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E.  H.  DYER  &  GO. 


EDWARD  F.  DYER 
H.  P.  DYER 


DESIGNING.     ENGINEERING 
CONTRACTING.  OPERATING 

Complete 

Beet  Sugar 
Plants 


Builders  and  Exporters  of 


Sugar  Making 
Machinery 


NEW  ENGLAND   BUILDING 

CLEVELAND,  OHIO,  U.  S.  A. 


/\c 


c 


Compiled  and  arranged  by 

G.  M.  S.  ARMSTRONG 

Harrison  Bldg.,  Phila.,  I".  S.  A. 
January,  1903 


Copyrighted  by 
EDWARD  F.  DYER 

1903 


ANNOUNCEMENT 


Tlu-  members  of  the  linn  of  !•'..  II.  l)\cr  \-  Co.  have 
been  engaged  in  the  manufacture  of  beet  sugar  and 
beet  sugar  machinery  since  iXnij,  being  I  lie  \mcrican 
pioneer>  in  each  field,  and  having  constructed  and 
owned  the  first  successful  plants  in  this  country,  as 
well  as  tin  latest  and  the  most  improved  plants  up  to 
date. 

We  are  not  only  builders,  hut  art-  financially  inter- 
ested in  a  number  of  running  plants,  and  are.  there 
ii  ire,  in  i-l<  ise  t«  inch,  km  i\v  the  needs  and  requirements, 
and  have  the  practical  knowledge  of  both  builders  and 
operators.      This  position  enables  us  to  correctly  ail 
vise  our  clients  in  matters  most  necessary  for  the  suc- 
cessful operation  of  their  works,  as  well  from  a  manu- 
facturer's   standpoint     as    from    the    mechanical    and 
scientific  side. 

Our  facilities  for  manufacturing  machinery,  main 
patents  for  which  we  hold,  and  our  appliances  for  con- 
struction work  are  unsurpassed  by  any  firm  or  conn 
try.  We  are  also  sole  owners  of  the  patent  rights  of 
a  number  of  the  best  processes  for  handling  by- 
products from  sugar  works. 

The  members  of  our  firm  have  spent  a  lifetime  in 
this  business,  and  will  contract  to  build  complete 
plants  consisting  of  both  buildings  and  machinery, 
and  furnish  the  technical  superintendent  and  skilled 
operators. 

The  advertisements  in  this  book  are  of  firms  of  high 
standing  and  special  reputations  in  their  lines. 


List  of  Factories  built  by  E.  H.  Dyer  &  Co. 

1  I .  \  K 
I  CIMI'I 

is;<i        The  Standan  .d 

i xx.)       The  I1  •  '•>..  Oil.    .  -M" 

1893         Tin-  t'tali  Sugar  Co.,  I.ehi  Works,  Utah 300 

is.)7       The  Log  Alatnitos  Sugar  Co.,  Cal 350 

iX.),x        Tin-  i  .us  . \lamit"                             '!..  Knlarged.  700 
|X()X          The    Ogdi'tl    Siiijai    Co.,    Utah,    .-1511   Inns,    ulti- 
mate capacity    700 

iX.,s        The  Oregon  Sugar  Co.,  On-..  .??<>  t"iis.  ulti- 
mate   rapacity    7°O 

is.ii)       The  Colorado  Su 

capacity,  ultimate  capacity 7°° 

iX<|.)         111.     \Volverine    Sugar   Co.,    Mich..   350  tons 

capacity,  ultimate  capacity 700 

1899  The   ll.illaiul  Sugar  Co..   Mich..  .^50  tons  ca- 

pacity, ultimate  capacity 7°O 

The   I'tah  Sugar  Co..    SprinKviIIc.   I'tah 400 

1900  The  Utah  Sugai  ih,    I  ..-hi   Works  en- 

larged             1 .000 

The  Continental  Sugar  O>..  Ohio,  tfo  tons  ca- 
pacity, ultimate  capacity 700 

1900  The    Utah    Sugar    Co.,     Hingham    .lunctioii. 

I'tah 400 

1001  The   Utah   Sugar  (""..    PfOVO,    Ulah ,v*i 

1901  The  Logan  Sugar  Co.,  Utah.  350  tmis  capacity. 

ultimate  capacity   7°° 

1002  The  Greeley  Sugar  Co..  Colo 700 

i'>oj        The  Ontario  Sugar  Co..  Canada 800 

i«»o-'         The  Utah  Sugar  Co.,   Beat  Kiver.  Utah,  under 

ci  >n  struct  inn  I.20O 


CULTIVATION  OF  SUGAR  BEETS  IN  THE  UNITED  STATES 


Soil. —  Soil  ranpni;  troni  clay  (having  enough  saiul 

'•vent  caking  i.  to  rich  luani  \\ill  ijrou  siii;ar  beets; 

tin-  best  soil  is  a  rich  clay  loam,  tin-  latter  producing 

a  larji'e   tonnage,   which   diminishes   in   |)n>])ortion    as 

the<|nality  of  the  soil  approaches  clay. 

It  is  important  that  the  soil  In-  deep.  \\ell  draincil, 
free  from  alkali  an<l  of  a  texture  that  \\ill  not  pack 
from  rains  or  hot  sun. 

The  beet  is  a  hardy  plant  and  \\ill  i;row  on  most 
any  soil,  and  under  most  trying  conditions,  but  the 
sui;'a r  percentage  and  tonnage  will  not  prove  remuner- 
ative unless  the  beet  is  ijroun  on  soil  adapted  to  its 
culture  and  receives  proper  cultivation. 

While  the  rich  soils  produce  the  greatest  tonnage, 
the  poi  irer  si  iils  have  an  advantage  in  thai  th.-y  usually 
produce  richer  heels,  or.  at  least,  beets  that  retain 
their  susjar  for  a  longer  period. 

In  selecting  land  to  be  planted  to  beets,  do  not.  as 
0  often  the  case,  select  the  poorest  but  rather 
the  best  piece  you  have,  as  there  is  no  crop  that  will 
respond  more  ^eiuTousK  to  p  iod  soil  and  carclul 
cultivation.  (  icnerallv  speaking,  soil  that  will  produce 
good  crops  of  wheat,  eorn,  or  potatoes,  will,  under 
proper  cultivation.  pro<luce  a  ^ood  crop  of  su^ar 
beets.  Lime,  magnesia,  potash.  |)hos])horic  acid  and 
nitrogen  are  the  priiici|)al  ingredients  necessary  for 
_ 1  beet  s,  ijls. 


Some  soils  not  too  strongly  impregnated  with  alkali 
have  .n'iven  fairly  i^ood  results  in  arid  climates,  but  as  a 
rule,  alkali  soils  should  be  avoided.  The  surest  test  of 
soil  for  beet  culture  is  to  S;TO\\  a  crop  of  beets  and 
have  them  analy/ed. 

Cultivation. —  In  the  fall,  the  land  should  be  plowed 
not  less  than  twelve  inches  deep:  the  ordinary  plow 
should  hi-  f<  illowed  b\  a  sub  soiler :  the  land  should  no) 
be  harrowed,  but  allowed  to  lay  as  much  exposed  to 
the  action  of  (he  elements  as  possible. 

In  the  spring  the  land  should  be  attain  plowed  about 
ei^ht  inches  deep,  and  the  lop  thorough!)  pulvcri/cd. 
making  a  seed  bed  of  three  or  four  incites  deep:  this 
is  usually  accomplished  by  a  harrow,  followed  by  a 
"smOOtdl"  or  roller.  The  laud  should  then  be  allowed 
to  lay  till  il  becomes  warm  and  the  moisture  rises  to 
the  surface.  lie  fore  seeding,  il  is  well  to  s^ive  the 
laud  a  li^ht  harrowing,  to  kill  weeds  that  may  have 
sprouted:  in  this  condition  the  ground  will  not  crust 
so  readily  from  showers,  nor  blow  from  wind  storms. 

.Most   soils  will  "crust"  when   rained  upon,  and   to] 
lo\\cd  by  dry  \\cathcr.      This  crust   often  prevents  the 
sprouts   from   reaching   the  surface:  in   such   event,   a 
litjht   slant -tooth   harrow,   run   parallel   \\ith   the   rows 
\\  ill  remedy  the  evil. 

\\'ind  storms,  il  violent   and  continued,  an  unusual 


condition,  \\ill,  by  blowing  particles  of  earth  against 
the  young-  plants,  cut  them  off,  which  is  prevented  in 
a  measure  by  leaving;  the  ground  roughened.  In  lo- 
calities where  wind  is  usual  and  severe,  some  quick- 
growing  plant,  like  barley,  should  be  grown  between 
the  rows  until  the  beets  are  large  enough  to  with- 
stand the  action  of  the  wind,  after  which  the  barley  is 
killed  by  cultivation.  Tt  is  not  advisable  to  grow 
beets  where  the  elements  have  to  be  contended  with, 
but  there  are  sometimes  small  areas  where  the  soil  is 
of  a  nature  that  drifts  easily,  which  may  be  remedied 
bv  the  above  treatment. 

Seed. — Twelve  to  fourteen  pounds  of  seed  should  be 
planted  to  the  acre;  it  is  necessary  to  plant  enough  to 
insure  an  even  and  regular  stand.  This  is  important; 
first,  unless  there  is  a  good  stand  of  plants,  there  will 
be  many  bare  spaces  left  which  will  greatly  reduce  the 
yield.  Second,  a  good  stand  lessens  the  cost  of  thin- 
ning, inasmuch  as  there  are  a  number  of  plants  to 
choose  from  in  selecting  the  surviving  plants,  and  the 
process  becomes  more  rapid.  Third,  if  any  plants  be- 
come weakened  or  destroyed  from  any  cause,  there 
are  enough  left  to  insure  a  good  crop. 

There  is  a  disposition  on  the  part  of  most  inexperi- 
enced farmers  to  economize  in  seed,  which  they  learn 
when  too  late  is  false  economy.  The  saving  in  seed 
could  not  equal  50  cents  per  acre:  this  alone  would 
be  lost  in  thinning  a  poor  stand.  The  greatest  loss, 


however,  wotdd  be  in  the  tonnage;  a  difference  in  yield 
of  but  one  ton  per  acre  would  exceed  $4.00. 

Planting. — The  seed  should  be  sown  with  a  regular 
beet  drill  in  rows  not  over  eighteen  inches  apart,  just 
wide  enough  for  a  horse,  when  cultivating,  to  walk 
through  without  stepping  on  the  plants:  where  irriga- 
tion is  practiced,  the  rows  may  be  twenty  inches  apart. 
It  is  quite  advantageous  to  have  the  Ir-'ets  near  enough 
together  so  that  when  mature,  the  tops  will  quite 
shade  the  ground;  in  localities  where  there  is  a  defic- 
iency of  rainfall,  the  reason  is  obvious. 

Germination  of  Seed. — The  seed  will  germinate  in 
from  six  to  ten  days,  and  should  not  be  planted  till  the 
ground  becomes  warm  and  there  are  indications  that 
the  weather  will  remain  fair  till  the  sprouts  are 
through  the  ground.  The  seeds  should  be  planted 
not  over  one-half  an  inch  deep,  unless  the  soil  is  par- 
ticularly dry,  in  which  case,  of  course,  it  is  necessary 
to  plant  the  seeds  to  moisture,  which  should  not  ex- 
ceed one  and  one-half  inches  deep;  the  shallower  the 
seed  is  planted,  the  more  vigorous  will  be  the  plant; 
the  sprouted  seed  sends  immediately  downward  a 
threadlike  root  to  the  depth  of  several  inches.  After 
this  threadlike  root  has  penetrated  the  soil  deep 
enough  to  insure  sustenance,  the  sprout  which  forms 
the  leaves  appears  "above  ground.  The  fear  that  the 
sprout  will  die  from  lack  of  moisture  by  shallow  plant- 
ing is  unfounded. 


BEET  IN  GROUND 


Thinning. — The  beets  should  be  thinned  out  in  the 
rows  till  there  is  a  distance  of  between  four  to  twelve 
inches  between  them,  depending-  upon  the  fertility  of 
the  soil.  In  very  rich  soils  they  should  be  from  four 
to  six  inches  apart,  in  fairly  good  soils  from  six  to  ten 
inches,  and  in  poor  soils  from  eight  to  twelve  inches 
apart.  When  there  is  a  deficiency  of  moisture,  it  is 
advisable  not  to  have  the  beets  too  close. 

Careful  thinning  out  at  the  right  time  and  proper 
spacing  is  the  most  important  part  connected  with 
beet  growing,  and  has  a  greater  inlluence  upon  the 
yield,  both  in  tonnage  and  sugar,  than  any  other  one 
operation.  It  is  important  that  they  should  be  thinned 
at  the  right  time,  as  the  vigor  of  the  plant  depends 
upon  it.  They  should  be  left  the  right  distance  apart, 
as  this  governs  the  size  of  the  roots,  which  has  an 
important  influence  upon  the  sugar  percentage. 

