Some cool juicing for weight loss images:
Image from page 414 of “Something about sugar; its history, growth, manufacture and distribution” (1917)
Image by Internet Archive Book Images
Title: Something about sugar; its history, growth, manufacture and distribution
Year: 1917 (1910s)
Authors: Rolph, George M. (George Morrison), b. 1873
Publisher: San Francisco : J. J. Newbegin
Contributing Library: University of British Columbia Library
Digitizing Sponsor: University of British Columbia Library
View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
small factories the methods of manufacture are veryold-fashioned. The cane is crushed between rolls of hard wood,and the juice, after being strained to remove the suspended im-purities, is boiled to grain in copper kettles. The magma is thenrun into large wooden moulds having cone-shaped, perforatedbottoms. The holes in the bottom of these moulds are closedwhen the hot massecuite is dumped in, but as soon as it coolsthe plugs are taken out and the molasses allowed to drain off. Alayer of very wet clay is then spread over the top of the sugar,and as the water slowly drains from the clay it passes throughthe sugar crystals, carrying the mother liquor with it. After thiswashing process has gone on for some time, the sugar is re-moved from the moulds, and the upper portion is found to bewhite, or nearly so, while underneath the color deepens into yel-low and from that to brown as the bottom is reached. The sug- * These figures based upon Brazilian milreis, paper, being worth is. 4d. stg.
Text Appearing After Image:
BRAZIL 261 ars are carefully separated according to their color, then driedand packed in bags containing 60 kilograms or about 132pounds each. It will readily be seen that the loss in extraction by suchmeans is very great. In fact, from cane having a sugar contentof 15 per cent, sometimes not more than between 5 per cent and6 per cent of sugar is recovered. The best results are naturallyobtained in the large factories, or usines, but even there, owingto poor crushing, 9 per cent of the weight of the cane in sugaris considered satisfactory. In the usines the juices are treated with sulphur and neutral-ized with lime. They are then allowed to settle, after whichthey are boiled to grain and the crystals separated from themother liquor in centrifugal machines. The sugar is dried andthe remaining liquor is returned to the pans for reboiling. The various grades produced are: Cristaes blancos (white washed sugar) Cristaes amarellos (first yellow, termed Demerara) Mascavinhos (second yellow,
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.