure,- the landmust be manured the previous season, andwell prepared and ready for seeding in thefaUthe seed must be sown aa early aspossible after the frost ia out of the ground ;if sown so late in the year as not to grow, itmay even be sown in the fall. The ground ;should all be prepared the previous fall, andbe ready at once in the spring to Bow theseed without further ceremony.Grow the roots small, and close together;


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take care that you rio not have tlie leaves cutor injured as some porsona will use themfor cattle food. Tlie more beets you have onthe ground, the Bwecter they are, and thomore sugar you will have. All kinds of beetproduce sugar, and tho sugar of one kind iaas good as the sugar of the beat, the ojily dif-ference ia that tlieir is Wi0>*e sugar in somesorts than iu others, even tho " mangelwurtzel " will produce sugar, but tlio"white Silcsian beet," the " Vilmorui beet"" Charter's nursery sugar beet" ard thebfst. At present all tho best sugar beet seedis protluced in France and (iermany. Whenthe cultivation of tho root becomes a regularcrop in Canada, v>c shall of course producethe seed ourselvesat present it must be im-ported.

Beet Sugar is obtained from the root bytwo processes, the one by grating or rasp-ing the root and expressing the juice, whichis then treated as hereafter descr bed theother by "ditl'usion, " tvhich consists in steep-ing the root in a divided state in water, andis also hereafter described. The fiist is theprocess by which tlio great bulk of the beetsugar made in the world has hitherto beenobtained, the latter is a more modern inven-tion and is alleged to be a far cheaper andequally t-flicicnt method of obtaining the sameend. I shall describe both methods, leavingit to the reader to adopt whichever is thebest suited to his means and ideas. No workof this kind Mould be complete without adescription of both processes.

THE GRATINO OK RASPING P1)CES.S.To prepare the roots for sugar making theymust be washed in a rolling wooden cage, and

grated or rasped as finely as possible intopulp, the more absolutely and the quickerthis is done the better, and tiie more successyou will have. The pulp must bn pressed incloths or iu anyway so as to obtain it as dearas possible. It must run from the press intothe boiler, or if circumstances should preventthis, a little lime water must be added.Neither the pulp or the juice must be allowedto stand about, it begins to ferment imme-diately the root is ground, and then the sugaris destroyed. Nothing will stop the fermen-tation but lime water. The following are theparticulars of these processes.

WASllINU THE ROOTS.The roots before being submitted to therasp, must be thoroughly washed in a rolling

cage, great pains must be taken that no dirtBhall be allowed to remain on the roots whenthey come to the rasp, and the hemls of theroots and leaf stems must be carefully cutoflf; and if cattle are kept to consume theportions of the Too^ which come from thepress, so that waste would not occur, thewhole head of the root ought to be cut off,and fed to the cattle. It has been provedtime and again that the extremity of theroot end of the plant is the richest in sugar,whilst the portion which ia grown above theground ia the part which contains the largest

proportion of potash and salt, henoe in thecontinental countries of Kurope where thegovernment excise luty is charged on theroots consumed; the entire portion of thoroot which graws above the ground is cut offand rejected for sugar puqioses. Any planwhich will insure perfect cicaidiness in theroots, ia that best adapted to the work, andthe roots should be allowed to drain cff allsuperfluous water, before they come to therasp. THE RASPINQ THB ROOTS.The roots should be presented to the rasp

endwi.se, and i.he rasp (however constructed)should reduce the root to the finest possiblepulp. Tho pulp, should then bo passedthrough rollers working together, %\hich areof sufhcient-flurface to receive and crush thepulp as it comes from the rasp. The rollerswill thus reduce tho pulp to a perfectlysmooth paste, and burst all the cells of wlaclithe root is formed, aud which cells containthe sugar.One form of the rasp which will do a greatdeal of work and is very cheap, is made of a

sheat of punched zinced iron fixed around acylinder of wood, and turned by a winch byhr.nd or by jiower ; another form of rasp(and the best) is made of saw blades let intoa wooden cylinder lengthwise, about an inchand a half apart, and fasieued into the slitain the cylinder with wedgea, this admits oftht saws being shaipened with a file in theordinary manner, the cylinder is then turnedby hun'y the cyliiuler will bemade of uon turned in a latlie.

PRKSSrN(! THE PII.P. XThe following is the old fasliioned plan.