The  aim  of  every  agriculturalist  should  be  to  grow 
beets  weighing  from  one  to  two  pounds  in  weight ; 
beets  of  this  size  arc  the  cheapest  to  handle,  and  carry 
the  maximum  amount  of  sugar.  Small  beets  usually 
run  high  in  sugar,  but  the  proportion  of  woody  fibre 
is  too  large,  and  they  are  too  expensive  to  handle — it 
takes  as  much  time  to  dig,  top  and  load  a  half-pound 
beet  as  it  does  one  weighing  two  pounds,  while  the 
loss  of  small  beets  is  greater,  the  cost  of  gathering 
being  four  times  as  much.  Large  and  over-grown 
beets  run  to  woody  fibre  and  are  always  low  in  sugar. 
Where  soil  is  rich  and  has  an  abundance  of  moisture, 
beets  are  apt  to  become  rank;  this  is  obviated  by  not 


thinning  the  beets  too  far  apart:  the  closer  the  beets 
are  together,  the  smaller  they  will  grow.  <  )n  the  other 
hand,  if  it  is  desired  to  grow  larger  beets  on  poorer 
soil,  they  art1  thinned  wider  apart,  which  is  also  done 
when  there  is  a  lack  of  moisture.  Ft  is  sometimes 
necessary  after  thinning  to  cut  out  every  other  beet  in 
light  soils,  to  produce  a  crop  in  the  absence  of  late 
rains. 

l!y  the1  proper  selection  of  seed  and  judgment  used 
in  thinning,  it  is  possible  to  control  the  size  and  rich- 
ness of  the  roots  within  a  reasonable  limit:  it  is  here 
that  experience  and  judgment  on  the  part  of  the  agri- 
culturalist is  necessary  to  determine  what  course  to 
follou  . 

The  operation  of  thinning  is  carried  on  as  follou-: 
The  thinner,  usually  a  boy  or  girl,  is  supplied  with  a 
hoe,  about  four  inches  wide,  all  but  about  a  foot  of  the 
handle  having  been  sawed  off:  the  thinner  gets  down 
on  "all  fours,"  hoeing  out  all  but  a  small  bunch  of 
beets  where  it  is  desired  to  leave  one  standing:  the 
rule  is  to  retain  the  largest  plant  in  each  bunch  and  re- 
move all  the  rest.  To  do  this,  take  hold  of  the  beet 
which  is  to  remain  with  the  left  hand,  and  press  it 
gently  downward,  while  the  plants  to  be  removed  are 
pulled  with  the  right  hand,  giving  them  a  twist  am1. 
pull  sidc\\ays  so  as  not  to  disturb  the  remaining  plant. 
P>e  careful  to  remove  all  the  other  plants  and  not 
merely  pull  off  the  leaves,  as  they  will  sprout  again  and 
require  re-thinning.  Another  way  is  for  one  man  to 
walk  along  \\ith  a  hoe  in  advance  of  the  thinners  and 


chop  from  rijjln  to  left,  leaving  bunches  llu-  proper  dis- 
tance apart.  lie  is  followed  by  tin-  thinners.  who 
pull  all  hut  the  healthiest  of  the  remaining  beet-  by 

hand. 

It  tile  field  is  \\eedy.  it  is  protilable  to  remove  the 
weeds  between  the  rOWS  b\  means  of  either  a  horse 
cultivate  ir  >  ir  a  push  h<  ie. 

Time  to  Thin.  Meets  should  be  thinned  as  >oon  a-, 
the  seeds  are  all  up.  It  costs  a  little  more  to  thin  when 
Miiall.  but  it  is  more  than  compensated  for  in  the 
increased  yield.  The  usual  directions  are  to  com- 
mence thinning  when  most  of  the  beets  have  three  or 
four  o-,,,,,l  leaves:  this  js  a  fairly  ^ood  rule  to  follow. 

If  the  beets  are  thinned  before  all  the  seeds  have 
sprouted,  they  will  keep  coming  ti|).  necessitating  re 
thinning,  and,  if  allowed  to  ^o  too  Ions;  before  thin- 
ning, too  many  lateral  roots  have  formed  which  are 
broken  in  thinning,  and  the  plant  that  is  left  languishes 
and  docs  not  recover  in  time  to  produce  a  S^HM]  crop. 
It  is  more  often  the  case  that  beets  are  thinned  too 
late  than  too  soon,  especially  in  lari^e  tracts,  when  the 
thinning  only  commences  when  the  whole  tract  is 
ready,  and  before  the  last  can  be  thinned,  they  have 
become  too  lar^'e.  In  larijc  tracts,  cmplov  plenty  of 

help. 

After  thinnin"-.  the  beets  will  have  a  wilted  appear- 
ance. If  they  do  not  revive  and  show  that  they  are 
.yfrowin.i;'  in  the  course  of  a  day  or  two.  they  should  he 
rolled:  this  will  pack  the  ground  around  the  roots  and 


cause  them  to  -'row.      It  is  \\ell  to  1m.  k  over  the  tield 
in  a  week  or  ten  days  alter  the  thinning,  and.  when 
ever  t\\o  beets  are  found  together,  take  one  plant  out. 
It   left   ^Towiiii;.  they  \\ill  twine  about  each  other  and 
neither  amount  to  anything. 

\n  average  person  will  thin  one-third  of  an  acre  pel- 
day.  t  lions;  h  main  who  are  <|iiick  in  action  will  thin  mu 
three-quarters  of  an  acre:  much  depends  upon  the 
condition  of  the  crop.  It  can  be  done  cheapest  where 
the  stand  is  i^ood  and  the  plants  not  too  lar^c.  hut 
larye  enough  .so  the)  mav  be  easil)  grasped  between 
the  thumb  and  first  two  tinkers. 


Cultivation.  -After  thinning,  the  weeds  shouli 
kept  down:  the  ground  loose  and  pulveri/ed  on  top. 
This  can  be  done  either  b\  hoeiiiL;  or  b\  horse  culti- 
vation. and  should  hi-  done  as  often  as  neCCSSarj 
(three  times  is  usually  enoitjjh  duriiifj  the  season)  till 
the  leaves  have  become  so  lar^e  that  there  is  danger 
of  breaking  them  off.  then  all  work  may  stop  till 
harvest  . 

Harvesting.--  As  the  beet  approaches  maturity,  it 
stores  up  susjar  rapidK  and  the  derive  of  purity  in- 
creases. and  when  fully  ripe,  contains  the  maximum 
amount  of  su.nar.  This  can  only  be  determined  by 
analysis, 

The  plusical  characteristics  that  are  indicative  that 
the  beet  is  ripe  are  that  the  leaves  have  a  yellowish 
cast  and  be.yin  to  droop:  the  outer  leaves  die  or  dry 
up.  I  )  roiled  it  ina\'  cause  the  same  appearance. 


After  the  beet  has  become  ripe,  it  will  remain  in 
this  condition  in  dry  cool  weather  several  weeks,  with- 
out being  dug,  but  if  the  weather  turns  warm  or  wet, 
the  beets  will  probably  begin  to  grow  again,  new 
leaves  will  put  out  and  the  sugar  percentage  will 
diminish  rapidly;  but  if  the  beet  is  not  ripe  and  the 
growth  has  not  been  checked  by  dry  weather,  it  will 
continue  to  ripen  under  till  it  reaches  maturity  if 
followed  by  dry,  sunshiny  days  and  cold  nights. 

"Whenever  the  beet  is  ripe,  even  though  it  becomes 
prematurely  so  by  drouth,  it  should  be  harvested. 

Digging  or  Harvesting. —  Digging  or  harvesting  is 
accomplished  by  means  of  a  specially-built  tool  that 
resembles  a  subsoiler,  but  yet  is  quite  different,  the 
object  being  to  run  under  and  loosen  the  beet  so  it  can 
be  pulled  easily  by  hand;  a  man  follows  and  pulls 
either  two  or  four  rows  at  a  time,  throwing  the  beets 
in  piles;  one  man  can  pull  and  pile  beets  for  ten  top- 
pers. 

Topping. — Topping  the  leaves  and  the  crown  of  the 
beet  are  cut  off  squarely  with  one  blow  of  the  knife, 
cutting  the  leaves  off  square  across;  leaving  the  end 
pointed  is  objectionable,  inasmuch  as  there  is  too 
much  of  the  crown  remaining,  which  contains  but  lit- 
tle sugar  and  a  great  deal  of  mineral  salts.  These  salts 
affect  the  purity  of  the  juice,  and  as  the  factory  rejects 
beets  having  a  purity  below  75  to  80,  the  grower  is 


interested  in  maintaining  at  least  that  standard,  which 
can  be  materially  helped  by  cutting  off  all  the  green 
part  of  the  beet.  The  crown  and  leaves  which  con- 
tain the  greater  part  of  the  mineral  constituents  that 
the  beet  has  absorbed  during  its  growth  from  the  soil, 
are  left  on  the  ground  to  be  plowed  under,  thus  re- 
turning that  which  is  so  necessary  for  plant  life.  Tt 
is  a  reprehensible  practice  to  haul  off  the  leaves  and 
tops,  and  one  that  is  sure  to  quickly  impoverish  the 
soil. 

The  beets,  after  having  been  topped,  should  be 
thrown  in  piles  and,  if  not  delivered  to  the  factory 
immediately,  should  be  protected  from  the  sun  or 
frost  by  being  covered  with  the  leaves. 

In  climates  where  there  is  no  danger  of  wet  or 
freezing  weather,  the  roots  may  be  left  in  the  ground 
unharvested  for  a  long  time.  Where  there  is  danger 
of  freezing  weather,  the  crop  should  be  harvested 
when  ripe,  and  before  freezing  weather,  the  roots  put 
in  piles  about  four  feet  high  at  the  apex  and  six  feet 
at  the  base;  cover  the  whole  with  about  a  foot  of 
earth,  which  should  not  be  done  all  at  once,  as  the 
roots  have  a  tendency  to  heat  when  first  dug. 

Climate. — Beets  will  thrive  under  varying  condi- 
tions— long-growing  season,  sufficient  moisture,  warm 
days  and  cool  nights  are  the  ideal  conditions,  and,  if 
followed  by  a  cool,  dry  fall,  is  ideal  weather.  Good 
results  may  be  obtained  under  wide  and  varying  con- 
ditions by  proper  attention  to  selection  of  soils,  seed 


and  cultivation.  Localities  where  the  growing  season 
is  short,  or  the  fall  and  winter  warm  and  wet.  are  un- 
suitable. 

Fertilization. — There  i>  an  abundance  of  land  in  this 
country  that  will  grow  beets  without  iVrtili/atioii ;  it  is. 
therefore,  unnecessary  and  would  be  ill-advised  to  at- 
tempt to  gn>\\  beets  oil  old  and  worn-out  land.  Proper 
]-<  it  at  ion  of  crops,  say  every  second  or  third  crop  \\itli 
wheat  or  other  cereal;  the  use  of  barn-yard  manure 
with  the  cereal  crop,  leaving  the  beet  tops  on  the 
ground  after  harvest :  deep  fall  ploughing,  turning  the 
soil  \\-ell  up  for  the  action  of  the  elements  during  the 
winter,  will  keep  the  soil  fertile  and  in  good  condition 
for  profitable  beet  culture  for  years,  and  no  other  fer- 
tilization will  be  necessary.  Some  soils  may  be  im- 
proved by  use  of  commercial  fertilizers:  those  contain- 
ing phosphoric  acid  and  potash  being  the  best.  Nitro- 
genous fertilizers  will  increase  the  tonnage,  but  un- 
less sparingly  used,  it  will  be  at  the  expense  of  the 
percentage  of  sugar  and  purity  of  the  juice. 

1  >ne  ton  of  beets  will  take  from  twenty-five  to  thirty 
pounds  of  the  mineral  constituents  from  the  soil,  two- 
thirds  of  which  is  in  the  crown  and  leaves,  which,  if 
returned  to  the  soil,  will  produce  beets  for  years  with- 
out fertilization. 

According  to  Professor  Jaffa,  sixteen  tons  sugar 
beets  will  take  from  the  ground: 


TOTAL. 

1' 26  !<;.?.:; 

I.1HU'     8  104.  112. 

nhoric  acid 40.  58. 

Nitrogen  20  u,.$  86.5 

'    72  .<7*  450. 

X early  all  of  which  may  be  returned  by   leaving  the 
crown  and  leaves  in  the  field. 

Moisture. — Tt  requires  a  certain  amount  of  moisture 
to  produce  a  en  ip  of  beets,  but  what  seems  to  be  most 
important  is  that  it  be  supplied  regularly. 

A  long  period  of  drought  followed  bv  rain  will  in- 
variably start  a  second  growth  of  leaves,  lowering 
both  the  degree  of  purity  and  sugar  percentage  of  the 
beet.  This  may  be  modified  or  entirely  prevented  by 
thorough  cultivation. 

This  also  occurs  to  a  greater  or  less  degree  after  a 
heavy  rainfall.  The  e\ces>ive  moisture  packs  the  soil, 
which  is  rapidly  dried  out  through  capillary  attraction 
and  evaporation.  The  remedy  is  to  loosen  the  soil  by 
hoeing  or  cultivation.  Tt  is  <|uite  as  important  and 
necessary  from  the  above-mentioned  cause  to  prevent 
the  soil  from  drying  out  after  a  heavy  rain  or  irriga- 
tion as  it  is  to  hold  the  moisture  during  dry  \\cathei. 

It  is  a  common  practice  in  irrigable  districts  to  flood 
lands  which  they  wish  to  dry  out,  a  fact  that  is  quite 
significant.  When  beets  are  ripe,  rain,  followed,  by 
warm  weather,  or  if  it  has  been  preceded  by  a  dry 


ii 


period,  will  cause  a  second  growth,  with  a  correspond- 
ing los>  of  sugar  and  decline  in  purity.  If  the  weather 
is  sufficiently  cool  to  keep  them,  they  should  be 
promptly  harvested  or  loosened  with  a  beet  digger. 

