US103090A - Improvement in the manufacture of sugar - Google Patents

Description

f'perature.

ever, it will coagnlate the slime, but will elim- NITED STATES PATENT @rf-rtree.

OONSTANTIN ROSSVOG, OF NEV YORK, N. Y., ADMINISTRATOR Ol" IllE ESTATE OF SEBASTIAN SCHZENBACH, DECEASEI).

IMPROVEMENT IN THE MANUFACTURE OF SUGAR.

Specification forming part of Letters Patent No. 103,090, dated May 17, 1870.

l To all whom it may concern:

i istrator of the estate of said SGHZENBACH,

and that the following is a full, clear, and exxaet description of his said improvement in the art of manufacturing sugar, had to the annexed `drawings this speciiication, in which- Figure 1 is an end elevation of the appa reference being making part of ratus by which said invention is carried into practice; Fig. 2, a rear elevation of a section ofsaid apparatus; Fig. 3, a front elevation rot' thesame; Fig. 4, aview of the end opposite to Fig. 1;' Fig. 5, a top view of the whole Iapparatus; Fig. 6, a horizontal section, showing the top of the crystallizing-jars, together with some of the tanks, coolers, reservoirs, and

receivers; and Figs. 7 `8, 9, 10, 11 12, 13, and 14 are detail parts of said apparatus, to be hereinafter more `particularly described.

The object of this invention is to obtain a larger percentage of sugar from the saocharine plant or substance than has heretofore been obtained by any process now in practice, and, at the same t1me,leave a larger percentage of 'the nutritious qualities of the plant or substance in the` pulp than remains after the ex- "L y traction of the sugar by the old process. These objects are accomplished by the use of alcohol as an extracting agent, the alcohol being irst prepared by reducing it to a certain degree of strength, and by raisin g itto a certain temperature, and by then applying it to the saccharine substance, previously dried in a desiccating chamber, until the water is thoroughly' eliminated. The eifect ofthe alcohol upon the desiccated saceharine substance is to eliminate the sugar and coagulate the slime, provided the alcohol be of the proper strength and temlf the alcohol be too strong, howinate too small a percentage of sugar. If it be too weak, it will eliminate a larger percentageof sugar, but will not `coagulate the slime.` Again, if the temperature of the alcohol be too low, its power to eliminate the sugar is iin` paired; if too high, some of lthe salts will be dissolved. It is, therefore, a matter of the utmost importance to have the alcohol reduced to that degree of strength which will eliminate the largest proportion of sugar consistent with its power to eoagulate the slime, and to that degree of temperature which will eliminate the largest proportion of sugar without dissolving any of the salts contained in the pulp.

After much labor and many experiments, continued through a number of years, the said SnBAsTIAN SGHZENBAGH ascertained that the proper degree of strength for the alcohol was 850 of Tralles alcoholmeter, and that the proper degree of temperature was G00 of Iteaumers thermometer; that the temperature should be very evenly maintained, and in no case allowed to sink below 5S@ of Iteaumer through the entire process of extraction. After the said SCHZENBACH had determined the degree of strength, and the degree of heat for the alcohol, and the proper condition of the saccharine substance to receive the alcohol, to insure the proper result, it became necessary to invent and fabricate au apparatus by which the alcohol could be applied to the saccharine substance in such manner as to produce the result above specified without waste by evaporation, or, in other words, to invent a machine by which his improvement in the art of manufacturing sugar could be economically reduced to practice. Such an apparatus the said SGHZENBAOH did invent. Itis shown in the drawing, and is described as follows, that is to say: Said apparatus consists of tanks, receivers, reservoirs, coolers, heaters, extracting-jars, crystallizingjars, stills, and condensers, all of which are made with reference to the functions they are to perform respectively, and which are located in different parts of a building, and united by means ot' suitable pipes, litt-ed with suitable cocks, faucets, juints, dsc., the whole of which, when taken together, form the works, with its apparatus for manufacturing sugar upon. the plan of this invention.

