SUNDAY,

ve ‘ t

f 7 is

*The | anne oi er

(the canes) is tl an cattle be put t *kle they go around and by their force turn the middle

i to the

nd heir

or

Vhich going very

3, SO easily th Y 1g hold of one of swet

his hand will turn all the about with much ease

rollers

When the canes are put between the rollers, it is a good draught for five oxen or horses, / puts

the rollers the other s

@2ro in the cane

an rough to

ddle roll-

er, which d other way. So that having passed through twice, all the juice yres-ed oui

Under the rollers re is a re- ceiver, as big as a large tray, into

f<

which th

or tals and st not there | a pipe or gutte is lead into the cistern. But it

must not remain in that cistern above one day, lest it grow sour, from thence it is to pe through

copper. a gutter to the clarifyin and as it As the work g on,

clarifies in the ij copper and the Scum rises, it 18s conveyed to the second copper. Both of which skimmings are not esteerned worth the labour of stilling because the seum is dirty and gross. But the skimmings of the other three cop- pers are conveyed down to the still house, there to remain until it is a little sour.

The Coppers This liquor is removed, as it is

refined, from one copper to an- and the more coppers it through the finer and purer

being continually drawn. up led by ladles and skimmed

" ners in the negroes’ hands, till at last it comes to the tayche

sre it must have much labour, in keeling and stirring, and as it boils there is thrown into the four last coppers a liquor made of water and ashes which they call

Temper, without which the sugar would continue a clammy sub- stance and never kerne. The quantities they put in are small, but being of a tart quality it turns the ropiness and clamminess of

MAY 27,

1951

ladles and it cistern.

And so the work goes on from Mo y morning from one o’clock till Saturday night all hours of the day and night, with fresh supplies of men, horses and cattle. The liquor being come to such coolness, as it is fit to be put into pots, they bring them near the cooler, and stopping first the sharp end of the pot (which is the bottom) with plantain leaves, (and the passage there is no bigger than a man’s finger will go in) they fill the pot and set it between the stanchions in the filling room, where it stays till thoroughly cool, which will be in two days and two nights. Then if the sugar be good, knock upon it with your knuckle as you would do upon an earthen pot to try whether it may be whole, and it will give a sound: but if the sugar

put in the cooling

be very ill, it will neither be very hard nor give any sound. It is then removed into the curing house, and set between stanchions there. But first the stopples are to be pulled out of the bottom of

LN

UGAR IN BARBADOS | GALE

SUNDAY

BULKELEY, the Largest Factory in Barbados.

the pots from the curing house to the knocking room. There they knock the pot hard against the grdund, and the sugar comes out whole, like a bullet out of a mold. When it is out you may perceive three sorts of colours in the pot, the top somewhat brownish, and of a frothy light substance, and the bottom of a much darker col- our, but heavy, gross, moist, and full of molasses; both of which they cut away and reserve to be

boiled again for peneles—an in- ferior type of sugar.

The middle part, which is more than two thirds of the whole pot, and looks of a bright colour, dry and sweet, they lay by itself and send it down daily on the backs of Assinigoes and Camells in leathern bags, with a tarred cloth over, to their store-houses at the Bridge, there to be put in casks.and chests to be shipped away to England or any other part of the World, where the best market is.”

So much for the past, now back to Bulkeley Factory and the pres-

making sugar in one of the mst up-to-date factories in the West Indies, is not much different from the process in his ingenio of 300 years ago.

Modern Process At Bulkeley, before the cane

reaches the mill, it is carefully prepared, First it passes throug revolving knives, which are in- stalled across the cane carrier After that it p: es through a crusher. which assists in the pre- paration and extracts as much of the readily available pith juice as possible.

a

The cane then passes on to the mill, at Bulkeley there are four mills consisting of three rollers each. After all the juice is squeezed out the majority of the bagasse is conveyed to the furnace to provide fuel for the production of steam, but the fine dust is re- moved and used for filtering pur- poses.

The juice is then passed through

ADVOCATE

Pictures

a screen, consisting of a perforated metal sheet, to remove suspended material, Che screening is done near the mill so that the material removed, which consists of pieces of bagasse, can be re-milled easily.