In  cold  climates  beets  will  mature  even  if  the  pre- 
cipitation be  considerable  during"  the  whole  season  if 
followed  by  sunshiny  days  and  sharp,  cool  nights,  but 
in  warm  climates  there  should  be  a  long,  dry  fall  in 
order  that  they  might  ripen. 

In  growing  beets  by  irrigation,  when  there  is  not 
enough  rain  to  bring  up  the  seed,  the  soil  should  first 
be  thoroughly  soaked  so  there  will  be  sufficient  mois- 
ture to  bring  up  the  seed  and  keep  the  beet  growing 
till  it  has  attained  its  form;  the  moisture  should  be 
withheld  until  then  to  induce  the  root  to  grow  down- 
ward, after  which  the  land  may  be  irrigated;  irrigation 
should  be  continued  until  the  beet  has  attained  ma- 
turity, never  allowing  the  growth  of  the  beet  to  be 
checked  for  lack  of  moisture.  Care  should  be  taken 
not  to  over-irrigate.  Cultivate  after  every  irrigation. 

Table. — Table  showing  development  of  beets  with 
considerable  of  rain,  the  weather  being  cool  during 
October: 

INCHES  RAIN.    SUGAR  IN  JUICE.    PURITY. 

July  i i%  1.81%  3°-% 

July  16 1%  5-36  5t- 

August  1 2%  8.82  70. 

August  16 %  13.64  81. 

September    I Vs  15.49  83. 

September    16 iM>  14-43  83. 

October  I %  16.10  85. 

October  16 1%  16.09  86- 

October  22 %  17.20  87. 


Maxims 

Plough  in  fall.  Subsoil.  Prepare  fine  seed  bed. 
1'se  plenty  of  seed.  Plant  shallow.  Thin  early. 
Practice  rial  cultivation.  Keep  the  surface  always 
loose.  Hoe  and  cultivate  as  long  as  the  leaves  will 
permit.  The  sugar  conies  from  the  sun  and  air. 
Keep  the  soil  loose  so  the  sun  and  air  can  do  its  work 
and  you  will  have  both  tonnage  and  sugar. 

Cost  per  Ton  and  per  Acre  for  cultivating  and  har- 
vesting, assuming  the  average  to  be  twelve  tons  per 
acre.  Plowing  and  subsoiling  in  fall: 

PER   ACRE. 

Plowing  in  fall,  twelve  inches  deep $2.50 

Plowing  in  spring 2.00 

Twice  harrowing .60 

Rolling    30 

Seed — fifteen  pounds,  at  I2c 1.80 

Planting   30 

Thinning    3-°° 

Rolling    30 

Weeding i.oo 

Cultivating  three  times 90 

Plowing  out  beets I. SO 

Topping  and  loading,  500.  ton 6.00 

Hauling  to  factory,  500 6.00 

Totals    $26.20 

It  requires  one  man.  digger  and  three  horses  to 
plow  out  two  acres  of  beets  per  day,  and  costs  from 
10  to  15  cents  per  ton. 

Topping  costs  from  35  to  65  cents  per  ton,  accord- 
ing to  yield. 

The  whole  care  of  crop  after  it  is  in  can  be  con- 
tracted for  no  cents  per  ton.  This  includes  thinning, 
weeding,  digging  and  topping. 

When  the  cost  of  growing  beets  is  greater  than  the 
foregoing  (which  it  often  is),  it  is  costing  more  than 
is  reasonable. 


PER  TON. 
o.2o8c. 
0.167 
0.050 
0.025 
0.150 
0.025 
0.250 
0.025 
0.083 
0.075 
0.125 
0.500 
0.500 

2.1830. 


HISTORICAL. 

The  progress  made  l>y  tin1   i)yer>  in  the  mannfae-  up  to  the  completion   <if  the   I 'tali   Sujjar   Company 

Hire  of  hect  su^ar  illustraics  the  jjro\\tli  of  lioet  snyar  works  in  iS«)i.  tlu-  first  factory  Iniilt  entirely  of  Anieri- 

in  America  from  the  first  successful  plant  constructed  can    design,    machinery   and    workmanship,    show    the 

in  1871)  to  date.  growth  of  the  industry  during  that  period,  and  is  the 

The  following  illustrations,  beginning  with  the  com-  foundation  of  the  American  P.cct  Sn^ar  hidustr\. 
pletion  of  the  California  I'.eet  Sugar  Company  in 


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LOS  ALAMITOS  SUGAR  CO. 


Built  by  E.  H.  Dyer  &  Co.,  1897. 


16 


UTAH  SUGAR  CO.,  LEHI  WORKS.— CAPACITY  400  TONS 


Built  in  1891  by  E.  H.  Dy«r  &  Co. 


UTAH  SUGAR  CO.  WORKS.— CAPACITY  JOOO  TONS  DAILY 

Built  in  1900  by  E.  H.  Dyer  &  Co. 


18 


AUXILIARY  PLANTS 


Pumping  Station. — The  illustrations  on  pages  20 
and  21  show  auxiliary  cutting  plants  of  the  I  "tali 
Sugar  Co. 

When  beets  cannot  he  delivered  to  the  factory  by 
team  or  conveniently  by  railroad,  it  is  sometimes  ad- 
visable to  extract  the  juice  at  an  auxiliary  plant  and 
pump  it  to  a  central  factory.  This  is  done  successfully 
by  us  for  the  Utah  Sugar  Co.  The  central  factory  is 
located  at  Lehi,  Utah,  and  works  the  juice  from  1200 
tuns  of  beets  a  day.  They  have  a  cutting  station  in 


the  factory  that  will  handle  40)  ions  <ii  beets  per  dav. 
an  auxiliary  plant  nineteen  miles  to  the  north,  at 
IJingham  Junction,  in  another  valley,  cutting  400  tons 
a  day:  one  at  Springville,  twenty-two  miles  south,  cut- 
ting 400  tons  of  beets  per  day;  and  one  at  Provo, 
twenty-eight  miles  south,  cutting  300  tons  a  day.  All 
of  these  are  connected  to  the  central  factory  by  a  pipe 
line. 

This  is  the  first  system  of  this  kind  used  in  this 
country  and  works  very  successfully. 


AUXILIARY  PLANTS— PUMPING  STATION  AT  PROVO 


Built  by  E.  H.  Dyer  &  Co. 


AUXILIARY  PLANTS-PUMPING  STATION  AT  BINGHAM  JUNCTION 

Built  by  E.  H.  Dy«r  &  Co 


THE  GREELEY  SUGAR  WORKS.-CAPACITY  600  TONS  DAILY 

Built  in   1902  by  E.  H.  Dyer  4  Co. 


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29 


Fuel  Economy. — There  is  a  growing  demand  for 
factories  of  high  efficiency  and  economical  fuel  con- 
sumption where  the  necessarily  more  complex  ma- 
chinery and  greater  cost  is  not  objectionable. 

The  greater  efficiency  in  the  matter  of  fuel  con- 
sumption is  attained  by  multiple  evaporation,  the  use 
of  calorifiers  heating  the  juices  in  the  various  opera- 
tions by  vapors  from  the  multiple  effects;  and  by  the 
ust-  of  superheated  steam  and  electrically-driven  ma- 
chinery and  transmission. 

The  illustrations  following  show  works  of  this  kind: 


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Construction. — The  following  illustrations  show  the  making  a  symmetrical  and  substantial  structure.    The 

methods  employed  by  us  in  construction:  floors    are    made    of   cement    concrete,    with    cement 

The  machinery  is  held  on  a  steel  frame  independent  finish, 

of  the  walls.  The    foundations    are    properly    proportioned    and 

As  shown  in  the  illustration,  the  work  of  placing  have  sufficient  area  to  carry  the  loads  without  uneven 

the  machinery,  and  erecting  the  brick  walls,  may  all  settling. 

go  on  at  the  same  time.      Xo  cast  iron  is  used  in  the  There  is  no  wood  or  other  combustible  materials 

construction.      All  beams  and  columns  are  properly  in  the  building  other  than  the  doors  and  windows, 
designed  for  the  machines  and  loads  they  are  to  carry. 


CONSTRUCTION 


33 


CONSTRUCTION 


34 


GENERAL  LAYOUT   OF  MAIN   FLOOR 


35 


Fire-Proof  Roof. — In  designing  tire-proof  construe-  The  roof  is  made  of  cinder  concrete  on  steel  purlins, 

tion,  it  has  been  a  difficult  problem  to  design  a  roof  with  a  smooth  finish  of  cement  covered  with  an  elastic 

that  will  be  fire  and  weather  proof,  of  light  weight.  paint  that  fills  all  pores  and  season  cracks.  The  roof 

with  sufficient  stability,  at  a  reasonable  cost.  is  absolutely  fire  and  weather  proof,  attractive  in  ap- 

The  illustration  shows  the  methods  employed  by  pearance,  and  will  not  "sweat"  on  the  under  side,  as  is 

us.  the  case  with  metal  construction. 


FIRE-PROOF  ROOF 


37 


INTERIOR  MODERN  BEET  SUGAR  FACTORY-SHOWING  JUICE  END 


INTERIOR  MODERN  BEET  SUGAR  FACTORY— SHOWING  SUGAR  END 


39 


ILLUSTRATION  OF  END  DUMP  IN   USE  AT  CONTINENTAL  SUGAR  CO.  WORKS,  FREMONT,  O. 


40 


ILLUSTRATION  OF  SIDE  DUMP  IN  USE  AT   LOS  ALAMITOS,  CAL. 


Beet  Washer  and  Trash  Catcher. — The  illustration 
opposite  shows  a  part  of  the  works  containing  the  ma- 
chinery for  washing  and  conveying  the  roots. 

The  licet  roots  are  floated  from  the  beet  shed> 
through  cement  flumes  into  the  factory  building',  de- 
positing the  water  and  roots  into  the  wheel  elevator 
shown  in  the  illustration:  the  rim  being  perforated. 
The  water  passes  through  to  the  sewer:  the  wheel  in 
revolving,  and  being  fitted  with  buckets,  elevates  the 
beets  to  the  washer. 

The  advantage  of  this  form  of  an  elevator  is  that 
the  water  and  dirt  do  not  come  in  contact  with  the 


wearing  parts;  its  simplicity  and  indestructibility. 

The  beet  washer  shown  is  the  arm  system,  with  the 
usual  appliances  for  removing  dirt  and  catching 
>tones,  and  has  in  addition  a  hydraulic  gravometer  for 
separating  the  beets  from  heavy  substances. 

The  trash  catcher  is  the  device  shown  between  the 
washer  and  beet  elevator.  It  re  washes  the  beets, 
catches  any  stones  that  may  go  through  the  washer, 
and  separates  the  floating  particles  of  grass  and  root- 
lets that  are  so  annoying  in  the  cutter,  delivering  the 
beets  re-washed  and  drained  into  the  beet  elevator. 


BEET  SUGAR  WASHER  AND  TRASH  CATCHER 


43 


Beet  Cutter  and  Automatic  Weighing  Machine. — ( )ur 
arrangement  of  these  machines  consists  of  an  auto- 
matic scale,  "Chronos,"  for  weighing  and  recording 
the  amount  of  beets  worked:  a  hopper  that  will  hold 
a  quantity  of  beets  and  either  single  or  twin  cutters. 

To  obtain  the  best  extraction  of  sugar  with  the 
diffusion  battery,  perfect  slices  or  cossettes  are  re- 
quired, which  can  only  be  obtained  from  a  properly- 
constructed  cutter. 

The  beet  cutter  illustrated  is  direct  belt  driven,  slow 
speed,  small  diameter-cutting  plate  in  proportion, 
using  the  minimum  power.  The  large  capacity  of  this 
machine  is  from  the  fact  that  90  per  cent,  of  the  cut- 
ting surface  is  active  and  the  feed  is  perfect. 


The  barring  attachment  and  detention  pin  auto- 
matically setting  and  holding  the  cutting  plate  in  exact 
position  when  changing  knives,  which  enables  one  to 
bring  the  knife  box  exactly  opposite  the  opening  used 
when  changing  knives.  The  complete  set  can  be 
changed  in  less  than  five  minutes. 

The  whole  bottom  part  of  the  cutter  can  be  thrown 
open  and  foreign  substances  quickly  removed.  The 
facility  with  which  the  cutter  may  be  entirely  emptied 
and  the  knives  changed  obviates  the  necessity  of  two 
cutters. 

The  machine  is  perfectly  balanced  and  lined,  and 
well  constructed. 


44 


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Filter  Presses. — The  illustration  shows  a  1000- 
square-foot  filter  press,  with  hydraulic  closure.  These 
are  substantially  made,  side  bars,  of  ample  size  so  they 
will  not  spring;  solid  heads;  corrugated  plate  frames. 
with  or  without  screens;  open  frames  beveled:  wash- 
outs for  thorough  lixivation. 

All  valves  are  fitted  with  interchangeable  rubber 
discs. 

The  former  system  of  closing  presses,  with  screw 


and  lever,  requiring  four  men  to  make  them  tight. 
has  been  done  away  with  by  substituting  the  hydraulic 
closing.  The  juice  openings  being"  on  the  outside  of 
the  frames,  requiring  no  holes  or  cutting  in  the  pre.-.- 
cloths. 

\Ve  also  construct  the  hydraulic  closing  rams,  when 
several  presses  are  used,  to  work  from  a  common 
pump. 