To convey a clear idea of the works, and of the manner in which the invention. of said SOHZENBAGH is practiced, I will describe the different parts of the apparatus santorini. And

, reactie first in order is the large closed tank, marked l1l in, liig. l. ci' the drawing. This tank is located upon the lower' iloor of the works, and is large i `gli to contain as much alcohol as the works will consume in a single day. This tank is called the supply-tank. The next in order is a closed distributing-tank, shown in the drawing by ll", Figs. l and 5, located in the top of the buildings, from sixty to seventy feet above the supply-tank. These two tanks are connected by means of a pipe leading from the bottom ot' the supply-tank to the bottom of thc distriImting-tank, said pipe being tted with a pump, Lf, Fig. 1, to draw the alcohol out ol' the supply-tank and throw it into the distribating-tank, out of which any vapor that may escape .is absorbed or condensed in the chamber iii, iig. l. From this tank F all the fr ash alcohol used in the process is distributed through pipes to the different parts ofthe apparatus. The next in order is the alcoholheatcr, in Awhich all the fresh alcohol used in the process is heated. This hea-ter is shown by A, l-Fig. It is located upon a iloor ofthe works, forty er fifty feet below the distributing-tanl-l` to which it is connected by means ot' a pi l This heater is shown upon an enlarged scare in Figs. 9 and l() of the drawing. 1li, wnsists oi" a steam-tight wooden tank, in which a tubular heater is arranged, substantially in the manner shown. This tubular heater consists of a top and bottoni tube plate .or head, in. 'which the tubes are arranged in the manner shown. Above the upper tubehcad there is a receiving-chamber, D, formed, and uiuler the bottoni head there is a delivering-chanilnr, D', formed. .In the former of these chambers the alcohol is received through the pipe .to the heater, and out of the bottom it is discharged or delivered through the pipe .N to the extracting-jars. The capacity ot' the wooden tank in which the heater is arranged should be great enough to contain from three to four times as much water as the heater will contain alcohol, the object being to insure an even. temperature of the latter by a large bulk of the il'criner, constantly agitated, and maintained at a temperature of 600 Reaumer by a continual iiow of steam into the water, through the pipe L, into the circular pipe K, iittcd in the bottom of the tank, and perforated in the under side, to insure an equal. distribution cl the steam. through the entire body of water contained in the tank, the temperature ot' the water being measured by means ot' a thermon'ieter, shown by H. The next in order are the extracting-jars, ot' which there are thirty-two, arranged in a pile or battery upon the saine ioor with the hea-ters. All of these extraA ti e' jars bein g constructed exactly alike, L ion of one willbe a description ol` i'h .ii all. They are shown by af, in lfigs. 3, al 5, arranged in a pile or battery, but in lligs. 7 and S the jar is shown upon an enlarged scale, Fig. 7 showing a vertical section ot said jar, and Fig. 8 a horizontal section, taken on the line a The body ot' this the sugar has been ext-ractcd.

