USA > Louisiana > Orleans Parish > New Orleans > Standard history of New Orleans, Louisiana, giving a description of the natural advantages, natural history settlement, Indians, Creoles, municipal and military history, mercantile and commercial interests, banking, transportation, etc. > Part 70
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After cleaning the juice it is evaporated quickly to a syrup containing about 40 per cent of sugar. This evaporation is performed in open pans, or in closed vessels, in each of which a partial vacuum is maintained. Direct steam is used in the former, while exhaust steam from the engines, pumps, etc., serves the latter. These closed vessels are called "effects," single, double, triple or quadruple, accord- ing to the number used. The principle is this: Exhaust steam is made to boil the juice in the first vessel where 10 to 15 degrees of vacuum (20 to 15 degrees of pres- sure) are maintained; the vapors from the first vessel are made to heat the juice
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in the second vessel where a vacuum of 25 to 28 degrees is held, etc. The vacuum in each vessel can be regulated at the pleasure of the operator, according to the number of vessels used. By this process the evaporation is performed at a minimum expense and at a temperature considerably below the boiling point of water, and thus escaping the danger of caramelizing sugar, which is frequently done in open vessels at high temperature.
By either of these processes a syrup is obtained, which is sent to the vacuum strike pan, where it is granulated. This pan consists of a closed vessel with three or more interior coils, situated one above the other, through which thic steam may circulate. To this pan is attached a vacuum pump, which removes the air and vapor (as fast as formed) from the pan. The vapor is then con- densed by a constant stream of water flowing through the pump. When the proper vacuum is obtained, usually 26 to 28 degrees, the syrup maker takes his first charge of syrup, turns heat into his lowest coil, and begins again the process of evaporation. By gradual charges enough syrup is concentrated to begin the formation of the grain. As the pan is filled, the different coils are opened and additional steam turned on. After concentrating the syrup to a sufficient density small grains begin to appear. These are examined at short intervals by removing a small quantity on a proof-stick, and when sufficiently numerous the process of building the grain begins. This is done by carefully feeding them with fresh syrup taken in, in small quantities, at short intervals. Finally the grain has grown to the proper size, the pan is full, and a strike must be made. Before the latter is performed full heat is turned in on all the coils, the grains are hardened and the entire mass cooked to the proper density. Then the bottom of the pan is opened and the stiff semi-fluid mixture of sugar and molasses, called "masse cuite," is emptied into a large mixer, where revolving paddles keep it from solidify- - ing. From this mixer it is drawn into centrifugals which, revolving at the rate of 1,200 to 1,500 times per minute, throw out through the fine sieves the fluid molasses and retain the sugar.
The molasses is caught in the lower basket and directed to a large receiving tank. After the molasses has been removed the sugar is washed with more or less water, or pure sugar syrup, according to the quality of sugar desired. In this way brown, yellow clarified or white sugar may be obtained, at the option of the operator, and are called first sugars. Frequently, when yellow clarified sugar is desired, the wash water contains a small quantity of some salt of tin to give the sugar a desirable yellow tint.
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The yellow clarified and white sugars thus made go at once into commerce. Sometimes the latter is granulated before offering it on the market. The instru- ment used is ealled a granulator and consists of a large, hollow revolving cylinder, so arranged that the sugar conveyed into it at one end is carried slowly through it, and during its passage is heated to expel the last trace of moisture. It emerges as granulated sugar and has the advantage of not caking, even in the dampest climate. The brown sugar made as above, formerly went into consumption as sueh, but now goes almost entirely to the refinery.
The molasses thrown off by the centrifugals, in the above operation, is drawn up again into the vaeuum pan and cooked either to grain with fresh syrup and een- trifugalled or to such a density that when a small portion of it is drawn between the thumb and finger it will string out into a fine thread before breaking. When this density is obtained the mass is emptied either into crystallizers with motion made from paddles, where it grains quickly, or into iron wagons and rolled into a hot room, where a constant temperature of 110 to 115 degrees F., aids the granulation of the contained sugar. This process is called cooking to "string" and its sugars "string sugars," in contradistinction to "grain" and "grained sugars." In a few days, the mass either in the crystallizers or in hot room, be- eomes charged with crystals and the latter are separated as before by centrifugals. It is almost impossible to obtain other than brown sugars by this process, and of course they go to the refineries. They are known as "second sugars," or seconds. The molasses from the second sugars is again subjected to the same treatment, and the sugars therefrom are called third sugars, or thirds. Sometimes fourths are made. The final molasses finds its way to the markets under the name of een- trifugal molasses, either in barrels or in tank cars. It is blaek, thiek and unin- viting, containing but little sugar, and it has very little value.