46 


FILTER  PRESSES 


47 


Vacuum  Strike  Pan. — Tin-  illustration  shows  ;i  OHM 
iron  "pan,"  twelve  feet  in  diameter,  and  condenser. 
The  pan  is  lagged  with  alternate  strips  of  black  walnut 
and  ash,  bound  with  brass  bands. 

The  fittings  consist  of  brass  valves,  gauge  glasses. 
thermometers,  vacuum  gauge,  vacuum  breaker,  bras- 
moscope,  syrup  testers  and  two  proof  sticks. 

The  body  is  made  of  cast  iron  and  contains  seven 
double  four-inch  copper  coils,  amounting  to  1200 
square  feet  heating  surface,  made  in  such  lengths  as 
may  be  easily  removable  through  the  manhole,  and 
connected  with  brass  flanges,  bolted  with  Muntz  metal 
bolts. 

The  coils  are  placed  low  and  far  enough  apart  to 


be  accessible  and  allow  a  free  circulation  of  the  boil- 
ing mass.  There  is  no  dead  space  in  the  bottom  of 
the  pan.  nor  will  the  pan  fail  to  empty  when  boiling 
stiff  or  to  4  per  cent,  water. 

The  comparatively  low  height  of  melada  in  a  full 
pan  avoids  the  great  difference  in  temperature  be- 
tween the  top  and  bottom,  and  avoids  that  cause  of 
fine  grain  found  in  pans  of  excessive  height. 

The  vapor  pipe  is  large  and  there  is  practically  no 
entrainment. 

The  gate  is  twenty  inches  in  diameter  and  worked 
with  a  wheel  on  the  same  level  as  the  pan. 

The  condenser  is  of  the  most  effective  arrangement, 
and  will  not  choke  or  clog  with  dirty  water. 


co 

s 

D 


49 


Multiple  Effect  Evaporators. — The  cut  opposite 
shows  a  quadruple  effect  evaporator,  and  a  calorifier 
or  re-heater  for  reclaiming  the  heat  from  the  vapor 
of  the  last  effect. 

The  shells  are  cast  iron,  fitted  with  seamless  drawn 
brass  tubes,  tinned  inside  and  out,  which  are  held  in 
position  in  the  tube-sheet  by  stuffing  boxes,  in  groups 
of  six,  which  allows  for  the  expansion  and  contraction 
of  the  tube  and  their  easy  removal  for  cleaning. 

The  apparatus  is  covered  with  wood  lagging,  alter- 
nate strips  of  walnut  and  ash.  bound  with  brass  bands. 

The  fittings  consist  of  brass  butter  cups,  vacuum 
gauges,  gauge  glasses  and  syrup  testers. 

The  special  features  of  this  construction  of  evapo- 


rators are  rigid  construction,  insolubility  of  cast  iron 
to  sugar  solutions,  ample  and  properly  distributed 
heating  surface  promoting  high  velocity  of  heating 
vapor  through  the  tubes,  and  a  good  circulation  of 
juice  in  the  apparatus,  both  of  which  are  necessary  to 
obtain  high  efficiency. 

Large  vapor  pipes  properly  proportioned  that  ex- 
tend through  the  apparatus,  the  upper  side  of  which 
is  slotted  their  entire  length  inside  the  apparatus 
which  allows  the  vapor  to  enter  it  at  any  point  at  low 
velocity  avoiding  entrainment,  which  happens  when 
but  one  or  two  outlets  are  provided. 

All  valves  are  conveniently  placed,  have  rising  brass 
stems  and  interchangeable  rubber  discs. 


5° 


MULTIPLE  EFFECT  EVAPORATORS 


Centrifugals. — The  opposite  cut  shows  an  arrange- 
ment of  water  turbine-driven  centrifugals. 

The  water  power  is  furnished  by  a  high-pressure 
pump.  When  the  exhaust  steam  can  be  used,  this  is 
an  excellent  system,  doing  away  with  all  belts,  pulleys 
and  shafting  that  require  constant  care. 


These  machines,  as  well  as  the  mixer  and  conveyor, 
are  all  driven  by  water  motors. 

We  furnish  belt,  water  and  electrically-driven  cen- 
trifugals, furnishing  the  system  that  is  best  adapted  to 
the  purpose  for  which  it  is  to  be  used. 

We  also  furnish  belt-driven  machines,  power  from 
engine  or  electric  motor. 


o 


53 


Duplex  Induced  Draft  System. — The  apparatus  con 
sists  essentially  of  two  P.iififalo  Steel  Plate  l'p-1'.last 
J-Housing  Fans,  full-housing  type,  placed  side  by  side 
and  driven  by  two  Single  Vertical  F.ngincs.  cylinder 
above  shaft.  The  fans  are  each  140  inches  in  diame- 
ter, the  cylinder  dimensions  of  the  engines  being 
8xio.  The  fan  inlets  are  connected  by  means  of  a 
sheet  steel  casing,  with  the  smoke  breeching  to  the 
boilers,  the  suction  created  by  the  fans  acting  to  give 
the  necessary  draft  to  the  boilers,  and  this  may  be 
varied  automatically  if  desired  by  varying  the  rate  of 
speed  of  the  fans.  Dampers  are  installed  to  control 


the  flow  of  gases  to  one  or  the  other  or  both  of  the 
fans,  so  that  they  may  be  used  in  relax'  if  desired.  The 
fan  wheel  shafts  are  extended  on  the  inside,  where 
they  are  supported  by  pedestal  bearings  outside  of  the 
Miioke  breeching  substantially  as  shown  by  the  en- 
gravings opposite.  This  system  combines  high  ef- 
ficiency of  boiler  plant  operated  and  material  econ- 
omy in  the  use  of  fuel  with  a  perfect  flexibility  and 
control  of  the  steam  conditions.  Increased  demands 
for  steam  may  be  easily  met.  Smoke  is  eliminated 
and  independence  of  atmospheric  conditions  secured. 


54 


Q 


3 

Q 


55 


Beet  Elevator. — .Much  trouble  has  arisen  from  the 
failure  of  machinery  employed  to  elevate  beets  from  the 
washer  to  the  beet  slicer,  due  partially  to  the  peculiar 
shape  and  tough,  fibrous  character  of  the  beet,  which 
has  a  tendency  to  clog  and  often  stop  the  elevator; 
also  to  the  action  of  water  and  sand  upon  the  working 
parts,  causing  the  elevating  chain  to  wear  out  rapidly. 

On  the  opposite  page  we  illustrate  an  elevator  which 
has  been  Inund  highly  satisfactory  in  work  of  this 
character.  The  buckets  are  made  of  heavy  steel, 
strongly  reinforced  with  angle  irons  in  corners,  and 
are  so  closely  connected  as  to  form  practically  a  con- 
tinuous line.  No  elevator  boot  is  employed,  and  the 
dredging  action  incident  thereto  is  avoided  by  feeding 
the  heels  from  a  chute  directly  into  the  buckets  as 
they  ascend. 

To  prevent  loss  of  time  or  damage  to  machinery,  if 
for  any  reason  the  elevating  chain  should  break,  the 
buckets  have  short  sections  of  angle  iron  riveted  to 
the  ends,  one  leg  of  which  projects  outward  on  either 
side.  These  fit  into  guidewavs  arranged  in  the  frame- 


work, and  when  the  break  occurs  hold  the  buckets  in 
position,  merely  allowing  each  to  settle  down  until  it 
rests  upon  the  following  bucket.  The  parting  of  the 
chain,  therefore,  cannot  exceed  the  aggregate  of  ihe 
spaces  between  the  buckets,  and  amounts  to  com- 
paratively little  in  an  elevator  of  this  type.  The  two 
ends  of  the  chain  can  be  quickly  drawn  together  and 
a  new  link  inserted  to  replace  the  broken  one  with 
little  tremble  or  loss  of  time.  These  guides  also  re- 
duce wear  on  the  chain  by  causing  the  buckets  to 
move  steadily  and  without  swinging  or  twisting.  If 
the  break  should  occur  in  the  driving  mechanism  the 
loaded  buckets  are  prevented  from  reversing  the  ele- 
vator, and  running  back,  by  a  ratchet  and  pawl. 

The  buckets  are  attached  to  a  single  strand  of  Ley 
Bushed  Chain,  which  is  designed  to  resist  the  abrasive 
action  of  sand  and  water.  Close  joints  are  formed 
between  the  links,  which  offer  little  opportunity  for 
the  ingress  of  sand.  All  wearing  parts  are  of  case- 
hardened  steel  and  can  lie  renewed  at  a  moderate  cost. 


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57 


VACUUM  CRYSTALLIZEKS  (SYSTEM  GROSSE).— 
The  introduction  and  substitution  of  crystallization  in 
motion  instead  of  the  tank  and  hot-room  method  was 
a  distinct  advance,  the  same  results  being  obtained 
by  crystallizers  in  six  days  that  once  required  six 
months  by  the  means  of  hot  room,  tanks  and  wagons. 
( ireat  as  this  advance  has  been,  there  still  remains 
room  for  improvement. 

In  both  of  the  above-mentioned  processes  there  is 
a  point  where  the  mother-liquor  or  syrup  becomes  so 
poor  in  sugar  that  crystallization  ceases  or  becomes 


so  slow  thai  the  time  and  power  consumed,  especially 
in  crystallizer,  dues  not  warrant  the  expenditure,  and 
the  molasses  is  separated  off  before  the  total  crystalli- 
zation is  complete. 

1'y  carrying  on  evaporation  in  conjunction  with 
crystallization  in  motion,  the  syrup  can  always  be 
kept  at  the  point  of  saturation  and  allow  the  extrac- 
tion of  a  maximum  of  what  sugar  could  be  expected 
under  any  circumstances  as  is  attained  in  the  Vacuum 
( 'r\  stallizers. 


VACUUM  CRYSTALLIZERS 


59 


The  Working- of  the  Vacuum  Crystallizer. — TheGrosse 
Process  is  based  on  the  principle  of  boiling  to  grain — 
directly  in  the  special  vacuum-pan — low-class  syrups 
or  runnings  from  first  massecuites  of  raw  sugar 
works.  This  boiling  process  is  continued  in  move- 
ment long  enough  to  extract  all  the  saccharose  theo- 
retically possible  from  the  mother-liquor  surround- 
ing the  formed  crystals.  The  heating  surface  re- 
quired for  this  purpose  is,  comparatively  speaking, 
rather  small,  as  the  temperature  is  kept  very  low  and 
decreases  constantly  as  the  boiling  operation  con- 
tinues in  order  to  evaporate  slowly  and  regularly — 
keeping  the  mother-liquor  always  on  the  point  of 
saturation,  while  carefully  avoiding  supersaturation. 

The  Vacuum  Pans  are  constructed  in  such  a  man- 
ner as  to  produce  a  high  head  or  column  of  liquid  in 
which  a  considerable  difference  of  temperature  ex- 
ists between  the  upper  part  (close  to  the  vacnuni- 
vapor  pipe)  and  the  lower  part  (where  the  heating 
coils  are).  In  the  centre  of  the  pan  is  a  wide  circula- 
tion pipe,  in  which  a  specially-constructed  helix  con- 
veys the  melada  or  boiling  mass  from  the  lower  and 
hotter  portions  up  into  the  upper  and  colder  portions 
of  the  same.  By  this  means  an  evaporative  and  a 


cooling  action  is  produced  by  constant  movement  of 
the  masses,  which  results  in  a  considerable  accelera- 
tion of  the  crystallization. 

In  operating,  the  pan  is  as  usual  first  filled  with  the 
runnings  of  the  first  massecuites  (or  refinery  syrups,  as 
the  case  may  be)  and  granulated  by  drawing  in  cold 
portions  of  the  runnings.  As  soon  as  sufficient  grain 
has  been  formed  the  pan  is  duly  filled  up  to  the  top. 
Then  the  movement  sets  in  by  means  of  the  circula- 
tion pipe,  and  is  continued  as  long  as  is  necessary  for 
exhausting  the  molasses.  To  determine  this  point  of 
complete  exhaustion,  a  small  portion  of  the  masse- 
cuite  is  cured  (by  means  of  an  experimental  centri- 
fugal, as  a  rule)  and  the  runnings  are  analyzed.  When 
the  desired  purity  of  the  final  molasses  is  obtained, 
the  massecuite  is  discharged  and  treated  as  indicated 
below. 

The  advantage  of  this  system  is  that  the  operation 
is  under  complete  control  of  the  sugar  boiler. 
Molasses  of  70  to  80  purity  has  been  reduced  to  56 
degrees  purity  in  sixty  hours,  the  results  being  con- 
stant and  and  not  variable,  as  in  other  methods.  The 
time  being  one-half  that  required  by  other  systems. 


60 


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61 


STANDARD   SAND   FILTER.— Since    the    practical 

demonstration  that  refined  white  sugar  could  ho  pro- 
duced without  the  use  of  char,  and  with  greater  econ- 
omy, all  modern  beet  sugar  plants  have  done  awav 
with  the  bone-black,  consequently  the  necessity  of  a 
thorough  mechanical  nitration  has  become  of  vital 
importance  for  successful  working. 

A  number  of  different  systems  have  been  invented. 
possessing  more  or  less  certain  drawbacks  and  dis- 
advantages which  are  shown  in  practical  working. 

To  meet  this  want  found  in  previous  systems,  the 
Standard  Sand  Filter  has  been  invented.  There  is  no 
doubt  that  the  filtering  qualities  of  sand  are  not  sur- 
passed by  any  other  material  as  regards  to  cheapness, 
facility  of  manipulation  and  regeneration. 

