OCR Text |
Show The Gray.e Sugar Industry. The manufacture of grape sugar has assumed large proportions. In Germany Ger-many ihere were, in ImJS, sixty establishments estab-lishments in operation. which produced that year 22,UUO,000 lbs. of syrup and 8,800,000 lbs. of sugar. Since that time other and more extensive factories facto-ries have been established, and the cultivation of potatoes for the purpose also cover a large extent of territory. terri-tory. The potato plantations are usually usu-ally in sandy districts adapted to their growth. The method pursued in nearly near-ly all the refineries is identical. The wet starch is first put into a large wash-tub, where, under constant stirring stir-ring for an hour, it is entirely dissolved dis-solved in water and diluted acid. From the wash-tub it is run into vats, where it can be boiled by steam ; here it remains for sugar lour or five hours, for syrup two or three hours. It is then put into the neutralizing tanks to be treated with carbonate of lime, and left until the sediment, chi- fly composed com-posed of gypsum, has settled; this usual usu-al y requires six hours. The sweet liquid thus obtained is evaporated in vacuum cans, filtered, and left to erystalize, if sugar is to be made, or is manufactured manufac-tured into syrup. The process does not essentially differ from that pursued in the United States.where corn starch is chiefly employed. The great in crease in the wine growing districts cf America has caused an enlarged demand de-mand for glucose, and the manufacture manufac-ture of this article appears destined to assume largo proportions in tho United Uni-ted States, where corn can be obtained in unlimited quantity. Journal oAp-pliid oAp-pliid C ' Ittmistri. |