There have been, and will be many improve-ments. The pulp must be placed by smallparcels at a time, (acciirding to the size andpower of tiie press), on strong canvas cloths,each cloth being laid over a frame about 2inches deep, aud the size that will go intothe press ; the cloths must bo much largerthan the frames. When the frame is full,fold over the cloth first from side to side,then the ends over ; then plhce the cushion ofpulp so formed in the press ; there must bea strong board, larger than the cushion ofpulp, and it must rest on one board whileanother covers it ; one board going one wayof the grain, the next above crossing it, andao on, parcels of pulp and boards until youhvve the press full. Then put on the powervery gradually, so that the juice can escapereatlily from the cloths, without burstingthem ; press to the full power of the screw,and take care to catch all the juice.The juice should run from the pr^s atonce into the kettles, where the heat should


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be raised as quickly n possible to 150'Fahrenheit's thermometer, and it should notfall below this heat, so long as the kettle isfilling.When all the juice ia out that you can getout at the rirst operation, with the press ; takethe cakes of pulp, put them in hot water,and let them aoak for an hour. The watermust be nearly boiling, as the cakes will coolit sufficiently. When broKen up and mixedwith the hot water ( which they should be atonce), the heat ought to bo between 150 and155 ( Far. ) ; and ifuot so, add more hot wateruntil tuth3at is attained; then cover up,and keep it all hot. This is necessary toprevent fernieutation or acetification. Thenproceed to press the mashed roots again, inthe same munner as at first.

It is scarcely worth while to squeeze thepulp more than twice, although it ordinarilytakes three pressings to get out all the su^'ar.If your press is sufficiently powerful you canget out all the juice at once.

Strain the juice through a fine strainer,and get the juice into the kettles as soon aspossiole. Neither the first juice nor theproduct of the second pressing must ever beallowed to fall in heat, below 150, or souringmay commence. When in the kettles, heatthe juice as quickly as possible, to just boil-ing ; then add the lime in the followingmanner ; the juice will be very black, anddirty looking, but it will all come right withthe lime.

TO MAKE THE MILK OF LIME.Get some good, new, hot lime, slake it inIwiiing water ; stir it up and let it settle for airiiiu e or two, and pour the liquor oflF thedregs ; you must leave all the coarse part ofthe lime behind, only take off the tnilk oflime, which must be quite smooth and with-out grit.

This should be made and put in a barrel ;the lime must be caustic anci strong ; whenkept under water it will keep for any rea-sonable time in a caustic state. When thejuice boils, add some of the milk of lime toit, and stir it slowly. When you find thejuice changing color, and curdle, shewingclear in spots, and when it shows signs ofsettling, you have put lime enough ; stir thejuice gently until the lime is mixed wellthrough it, but don't urge the juice to arapid boil ; then take out a sample in a glassand see if it clears, and is the color of whitewine, if so, enough lime has been put ; ifnot, put a liille more, but don't put moi-elime than enough. As soon as the juice boils,the effect will have been produced.The following observations on straining thejuice, will save much trouble :

If the juice has been pro|)erly limed andboilel (and nothing but cxj)erience on theseheads will teauh tlie operator) there shouldbe a thick scum on the juice whicli should becarefully removed with a skimmer, and setby itself. As the heat of the juice passes off,


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A ia the chamber of a stove, mtu\e of eithercast iron or brick, with a tire grato and aahpit, and the means of putting in the charcoalat tlio top, anl then covering np the opening.B B arc pipes, made of common stove pipeiron. C is a tub containing water, with aclose fitting cover of either wood or ironiron is beat and safcht of course. The coverhas two holes in it, into which the stove pipesfit tight. The pipe which comes direct fromthe stove must go down to with'n an inch ofthe water, but must not toutli it. The\ratcr is to catch and retain the dust andashes, which would otherwise pass over fromthe burning charcoal ; the other pipe onlygoes just through the cover, the joints ofBoth these j)ipes where they enter the covershould be made as tight as possible. Thereshould be a common stove damper at E,turning on a centre. When you feindle thefire of charcoal in the stove, shut this dam-ptir, and let the first fumes of the charcoaland the smoke pass off into the air. As soonaa the charcofvl is well lighted, and the smokeand bad smell have passed off, the dampermust be opened, and the cover of the stovecloseil, and the fumes of the burning charcoalmust be sucked through the second pipe inthe following manner :You must have a det of bellows ; (commonblacksmiths' bellows wAl answer if madelarge enough, or a blowing cylinder similarto those used "n foundries will do even better)these must be connected with the secondpipe by a flexible joint made of leather orotherwise, .ind there must ba the means ofreadily working them either by hand poweror machinery. To the nozzle of the l)ellow8ia fixed a flexible rubber pipe, so that whenthe bellows are worked, the gas from thecharcoal is drawn through them, and forcedthrough the fle-ible pipe. At the end ofthis flexible p' ; is fixed a rose or a pipepierced with s >11 holes, and heavy enoughto sink into, and keep at the botfom of theliquor. The second pipe (B) from the waterTessel must 'be made of sufficient length toallow most of the heat to pass off before iicomes to the bellows or blowing cylinder, oryou will burn your bellows and leather jointand valves. If the joints of this pipe are nottight enough, i)aste them up with paper untilthey are tight.Having this all in order, (and it must be

thoroujghly well done) insert the flexible pipewhich IS attached to the nozzle of the bellowsinto the liquor to be carbonated, and blowaway. The passage of the carbonic acid gasfrom the charcoal, passing through the limyliquor in fine stret-uis or VjuLbles, mixes withthe lime in the juice and carbonates it, andthe lime (on the liquor being rested) falls tothe bottom of tv vessel in a fine mud.To prove when,thecorbonatation is complete,take a small quantity of the iiquor in a glass,(get it as fine as possible, or filter it), thenwith a straw or reed, or other pipe, blowyour breath through the liquor in the glass.