jar is composed of cast-iron, and is in thelforni of a cylinder, shown by A, withy a concave bottoni, in which there is fitted a circular steam-pipe, pcri'o ated in the bottom side, as shown by a. This pipe passes through the bottom ot' the jar, making a steam-tight joint therein, and connects to the pipe l, through which it is supplied with. steam to convey over the alcohol lett in the residuuni, as will be more fully explained in the description of the operation. .lnnnediately over the top ot' this pipe there is iitted a perforated plate, shown by b. The top of this jar is in the form ot' a horizontal conic section, bolted to the main body by means ol ilangcs, as shown byj, and is covered with a steam-tight cover, secured by hinged bracket-bolts, and formed with a stuffing-box in the top, made with a cap thereon, shown by F. In the center of this jar there is arranged a shaft, c, fitted with a crank, and supported` on a skeleton bearing arranged over the alcohol-pipe in the bottom of the jar. This shalt is supported at thc top in the cover of the jar, and is surrounded by the stuffing box and cup, the latter of which is iillcd with water, to prevent the escape oi' alcohol in the form of vapor. This shat't is ttcd with van agitator in the form of a fork, as shown by c, for the purpose of stirring the contents oi' the jar, and it is also litt-cd with a brush i'or the purpose ot cleaning the bottom surface of the perforated plate b', fitted in the conic ringj. in the manner shown. The bottoni plate ot' this extracting-jar is also provided with a nozzle, to which the pipe h is connected, for the admission of the alcohol; and, in the top oi' said jar, close under the cover g, there are arranged two nozzles, to t-he one ot' which a pipe is connected, to conduct the alcohol to the succeeding jar; and to the other a pipe is connected, to conduct the alcoholic vapors and steam to a cooler or condenser, when the alcohol is distilled out of the refuse contained in thejar atter the sugar has been extracted, as will bc hereinafter explained. Neither of these last-mentioned nozzles is shown in Fig. 7 of the drawing, but the pipes are shown by t 1 in Fig. 5. These nozzles are, however, ot' the usual form for connecting pipe to, and need, therefore, no special description here. In addition to the openings in this jar, already dcscribcd, there is a large nozzle, t', made on the side thereof, opening in the jar immediately above the perforated bottoni I). This nozzle is Iitted with a steam-tight cover, and is styled the man-hole, through which the refuse is removed froin the jar at the end ot' the process. Here ends a description of the construction of what the inventor styles his extraction-jar. Its functions are twofold: In it thesaccharinc substance is dissolved by. the alcohol, and in it the alcohol is distilled out of the refuse al'ter It has already been stated that there are thirty-two of these extracting-jars arranged in a battery or pile. This pile or battery consists ot' two horizontal rows of said jars, each row containing sixthe line no ofv Fig. 11.

leaoo e top thereof, and the man-hole nozzle through the'side thereof', that the jar niay be charged and the refuse discharged Without opening the bath. These baths-are also divided into coinpartuients, each of which is made long enough l to contain four jars, and are separated froin each other by means of steain-tight valves or gates, shown by g, Fig. h 5. Each of these valves is `balanced by a weight, y, attached to Xthein by means of a cord passing over a pillley, in the manner shown in Figs. 3 and 4. After these jars have been arranged inthe "bath, as above specified, there is connected to the bottom nozzle of each one (through the j agency of the pipe h, Fig. 7) what the inventor styles a four-way cock.7 rllhis cock is shown 1n Figs. 11, 12, and 13 of the drawing upon an enlarged scale, Fig. 11 showing at once a sideelevation of a section of said cock, and a vertical section of one side or branch thereof, all the sides or branches being the saine. Fi g.

12 is a top view of said cock; and Fig. 13, a

horizontal section through the saine, taken on n The said cock consists of `four horizontal branches or nozzles, all con= verging to a common central vertical pipe or nozzle. Each of the horizontal branches is fitted with a plug screw-valve, C, packed in the bottoni with india-rubber, to insure a steam-tight joint, as shown by F, Fig. 11; and the upper ends of all the cock-sockets are enibraeed in one common flange, Z, which is also `surrounded with a vertical flange, forniing a reservoir over and around the tops of all the screw-plugs. This reservoir is packed with water to avoid the escape of alcohol in the forni of vapor in case the packing or joints around the valve-plu gs should not be perfectly tight. The bottom nozzle of this cock, as I have already stated, is connected to the bottoinof the extracting-jar, and the top nozzle or vertical pipe of said cock is connected to the top of said jar. New, we have got the top and bottoni of said jar connected to the top and bottoni of said jar, so that the alcohol, if adinitted, as it is, to one of the horizontal branches h ofthe cock through the pipe from the heater A, will pass (the other valves being properly adjusted) into the bottom, of the jar, and out through the upper alcoholpipe, down through the adjoining four-way cock, into the bottom of the adjoining extracting-jar, and so on through the entire Vseries of jars and U cocks, the pipe i being, of egnrse, connected, through the agency of branch pipes, to one of the horizontal branches of each one of the four-way cocks,

