... removed, and the source of coloring matter is removed with them. Clarifiers reach the boiling point much quicker, and cannot easily be scummed. The general practice is to bring them to that point without scumming, to let the feculencies separate from the juice by cooling and by rest, and to wash out the clarifiers every second or third time they are filled. Heat and alkalies acting in them upon the accumulated feculencies of one, two, or three charges, ... — The Commercial Products of the Vegetable Kingdom • P. L. Simmonds
...