"OPEN-KETTLE" FACTORIES.
Unfortunately not all of our factories are so advanced. The open-kettle sugar houses still exist, although their number is gradually diminishing. The methods of extraetion of juiee by mills is similar to that described above. It is evaporated differently. Four large iron kettles arranged in a line, encased in briek, with a continuous furnace under them, constitute the outfit. These kettles, descending in regular order in size, are known as the "Grande," the "Flambeau," the "Sirop," and the "Batterie." The juice, after being sulphured, is drawn into the "Grande," where it is limed, heated and the scums removed. It is then dipped into
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the Flambeau, where it is brushed and cleaned, then passed to the Sirop, where it is further brushed, and finally into the Batterie, where it is concentrated to the granulating point-a density of about 45 degrees Baumé, and with a tem- perature of about 240 degrees Fahrenheit. At this point it is dipped out and run into long troughs, called coolers, placed in the purgery. In a few days this "masse cuite" becomes solid, and preparations are then made for "potting." This process is as follows: In every open-kettle sugar house is a room called the "purgery." The floor of this room is cemented and inclines from every direction toward a large cemented cavity known as the molasses cistern. In this room the potting is done. Empty hogsheads are brought in and three one-inch sugar holes are bored into each bottom. Into each hole is inserted a large stalk of cane with the end cut in the shape of a triangular prism and its sides beveled. After placing the hogsheads in position they are filled with the "masse cuite" from the coolers. By the aid of spades and shovels the "masse cuite" is dug up, lumps pulverized and trans- ferred to the hogsheads. The molasses following the beveled edges of the canes percolates downward, and emerging through the auger holes in the bottom, flows over the cemented floor into the molasses cistern. In a few weeks the sugar is drained of its molasses. The hogshead of sugar is headed up and shipped off to market. Little or none of this sugar now reaches the consumer. It is sold to the refineries.
It is not so with the molasses. If the operations have been carefully per- formed the molasses is excellent and commands fairly remunerative prices. It is called "open-kettle molasses," and is held in high esteem. Sometimes a small well is dug into the solid mass of the cooler. Into this well percolates the molasses which is dipped out as fast as it accumulates. This molasses is called "bleedings," and is in large request at high prices. But little, however, is made.
Another product of the open-kettle sugar house is syrup or "sirop de batterie." This is the well clarified juice concentrated to a syrup in the batterie or last kettle, in which ordinarily the strike sugar is made. It is highly cstcemned and early in the season fetches extravagant prices.
Popular error exists as to the terms molasses and syrup. The former refers always to the drainings from the sugar, while the latter is the concentrated juice of the cane with all the sugar in it. The former will not easily ferment nor crys- tallize, and therefore can be kept for a long time. The latter, if too concentrated, will granulate, and if too thin will ferment. It therefore cannot be kept a very long time.
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STEAM TRAINS.
Instead of evaporating the juice in kettles heated from underneath by an open fire, a series of pans are arranged, each with steam coils in the bottom. The juice is clarified and brushed in the first and concentrated in the remainder, the last one of which, the "strike pan," where a thermometer or hydrometer gives indi- cation of the proper concentration of the juice to either syrup or masse cuite, as desired. The concentration is performed by steam drawn directly from the boiler. The masse cuite is sent to the purgery, where it granulates in coolers. After granulation it is either potted, as just described under the Open-Kettle Fac- tory, or placed in the mixer, from which it is centrifugalled, as described under Vacuum Pan Factories. The latter is now practiced by several houses in this State.