l by which the alcohol is continually supplied from the heater to the jars; from whence, af-

ter doing its work of dissolving the sacchariiie matter, extracting the sugar, .and eoagulating the slinie, it passes (taking the extracted sugar along) out through the four-way cock into the pipe l, Fig. 3, down into the cooler C', Fig. l,

and from thence, through the pipe S, to the crystalliziiig-jar E. The cooler C', above referred to for cooling the sugar-extract and alcohol, is constructed in every respect precisely the saine as the heater above described, differing frein that, however, in that the perforated circular pipe is left out, and a waterpipe put in its place, to supply water of the proper temperature to reduce the sugar-extract and alcohol, as it passes freni the extracting-jars to the crystallizing-j ars, frein 600 of Reauiner to 400 of Reaunier.

I have now traced the course of the alcohol frein the inain tank through the distributingtank, through the heater, through the extracting-jar, through the four-way cock, into the cooler, and thence to the crystallizing-jars, combined wit-li the sugar-extract; and in thus tracing the course of the alcohol, I have incidentally and in detail described the various parts of the apparatus through which it passed to the erystallizing-jar, where, for the present, I will leave it, until I have described the inode of treating the saccharine substance widh the alcohol, and of operating the extracting-jars, which is as folle ws The alcohol, as w e h ave seen, after being first reduced to a strength Ff S50, eonies to the heater from the distributing-taiik with a force or pressure due to an elevation of, say, fifty feet, with which force .it also leaves the heater after being heated to a temperature of 600 of Iteaniner. With this force, and at this temperature, it enters the bottoni of the first of the series of the extracting-jars, which has been previously charged, between the two perforated plates, with the desiccated granulated saccharine substance to be treated, covered with a thin sprinkling of powdered calcined liine, to absorb the free acids. )When the alcohol is adinitted to the jars, all the pipes and openings leading to or froin it should be closed, excepting, of course, the one through which the alcohol is admitted, which, fer the present, is left open. The alcohol. is new left upon the saccharinc substance fer a period ol' froin ten to twelve minutes, during'which time it is occasionally stirred by turning the agitator introduced for that purpose, and described in connection with the construct-ion ofthe extracting-jars. At the end ofl ten lor twelve minutes, the pipe leading through the fourway cock te the next extracting-jar is opened, and through it the alcohol is forced out of the first extracting-jar into the second, carrying with it a portion of the extracted sugar. In the second jar, the saecharine substance is treated as in the first, and frein the second the alcohol, with a larger proportion of the sugar-extract, passes to the third jar, and so on until it reaches the tteenth one, the'pressure, flow, strength, and temperature et the alcohol being constant through all the jars, from the 4' romeno that jar has been. treated as the preceding ones, the alcohol has become saturated with sugar, and the sugar, if the operation has been properly conduct-ed, has been cntirclyextractcd from the contents of the first jar. The connection, therefore, between the fifteenth jar and the preceding one is closed, andthe pipe leading from the fifteenth jar through the .tour-way cock to the cooler is opened, allowing the liquid sugar and alcohol to flow down through 'thvcooler, where its temperature is rapidly reduced from 600 ot' Reaumer to 400 of ,lteaumen on its way to the crystallizingjars. As on as the fifteenth jar has been discharg d, the first jar in the series is isolated from the rest and from the heater, and the alcohol, instead of entering the series through the ilrstjar, enters it through the second, and the pipe leading from the first jar through the four-way cock to the cooler G is opened, and through it the alcohol escapes from the isolated extracting-jar through the cooler into the main reservoir F, from whence it originally came. rlhe iifteenth jar has now been emp tied or' its extract in the crystallizingjar, and the first jar has been isolated and emptied oli its alcohol in the main reservoir. lhc fifteenth jar is now opened, and the satL uratcd alcohol from jar fourteen allowed to enter, and after being agitated and treated for ten or twelve minutes, as before, the alcohol, with its extract, is then admitted in the sixteenth jar, and from that, afterremaining there ten or 'twelve minutes, as before, and after closi thc connection between this and the preceding jar, the extract is drawn into the crystallizing-jar, as before, and jar number two is isolated, as before, and emptied of its alcohol vvthrough the cooler into the main tank F, after which the alcohol enters the series through the third jar, and so ou, the process bein repeated in cach jar until four jars have been isolated, or those contained in the first compartment of the bath B. rlhe Valve or gate that separates this compartment from the rl .t is vthen. closed, and steam is let in the four isolated extracting-jars, bywhich the alcohol rem-lining in the refuse is distilled over into a eomlenser o r cooler, Q, Fig. 5, from which il, panes into a receiver, U,I1`ig.5,where its strength. is ascertained by means of a tloating hydronieter, with which the r ceiver is fitted. It' the alcohol proves to be strong enough, it is lcd at once from the receiver through a pipe, c, Fig. 5, to `tank lt, which merely acts as receiver, and from thence to mixing-tank l?. lt' weak, it is lcd through pipe/"into ianl; S, also a mere receiver, and from thence to tank K, from which it passes into still li, and then to condenser M, Fig. 5, from thence to the mixing-tank, and then into the main rank or reservoir F. Before leaving this pari ot' the process, l will remark here, that the object ofthe mixing-tank is to concentrate the alcohol in,fro1n the different parts ol' the works, and at dillbrent stages oll the process, to the end that its strength may be brought to the proper degree' before it is'ntroduced into the main supply-reservoir,'from which it is contiuualljrv drawn as fresh alcohol.

