There are a number of clarifying agents offered on the market under fancy names. Planters are advised to be cautious about the purchasing of such supplies until they have been thoroughly tried out and proven a success. Even then, it is better to experiment only on a small scale until it is known that they will meet their individual needs.
Some of these are not only deficient in clarifying power, but actually act as an absolute detriment by introducing impurities which lower the value of the juice as well as increasing the subsequent work of boiling and after working of the sugar.
La Fabricacion de Azucar Blanco en los Ingenios.
By W. H. Th. Harloff and H. Schmidt.
Translated into Spanish by C. J. Bourbakis.
(Reviewed by Cleve. W. Hines, M. S., Station Superintendent.)
This book is edited by two of the foremost sugar producers of the world, Mr. Harloff, who is manager of a large sugar factory in Java, and Mr. Schmidt, a very able consulting chemist and engineer.
The book was originally written in Dutch and was translated into English, and now the Spanish edition has been completed, which will be welcomed by Spanish readers throughout the sugar world.
While dealing with a purely technical subject, this work is so simple in its diction that it may be readily comprehended even by those of little technical training.