The above constitute the usual products manufactured by the sugar houses directly from the raw material. These products are shipped to market and sold either for consumption or for refining. Nearly all of the open-kettle and the seconds and thirds centrifugal sugars go to the refiners, little or none going directly into the trade. On the other hand, nearly all of the "firsts" centrifugal sugars go directly into commerce, provided they have been properly washed, and are sold for consumption to our groceries. On the Sugar Exchange in New Orleans the following classifications have been adopted for plantation products: For centrif- ugal sugar, "plantation granulated," "off granulated," "choice white," "gray white," "fancy yellow," "choice yellows," "prime yellows," "off yellows," "seconds ;" for open-kettle sugars, "choice," "strictly prime," "prime," "fully fair," "good fair," "fair," "good common," "common inferior;" for both open-kettle and centrifugal molasses, "fancy choice," "strict prime," "good prime," "prime," "good fair," "fair," "good common," "common," "inferior."
Color alone determined the above classification, and until recent years was the only factor which gave value to sugars, syrup or molasses. Now everything destined for the refineries is subjected to polariscopic tests and the percentage of sugar therein is the ruling factor. Open-kettle sugar rarely surpasses 90 degrees polariscopic tests and seldom falls below 80 degrees, while "firsts" centrifugal sugars rarely fall below 90 degrees and sometimes go over 99 degrecs. Chemically pure sugar gives 100 degrees. Syrup, when bought by the refinery, and molasses when bought by the distillery, are both subjected to chemical analyses, which determine their values.
HOW PACKED.
All centrifugal sugars of every grade are packed in barrels holding about 350 pounds, while open-kettle potted sugars are shipped in hogsheads, holding from
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1,000 to 1,500 pounds. Molasses and syrups are sent to the consumers in barrels holding about 50 gallons each. To dealers, molasses is often shipped in tanks located on a flat car. It is pumped into the tanks from the sugar houses, and pumped from the tanks into large cisterns when received at destination.
MIXING AND BLEACHING MOLASSES.
A large trade is carried on in mixing glucose syrup, made from corn, with Louisiana molasses. This mixture is sometimes branded "Louisiana Syrup" or "molasses." So great has become this industry that it is difficult to buy a brand of pure Louisiana molasses, except from first hands on the "levees."
Brightening dark molasses has also become quite a business in some quarters, and specially prepared chemicals are sold for this purpose. Much of the black centrifugal molasses is thus bleached and sent into the market at higher prices. This will continue despite laws against it, just so long as the trade buys its goods on color.
Thanks to the prevailing low prices, little or no adulteration can now be found in the sugars of commerce.
PERSONNEL OF THE SUGAR INDUSTRY.
It is almost impossible to do justice to such a subject. A study of the sugar industry of this State brings in review such an army of active, intelligent and progressive leaders that a ponderous quarto would be needed to recite their achieve- ments and record their trials.
Only a brief mention of the most prominent actors in the sugar drama can here be made. De Breuil, Mendez, Solis, De Boré and Coiron have already been noticed. Their names are indelibly stamped upon the pages of Louisiana's history.
Valcour Aimé has left us a valuable diary of his trials and successes, besides various other contributions to the literature of sugar of his day. He was the pioneer of every progressive enterprise looking to the development of the great industry to which he dedicated his life. "Rarely do we find a planter ready to go into such expensive trials for the welfare of the community." "A planter known to the entire State for his practical knowledge and who may be ranked amongst the most talented men of our community," are the words of eulogy pronounced upon Valcour Aimé by Judge P. A. Rost (himself an able and zealous devotee at the shrine of this industry), in 1846. "Primus inter pares" was that staunch old Roman, friend and neighbor of Valcour Aimé, who having spent his life in the prosc-
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cution of every means to develop the industry, is found as an octogenarian in 1881, sending a communication to the Sugar Planters' Association as to the great value of cane bagasse as a fuel, food for stock, and as paper stock, claiming an invention for its preparation for market. Besides equipping one of the finest refineries in the State, he peregrinated the world in search of a better variety of cane for Louisiana, and returned from Java with that excellent variety now bearing his name, and described elsewhere. Of course I refer to Mr. P. M. La Pice, of St. James.
Not far from these lived J. B. Armant, pronounced by Commissioner Miller, of the Agricultural and Mechanical Association of Louisiana, in 1846, "one of the oldest and most respectable planters of the State."
With such a trio, no wonder that "St. James Parish" at that day took a front rank in the sugar industry.