I have already shown that the bath B is divided into compartmentsseparated by valves, each compartment containing' four jars.' The object of dividing this bath into compartments is to enable the operator to vobtain and maintain a different temperature upon diiferent sets of the jars at different stages of the'process. Thus upon the jars that are being usell for extracting the sugar, the temperature must be maintained at 600 of 'Reaumer, while upon and in the jars being used to distill the alco hol out of the refuse, the temperature must be raised higher, say 800 lteaumer. j

To accomplish this object the bath is fitted with a steam-pipe, in Fig. S. By means of this pipe the temperature of the water may be raised as high as may be vdesired in any one of the compartments, while the temj'iera ture in the adjoining compartments is kept down to the requisite degree by the 'admission of cold water from time to time, as occasion may require. During the distillation of the alcohol from the iirst four jars, the process of extraction in vthe remaining jars continues until the next four jars in the succeeding compartment are isolated, and the alcohol withdrawn from them, when the process of distillation is applied to theni, and so on through the en tire series. rlhe process'is then repeated-that is', the jars are charged with fresh saccharine substance, and treated with alcohol for about seventy-two hours, in which time thev jars wn l have been charged nine times with fresh saccharine substance, provided the operations have been successfully conducted. At the end of this period of scventytwo hours, the alcohol is drained or drawn out of the erystalliZing-jars in the form of mother-water, leavin gvthe crystallized sugar behind. Thismother-watcr consists of the alcohol with the original fifteen per cent. of water, and as much sugar held in solution as that proportion of water will contain. This mother-water, after it has been drawn from the crystallizing-jars, passes to a special chamber or tank, shown by G, Fig. 1 From thence it is pumped up to a special distributing chamber or tank, D, Fig. 1, forty or tifty feet above the extracting-jars. From thence it falls with a force due to that altitude into the special heater A. From thcnce'it is admitted in the extractingjars, which have been again charged with fresh saccharine substance, and which is now treated precisely the same with the mother-water 'as it was vpreviously treated with alcohol; but the motherwater, as it already contains sugar, instead ot' going to the fifteenth jar' before it becomes saturated with sugar, goes'only to the leighth jar, at which point the connection' between the seventh and eighth jars is closed, and thc ex tract is drawn from the jar to the mother-water cooler C", from whence it. Hows into the crystallizing-jars as before. Jar number one operation.

is now isolated. The lnother-water it contains has been drawn to the third cooler, 0', and from thence to the mother-water reservoir Gr.