breath muddies the Kquor, the carlwnatationis not complete, and tliu l)ullow8 must againbo worked until the liquor, when tried, iafound to remain bright and clear. Whenblowing the breath through tho glass ofliquor you must h(dd your nose, or ulso thebreath will not have sullicient oarboniu acidin it tvj prove tho liquor.The carbonutation must bo done when thflliquor is only just warm enoug'i to keepgrease melteil on it the generality of thebooks desire the carbonatation to take place inboiling liciuorbut this is a grave error, aawill be shown further on. (y'arbonio acid hastho effect on hot juice of destroying thocrystaillzing power of the sugar. When thecarbonic acid gas from the charcoal ia blowninto the liquor, a great deal of effervescencewill take place ; and the only way to keepdown the froth ia by the addition of a smallpo' i 111 of clean greaseMe leîî, however,l>ie. (h't'T. When the carbonatation ia com-plete, the liquor must be allowed to settlefor a short time ; tho clear liquor mnst bostrained into the boiler, and the sedimentmu.^t bo squeezed and filtered. The residueis most valuable for manure.

As, however, you have now lost the pre-servative power of the lime, the liquor willrapidly ferment, o" sour, and no time mustbe lost in transferring it to the boiler, andgetting it hot. It must bo boiled until aboutone-fourth of it is evaporated, and it moatthen be strained through the l)one black filter,yvhich will be described further on.

It will come thiough the bone black of avery much lighter color, and almost freefrom diaagreeaule taste and smell. It mustthen be boiletl down to a thick syrup, takingcare not to burn it, and it will be ready toset by, in a warm i)lace, to crystallize.As the boiler is so important a part of themachinery for sugar making, it ia well todescribe it more particularly. Any kind ofboiler will answer, such as sugar* kettles, seton an arch, or otherwise, but the writer pre-fers the followingmore particularly becauseexperience has shown, in the Western States,that it is admirably adapted for the pur-pose. It is made very cheaply, is very laat-ing, and is extremely economical in fuel :The shape of the boiler is long and narrow,and the heat of the fire acts on the entirelength of the bottom. The sides and endsof the boiler are made of two inch pineplank, fastened together at the angles withscrews, and angle pieces of wood, the screwsgoing both into the ends and into the anglepieces. Into the side pieces there are groovescut one-and-a-half inches wide, and one-fourth of an inch deep. Theae gr'ôves muatbe carefully cut all exactly to one akeandwell and smoothly finished, so that the par-titions (to be hereafter described) will allfit into every ôove. If this ia not carefullydone there will be endlesa trouble. Thegrooves must be eight inches apart. In ma-king the frame the ends must not come down


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frame must be twelve foet lon^, and at Icoattyro feet wide. The bottom is miidu oftwo iiheotfl of iron, rivottod togotlicr at theends, BO as to bu water ti^^ht. It must boturned up at the ends and sides, and theangles turned in just like a Inrgo baking dish ;but the ends must turn up three incheslonger than the sides. Holes must bopunched or drilled all along the sides andends of tho turn up, for the purpose of put-ting in screws to hold tlie iron to the wood.Tho turn up should be two inches at thesides, and five intdies at the enace is put alternately at each side, and thoiron pieces bear on the l)ottom of tho pan, sothat when liquor is poured into ono end ofthe pan it must circulate backward and for-ward, from side to side, until it reaches theother end.When the boiler is to be used for heatingand defecating the juice, these partitions aretaken out, and laid aside ; thej are onlyused during the process of evaporating thejuice previous to crystallization.