The  Standard  Sand  Filter  described  below  has  the 
merit  of  combining  the  largest  possible  filtering  sur- 
face with  the  smallest  requirement  of  space.  The 
advantages  claimed  for  it  of  absolute  cleanliness  and 
facilitating  in  the  handling  are  evident,  and  the  spark- 
ling brightness  of  the  filtered  solution  is  not  surpassed 
by  any  other  system,  not  even  charcoal. 

Description. — -This  filter  consists  of  a  cylinder  with 
conical  bottom.  In  the  centre  of  this  cylinder  is  fixed 
a  perforated  pipe  of  large  diameter,  also  with  a  coni- 
cal bottom,  communicating  with  the  delivery  pipe. 


I'.etween  this  outside  cylinder  and  the  perforated  pipe 
a  svstein  of  conical  rings  is  arranged  in  such  a  manner 
that  one  ring  stands  on  the  top  of  the  other,  the  sys- 
tem being  completed  by  a  large  ring  at  the  bottom. 
The  seats  of  these  rings  touch  the  outside  cylinder, 
but  leave  sufficient  space  for  the  filtering  substance  to 
circulate.  Sand  of  a  special  grain  is  put  between  the 
perforated  pipe  and  the  cylinder,  where  it  forms  a 
natural  slope  (i.  e.,  filtering  surface),  between  the  rings. 
The  solution  to  be  filtered  enters  the  filter  through 
the  pipe,  fills  the  filter  up  to  the  air-cock,  and  passes 
(under  the  usual  slight  pressure)  through  the  sand  to 
the  perforated  pipe.  The  filtered  solution  issues  by 
the  delivery  outlet.  The  sand  has  to  be  prepare)  1  lie- 
fore  using,  and  the  size  of  the  grain  varies  according 
to  the  liquid  to  be  filtered.  For  water  and  thin  juice 
a  smaller  grain  is  required  than  for  syrup  or  refinery 
liquor.  I'nder  any  circumstances,  the  perforation  of 
the  central  pipe  is  regulated  accordingly,  to  prevent 
the  sand  from  passing  through. 

As  soon  as  the  sand  is  saturated  with  the  impurities, 
which  is  from  three  to  eight  days,  water  is  admitted 
through  an  injector  and  the  sand  is  washed  in  the 
apparatus  with  running  water  by  means  of  an  injector, 
which  is  not  shown  in  the  cut.  The  whole  of  the  scum 
quickly  separates  and  is  washed  out,  and  the  sand  is 
ready  again  for  use. 


62 


MOLASSES    DE-SUGARIZING    PROCESS.— In    the 

manufacture  of  both  cam-  and  beet  sugar,  there  is  left 
a  molasses  residue  carrying  as  high  as  48  per  cent, 
sugar.  It  has  been  the  aim  of  chemists  and  engineers 
to  discover  a  process  to  recover  the  sugar  within  a 
reasonable  cost. 

The  Lead  Saccharate  Process  accomplishes  this  and 
works  equally  well  with  beet  or  cane  molasses. 

The  process  stripped  of  technicalities  consists  sim- 
ply of  forming  a  lead  saccharate  with  molasses  and 
lead  oxide,  washing  the  same  till  pure,  separating  the 
lead  and  sugar  with  carbonic  acid  gas,  which  precipi- 
tates the  lead  as  a  carbonate,  which  may  be  used 
again;  and  liberates  the  sugar  in  a  chemically  pure 
state. 

By  this  process  not  only  is  the  sugar  recovered,  but 
also  potash,  soda  and  other  bi-prodncts.  The  lead 
may  be  used  again. 

Reaction  of  the  Lead  Formation  of  the  Saccharate. — 
In  a  mixer,  molasses,  caustic  potash  and  lead  car- 
bonate are  stirred  together.  The  result  is  lead  sac- 
charate, in  which  the  sugar  of  the  molasses  is  com- 
bined with  the  lead  according  to  the  following  equa- 
tion : 

PBCO3  +  2KOH=PhO  +  K2  CO3  +  H2O. 

Carbonate  of  lead  +  hydrate  of  potash  =  oxide  of 
lead  +  carbonate  of  potash  +  water. 

If  this  transformation  takes  place  in  the  presence  of 
solutions  containing  sugar  or  saccharose  in  the  pres- 
ence of  molasses  solutions,  the  originating  oxide  of 
lead  combines  at  once  (in  the  nascent  state)  with  the 
saccharose  that  is  present  in  this  solution.  The  sac- 
charate contains  one  molecule,  saccharose  two  mole- 
cules oxide  of  lead. 

C^H^A!  2PbO. 


leamvhile  the  non-sugars  with  the  caustic  potash 
(now  potassium  carbonate)  remain  in  solution.  The 
saccharate  is  run  through  filter  presses,  saturated,  and 
carefully  washed  out.  This  is  done  until  it  is  abso- 
lutely pure. 

The  lead  saccharate  is  mixed  in  the  carbonate 
saturation  vessel  with  carbon  di-oxide  (CO..)  decom- 
posing it,  the  saturated  mass  is  pumped  to  saccharate 
presses  and  separated,  into  sugar  solution  and  lead 
carbonate.  The  lead  carbonate  is  emptied  out  and  is 
again  ready  for  use.  During  this  operation  the  lead  is 
always  in  a  damp  state,  consequently  there  are  no  evil 
hygienic  effects.  The  sugar  solution  is  crystallized 
and  separated  in  the  usual  way  in  the  vacuum  pan. 

The  caustic  solution  goes  to  a  carbonator,  where 
the  small  amount  of  dissolved  lead  is  thrown  down  by 
carbonic  acid  gas.  This  saturated  lye  goes  to  evap- 
orators, where  it  is  concentrated  to  about  55  degrees 
Be.  It  then  goes  to  an  oven,  where  it  is  burnt  to  coal 
or  carbonized. 

While  burning,  the  still  black  potash  coal  is  re- 
moved and  stored  away  in  brick  compartments.  Here 
it  remains  to  burn  out  completely  and  to  cool.  When 
finished  burning,  the  coal  is  of  white  color,  and  ready 
to  be  used  again.  It  is  mixed  up  with  hot  water  as 
it  comes  from  the  presses  in  a  small  mixer  with  a 
strainer  and  sent  to  the  caustificators,  where  it  is 
heated  with  milk  of  lime.  This  gives  us  caustic  poc- 
ash  again,  and  carbonate  of  calcium. 

The  carbonate  of  calcium  is  removed  from  the  caus- 
tic potash  in  lime  presses,  and  is  ready  to  serve  form- 
ing saccharate  again. 

Mechanical  reaction  is: 

K,CO3  +  Ca(OH2)=2KOH  +  CaCO:,. 


SCHEME-MOLASSES  DE-SUGARIZING  PRCXESS 


SUGAR  DRYER 


66 


THE  OSMOSE  SYSTEM 


I  he  Osmosi-  System  uas  first  applied  bv  I  hibum- 
fant.  about  1X51,  and  is  based  on  the  |>riiu-ij)le  of  dif- 
fusion, that  is.  on  tin-  fact  that  substances  forming 
molasses  possess  a  different  capacity  for  diffusing, 
and  certain  non-sugar  substances  contained  in  the 
molasses  diffuse  more  readily  than  sugar. 

Substances  that  have  a  comparatively  high  diffusive 
)>.p\ver  lia\e  generally  the  power  of  crystallising,  and 
are  termed  crystalloids.      Substances  having  verv  low 
diffusive  power  have  little  if  any  tendency  to  crystal 
lise.  and  are  termed  colloids. 

Among  the  crystalloids  there  are  wide  differences 
of  diffusive  power,  thus:  caustic  potash  diffuses  twice 
as  fast  as  sulphate  of  potassium,  and  sulphate  of 
potassium  twice  as  fast  as  sulphate  of  magnesium. 
Among  i  In-  colloids  are  starch,  gums,  caramel,  albu- 
men and  animal  and  vegetable  extractive  matters. 

The  non-sugar  substances  found  in  molasses  may 
be  divided  into  three  groups,  according  to  their  dif- 
fusibility. 

First,  the  alkali  salts  and  organic  and  inorganic 
acids,  and  certain  nitrogenous  combinations  which 
are  easily  extractable. 

Second,  sugar  and  many  organic  lime  combinations 
which  diffuse  more  slowly. 

Third,  coloring  matter,  some  acid  salts  and  albu- 
minous substances  which  will  not  diffuse  at  all. 


A  complete  separation  of  these  substances  is  not 
possible  by  this  method  for  the  reason  that  the  ca- 
pacity of  the  different  substances  to  diffuse  is  not 
sharply  defined,  and  In-fore  the  first  group  have  been 
diffused,  a  part  of  the  second  group  have  also  diffused, 
necessitating  a  loss  of  sugar  with  the  second  group. 

Therefore,  the  effectiveness  of  any  apparatus  is 
limited,  and  a  large  extraction  of  the  diffusible  im- 
purities is  followed  by  a  proportionate  loss  of  sugar 
and  dilution. 

The  Osmose  apparatus  consists  essentiallv  of  t\\i, 
vessels  separated  by  a  porous  wall  of  parchment 
paper,  one  containing  molasses,  the  other  water.  A 
series  of  these  art-  arranged  in  a  frame  \\ith  suitable 
mechanical  devices  to  cause  a  continuous  How — the 
water  on  the  one  side  and  the  molasses  on  the  other. 
There  begins  at  once  an  equalisation  of  both  li(|iiids 
through  the  |>ores  of  the  parchment  paper:  the  water 
penetrates  into  the  molasses  and,  on  the  reverse,  cer- 
tain diffusible  substances  go  into  the  \\ater,  the  most 
readily  transferable  ones  first,  till  the  exchange  has 
progressed  as  far  as  desired.  This  is  governed  by 
regulating  the  speed  at  which  the  molasses  and  water 
pass  through  the  apparatus.  The  (  Ismoscd,  or  puri- 
fied molasses,  is  boiled,  crystallised  and  worked  in 
the  usual  wav. 


67 


Construction  of  Distilleries 

Complete  Plants  for  the  Entire  Utilization 
of  Beet  Sugar  Molasses 


THE  BARBET  PROCESS,  PATENTED 


FOR     THE 


Direct  and  Continuous  Rectification  of  any  kind  of  Wines, 
Worts  or  Fermented  Musts,  without  previous  distillation 

E.  H.  DYER   &   CO. 

CLEVELAND,   OHIO 

SOLE    OWNERS    OK    AMERICAN    RIGHTS 

Gold  Medal,  Kuhlman  Endowment,  Lille,  1887,  for  the  greatest  improvement  realized  in  many 
years  in  the  process  of  distillation.  Gold  Medal,  Paris,  1889.  Grand  Prize,  Antwerp 
Universal  Exposition,  1894.  Highest  Award,  Paris  Exposition,  1900. 

NEARLY  300  PLANTS  IN  THE  VARIOUS   COUNTRIES  OF  THE  WORLD   PROVE  THE  SUCCESS  OF 

THIS     METHOD 


68 


Apparatus  for  the  Continuous  Rectification  of  High 
Wines  or  Crude  Spirits.— The  illustration  opposite 
>ho\\  s  the  only  successful  apparatus  ever  constructed 
or  by  which  the  continuous  rectification  of  hi<;h  wines, 
producing  a  perfectly  neutral  spirit,  without  any  in- 
termediate products  to  be  redistilled,  is  possible. 

This  apparatn.-.  works  automatically  and  will  re- 
cover and  rectify,  92%  95$  of  the  alcohol  contained 
in  hi.^h  \\ines,  and  produce  a  spirit  of  lii^li  concentra- 
tion MO',  yjfo,  free  from  all  ini]Hirities  with  a  saving 
of  fuel  from  40  to  /KI'  ,  over  the  old  method. 


69 


THE  BARBET  PROCESS  PATENTED 


This  process  is  the  only  one  by  which  alcohol,  per- 
fectly deprived  of  head  and  tail  products,  can  be  ob- 
tained directly  in  one  continuous  operation  from  any 
kind  of  wine,  beer  or  fermented  !i<|Uc>r  of  any  descrip- 
tion or  origin. 

The  continuity  of  the  operation  insures  a  saving  of 
50  to  60%  on  the  fuel,  as  compared  to  the  best  dis- 
continuous process. 

The  continuity  does  away  with  the  high  wines,  \\ith 
the  middlings  or  intermediate  products:  all  the  alco- 
hol is  obtained  at  the  highest  concentration,  is  a  great 
deal  purer  and  more  delicate  than  the  best  spirit  of 
the  old  redistillation  process,  and  has  always  been 
sold  at  a  premium. 

The  most  important  or  essential  organ  in  all  the 
distilling  or  rectifying  apparatus  is  the  plate. 

The  falsity  of  the  old  theories,  which  attributed  to^ 
the  condenser  the  functions  of  an  niiiilysci:  is  proven, 
and  it  is  also  untrue  that  the  condenser  "retains  the 
ai|ucoiis  and  amylic  vapors  to  retrograde  them  to  the 
upper  part  of  the  apparatus,  allowing  to  pass  to  the 
proof  bottle  only  the  pure  and  high-graded  alco- 
hol." On  the  contrary,  it  is  in  the  column  itself  that 
the  refining  and  separation  of  the  different  volatile 
products  contained  either  in  the  wine  or  in  the  high 
wine  is  realized.  The  work  of  the  condenser  consists 
only  in  furnishing  the  clarifying  liquid,  to  wash 


methodically  the  alcoholic  vapors  ascending  the  col- 
umn. The  condenser  extracts  automatically  this  clari- 
fying liquid  from  the  alcohol  produced:  it  is  a  neces- 
sary tribute,  and  a  great  purity  is  obtained  when  this 
c/tiircc  is  also  very  pure. 

