US19515A - Improvement in methods of setting sugar-kettles - Google Patents

Description

RRP

PatentedV March 2, 1858.

H. ROTH.

Evaporating Pan.

vkettles in position.

Unirse STATES Artnr rrrcn.

HONOR ROTH, OF IBERVILLE IARISII, LOUISIANA.

Specification forming part of Letters Patent- No. 19,5 B5. dated March 2, 1353.

To all whom, t may concern:

Be it known that I, HoNoni'i ROTH, ot' the parish of Iberville and State of Louisiana, have invented a new and useful Improvement in the Mannerof Setting Kettles for the Manufacture of Sugar from Gane-Juice; and I do hereby declare that the following is a full, clear, and exact description of the same,-ref erence being had to the annexed drawings, forming part of this specification, in which- Figure l is a perspective View showing Fig. 2 is a plan View of furnaces and kettles, showing connecting canals, fines, &c. Fig. 3 is a vertical section taken on line m n. Fig. -it is a vertical section taken on line s t. Fig. 5 is a vertical section taken on line 0 p. Fig. 6 is a vertical section taken o n line q yr. Fig. 7 is a View showing the cross-sections of the several fines F G I-I J L M.

Similar characters of reference in the several figures denote the same parts.

lVithout entering into a detailed description of the process of sugar-boiling, I will premise that the several kettles employed contain the cane-juice in different stages or conditions, and that each kettle requires a particular degree of heat. The regulation of this heat under the several kettles is a matter of greatimportance, and frequently the proper regulation of heat under all the kettles becomes a matter of considerable difficulty. It is to obviate this that the mode of setting hereinafter to be described is proposed.

The nature of the invention consists in the use of two furnaces, one under the battery, where the sugar is formed, and the other unnnder the flambeau, the iirst leading to the sirup and the other to the propre, and both in communication with the grande on opposite sides of a dividing-wall reaching nearly to the bottom of the said kettle, by which arrangement the heat necessary for the battery and sirup may be kept up in one furnace and not interfere with the regulation of the heat to be maintained under the flambeau and propre, the heat necessary for the grande being maintained under all circumstances of regulation of the two furnaces.

In the sugar-boiling operation the grande receives the cane-juice from the mill, and requires the lowest degree of heat. The most intense heat is required by the battery, where the sugar is formed. The kettles known as the propre Ilambeain77 and lisirup 7 require degrees of heat less than that required by the battery and greater than required for the grande.

The usual mode of graduating the heat of the respective kettles is to set the kettles in a row over a single flue, the battery being over the furnaces. This I have f'onnd disadvantageous,for the reason that the relation between the temperatures required under the several kettles is not constant, but varies with certain circumstances that need not be detailed here that is, with the battery heated to a given point the intermediate kettles may require a greater orless degree of heat, depending upon the condition of the cane-juice. These considerations have led me to set the small kettle, which is to contain the concentrated juice., over a furnace in communication with the sirupl or kettle designed to hold the juice in a condition nearly ready for the battery. A proper regulation of heat for the last steps of' the process is thus at the command of the operator. The flambeau and propre I place so as to receive any necessary degree of heat withont reference to that maintained in the fu rnace under the battery, both furnaces connecting` with the space under the grande, as before stated. f

In the drawings the several parts are as follows: A is a grande-kettle; B, propre-kettle;

@flambeau-kettle; D, Sirup-kettle; E, batterykettle; F, flue connecting battery and sirup; G, flue connecting sirup and grande; H, flue connecting propre and grande 5 J, fine connecting flambeau and propre; K, wall of separation under kettle A and reaching to within half an inch of itsbottom. This half-inch opening constitutes the sole connection between the furnaces. This wall is carried up the chimney about ten feet. L is a horizontal flue leading to chimney; M, horizontal fiue leading to chimney; c, fire-space around battery, I), fire-space around Sirup; c, lire-space around grande, d, fire-space around ambeau; c, fire-space around propre, h 7L h, cleaning-hole under kettle B; o, passage for access to hole 7L; t' i z', cleaninghole under kettle D, I), passage for access to hole t c a, entrance to furnaces of E and C; Q It, entrance to ash-holes; y, space of four communication7 respectively, with the kettles denominated the sirup7 and propre, and both communicating with the grande or first kettle of the series on opposite sides of a division-Wall, reaching nearly to the bottom of said kettle, substantially as and for the purpose set forth.

HoNoR ROTH.

Vi tn esses:

JOHN H. ILsLEY, J oHN H. IsLEY, Jr.

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