This boiler is set on two walls of brickwork, going its entire length. The fireplaceis at one end, and the chimney at the other.When yoii aro evaporating or sugar-ing off, the partitions must bo fitted mtotheir places there must bo two vessels ortubs used with tho boiler, ono placednear the chimney to hold the charge; theother, at the fire end of the boiler to receivethe syrup. There is a tap hole or plug inthe end of ono of the sides of the boiler todraw off tho charge, this must be capable ofbeing partially or wholly closed as required.A sufficient stream is let into the boiler atthe chimney end, so that it evaporates as itruns from side to side; and is finally dis-charged from the fire end in the shape ofthick syrup. When all is done, this syrup isremoved to the chimney end, and again madeto flow through the boiler, when it comes outall the water evaporates and is fit to suqaroffand go into the crystallizing pans. In tnisstate it wil' keep any length of time withoutfermentation or change.The tire must be nsc' ith care and judg-ment, and for sugaring off, a sheet ironplate ought to be used to slide in betweenthe bottom of the pan, ajid the fire ; andthu? take off the rasheat heat of the fire, andprevent burning.

Before however the syrup is boiled down.

to its thickest state, it must be Btraineo usedwhenever the juice has been well boiled, amihas been thus only in a measure evaporated,the bono black filter operates bettor on thohot juice than on cold, and where it can bedone, the juico as well as tho filter ought tobo kept hot throughout tho entire process offiltering.The object of the bone black filter, is totake out the excess of lime, ami the otheralkaline salts in the juice, and also to purifythe symp from its bad taste ; and to destroy itcolor. A certain portion of the sugar can becrystallized without tho bone black, but thebono black should always '>e used where it ispossible to use it.

TUB BONE BLACK FILTERS.Any one who has a potash kettle can make

bone black, and can rcburn tho bone blackwhen necessary, we shall describe tlie processwith a potash kettle, leaving those who havenot ono to use some substitute which theirown ingenuity must point out. Any thickcast iron vessel that will stand a red heattime after time, will answer, though of coursenot so well as a potash kettle. The regularsugar manufactories have proper machineryfor this purpose, we only wish to point outthe substitutes.

Collect all the bones together you can ;break them up small, and hll them into theEotash kettle, boil them well, steaming isetterand skim off the fatwhen they arequite clean from fat kc, and the waterhas been drained ofi, take some wet clay,cover ovQT the bones with the clay, andapply the heat, this must of course be doneout of doors, and away from the house, as thefumes will be very offensive ; it should also bedone out of a building; as the fat in thebone*which cannot be got rid of by boiling willgenerate a great deal of gas as they areheated, this gas will catch fire, and burnwith violence, all danger from this sourcemust therefore be guarded against. The fireunder the kettle must be urged until everything is red hot, and until the bones are allburned, and no further smell comes fromthem. It would be all the better to have afire over as well as under the kettle, but theashes from the fire must not be allowed to getinto the bone black, if any does, it must Decarefully washed out, but no ashes must getin. When every thing is red hot, and thebones so well burned, that no more smell orgas comes from them ; cover up the wholewith goo


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this, you would not have " bone charcoal ;"but white honu anhc . which would bo worsethan uselesa. When the kettle is cohl, rcDAovethe clay earth, and afterwarda thn clay,which waa wet and whh on the bones.Take out thi' bones which now ought to bei\ll perfectly biack and tasteleaa. Make aood heavy ramrier of banl woml, cut it tot the bottom o the kettle, and v,iieu poundup the burnt bones little by little in the

kettle, a good potash kettle will be plentyBtronji enough, (there is no fear of yourpounding them too tine) p.s you proceed youliould sift the povdered bonos through aaieve, a fino sieve like a timothy sieve willanswer, throw back what will not go through,and pound it over again.W iien you have got aa much as you wantacconling to the size of yorr works, (but fora few acres of beet tnreo bushels wouldanswer) put this bone charcoal in a tub witha false bottom, have the bone black aboutthree feet tiiiikthere must be room enoughabove it for the syrup or juice, when all isdone, leach boiling clean water through it, solong as it has either smell or taste, then letit run dry, and the filter v ill be ready for thejuice.As soon as the filter is found Ui lose itseffect, you must sprinkle boiling water on itif done gradually the water will take outall the syrup which the bone black retains,the syrup will at first come through of its fullstrength, the liquor will then get weaker,until finally nothing but water H coipe,the weak liquor rausi/ be used 'n tiie freshground roots, and thus no loss will takeplace.Hot water well washed through the filter

will for a time renew its purifying qualities,when it will act no longer, it must be reburnedin the potash kettle, the loss from reburningis very trifling, if it is done with judgment.