Much  importance  depends,  therefore,  on  the  good 
construction  of  the  plates.  The  distilling  apparatus 
generally  present  an  exaggerated  number  of  plates. 
Theoretically  four  plates  should  be  sufficient  to  ex- 
haust the  wine  without  increasing  the  consumption  of 
steam. 

The  principal  obstacle  against  this  reduction  in 
the  number  of  plates  proceeds  from  the  usual  im- 
'  perfection  of  the  bubbling  of  the  steam  in  the  liquid. 
With  the  round  or  lengthened  capsules  of  plain  bor- 
ders, the  ebullition  is  completely  and  absolutely  tu- 
multuous, and  the  steam  is  evolved  in  the  form  of 
enormous  bubbles.  These  have  onlv  their  periphery 
in  contact  with  the  liquid,  while  all  the  steam  in  the 
center  of  the  bubble  goes  to  burst  on  the  surface  with- 
out having  been  utilized. 

As  powerful  analyzer,  nothing  better  could  be  de- 
sired than  the  perforated  plates  of  Savalle,  which 
inolccnlarizc  the  steam  in  the  alcoholic  liquid,  affording 
maximum  efficiency.  I'nfortunately  those  plates  run 
the  risk  of  being  discharged,  at  any  moment,  on  the 
least  variation  in  the  pressure,  and  those  variations 
are  produced  whenever  the  feeding'  is  modified..  Fi- 


70 


nally.  the  use.  in  itself,  anil  the  aciditv  of  tho   \ 
and  nnists    enlarge   tin-    holes,   and    therein    the   ap- 
paratus dors  not    loni;   work  normally. 

Mr.  F.  llarbet  has  for  a  lonj,'  time  been  work  ins;- 
to  devise  a  plate  which  could  have  the  power  <.f 
analysis  of  the  ])erforated  plates,  without  their  draw- 
backs. It  is  unnecessary  to  recall  the  fact  that  his 
"plates  with  skimmers."  date  from  INS.},  and  his 
"plates  of  multiple  analysis  and  methodic"  since  iSm. 

The  new  plate  here  described  (see  il'nstration.  pas;v 
731.  now  to  be  found  in  all  the  new  P.arbet  appar- 
atuses, responds  perfecth  to  the  desiderata,  and 
complete  success  is  obtained.  It  is  provided  with  a 
lars;e  number  of  hoods  or  capsules,  made  of  copper. 
SCl  at  cc|ual  distances  from  one  another,  around 
which  the  \\ine  is  divided  and  circulates  with  facility. 
The  developed  length  of  the  line  of  steam  bubbling 
is  considerably  increased  in  comparison  with  the 
old  types.  Finally,  and  this  is  what  characterizes 
the  system,  the  o  mtonr  <  if  all  these  capsules  is  divided 
into  a  larjjo  number  of  saw  teeth  rather  deeply  cut, 
which  t^ive  to  those  organs  the  appearance  of  circular. 
long-tOOthed  combs.  The  vapors  in  passing  through 
each  one  of  these  capsules  is  Finally  laminated  through 
all  those  comb  teeth,  the  result  bcins;'  a  perfect  mo- 
fecularization. 

!u  the  old  perforated  plates  the  small  drops  of 
lic|tiid  were  projected  vertically  against  the  upper 
plate.  Here,  on  the  contrary,  the  jets  of  steam  are 
horizontal  and  come  in  collision  with  one  another. 


thereby  rcsultins;  a  much  more  tranquil  and  regular 
cmulsii  .11. 

Finally,  as  these  capsules  can  be  manufactured  only 
mechanically,  a  perfect  regularity  and  absolute  uni- 
lonnity  of  the  sections  of  passage,  immersion,  etc.,  is 
thereby  obtained. 

In  order  to  test  the  efliciency  of  this  new  plate.  \  try 
accurate  experiments  have  been  made  which  are  re- 
ported in  the  Hiillctin  tie  /'.Issoeiti/ion  ilex  Chiniiste.t 
(June.  iSijin.  Those  experiments  show  that  these 
new  plates  -ivc  a  theoretic  return  of  <«)'/,  while  the 
majority  of  tin-  plates  now  used  do  not  j;ivc  over 

./  single  niu'  of  these  p/tiles  is  ei/iirrn/eiit  In  inure  llnin 
three  of  the  oniiinirv  flutes. 

This  system  can  be  easily  applied  to  any  distill- 
ing apparatus,  insuring  the  complete  exhaustion  of 
the  wine,  and  decreasing  at  the  same  time  the  total 
height  of  the  apparatus. 

The  Barbet  Direct  Rectificator  does  not  require  any 
more  fuel  than  the  old-style  distilling  column,  which 
yielded  weak  products.  The  apparatus  is  \er\  easily 
\\  i  irked,  i  >winti|  to  the  |ierfect  regulation  <  >i  the  various 
extractions.  Moreover,  it  can.  if  desired,  be  used  for 
the  continuous  rectiFicatioii  of  hi^li  wines. 

\\"hen  distillation  of  molasses  is  intended,  the  I'.ar- 
bet  direct  recliticator  will  yield  at  once  from  i  »_•  to 
•  15',  of  ])asteuri/er|  extra  Fine  alcohol,  showing  <iii  to 
07  Tralles.  There  is  nothiiiL;  more  economical  than 
this  process  of  rectification  for  an  article  which  must 


be  produced  at  so  low  a  price,  and  by  this  process  is 
obtained,  at  a  single  operation,  a  very  fine  spirit  of  a 
chemical  purity  greatly  superior  to  that  resultant  from 
the  usual  intermittent  process. 

It  is  important  to  note  that  a  triple  effect,  under 
pressure,  can  be  simultaneously  established  in  order 
to  evaporate  the  wash  automatically  and  obtain  potas- 
sium salts  or  fertilizer.  The  liquid  is  heated  the  first 
lime  in  L  (see  illustration  page  73)  to  supplv  the  direct 
rectifier  with  the  necessary  steam.  A  pump,  7.,  then 
drives  it  into  the  tubular  chest  E,  from  which  it  passes 
into  D.  From  here  it  comes  out  concentrated  at  least 
$0%, which  concentration  is  generally  sufficient  to  dis- 
pense with  the  further  use  of  fuel  in  the  potash  oven. 
The  live  steam  produces  its  first  effect  in  the  tubular 
chest  /:,  then  in  turn  the  steam  from  E  heats  D  (second 
effect),  and  lastly  the  steam  produced  in  D,  regulated 
by  the  two  regulators  X,  proceeds  to  heat  the  bottom 
of  the  rectifier  through  the  tube  N  (third  effect). 

Even  with  cane  sugar  molasses,  although  the  saline 
residue  has  less  value,  it  is  advantageous  to  effect  this 
evaporation,  since  it  occasions  no  expense  for  fuel, 
either  for  the  multiple  effect  or  in  the  oven,  and  the 
saline  residue  is  therefore  not  only  all  profit,  but  the 
endless  trouble,  which  the  running  of  the  wash  occa- 
sions, is  avoided. 

The  degree  of  concentration  of  the  wash  is  limited 
by  the  requirements  of  the  direct  rectifier,  in  which 
the  consumption  of  steam  is  very  limited:  but  means 
can  be  taken  lo  increase  the  concentration  bv  drawing 


(.11  si  line  M!"  the  steam  intended  for  other  needs  of  the 
plant,  such  as  the  denitration  of  the  molasses,  sterili- 
zation, etc. 

For  the  concentration  of  grain  or  potato  wash,  this 
patented  triple  effect  apparatus  is  especially  appro- 
priate, and  yields  a  product  easily  handled  and  put 
in  bins.  Here  also  the  concentration  can  be  increased 
by  drawing  on  the  steam  for  other  purposes. 

Various  improvements  recently  added  by  AT.  I'arbet 
extend  the  application  of  continuous  rectification  to 
fermented  wines,  worts  and  musts,  and  while  greatly 
facilitating  the  working  of  the  apparatus,  increases  to 
a  great  extent  the  power  of  analyzation.  In  the  dis- 
tillation of  wines  or  worts  containing  even  less  than 
2%  alcohol;  96.5°  Tralles,  an  indispensable  strength  to 
produce  pure  spirits,  is  reached  at  once,  and  thus  is  ob- 
tained at  the  very  outset  an  extra  fine  alcohol,  al- 
though the  original  liquid  was  far  more  odoriferous 
and  more  heavily  contaminated  with  impurities  than 
are  the  usual  high  wines. 

The  economy  of  the  process  strongly  recommends 
it  commercially:  First  as  to  fuel,  the  apparatus  does 
not  require  more  fuel  than  the  old  low-degree  column, 
hence  all  fuel  previously  needed  for  rectification  is 
saved;  this  is  also  true  of  the  water.  Secondly,  there 
is  a  total  avoidance  of  waste  in  rectification.  Thirdly, 
the  simplicity  of  construction:  there  is  but  a  single 
machine  to  manage  and  no  need  of  tanks  for  the 
storage  of  high  wines  or  intermediate  products. 
Fourthly,  easy  and  safe  working,  all  flows  being  regu- 


72 


Illustration  showing  the  deep  saw  teeth  or  comb  like 
circular  teeth  of  the  Barbet  Plate 


Illustration  of  a  plate  ready  for  installation  in  column  with  the 
circular  comb-like  hoods  in  place 


GENERAL  VIEW  OF  BARBET  APPARATUS 


73 


lated  in  a  steady,  invariable  manner.  Indeed,  the  fact 
is  demonstrated  that  extra  fine  alcohol  can  no\v  be 
produced  at  no  greater  expense  than  was  formerly 
necessary  for  high  wines. 

Production  of  Alcohol  from  Beet  Molasses 

On  the  following  pages  is  an  illustrated  description 
of  a  distillery  capable  of  working  twenty-five  tons  of 
molasses  a  day  by  the  Barbet  Process  of  Continuous 
Distillation  and  Rectification,  of  which  we  own  the 
American  rights.  (The  cut  appears  on  page  25  of  the 
Sugar  Beet  for  February,  1902.  and  the  following  is 
taken  from  the  same  issue  of  the  paper): 

"On  numerous  previous  occasions  we  have  discussed 
directly  and  indirectly  the  money  advantages  that 
would  necessarily  arise  from  the  use  of  residuum 
molasses  from  beet-sugar  factories  in  the  production 
of  superior  alcohol  or  cologne  spirits.  While  nu- 
merous distilling  appliances  are  in  existence  in  the 
United  States,  none  of  these  apparatus  are  capable  of 
producing  a  product  that  is  more  than  might  be  con- 
sidered of  a  very  ordinary  quality,  and  consequently  not 
possessing  the  requisites  in  the  way  of  purity  that  one 
might  expect,  and  which  is  found  in  Continental  Eu- 
rope. True,  one  may  take  any  alcohol  and  submit  it 
to  a  system  of  rectification  that  would  yield  compara- 
tively high  testing  spirits,  but  even  then,  when  these 
are  carefully  examined,  they  do  not  combine  the  aroma 
or  other  characteristics  of  the  high-priced  alcohol 
that  the  markets  of  the  world  always  demand.  The 


fact  of  the  matter  is  that  in  combination  with  alcohol, 
unless  absolutely  pure,  there  are  always  certain  more 
or  less  volatile  substances  that  have  a  most  important 
influence  upon  its  flavor,  and  partially  to  get  rid  of 
these  in   their  exact   proportions  to   meet   any  local 
demand  is  a  problem  that  few  in  the  alcohol  world 
have  ever  attempted  to  solve.      From  the  very  origin 
of  the  art   of  distilling  it  has  been   supposed  that  a 
product  of  a  given  flavor  and  aroma  could  be  only 
obtained  provided  that  given  raw  materials  were  used, 
but  modern  science  now  demonstrates  that  it  is  po> 
sililt-   to    obtain    alcohols    from    molasses,    and    of    a 
quality  that  would  almost  defy  detection.      Xo  better 
example   could  be   given   of  these   wonderful   results 
than  those  obtained  in  Spain,  where  those  superior 
wines  are  produced  that  are  so  readily  sold  among 
the  Anglo-Saxons.      We  are  impressed  with  the  fact 
that  in  recent  years,  during  which  period  the  beet- 
sugar  industry    has    made   considerable   progress   in 
that  country,  they  have  had  to  handle  a  residuum  such 
as  beet  molasses,  and  from  it  a  superior  alcohol  has 
been  made,  which  is  now  extensively  used  in  combina- 
tion with  dried  grapes  for  the  production  of  a  sherry 
wine  possessing  certain  characteristic  flavors  that  have 
now  become  almost  obsolete  and  remain  only  within 
the  reach  of  the  favored  few.      Our  editor  has  long 
since  urged   that   the   question   of   molasses   for   dis- 
tilling purposes  be  given  in  this  country  the  consid- 
eration it  necessarily  deserves.     There  has  been  little 
or,  more  correctly  speaking,  nothing  printed  in  the 


74 


PRODUCTION  OF  ALCOHOL  FROM  BEET  SUGAR   MOLASSES 


Description  of  Apparatus 

a  Arrival  of  the  molasses. 

b   Molasses  tank  or  cistern. 

b'  Pump. 

c   Diluting1  receptacles  for  molasses. 

s  Compressed  air  acid  lifting  device. 

s'  Sulphuric  acid  reservoir. 

