The Culture of the Beet
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In our eReader you can find the full English version of the book. Read The Culture of the Beet Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Culture of the Beet
What reading level is The Culture of the Beet book?
To quickly assess the difficulty of the text, read a short excerpt:
" While we are far from asserting that such result is impossi- ble, we may assert, that we are in possession of a sample of the Demarara vacuum boiled sugar, and that it is far from being white. The grain or crystal is very strong and bril- liant, and purer than the finest muscovados.
In making this sugar, the evaporation is effected in the old pans, and the juice cleaned and skimmed in the ordina- ry way. When it has acquired the density of equal parts of water and saccharine, it is conveyed i...nto receivers, and 116 thence to the vacuum pans. Here it is kept at a tempera- ture of 145 to 150, until it is granulated.
The sugar is then discharged into a circular receiver, surrounded by a steam case, and there retained until the temperature is raised to 185. It is thence removed into the curing boxes. These boxes are rectangular, with false bottoms of perforated metal, a few inches above the outer bottoms.
Upon the false bottoms the sugar is spread in smooth layers of 6 or 7 inches ; and valves connecting the cavities betwixt the two bottoms, with an air-pump, are opened.
What to read after The Culture of the Beet?
You can find similar books in the "Read Also" column, or choose other free books by David Lee Child to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
" While we are far from asserting that such result is impossi- ble, we may assert, that we are in possession of a sample of the Demarara vacuum boiled sugar, and that it is far from being white. The grain or crystal is very strong and bril- liant, and purer than the finest muscovados.
In making this sugar, the evaporation is effected in the old pans, and the juice cleaned and skimmed in the ordina- ry way. When it has acquired the density of equal parts of water and saccharine, it is conveyed i...nto receivers, and 116 thence to the vacuum pans. Here it is kept at a tempera- ture of 145 to 150, until it is granulated.
The sugar is then discharged into a circular receiver, surrounded by a steam case, and there retained until the temperature is raised to 185. It is thence removed into the curing boxes. These boxes are rectangular, with false bottoms of perforated metal, a few inches above the outer bottoms.
Upon the false bottoms the sugar is spread in smooth layers of 6 or 7 inches ; and valves connecting the cavities betwixt the two bottoms, with an air-pump, are opened.
What to read after The Culture of the Beet?
You can find similar books in the "Read Also" column, or choose other free books by David Lee Child to read onlineMoreLess
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