BOILTNO 1>0WN FOR CKVSTALLIZATION.This requires a good deal of judgment, and

the greatest care must bo taken not to burnthe syrup, but at the same time the evapora-tion must be as rapid as possible, and mustbe continued until all the water ia off, whenready to set by, the liquor wili, on beingcooled, draw out in a string between thefinger and thumb the string will break andthe cnd.i turn back in the shape of a hook,and it is the shape of this hook I y which youknow whether the syrup is bo led sufficiently,nothing but experience will show this, altho'

, it may appear that you have got all the wateroff, yet the syrup, on cooling, will sometimesseem to get thinner again, and in this case itmust be reboiled. In other cases it will get'^hicker and crystallize in the course of a shortime, when it is set by to crystallize, it mustbe in shallovj vessels and in a v,arm place,and the syrup must be kept at about theheat of new milk, or blood heat. It youhave not proper convenience for this youshould make a place thus, make a fire placeof mud, or bricks, or stones, if you have

I

them, but mud will do, from thia make Hueawith mud walla backwards and.forwanla untilyou have filled up th? size of the crystallizing

house, make it thus, a, lireplace ; b, flues ; c, chimney.The Hues and fireplace may,in the firt-t place, be covered

with sticks to hoM up the mud, these willafterwards burn out, and the mud will bakestrong enough to support itsel*' ; the wholeshould Imj covered with mud to the thicknessof at least six inches, the chimney may alsobe built of mud and sticki, and oarriel to asuflicienfc height to ensuie a draught, thesides and top of the houae should be of boardmade quite close, and the roof must have ftgood overhanging to throw olf the water. Mudbuilding is strong enougli so long as you keepitdry; thechiuiney mustalsobe defended fromtlie wet by a roof, but, of course, tlmre must beplenty of exit for the smoke. A lire of chipsor ony refuse wo


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likely to le wrong as right, for the afterprocesses. The difficulty with beet sucar has-always \\ jh the crystallization, and tnn get-ing rid Df the potash r.nd sal*', and the troublehas been what the (Jermana and French call"slim'; 8ug.r ; " but if the foregoing rales areexactly followed, tnere will be no dRmn sugaror treaclescarcely enoug'^ to erable you toget off that portion of the syrup which con-tains the salts, and which must be got outfrom the mass with the turbine. If you pro-Ceed to ^he second operation, bear these fewrules constaniilv in mind. In the first opera-tion when you add the milk of lime to thejuice to clear it :

1st. Never keep the lime in contact withthe hot juice a minute longer than you canhelp it ; the lime cannot be dispensed with toclear the juice, hm its action on the hotjuice produces more or less of siime sugai-.

2nd. Do not agitate the juice with thelime in it, more than enough to mix, or youwill spoil your filtration ; the larger the flakesremain in the juice the better it will filter

3rd. Never carbonate at any other than a-ow milk heat. If you carbonate hot, asmost of the books tell you, you will make;Slime sugar.

Of course, throughout the whole process ofiboiliug, heating, and evapo'-a*''"?., you mustbe extremely careful ueither to Vjum, noreven brown the syrup. The syrup willibe alw ays highly colored ; but if it has notbeen burned, all the color comes out withoutwaste in the after processes, and if the pro-cess of evaporation is conducted in the beetmanner, the sugar which crystalizes out ofthe colored syrup, will be nearly, if notquite white. The burnetl sugar can never borecovered.The foregoing instructions are the resalt ofactual experivicnt, and may be relied on as theresult of experifince of two years' continualexperiments on a working scale.We shall now proceed to discuss the pro-cess of " Diffusion."

There is .-xnother process for the extractionof sugar from beet root, which is called the" Dill'usiou jrocess," and it is now almostuniversally adopted throughout France andOrermanygreat numbers of the factoriesbeing al'^^ered from the old grating and press-ing process to the diffusatory process, whichis tnus described :

RoBEiiTs' DiFFU.sioN ProcESs is now ao-krowledged to be the most economical ofany, both in first cost and in working. Theapparatus which is used is hardly liable toget out of order, and requires very little at-tention, while the operations are cleanly andfree from filth. Of this process, Mr. Post,United States Consul at Vienna, Austria,wrote, in 1867, as follows :"The new process recently invented by'Mr. Julius Robert, a sugar manmfacturer,'of Seeluwitz, Austria, is working a com-"plete change in the manufactories here, and" will doubtu-ss exert a great influence on an" exteuded introduction of beet sugar raauu-

"'facture ic the United States, and it is"adapted to extracting the crystalline sugar" from either sugar cane or beet rojt."In the United States (and Canada) where

laV>or is so expensive, this innovation mustprove of incalculable importance The onlything required in thi? new process not neces-sary in the old, is an adtlitional supply ofwater, an article tolerably plentiful and cheapwherever this manufacture is likely to be in^troduced in oar country,

