A New Sugar Process.
The details of the process vary with quality of beets. To a vat containing the secondary products to be treated are added calculated quantities of diluted hydrochloric acid and milk of lime at 25° B. The mass is heated to the boiling point by a steam coil. In a separate vat the product is diluted with water at 75° C. to 23° B., and subsequently run through Puvrez filtering bags. The filtrate is clear in color, and is received in a measuring tank, from which it is run into the diffusion battery. In the latter but few changes are necessary. It is said that by this method an additional 1 per cent sugar is extracted from the beet, and the white sugar obtained can be at once placed upon the market.
There were exported last season from Prince Edward Island 91,000 cases of lobsters.