` `J ar number nine is new treated with motherwater, and the extract withdrawn to the crystallizing-jars as before. Jar number two is then isolated and emptied, as before, and so on the process iscontinued with the motherwater `through the' entire series, the same as with the alcohol. But in treating the fresh saccharine substance with mother-water, all the l sugar is `not extracted from the refuse. The mother-water is, therefore, at once followed by fresh alcohol, which is admitted into jar number one'upon the same saccharine substance, as soon as the mother-water has been withdrawn. We have now fresh alcohol in jar number one, and mother-water in eight of the succeeding jars, the fresh alcohol taking the p lace of the mother-water on the same saccharine substance, as fast as the process advances, until the fresh alcohol has reached jar number seventeen, carrying with it the sugar extracted in its progress through the several jars. Jar seventeen is then emptied of its extract in the cooler, from whence it iiows to mother-water reservoir G, instead of going to the crystallizlng-jars, th'rsrextract being weak, having extracted only the suga-r remaining in the saceharine substance at'terbein g treated with the mother-water. By the time the fresh alcohol has reached jar seventeen, all the sugar will have been extracted out of jar nulnber one, which is again isolated. The alcohol contained in it is drawn out into the cooler, and om thence to the main tank F, as in the initial New, when jar number seventeen delivers its weak extract, jar number twentyfour delivers its strong extract, the product of the mother-water upon the fresh saccharinc f substance, in advance of the alcohol, and when jar number twenty seven has delivered its strong extract, jar number twenty will have delivered its weak extract, and jar number four, all in the first compartment, will be isolated, and the iirst four jars ready to receive the steam to distill the alcohol out of the refuse, and when jar thirty-two delivers its strong extract, jar twenty-five delivers its weak extract, and jar number nine is isolated, and the distillation of the alcohol out of the jars in the second compartment commences. We have `:now reached the climax of the process, where it is to be continually kept. All the jars are actively at work performing the functions they must perform to mak-e the process continuous. Out of the first eight jars the alcohol is being distilled from the refuse; in the next sixteen jars the alcohol is extracting the sugar left by "the mother-water; in the last eight jars the mother-water is extracting the sugar from the fresh saccharine substance, so that by the time the strong mother-water is drawn out of the last jar in the series, the first jar is ready to receive a fresh charge of the saccharine substance, to be again acted upon by the motherwater, and again succeeded by the fresh alcohol, the fresh sa'ceharine matter being always first treated with mother-water, followed by fresh alcohol after the initial process, occupying the first seventy-two hours. ln this process there is about thirty-three per cent. more mother-water made than can be used as an extracting agent. One-third of the mother-water, therefore, instead of going through the heater to the extracting-j ar, is j nnnjjlt-.d' directly from the reservoir G to the tank l, from which it passes to the still L. Here the alcohol is distilled over into the condenser lill, from which the liquid flows directly to the mixing-tank P,

. while the uncondensed vapor passes over into the cooler N, where it is condensed, and from whence it passes in the forni of liquid to the receiver O, where its strength is ascertained by means of a hydrometer, on its way to the mixing-tank, preparatory to its admission in the main reservoir F.

After the alcohol has been distilled out ol' the motherwater, there remains in the still nothing but water and sugar, mixed with a very small percentage of alkali salts, and a vstill smaller percentage of a very aci-id and badly-tasted gum, together with an oily sub stance not yet sufficiently known. The gunnny and oily substances are thoroughly eliminated by filtration in bone-black, leaving only the small percentage of alkali salts. After the iiltration, the liquor appears as a glittering, clear, colorless solution, of a nearly pure taste, which, boiled down to the usual. volume, yields good melis, and afterward another small proportion of the after product.

Here ends a description ot' said SUHZEN- 4 BAGHs improvement in the art of m anufacturing, and. of the apparatus by which it is earried into practice, and ofthe modo ot its operation.

