definitely settled. Some manufacturers recommend 82° to 86° F. On the
other hand, satisfactory results have been obtained at 145° F.,
followed by cold water in the diffusors.

The use of hydrofluoric acid, even in small quantities to prevent
fermentation, should not be allowed.

It is proposed to use hydrogen dioxide for saccharine juice
purification. The alkalinity of juice is reduced to 0.07 by a
judicious use of lime. Precaution must be taken to keep the
temperature at 87° F. After a preliminary filtration about 4 per cent.
hydrogen dioxide is added. The whole is then heated to the boiling
point, after which ½ to 1 per cent. lime is added. When alkalinity of
filtrate is 0.03 phosphoric acid and magnesia are added, in quantities
representing 0.03 per cent. of sugar in juice for magnesia, and 0.6
per cent. for the phosphoric acid. In working beet juices hydrogen
dioxide may be used in the diffusor or during any phase of the sugar
manufacturing process, even upon sugars in centrifugals. In all cases
the results obtained are said to be most satisfactory.

A method to crystallize the sugar contained in the mother liquor of a
_masse cuite_ consists in mixing during 24 hours the hot product,
direct from the pan, with low grade molasses. Gradual cooling follows.
The crystals of _masse cuite_ effect a crystallization of the
otherwise inactive product contained in the molasses. The separation
of crystals from adhering molasses is done in a special washing
appliance arranged in battery form.

It has been frequently asked if the existing and accepted formula for
determining in advance the amount of refined sugar that may be