Th'it this process is really the greatimprovement claimed, no longer admits ofdispute. Mr. Ilobert has thoroughly tsiodit in his factory, and has adopted it, as havealso many other factories. Since 1807, noless th;in 130 of the old beet sugaries ofEurope have discarded their old process forthe new one.The apparatus for this process, as well asthe principle of its action, is different frorathat of any other. While the other processesaie to extract all the juice from the beet,this process extracts only the crystalizablesugar contained in the juice, and leaves mostof the impurities in the cells. To accomplishthis result the Eeet roots are cut up m smallthin slices, and put into a number of vats,which are connected by pipes tanning fromthe bottom of one vat to the top of the nextsucceeding. Water of a certain temperature,(it must bo hot, nearly boiling) and of aquantity proportioned to the weight of thebeet root in the vats, is mixed with thematerial in the first vat, and allowed to re-main until it takes up a portion of the sacchar-ine matter, or, so to speak, until the sugarin the vat is equalized between the water andthe beet root ; that is to say, if the beet rootcontains 8 per cent, of saccharine matter, thewater will take up 4 per cent. ; this wateris then forced into the the sec'ind vat filledwith the cut slices of beet root.The water already contains four per cent,of sugar, but the beetu having eight per cent,it will again equalize itself, and when forcedinto the third vat rrill contain ~ per cent,of saccharine matter ; in this way tl.3 waterbecomes more and more impregnated withsaccharine matter, until it contains almost asmuch as the beet itself. To return to thefirst vat we fin^i that the first application ofwater exfracte I one half the sugar or four percent., when this water was forced into thesecond vat ; the fresh water which forced itout and supplied its pla ;e extracted two percent, more before the sacchariub matter be-came equalize I between the water and thebeets. This water is then forced int-^ thesecond vat, and the fresh water whien sup-plies its place finds the beets ontaininebut two per cent of saccharine matter, andthe next filling finds but one per cent. , andin this way the vater is extracted to wiihinone half of one per c. t.

It is said that by this process tlie raw ma-terial of syrup is much purer than when ex-tracted by any other method, that from thesame beets one half per cent. laore of crystal-


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11line sugar is ohtaino.i tbiin l)y tli^apiiliuatioiiof pressure ; the expense of pressing-cloths,aua the cleaning and renewing them, aredone entirely awiiy witii ; the expense formotive power and machinery ia considerablyreduced, and the expense of manual laboria much, less, requiring but one-fourth theuumber of laboreia necessary for the pressingprocess.

Within a sliort time .Mr. Robert has intro-duced a moditioatiort of his original appa-ratus. In this modification the series of ves-sels is abandoned, and one single chamber isemployed instead. In the centre of thechamber is a feeding cjdinder containing afeeding screw, driven by gearing^from above.The^^sliced beet root is passed through a hop-per to the l)ottom of the feeding chamber,whence it passes out through openings intothe outer cylinder of the diiJfuser, an(r grad-ually rising to th 2 top, is carried otf by aregulating rake, driven by independent gear-ing. From the top of the dilTuser, water i.sslowly supplied through small pipes, meetingin its descent the most exhaus*;ed .slices asthey rise to the discharge level, and passingthrough to the richer material as it becomesmore and more saturated. At the l)ottom, itissues through perforations or outlet pipes,and is carried off to a cistern, where it isheated, and then returned uprm the beet bythe central feeding tube, by which the beetis supplied to the diffusing chamber. Thisapparatus, which has answered well at beetsugar and spirit works, has also been appliedto cane sugar factories, where it promisesgood results.The heat of the liquor or water suppliedmust be sutlioient to kill the vegetable life i.i

the root, a.s the diffusion process does nottake place, or affect the skin of the sugarcells, until the vcjetabk life is destroyed.The heat required in the mass is at least 1 40 ^Fareuheit, and from that up to nearly Ijoiling.The shape into which the roots are slicedia such that they will not lie close together,but allow the water of diffusion readily topercolate to every part. Long finger- likepieces, cut into a triangular shape, are con-sidered the best, althougli some cut the rootsup into small square masses, and others intofine oblong square pieces. That process isbest which keeps the mass most open, an 1the pieces of root from packing togethir.This process does not, however, do awaywith the necessary defecation with limeless lime may be necessary, a nil the scumsand curdlings will be less in amount andeasier to get rid of, but the lime process mmtbe used until the juice is propeny dofacatedand cleared from impurities.The carbonatation, as already describeii,must also be appliiid to the juice, and theentire process, with the exception of gratingor rasping and pressing, must go on as l;efovegiven.The spent slices, v.'lien not wantcil to befed at ouco, may have all the waste w.iter

ane3troot sugar, is the gettng rid of the potashand salt, aiul other saline matters. In the

first instance this was done by repeatedstrainings through bone charcoal, but thatbeing very troublesome, and expen.sive, sev-eral other plans have bceu tried, and aregenerall)^ now ado[)ted.The first of these plans is the "Osmose"process, which is founded on the fact thatcertain substances and mediums allow readilythe pa.ssage of salt through them, while themedium prevents the passage of the sugar,except in a very small degree. The principleij an extended one, and is known under thename of " dialysis," bat as we only want toshow how the process is used in the manufac-ture of beet sugar, we shall not go into thegeneral question.The u.sual machinery adopted for the Os-mose process is the " Usmogene," and is thusdescribed by (Jrookes, in his admirable workon beet sugar :" The apparatus" consists of about fifty"cells, separated by sheets of jparchment" paper, laid flat, and connected at the edges" all round, the space between each pair of" sheets being fully half an inch. Each" sheet is supported by a cross piece of wo


