temperature of 100° to 156° F., the pyrites will soon be covered with
a white substance which is ferric sulphate. Precipitates from ferric
sulphate, unlike calcic compounds, do not subsequently enter into
putrefaction.

Efforts are being made to convince manufacturers of the mistake in
using decanting vats, in connection with first and second
carbonatation. In Germany filter presses are used, decanting vats are
obsolete. The main objection to them is cooling of saccharine liquors,
which means an ultimate increase in fuel. Cooling is frequently
followed by partial fermentation.

Further changes in the proposed combined baryta-soda method for juice
purification consist in using powdered soda carbonate 90-92°, upon
beet cossettes as they leave the slicer, before entering the diffusor.
The quantity of chemical to be used is 1/1000 of weight of beet slices
being treated. If a diffusor has a capacity of 2,500 lb., there would
be added 2.5 lb. soda carbonate. From the diffusor is subsequently
taken 316 gallons juice at 4-5° density, this is rapidly heated to
185°F., then 2.4 of a pure baryta solution is added; temperature is
kept at 185° F. for a short time; resulting precipitates fall to
bottom of tank; then 13 gallons milk of lime 25° B. are added.

Other operations that follow are as usual. It is contended that the
cost of baryta is 10 cents per ton beets worked. The most important
advantage is gain in time; a factory working 20,000 during a 100-day
campaign, by the foregoing process can accomplish the same work in 80
days, thus decreasing wear and tear of plant and diminishing
percentage of sugar lost in badly constructed silos.