At that time Plaquemine Parish was noted, as it is now, for its progressive planters. T. W. Packard on Myrtle Grove, Thomas A. Morgan on Orange Grove, and Judah P. Benjamin on Bellechasse (as thorough in his studies of sugar as in the science of law and government), all resided in this parish, and were leaders and pioneers in the sugar industry.
The Fortiers, the de Labarres, the Mayronnes, the McCutchons, the La Branches, the Romans, the Minors, the Kenners, the Fusiliers, the McCalls, the Soniats, the Landrys, the Burgeres, the Welhams, the Godberrys, the Le Bourgeois, the Zeringues, the Waggamans, Millaudon, Sauve, the Villeres, the Wilkinsons, the McCollams, the Lesseps, the Pughs, and the Polks (including Bishop and Gen- eral Leonidas Polk), Garcia, and a whole host of others too numerous to mention, were leaders in the sugar industry in other days and were men who would adorn any profession in any country.
In looking over the catalogue of sugar planters, in the forties and fifties, and comparing it with the roll of to-day, one is struck with the absence of so many names once famous in Louisiana. The war, with its disastrous results, the changed conditions attending sugar planting after the war, the financial panics, the overflows and freezes, have, all together, driven many a planter out of the busi- ness and introduced new actors upon the sugar stage. A few of the former names survive, the McCalls, the Soniats, the Kocks, Judge Emil Rost, the Garrs, Mr. Lapice, the Flowers, the Ventresses, the Polks, the Morgans, the Le Verts, the Le Febres, the Minors, the Jacobs, the Wilkinsons, and some few others are still prominent members of the sugar fraternity.
In passing over the notables of the sugar industry, a goodly space should be
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given to J. B. Avequin, a learned druggist and chemist of New Orleans, "who has been worth more than his weight in gold, a dozen times over, to the planting interests, by the light which he has made science throw upon the culture of cane and the manufacture of its juices into sugar." He explained the use of lime as a defecating agent. He discovered "Cerosin;" analyzed Louisiana cane for the first time, and determined the nature of "cal." In fact, his name was known through- out the world in his day, as a successful investigator of Louisiana sugar cane.
Nor should the renowned character, "N. Rillieux," the inventor of the ap- paratus which gave to the world the economical evaporation now used everywhere, be forgotten. He died a few years ago in Paris, full of honors. Every "effect" in our sugar houses is but an application of the great principles which he first dis- covered and covered in his first patent. A few of the leaders in ante-bellum days, survived the war and greatly aided in the resuscitation of the sugar industry. In 1840, the business of sugar brokerage was started in New Orleans by Mr. Adolph Fontenette. Soon after, Mr. Robinson entered the business, followed quickly by Richard Milliken and John Flathers. The last two survived the war and died in recent years. Mr. Milliken has exercised a large influence upon the sugar industry of this State in his relations of broker, factor and planter. Born in Waterford, Ireland, in 1817, he came to America in 1830 and settled in New Orleans with his parents. He completed his education at Bardstown, Ky. During the Civil war he was first on Gen. Dick Taylor's staff, and afterwards in charge of the Confederate copper mines of Tennessee. He married, after the war, Miss Deborah Allen Farwell, sister of United States Senator Farwell (of Maine) and Chas. A. Farwell of New Orleans. She survives him. Starting as broker in 1840, he finally succeeded in handling one-third of the sugar crop of the State. In 1870 he became also a factor and has since handled one-fifth of the State's output. In 1872, he became a planter by the purchase of "Unity" plantation. Since then he has bought "Waterford," "Fairfield," "Killona," "Cedar Grove," "Smithfield," "Clarkland," "Staunton," "Point Clear," "Hope," "Scars- dale," and "Belchasse." These places employ several thousand men, and have a yearly product of sugar well up into the millions of pounds. Up to the day of his death, in 1896, he remained actively at work, in intimate connection with the foremost sugar planters of Louisiana, and always wielded a powerful influence in the development of this valuable industry. As factor and broker, he handled more sugar than any man in the South. Before his death he received Mr. Charles A. Farwell (his nephew) into full partnership with him in the factorage business, and turned over to Murphy & Farwell his brokerage business.