Milk of lime is thén added and the temperature of the juice is raised to 220° F. The juice then goes to subsiders which remove impurities and leave it clear and bright

Filtration

rke next step is to filter the final settlings in the subsiders to ensure that very little juice is lost, The most modern and efficient way of filtering is by the use of a con- tinuous rotary drum vacuum filter At Bulkeley there is an Oliver- Campbell Cachaza filter, of which the Manager, Mr. Carrington, is very proud.

It consists of a large horizontal drum, the surface of which is divided longitudinally into several sections. As the drum slow!y re-

by CYPRIAN LATOUCH:

automatical|s | i

volves, each section carries out a part of the filtering eycle. One cycle is completed in each revolution of the drum. |

The mud which remains, forms}

a cake which is used as a manure Incidentally, Mr. Carrington told; me that by this new: method of fi - | tration the suerose content of the} mud jis reduced to 4% as com-j; pared to 6—7% by the old method, |

, The main filtrate is sent direct to} the evaporator along with the | clarified juice from the subsiders. |

The next stage is evaporation. | Put simply, the purpose of the | evaporators and the vacuum pans | is 10 beil the cane juice and +o} get rid of the water. When the | syrup, as it then is, leaves ue}

| vacuum pans it is led into a cryr- talizer In the crystalizer the | syrup is kept in constant motion by paddles while crystalizaticr akes plac After a while suger ind molasses are left

|

| |

{ |

Final Stage

The final stage in the manufa - | iure of sugar is the separation of | the erystals from the molasses. | This is done by the centrifugals The centrifugal is a type of basket made of fine mesh attached to a rotating spindle, .The sugar is put in the basket and the centrifugal rotates at such great speed that a!- though the sugar erystals cannit pass through the fine mesh screen the molasses is thrown off

When the centrifugal is ‘stopped

the dry sugar is discharged and conveyed to the sugar bank for bagging.

And so, by mechanization and igricultural research, the sugar production of Barbados has ir creased, and is increasing, While in 1655 the island produced 6,9 tons of sugar, now, some thre>

hundred years later the total is | 173,600 tons. In Barbados, Bulkc- ley Factory has led the way, o! least in this century, in mechani-

ition and experiment. In 1917 t took that factory twenty weeks

produce 5,000 tons of sugar. ‘his year Bulkeley will produce 17,000 tons in the same’ twenty recks, ' |

to

PAGE NINE

FOR LINOLEUM

WOOD FLOORS

AND FURNITURE

HYGIENIC WAX

POLIS FOR BRIGHT AND

ce]

HEALTHY HOMES

LAYENA

H. JASON JONES & CO., LTD.—pistributors. ent, Ligon would be amazed at the size of Bulkeley, and once inside the factory he would probably be

the sugar to eruddle and separate. Upon which essay they presently pour two spoonsful of Sailet Oyle

the pots that the molasses may vent itself at that hole.

into the tayeche, and then it im- s scared out of his wits by the com- \ SSS a ee mediately gives over to bubble Knocking Koom plicated machinery, But after and rife. So after much keeling At the time they expect it looking around for a while he f they take it out of the tayche by should be well cured, they take would realise that the process of it NEW SHIPMENT OF

The upright «the pentane or /

g the Ingenio or Mill that fquecfes orgrinds the Suger Canes of the boufe which mast be of mafiey «. the fides of the howfe which are firongy pofts or fludds which

and lafting’ timber beara ag the howe andare plact a tenfoote diftence arth Braker «the frame of the Ingenio above and below & frength on thee forbrarcing up dy plates of the - the planks thatbeare up the Rollers howe aboue. « the fuporter or propp that beares upp thefe planks HF. the mat Brackets that keape the pofts foom farting ob», tiny - » the Rollers themfelves L . the great Beams to which'the Shaft ofthe madic « the fhaft that is grafted into the midle rollir « Roller is let me by a goudy mm a forks and yo which turnes both the other crefs the midle of the howe «the fwepes that come over all ¥ werke m. he Brackets that fupport the great beams and reach tof Circle whare the horfes and likewife all the Reofe of the houfe and Cattle draw. nw. the Resfe or cover of the howe.

h . the Brackems that heepe the frame

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The Centrifugals

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