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compared with it3 other advantages. Tlieaew system 's as follows : Constract a longtrough, about XO Inches wide, and 12 feetlong. The width must be made to suit theparchment ])a[)er, ami the length must bemade to suit the premises. If you wautgreater length, make two or mure troughs.Let the sidfs and ends of this trough beabout two inches deep, and it must be madewater-tight v/ith ])aiut, or with pitch runinto the angles, (iood paint, or any goodcement, is better tha^u pitch, but the latterwill answer. This is to hold the water.Then construct another trough of a smallersize, so as to lit easily into the first, but thebottom of thib inner trough must be madewith very narrow slats, or a network of twine,or wire, the meshes of which must be aboutan inch square ; the wire should be brass, asit will oxidize less than iron. This is to bearthe weight of tlio thin stratum of syrup.The net-work must be covered with theparchment paper, which must bo fasteneddown so as to be water tight. This may bedone with thin strips of wood, nailed downo7er the edges of the paper, and through tothe bottom, or sides of the frame of theinner trough. Water is put in the outertrough, and the inner trougri is made to lloaton the water. You will thus have Avater onone side of the parchment paper, andsyrup on the other si


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may be added to a syrup, and wlien alumfiep;,ratci' under those circumstances, theliquor is actually concentrated to some ex-tent. This, of course, saves evaporation.The rapidity of settlement of the alum isaccelerated by throwing into the mixture a(piantity oi "alum meal."

^Experiments ma


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made to revolve very rapidly with a multiply-ing power, either by cog whf-els or drume,and itd 8j)eed is urged until the requiredeffect is produced, and the molasses areejected from the fugar ; the speed required isvery great.

BijIov is a cut of such a macliine as mightbe made by an Oidinary mechanic, and usedby the farmer or small manufacturer; but ona largo scale, the turbine must be obtainedfrom a machine shop. They can be ootainedready to erect from Europe, or from H. J.Booth & Co., Union Iron Works, 8ivn Fran-cisco, California, which entei-prising firm haveconstruoted several Beet Sugar works inCalifornia, which are meeting with greatsuccess ; they make all the machinery.Whero they can be hatl, these turbines arealso used instead of presses for separating the]>lp from the juice of the grated root ; andwhere the diflusion jilan is used, the slicedroots are, as before stated, dried with it. Itis a most valuable machine, andtheniiunrac-ture of sugar, in a useable shape, from thebeet could not be carried on without it.For a detailed description an


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only daring the beet eeaeon. All practicalpeople know that a factory out of work de-cays and destroys far faster than whilst it isin fall operation. The great argument in fa-vor of monster factories has always been," You must have them so large as to workup your whole crop in fi"e months," andtherefore everything must be on a great scale.The consequence haa been that the factoryceased working for seven months, to thegreat loss of all concerned. Ko manufactur-ing business can work profitably by fits andstarts. To do things in the best possiblewaj they must be done continuously.

Beets are dried by being cut into slices, andthen exposed to air and heat, so as to get thesurface moisture off as soon as possible.Those who can dry apples can dry beets with-out instruction. Those who have or canconstruct a drying kiln will, of course, useit. Everybody understands the use of a kiln,and so 1 shall not describe it. The rootswill, in all cases where possible, be cut up bymachineiyan ordinary root-cutting machinewill answer all purposes.Those who have neither kiln nor machinemay proceed in the following manner, butthe kxln and machine is best. Cut the rootsup in slices across, taking care to cut up thewhole of the bottom of the root, and be verycareful of the lower and small slicas, for theyafford not only the most but the best sugar.

Provide some strong iron wire. Cut somesticks of any common wood across into sec-tions of abnut two inches in diameter and aquarter of an inth thick. Cut the wire intolengths of from two feet six inches to threefeet, and sharpen one ena of the pieces on agrindstone. Fit on one of the sections ofwood to each wire, and bend the end, so asto prevent its slipping off. Separate thelarge slices of beet root from the small pieces,have one parcel to the right and the other tothe left. Set your wires upright on a bench,having made little cleats to hold them in alertical position. Now take a smallpiece of the root in one hand, stringit on to the wire until it touchesthe bottom, then string on a large piece, thena small one, and so on until the wbyment to 5l,"8i>8 men and 18,939 women ; the wages of" tho former ranging from 18 to 80 cents per" day, and of the latter from 13 to 75 cents."