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Mr. James C. Murphy (now President of the Sugar Exchange) and Harry B. Farwell (Mr. Milliken's nephew) were both clerks in Mr. Milliken's office, and re- ceived their initiation in the sale of sugars and molasses under his tutelage. The firm of Milliken & Farwell continues the business of factors and managers of the numerous plantations. Mr. Charles A. Farwell, the junior member, is presi- dent of the Sugar Cane Growers' Association, and was "Rex" of the Carnival in 1898. Mr. Milliken's widow, by her princely liberality, is perpetuating in enduring form the fame and name of "Milliken." "The Richard Milliken Memorial Hos- pital for Children," ereeted by this noble woman to the memory of her husband, in connection with the Charity Hospital of this city, will ever remain as a monu- ment of the greatness of the one and the liberality and philanthropy of the other.
Another link eonneeting the sugar industry of the past with the present was Hon. Dunean Farrar Kenner, sugar planter, financier and statesman. His name is found issuing a call for the convention of sugar planters in Donaldsonville, in 1842, and again in 1877 prominent among those organizing the Sugar Planters' Association, of which body he was elected president, holding the position to his death in 1888. He was foremost among the organizers of the Sugar Experiment Station, and held the position as president up to his death. He was a large and successful planter, a man of strong judgment, high intelligence and rare social qualities. Born as a ruler, he was equally influential in political, finaneial and planting eireles. His widow still lives in this city. One of his daughters married General Joseph L. Brent, the hero, the successful planter, the chivalrous gentleman, once an honored planter and citizen of this State, president of our State Agri- cultural Society, and member of State Legislature, but now a citizen of Baltimore, Maryland.
No history of the sugar industry since the war would be complete without mention of the brilliant services of the late Edward J. Gay, of St. Louis Planta- tion, Plaquemine, La. A member of the Sugar Planters' Association, president of the Sugar Exchange, member of Congress from the Third district of this State, and always a strong and able defender of the sugar industry. He was a man of large abilities, handling his immense estate with excellent judgment and rare success. His deathi was a great blow to the State and to the sugar industry. Fortunately his mantle fell upon able shoulders, his son, Andrew H. Gay, assuming control of his sugar interests, which he has managed with great success, and his son-in-law, Andrew Price, taking his seat in Congress. Both are worthy sueeessors of a truly great man.
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It would be a poor tribute to genuine worth to simply assert that Leon Godchaux was perhaps the leading sugar planter of his day. Starting in this country with no fortune but his strong will and unyielding persistency, he arose step by step to affluence and power. He amplified and organized three of the largest estates ever known in Louisiana and equipped them with up-to-date, capacious machinery. Elm Hall, Reserve and Raceland, each with a capacity of 15,000,000 pounds of sugar annually, will ever remain as monuments to the sagacity, the methodical habits, the untiring activity, the financial success of that truly wonderful man, Leon Godchaux. He died a few years since, regretted by the entire sugar world. His sons are managing his large estates with consummate ability.
Contemporaneous with him in life and death was another large sugar planter, General William Porcher Miles, the scholar, the statesman, the planter, the gen- tleman "sans peur et sans reproche." Coming late in life from congressional and collegiate halls to assume charge of enormous estates, he brought with him the business habits of the latter and the cordial suavity of the former, and concen- trated them upon his wife's large inheritances, who was the daughter of Oliver Beirne, himself a progressive and prominent planter. Of course success attended him, and at his death a few years ago, all classes, from the obscure laborer to the millionaire, mingled their tears of sincere regret. "Earth never pillowed a nobler head and heaven never opened wide its gates to receive a purer soul."
The sugar world has recently been shrouded in grief at the death of perhaps the most progressive scientific planter in this or any other State. The name and fame of Daniel Thompson, of Calumet, is commensurate with the cane sugar in- dustry everywhere. His early experiments with commercial fertilizers, his com- plete chemical control of his sugar house, his progress in every line of the sugar industry, long ago gave him a reputation which was quickly borne to foreign lands, and which created everywhere fresh enthusiasm among the workers of sugar. He was one of the executive committee of the Sugar Planters' Association, and of the Sugar Experiment Station. Mr. Thompson was a man of splendid abilities, methodical habits and genuine progress. He was ably assisted while living by his brilliant son, Wibray, upon whose shoulders his mantle has fallen.
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