(/  Continuous  denitrator  for  mola- 

i    I'ure  yeast. 

;•  r'  Sterilization  and  compression  of  the  air. 
r  •:•'  Steam   engines. 


/a  fi  f  Fermentation  tanks. 

/  Pumps  arranged  as  a  battery. 
h' h"  h"'    Direct   continuous  rectiticatioti   of  low  wines. 

g  Peptonization  of  the  deposits  contained  in  the 

bottom  of  the  fermenting  vats. 
in'  in  Cold  water  vats. 

n   \Yinc  tank. 
/'/"/'"  Triple  effect  for  the  concentration  of  the  wash. 

/  Furnace  for  the  extraction  of  potash. 

k  Boiler. 

<7  Chinnii  y. 


75 


English  language  that  has  up  to  the  present  time  re- 
vealed even  in  a  measure  what  the  manufacture  of 
cologne  spirits  from  molasses  really  means.  In  most 
countries  of  continental  Europe  profits  of  no  second- 
ary importance  have  been  realized  by  fermenting  and 
distilling  the  final  molasses,  and  the  cologne  spirits 
obtained  have  a  recognized  superiority,  provided, 
however,  that  the  classical  modes  of  fermentation  and 
rectification  be  adopted,  and  it  is  upon  them  that  the 
success  entire!}'  depends.  Hence  the  reason  why  we 
insist  that  many  of  our  American  trials  in  this  special 
direction  have  been  very  misleading.  The  Saragossa 
plant,  of  very  recent  construction,  was  designed,  con- 
structed and  put  in  full  working  order  by  the  acknowl- 
edged leading  expert  and  authority,  M.  E.  Harbet. 
With  considerable  difficulty,  but  in  justice  to  our  read- 
ers, we  have  obtained  some  data  of  this  remarkable 
plant,  and  in  what  follows  we  give  practical  details  of 
yields,  cost  of  production,  profits,  etc.  The  Saragossa 
distillery  can  handle  twenty-five  tons  of  molasses  per 
diem.  The  general  handling  of  the  product  is  as  fol- 
lows (see  page  75):  the  residuum  is  delivered  in 
barrels,  and  comes  from  four  beet-sugar  factories  that 
are  in  close  proximity.  The  barrels  in  question  are 
emptied  and  internally  washed  at  a,  the  molasses  runs 
into  a  reservoir  b,  which  is  well  beneath  the  level  of 
the  ground,  and  from  there  it  is  raised  to  the  top  of 
the  distillery  by  the  use  of  a  so-called  chain  pump  b'. 
From  the  upper  reservoir  b",  the  product  falls  by 
gravity  to  the  diluting  tanks  c'c",  where  sulphuric  acid 


is  added,  and  from  there  into  the  boiling  receptacle 
d",  in  which  the  ebullition  is  continuous,  this  opera- 
tion having  for  its  object  the  so-called  denitration  of 
the  molasses;  the  boiling  liquid  is  at  the  same  time 
sterilized.  After  leaving  this  tank  the  boiled  molasses 
is  diluted  in  </"'  with  warm  water  ;;;  from  the  con- 
densers connected  with  the  rectifiers.  Then  follows 
an  average  temperature  of  80  to  85°  C.  (176°  to 
185°  F.)  sufficient  to  assure  a  satisfactory  sterilization 
of  the  wort.  There  follows  a  gradual  and  methodical 
cooling  in  a  special  tubular  refrigerating  appliance  </' 
and  d"",  arranged  in  such  a  manner  that  the  denitra- 
tion of  the  molasses  is  accomplished  with  the  expendi- 
ture of  a  very  limited  amount  of  calorics.  The  wort 
thus  prepared  is  sent  in  a  perfectly  pure  condition, 
that  is  to  say,  free  from  all  objectionable  germs  to  the 
fermenting  vats  /.  The  problem  that  is  now  in  view 
is  to  create  a  powerful,  pure  and  active  fermentation. 
To  accomplish  this  special  pure  ferments  are  prepared 
in  the  apparatus  shown  in  e.  The  apparatus  carefully 
sterilized  with  steam  at  120°  C.  (248°  F.)  is  filled  -with 
sterilized  molasses,  cooled  at  r'  and  fed  or  sprinkled 
with  pure  ferment  prepared  in  special  laboratories,  such 
as  the  Pasteur  Biological  Institute.  One  may  take 
daily  from  this  apparatus  four  pure  ferments  for  the 
requirements  of  the  four  fermenting  vats,  and  if  one  is 
fortunate  enough  to  secure  the  services  of  a  careful 
manipulator  for  this  special  work,  the  apparatus  may 
be  kept  free  from  all  contaminations  during  a  period 
of  six  weeks  to  two  months.  Under  these  circuni- 


76 


stances  ii  becomes  no  longer  necessarj  \«  resort  to 
the  daily  purchase  of  beer  \cast.  \\hieh  ai  Sara^'o-.-a 
means  an  economy  of  -?<x>  pesetas  per  diem  iS). 
pressed  beer  yeast  costs  at  least  _'o  cents  per  pound. 
Furthermore,  the  pure  ferment  from  the  speeial  ap- 
paralns  for  its  production  belongs  to  a  special  rare, 
is  thoroughly  accustomed  to  a  molasses  environment, 
and  will  yield  the  maximum  efficiency  of  ale.  .hoi.  ami 
a  purer  spirit,  which  will  offer  greater  facility  to  rec- 
tify. In  the  present  writing.  \\  e  could  not  possibly 
enter  into  the  numerous  technical  details  respecting 
tin-  method  discovered  and  invented  by  \\.  llarbet,  by 
which  is  ijivcn  to  the  fermentalioii  of  the  molasses 
considerable  strength  or  vi^or  rcc|nisile  for  the  com- 
plete transformation  of  its  su^ar  int..  carbonic  acid 
and  alcohol,  without  resorting  as  is  generally  done 
to  saccharified  corn  must.  This  original  idea  in  a 
few  words  consists  in  the  peptoui/atioii  of  the  fer- 
ment that  settles  at  the  bottom  .  .f  the  fermenting 
vats.  /',  in  order  to  create  a  soluble  and  easily  assimi- 
lated nutrient  for  which  the  ferment  of  the  fermenta- 
tion that  follows  has  considerable  avidity.  Under 
these  conditions  there  results  an  excessively  active 
fermentation.  After  the  molasses  wort  has  been 
thoroughly  fermented  it  is  pumped  at  ;',  and  forced  up 
to  the  distillation  hall.  The  distilling  apparatus  shown 
at  li'irii'".  were  invented  by  M.  llarbet  and  are  those 
that  have  so  completely  revolutionized  tile  entire  sci- 
ence of  distillation,  accomplishing  in  one  operation 
and  under  most  economical  conditions  what  has  never 


been  done  before  or  since,  unless  b\  some  mode  thai 
is  an  actual  infringement  on  the  patent  rights  of  these 
remarkable  combinations  permitting  a  direct  continu- 
ous rectification  of  low  \\ines  that  is  to  say  without 
any  preliminary  distillation.  These  spirit-  yield  at 
once  an  alcohol  at  od  to  .,7  Trallcs.:  which  may  be 
said  to  be  the  highest  known  purity  possible  to  obtain 
by  any  mode  that  has  a  practical  industrial  applica- 
tion. It  must  be  noted  that  by  this  continuous  mode 
of  rectification,  there  is  no  loss  of  alcohol,  and  the  fuel 
economy  is  50',  as  compared  with  the  obsolete  con- 
tinuous methods  of  distillation  followed  by  a  discon 
linuous  rectification.  The  residuary  liquor  from  the 
llarbet  fiiiiiuuinn.t  distillation-rectification  method  con- 
tains organic  substances  and  potash  salts.  Formerly 
it  was  customary  to  work  these  in  enormous  furnaces 
of  the  I'orion  t\pe  \\hicli  held  their  own  for  so  many 
years,  and  in  which  there  was  an  unnecessary  waste 
of  fuel.  Tin'  I'.arbct  method  reduces  this  fuel  con- 
sumption to  zero  in  the  following  manner.  Instead  of 
using  Steam  directly  from  the  boilers  to  boil  the  wort 
during  continuous  rectification,  it  passes  first  through 
a  copper  triple  effect.  /.  intended  to  concentrate  the 
\\a.-h  or  vinasse.  In  the  first  compartment.  ;',  of  the 
appliance  the  steam  from  the  boiler  is  at  o  kilos  i  \  $.2 
Ibs.)  pressure;  the  wash  boils  at  3  kilos  lo.nlbs.i  pres- 
sure. The  liberated  vinasse  vapor  al  (>/>  Ibs.  pressure 
heats  the  second  compartment.  /",  and  produces  a 
vinasse  vapor  at  1  kilo  (2.2  tbs.)  pressure.  It  is  this 


*This    s 

spit  its. 


;lt     15.51.'     ('.    Hi,    :il,  oholii-  stlfllKtli    i"   vi.l.pm-    <.l 


last  vapor  at  2.2  lt>s.  pressure  that  heats  the  tubular 
combination,  i"",  of  the  triple  effect.  Owing  to  the 
three  successive  evaporations  in  the  appliance,  the 
wash  has  diminished  in  volume  and,  instead  of  being 
at  a  density  of  4.5°  Be.,  the  spindle  indicates  11°  Be. 
From  this  preliminary  concentration,  there  has  fol- 
lowed a  remarkable  physical  transformation  to  which 
attention  should  be  drawn.  The  vinasse  at  11°  Be. 
concentration  has  become  auto  cvaporablc:  in  other 
words  fuel  is  then  no  longer  needed  in  Porion  fur- 
naces as  the  heat  liberated  by  the  combustion  of  the 
organic  substances  is  sufficient  to  evaporate  all  the 
remaining  water.  L  is  the  incinerating  furnace.  A 
certain  quantity  of  fire  is  needed  to  ignite  the  organic 
substances,  and  from  this  moment  the  furnace  works 
indefinitely  without  fuel.  In  the  drawing  herewith 
the  storehouses  for  the  resulting  alcohol  are  not 
shown;  they  are  never  in  the  same  building  as  the  dis- 
tillery proper  on  account  of  dangers  from  fire.  The 


foregoing  description  permits  our  readers  to  form  a 
very  excellent  idea  of  the  very  simple  operations  con- 
nected with  this  industry  which  when  properly  man- 
aged constitute  a  most  excellent  money  investment. 
It  is  to  be  noted  that  from  the  commencement  to  the 
end  each  stage  of  these  various  operations  is  covered 
by  special  patents  owned  and  worked  by  .M.  llarbet, 
and  these  from  time  to  time  undergo  considerable 
ameliorations,  the  outcome  of  several  hundred  com- 
plete distilling  plants  now  in  operation  in  almost  every 
center  of  the  civilized  world — with  the  exception  of 
the  L'nited  States.  Owing  to  these  constant  improve- 
ments in  existing  appliances,  it  is  now  possible  to 
obtain  a  hectoliter  of  rectified  alcohol  with  a  fuel  con- 
sumption of  80  to  90  kilos  of  coal  instead  of  160  to  200 
kilos  as  required  in  the  obsolete  types  of  distilling 
apparatus  (6.6  to  7.4  tbs.  per  gallon  of  cologne  spirits 
instead  of  13  to  16  lt>s.  as  formerly  needed)." 


The  Stilwdl-Bierce  &  Smith-Vaile  Co. 

Main  Office  and   Works,   DAYTON,  OHIO,   U.  5.  A. 


* 


CAPITAL  STOCK 

$1,100,000 


Pumps 


We  are  the  largest  independent  pump  rum- 
pany  in  the  world,  ami  build  f-tcain  :md  power 
pumps  for  every  service. 

Our  line  includes 
Steam  Pumps 

Vertical  Triplex  Power  Pumps 
Sludge  Pumps  (Power  and  Steam) 
Sweet-Water  Pumps 
Magma  Pumps 
Vacuum  Pumps 
Condensers  (Jet  Surface  and  Cone  T>pe> 

We  also  manufacture  Oil  Mill  Machinery,  Filter 
Presses,  Turbine  Water  Wheels,  and  a  full  line  of  Air 
Compressors  for  any  pressure. 


Branch  Offices: 


NEW    YORK    CITY 

141     BROADWAY 

CHICAGO,    ILL. 


BOSTON,     MASS 

T3     OLIVER     ST. 

PITTSBURG,     PA 


BALTIMORE,     HO 


N  EW    ORLEANS,    LA. 

304     HENNEN     BUILDING 


CARBONIC    ACIO    GAS    COMPRESSOR 


Feed  Water  Heaters 

\Ve  have  over  10,000  open   Feed  Water 

Heaters  in  use.    \Ve  build  them 

of   cither   steel   or 

cast  iron. 

WRITE    FOR    CATALOGUE 


FILTER    PRESS 


Filtering  Fabrics 

Regular  and  Special  Constructions 

Especially  adapted  for 

Beet  Sugar 


J.  H.  LANE  &  CO. 

110  Worth  Street,  NEW  YORK 


So 


Franz  Schmidt  &  Haensch  Half  Shade,  Double  Quartz  Compensation 

Triple  Field  of  Vision 

Polariscope 

U.  S.  Government  Standard 

on    Bockstand    with   Protectioncap   for    reading-scale 
and  prism  part  and  with  all  the  latest  improvements 


Write  for  special  list  of  Sugar  Testing  Apparatus  to 

EIMER  &  AMEND, 


Established  1851. 