In practiein g this im1n'm-'e1nent in the art ot' manufacturing sugar, great care should be taken to maintain the strength of the alcohol at S50 of Tralles aleoholmeter, and its temperature at 600 of lteaumers tluirinoincte as above described; and, in constructing and operating the apparatus, great caro should be observed in making the joints, uniting the pipes, and forming `the-working parts ot' thc apparatus, tha-t no alcohol can escape in the form of vapor, immer-sing or covering such pipes, cocks, and joints with water, as may be necessary, to avoid the escape ot' the alcoholic vapor, and thus prevent waste; for it will be seen, upon examination of the process above described, that the alcohol is nei-er to be allowed to come in contact with the atmosphere, but is continually returned to the main tank from the extracting-jars without the least exposure or waste.

The advantages resulting from this improvement in the art of manuiacturin g sugar are two. The first is found in the fact that from seventy to eighty per cent. of all the crystallizable sugar originally contained in the saceharine plant or substance is extracted and obtained at once, free from impurities, in transparent and nearly White candy sugar grains, andthe lmlanee of the crystallizable sugar is afterward nearly all obtained by filtering the product el? the still through bone-black, and by afterward boiling it, if found desirable.

The second of said advantages is found in the fact that all carbonic nutritious substances, composed principally of salts which are indigenous to the plant or substance, and render it valuable for a food for cattle, remain in the pulp or refuse after the sugar has been cxtracted.

Having nou described the nature and extent of said SGHZENBACHS improvement in the art of manufacturing sugar, and the manner or' practicing the same, I desire to state that I de not intend to make a claim to this particular aijiparatus as a part of this application, the apparatus being the means by which the invention is carried into practice; but

I do claim herein, as the invention of vsaid Scnznnnnon 1. Extracting the sugar from the saccharine substance or plant, by means of alcohol, applied substantially as described.

2. Extracting from the saccharine plant or substance at least from seventy to eighty per cent. of the '.*z-.irystallizable sugar, at once free from impurities, by means of heated alcohol applied thereto, substantially as set forth.

3. Separating the sugar from the pulp or refuse, without eliminating the salts or other nutritious substances therefrom, by the use of heated alcohol, substantially as set forth.

4. Extracting the sugar from the saccharne substance by the use of heated alcohol applied thereto under pressure.

5. lxtrac ting sugar with alcohol continuously aijrpiied thereto, first in the form of fresh alcohol, and iih en in the form ofmother-Water, the one succeeding the other, in the manner substantially as described.

6. The distillation of the alcohol from a portion of the mother-Water, as a part of the process.

7. The distillation of the alcohol from the refuse before removing it from the jar or chamber in which the extracting ofthe sugar takes place.

S. Extracting sugar from the saccharine matter or substance with alcohol, through the agency of a series of closed vessels, connected together in such manner as to pass the alcohol from one to the other of the entire scries, and return it to the initial point or vessel, either in the form of clean alcohol or in the form of mother-Water, Without once exposing it to the atmosphere or stopping the process.

9. Extracting the sugar from saccharine matter With alcohol, in a close extracting jar or chamber, fitted with au agitator, substantially as set forth.

10. Combining a series of said jars together in a bath of water, fitted with steam and wa ter pipe, by which the temperature can be maintained at a certain degree on a part of said series, and at a higher or lower degree on another part thereof, substantially as described.

l1. Combining a number of said extractingjars together in a series, and uniting them with pipes and cocks, in such manner that the alcohol or extracting agent can iiow in and out of one jar into the other through the entire series, substantially as described.

12. Combining anumber of said extracting jars together in a series, and uniting them with pipes and cocks, so made and arranged in relation to each other that the alcohol can be distilled out of one division of the series while the sugar is being extracted out of the sac charine substance in a second division of said series with alcohol, and with mother-Water in a third division of said series.

CONSTANTIN ROSSWOG,

Administrator of the estate of Sebastian ScLzi-zenbacll. Witnesses:

Vieron BISHOP, MARMADUKE RrenARDsoN.

Images