It will, therefore, be seen that the prepara-tion of beet roots by drying is now a recog-nized institution in one of t!ie principalcentres of the beet sugar industry.

BUCJIATB OP LTME PROCESS.There is another process in the beet sugar

manufacture, which is too important to bepassed over in silence. The writer gives itin th'3 language of others, merely remarkingthat there seems some uncertainty about it,and that although, in his own case, he hasrepeatedly succeeded in the process, so muck60 as to lead to every hope of success, with


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l>8olute certainty ; yot in other casoa ho hasfailerl, without boing able to find a rpason for

. a fftifurc. Ha would also say, that othersmust have found the same difHculties, or,most assuredly, the " Su'-rato of Lime pro-ceas" would have, by this time, displaced allothersso simple is it, and so effectual when

-it is successful. The writer recommends allwho may 'enter on the manufacture of beetsugar to try it on every opportwnity ; and, ifpossible to bring it to perfection, and estab-lish the process as a certainty. When thisis done, they will need no otfcer.The following description is abri'lgod fromthe Report of the Commissioner of Agricul-^iure of thb United States :The mode of forming the "sucrate" is as

' follows :After the ordinary juice is obtainedby any of tlie foregoing processes, and hasbeen properly defecated with lime, it is evaporated until it attains a gravity of from30 to 32 Baum6 {. e. about as thick as ordi-nary maple molasses), it is left to cool. It isupon this coW juicethat sucratationis effected,for as the sucrate of lime dissolves in a hotliquid it is necessary to act on the syrup cold.The Bucrating vessel is of cast iron, circular,furnished with a lid traversed by a pinion orarbor, with spokes or j>allets, and a hopper,worked by rack work, to allow the lime tofall in scattered shape and in proper quantiy,into thtt syrap, while the latter is agitatedwith the pallets. This hastens the combina-

' tion of the lime with the sugar. The qr'ick-lime has been slacked with a small quantityof water beforehand, so as to bring it intothe shape of a line dry powder. By the agi-tation, crystals form and agglutinate, andthe mass heats somewhat, the grains ofsucrate, increase in size, become more dense,and by constant stirring, fall to the bottomin masses ; and if the agitation is continuedlong enough, the whole liquid would becomea solid mass ; before however this point isreached, ai.d when only half of the liquid issucrated in the vessel, the sucrate formed isremoved, is placed on a sieve and drainedand dried, the other half of the liquid whichremains in the vessel is strengthened by ad-ding new and cold syrup of 30' to 32 Baume,and half sucratation is again effected as abovethis is repeated up to the last batch of thedays work. When the last batch is aucratedcompletelyas thip last operation containsail the saline ma jters of the whole liquidsunitedit is set aside as impure sugar, andtreated separately.The sucrate thus obtained may be dried

: still further in the air, until it loses fromtwenty-seven to thirty per cent of its weight,

when it will be found to contain, in one hun-dred parts, seventy parts of sugar, twenty oflime and ten of water. This substance mayImj washed in cold water, and thus be greatlypurified, and it may then bo put up in boxesor bags, without fear of its undergoing anychange. It is neither affected ly time or insects, and for all i)ractical purposes, ia im-perishable.The apparatus necessary for a manufactoryof this kind (in addition to the ordinary ma-chinery for rasping or diffusion), and whichwill work up nine to fourteen millions ofpounds of beet root, is two large defecatingvassels of sheet iron, two evaporating basins,and the sucrating vessel as described, withthe necessary sieves and strainers.

This sunrate of lime may be made in thewinter and stored by for summer employ-ment. When it is to be reduced into sugar,it is dissolved in hot water and carbonated ;the lime, as a carbonate an'd inert, now set-tles out of the purified syrup, and is removedby filtration and the ordinary filter presses.This process of llousseau promises to pre-dnce a revohnion in the manufacture of sugarfrom the beet. llousseau has also invented

a new animal black, to be used in the placeof bone black. He says that he proved tohis own satisfaction that the decolorizingproperty of bone black lies entirely in thenitrogenized portions of the bones, and thatbono charcoal made without these nitrogen-ized portions will not decolor. (In this, how-ever, most authorities differ from him. ) Inhis new black be replaced the phosphate ofthe bones with clay, which he calcined withtwenty-five ner cent, of horse manure, oreven with night-soil^although this, of course,would never be used in practiceand thusobtained ar most energetic and concentrated"animal black/' and this at so cheap a ratethat it is cheaper and easier to make newblack than to restore the used black by re-burning. The spent black forms most valu-able manure. By the use of this new blackthe filtrations are reduced one-half, and theexpense of this part of the process is greatlylessened, which is a most important point.

If he is correct in his statements, the b tand cheapest animal matter to mix with theclay would be the "graves," or refuse of


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Beetroot Beetrootsugar

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Transcript of Beetroot Beetrootsugar