COMPLETE  OUTFITS 

FOR 

Sugar  Factory 
Laboratories... 

A  SPECIALTY 

All  experimental  apparatus 

described  in   Prot.  H.  W.  Wiley's 

"Agricultural    Analysis" 

Largest  stock  of  any  house  in 

All  Sugar-Testing  Apparatus 

Balances  and  Weights 

ANALYTICAL  AND  TECHNICAL 
of  every  descriplion  and  make 

Purest  Hammered   Platinum 
at  lowest  market  rates 

SCHLEICHER  &  SCHUELL'S  C.  P.  FILTERS 

Chemicals «?  C.  P.  Reagents 

ETC.,  ETC. 


New  York 


ALLIS-CHALMERS  COMPANY 


GENERAL  OFFICE:  CHICAGO,  ILL. 


COMBINED  VERTICAL  AND  HORIZONTAL  REYNOLDS  ENGINE. 


BUILDERS  OF 


Reynolds- 
Corliss 
Engines 

FOR  ALL  POWER  PURPOSES. 


Pumping,  Blowing  and  Hoist- 
ing Engines. 

RlEDLER  PUMPS  AND  AlR  COMPRESSORS. 


Manufacturers  of  PERFORATED  SCREENS 

For  all  purposes  in  Beet  Sugar  Plants. 


UN/V 


£ 


ALLIS-CHALMERS  COMPANY 


GENERAL  OFFICE:  CHICAGO,  ILL. 


Builders  of 


Sugar 

Machinery 


189O  FRAME  REYNOLDS-CORLISS  ENGINE. 

SOLE 
ILDl 
OF 


REYNOLDS-CORLISS  ENGINES 


Original  Klein  Wanzleben  Sugar  Beet 

SEED 

The  Most  Reliable  and  Only  Genuine 

KLEIN  WANZLEBEN  SEED 

Imported  into  the  United  States 
and  Canada 

Used  by  all  the  old  established  Beet  Sugar  Factories 

in  America 

GROWN  BY 

The  Sugar  Factory  Klein  Wanzleben,  Germany 

Importation  into  the  U.  S.  since  1892...  REPRESENTED  BY 

10,000,000  Pounds  MEYER  &  RAA0PMKAEHA,  NEB. 


84 


41 


THE     PATENT     WATER     DRIVEN     CENTRIFUGAL     MACHINES 


The  American  Tool  &  Machine  Co.,  Boston,  Mass. 


CONTRACTORS  FOR  THE 
MOST  EFFECTIVE 


Systems  of  Pumping  by  Compressed  Air 

Pneumatic  Pumps  and  Hoists 
Air-Compressors,  Etc. 

THE  HARRIS  SYSTEM 

At  HOLLAND,  MICH. 


Installed  for  the  Holland  Suear  Company,  under  the  direction 
of  Messrs.  E.  H.  Dyer  &  Co.,  Eneineers,  Cleveland,  Ohio 
Compressor  350  feet  from  Pump  Tanks.  Capacity,  2,350.000 
gallons  of  water  per  day  of  24  hours.  Lift,  70  feet.  •%  -'i  •& 


Pneumatic  Engineering 
Company 

128  Broadway,  NEW  YORK  CITY 


CHICAGO  OFFICE-  ST.  LOUIS  OFFICE- 

1328  Monadnock  Block  710  Lincoln  Trust  Building; 


86 


ERIE  CITY  WATER  TUBE  BOILERS 


Cable  Address, 


'Selden.  Erie  " 


ERIE  CITY  IRON   WORKS 


Erie,  Pa.,  U.  S.  A. 


MECHANICAL 

Thermometers 


FOR  ALL   PURPOSES 


BEET  SUGAR  FACTORY  EQUIPMENT  A  SPECIALTY 


ThelHohmann  &  Maurer  Mfg.  Go. 


ROCHESTER,  N.  Y. 


NEW  YORK  CITY: 
85  Chambers  Street 


CHICAGO: 

119  Lake  Street 


LONDON.  E.  C.: 
57-D  Hatton  Garden 


DIFFUSION  THERMOMETER 


VACUUM    PAN 
THERMOMETER 


88 


The  W.  M.  Pattison  Supply  Company 

Equippers  of  Sugar  Refineries 

Engines  and  Boilers  & 

Pumps  and  Feed  Water  Heaters 
Belting,  Shafting  and  Hangers 

Black,  Galvanized  and  Asphalted  Pipe 
^Steam  Traps,  Valves  and  Fittings 
Evaporating  Rings 

Pump  Valves,  Hose  and  Packings 
Tools,  &c.,  &c. 

Cleveland,  Ohio,  U.  S.  A. 


BiMerrell  Manufacturing  Co. 


r 


TOLEDO- 


-OH1O,  U.  5.  A. 


:  :  :  :  :  :  :  :  :  MANUFACTURERS    OF  .  .  .  .  :  :  .  .  : 

Pipe  Threading  and  Cutting 

MACHINERY 

For  Hand=Power  or  Combined  Hand  and  Power 


Send  for  Catalogue  "D" 


90 


MODERN  METHODS  APPLIED. 


LINK-BELT  ELEVATORS  AND  CONVEYORS 


FOR  HANDLING 


BEETS,  BEET  PULP, 

BARRELS,          SACKS, 


SUGAR, 
COAL, 


LIME  STONE, 
ASHES, 


Power 

Transmission 
Machinery. 


LIME  CAKE, 
ETC. 


Manila 
Rope 
Drives 

Designed 

and 

Installed. 


ROPE    SHEAVES   having  Link-Belt  Patent   Machine   Moulded  Grooves  are  lighter  and  stronger 
than  Sheaves  of  corresponding  size  made  by  other  methods. 

EWART  GUARANTEED  FRICTION  CLUTCHES. 

RING,  CHAIN  AND  WICK  OILING  BEARINGS.  MACHINE  MOULDED  PULLEYS.  GEARS.  ETC. 


Link-Belt  Engineering  Co., 

PHILADELPHIA.  NEW  YORK. 


LINK-BELT  MACHINERY  CO., 

CHICAGO. 


Revere  Rubber  Company 

Manufacturers  of  a  HIGH  CLASS  of 

MECHANICAL   RUBBER  GOODS. 

HOME    OFFICE: 

63  Franklin  Street,  Boston,  Massachusetts 

BRANCHES: 

NEW  YORK,   N.  Y.,  59  Reade  Street  PITTSBURG,   PA.,  2-8  Wood  Street 

MINNEAPOLIS,   MINN.,  210  Nicollet  Avenue  CHICAGO,  ILL.,  168  Lake  Street 

SAN  FRANCISCO,  CAL.,  527  Market  Street  NEW  ORLEANS,  LA.,  410  Carondelet  St. 

FACTORIES  : — Chelsea,   Massachusetts. 


Special   attention   given   to   Mechanical   Goods   used   in   connection   with    the 

manufacture  of  Beet   Sugar. 


P.  H.  L  F.  M.  Roots  Company 

GONNEKSVILLE.   INDIANA 

HIGH  PRESSURE  GAS  EXHAUSTERS 

For  Handling  Carbonic  Acid  Gases  in  Sugar  Works 


93 


THE  FISHER  STEAM  PUMP  GOVERNOR 

Will  Regulate  the  Pressure  of  the  Pump  so  it  cannot 
Exceed  the  Pressure  at  which  it  is  Set. 

s~¥~*HE  regulation  is  very  simple  and  is   quickly  made.     Loosen  the  upper  Lock  Wheel  by 
/          turning   to    the    left ;     adjust    with    the    lower    Wheel   until    the    desired  pressure   is 
reached,   then  lock  the  upper  Wheel  by  turning  to  the   right.      There   is    a  wide  limit 
of  variation  in  pressure  with  the  different  size  springs  we  use. 

THE  STEAM  AND   HYDRAULIC 

Pressures  should  always  be  givin  with  each  order.     This  is  important  in  order  that  we  may  fit  the 
Governor  for  the  service  for  which  it  is  intended. 

ANGLE  AND  GLOBE  STYLE 

In   screwed  and  flanged  patterns,    are  furnished  in    all  sizes,   as  per  price   list. 

SCREWED  ANGLE  PATTERN 

Always  shipped,    on  one-half   to   three-inch  inclusive,    unless  otherwise   specified  in   the   order. 

Brass  Pipe  Work  is  used  on  all  these  Governors,  which  conforms  to  the  rules  and  regulations  of  the 
Underwriters'  Fire  Associations. 

The  Valves  and  Seats  are  made  of  the  best  phosphor  bronze. 

The  flanges  are  drilled  •'  Master  Steam  and  Hot  Water  Fitter's  Standard,"  unless  otherwise  speci- 
fied. Governors  with  special  Flanges  made  to  order. 

THE  FISHER  GOVERNOR  CO. 

201  S.  First  Avenue  MARSHALLTOWN,  IA. 

SIZES  AND  LIST  PRICES 


& 

', 

1 

1% 

1« 

2 

2* 

3 

ii  00 
IK 

27  .Ml 
2 

:KI  IKI 
2# 

35  00 
3 

U   M 

m 

5000 
4 

.>  INI 

5 

70  00 
6 

8 

45  00 

M  IKI 

fiO  00 

75  IK) 

s7  .'-I 

100  00 

1  --'.I  (HI 

1.-.0  (HI 

•«r,  no 

94 


THE  GUILD  and  GARRISON  DUPLEX   VACUUM   PUMP. 


GUILD  and  GARRISON, 


Builders  of  Vacuum  Pumps,   Carbonic  Acid  Blowers, 
Lime  Pumps,   Filter-Press  Pumps,  Etc. 


Brooklyn — New  York. 


95 


OFFICES 

ENGLAND  BL'DG. 


.  O. 


Contractors  for  Concrete  Fire-proof  Floors 


We  make  large  spans,  thereby  saving  considerable 

steel  in  a  building,  and    floors  carry  and    sustain 

heavy  loads.   .  .   .  The  above  cut  shows  our  floor. 

Write  for  prices. 


96 


MERSEY  MFG.  CO.,  South  Boston,  Mass. 


MANUFACTURERS  OF 


Hcrscy  Sugar  Oranulators  and  Cube  Sugar  Presses. 


The  Schaeffer 
&  Budenberg 
Mfg.  Co. 

Manufacturers  of 

High  Grade  Thermometers  for 
Vacuum  Pans  and  Vacuum  Ap= 
paratus  for  Sugar  Refineries, 
also  for  Engineering  and  all 
Manufacturing  Purposes.... 

THALPOTAS1METERS  (Dial 
Thermometers)  for  Vacuum 
Pans,  Stills,  Heating  and  Dif- 
fusion  Apparatus,  Etc. 

Eye  Glasses,  Proof  Sticks,  and 
other  Appliances  for  Vacuum  Pans 

Acme  Steam  Traps 
Columbia  Pressure  Recording  Gauges 


Works:   BROOKLYN,  N.  Y. 


SALESROOMS: 


No.  IS  West  Lake  Street 
CHICAGO,  ILL. 


No.  66  John  Street 
NEW  YORK 


Buffalo  Forge  Company 
ENGINES 

FOR  ELECTRIC  LIGHT/NO  AND  POWER  SERVICE 


Simplicity  of  Design. 

Durability  of  Construction. 

Highest  Steam  Economy. 
Close  Regulation. 

Smooth  Cool  Running 

at  Sustained  High  Speed. 


TYPES 
Horizontal,  Vertical 

Simple 

Compound,  Belted 
Direct  Connected 


Buffalo  Steel  Plate  Fans 

for  Mechanical  Draft 

FORCED  DRAFT  —  INDUCED  DRAFT 

The  advantages  of  Mechanical  Draft  are  independ- 
ence of  weather  changes,  simple  in  regulation, 
economy  of  space,  smoke  prevention,  omission  of 
chimney,  cheaper  in  first  cost,  will  burn  cheaper 
fuel  with  best  results,  utilization  of  waste  gases  and 
a  smaller  boiler  plant. 


BUFFALO  FORGE  COMPANY 


BUFFALO,  N.    Y. 


97 


HOUSE  No.  13.    GRAND  JUNCTION.  COL. 
Steel  Work  furnished  by 


THE  FOREST  CITY  STEEL  &  IRON  Co. 

Steel  Buildings  and  Bridges  ....CLEVELAND 


DODGE: 


HOW     FAMILIAR    THE;    NAME 


Dodge  Split  Clutch 


Ribbed  Compression          Standard  Rigid  Pillow  Block 
Coupling 


Safety  Collars  -  Solid  and  Splil 


DODGE  MFG.  CO. 

MISHAWAKA,  IND. 

Engineers,  Founders,  Machinists 

PATENTEES 

THE  DODGE 

AMERICAN  SYSTEM 
MANILA  ROPE  TRANSMISSION 


Dodge  Capillary  Bearing 


Adjustable  Base  Plate  Flange  Coupling  Self-Oiling  Rigid  Pillow  Block  Dodge  Collins  Couplings 

WE  HAVE   BOOKLETS  ON  AM,  THE  ABOVE  APPI.I AN<  KS— SK.M»  FOB  WHAT   VOI"  WANT. 


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SENT  ON  ILL 

FER  1  3  1995 

U.  C.  BERKELEY 

T  TI  C->A    sn™  -  •,  -                                 General  Library 
<MW1                                            Unive"^feglifornia