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 I 1 '>.. 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 7O 
 
 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 7O 
 
 The I'tah Sugar Co.. Sprin K viIIc. 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 
 
 io-' 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 
 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 art 1 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 the 1 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 am 1 . 
 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 j s 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 8 6- 
 
 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 tin 1 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. Dyr & 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. Dyr & Co 
 

 
 
 THE GREELEY SUGAR WORKS.-CAPACITY 600 TONS DAILY 
 
 Built in 1902 by E. H. Dyer 4 Co. 
 
HOUSC _!' 
 

 
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 13 
 
 
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 WORKS HAVING J200 TONS CAPACITY 
 
 26 
 
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 1200-TON CAPACITY WORKS. 
 

 
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 G&. CLVLAND. 
 
 28 
 

 
 
 
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 n*gr FLOOR P 
 
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 SECOHO FL OOa 
 
 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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 2 
 
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 6 
 
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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. 
 
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 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 
 
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 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 : 
 
 PBCO 3 + 2KOH=PhO + K 2 CO 3 + H 2 O. 
 
 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,CO 3 + Ca(OH 2 )=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 >win t i| 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 Diluting 1 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 & RAA P M K A E HA , 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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