Vol. XIV. Xo. 34: 



THK AGRICULTURAL NEWS 



this has been limited, and the bad made to 

 suil the refiner. 



Comparatively little raw \\ - [ndian sugai for the 



h late years been sold in England until condi 



. Ily disturbed I \ i he pi Par [n 



Eormei sugar ivenl to the 



New Vork marl et, it has 1 irgely been 



i ( lanada. 



In i In - 1 1| the refiners have 



|!\ HI! 



which are lig vhich might concen 



jo into din imption « ii houl refining, the 



,i ..in li\ reference to 

 the 1 iutc.li 



Now i hal i ii , |i ii' lii duties on 



i ■ : jud I ■ I '■'!■ Ii 3 in. 1 ■ 



in-. -ii abolished in the United States, and e I it it is 



jland, mil' ':U' in h i lately been 



■ ii may not be possible 

 in the tropics generally, and so in the West In. lies, to 

 manufacture light-coloured and p ' rly, white - 



which may find e markets in the United Kingdom 



and the United - >i the purpose of entering into direct 



con si 



In view of this much has bei n written lately on the 

 "' the manufacture of white sugar in cane 

 The most recent addition to this literature is the 

 work Practical WhiU Sugar Manufacture, by Dr. II G 

 I rue. u ( feerligs. 



Dr. Geerligs is so well known as an authority on the 



■ ■ cture of cane sugar that anything 



written by him commands imm di md world-wide atten 



m, and this will be the case with this, his latest work. 



The book «ill prove a very useful guide to the numerous 



planters in the West Indies, as well as elsewhere, who 



are asking themsel' es whether they should give consideration 



to the question of making white sugar. It can safeh be 



led to them, and careful study will impress those 



ited readers with its value. Thai l>r. P Geerligs 



r need- and tries to m 'hem may be shown 



b] quoting from the book under review: — 



'When asked to choose between the many different 

 processes for the clarification of can? juice intended for 

 Pacture of white sugar, we should be guided in our 

 considerations by different observations. IS we are sure to 

 ii ■ .I our u hole pr< i luct as w] [gar, it is advisable 



to arrange the whole sugar house for I he manufacture of that 

 special article and have the best machinery and equipment 

 for that purpose. If, however, we make, say, half our crop in 

 white- in one year without knowing whether in a subse 



quent season the market will irable tor white- 01 



ps be better for raw sugar, referable to choose 



a system in which the main 1 in mfacture run parallel, 



and only some relatively small alti m are sufficient to 

 turn out either raw sugar or plantaton whites. 



The work it -I tailed consideration to the 



points involved in the prod ICtioil of w I 



The first part deal- with the general m of the 



lice, the t : clearly 



and in langu • maker who 



mi which the woi k 

 ification is bas hi mid : 



kers, whether making white 



'I'ln - describe in detail | he I ho 



on carbo tion in 



- : 1 1 ■_■ ! ■ 1 1 1 ■ I 



carbon Ha ification, V 



B lie method, as well asol 



"■■Mi on the ii- ■ ol phosphoric and sulph 



special methods, such a ' ■ decol arizing 

 agenl - as anitn il char, n and certain special decoloii 



carbons mi h a 'Ep , 'Norit' and 'X 

 1 



M of the -'. 



The stateraen d principli 



ill Of In" , but 



well di ■ 



ugar makei 



Several of the me Is d are 



in West Indian 

 and th" U ,H 



advised to read what lid co m, not the 



least " i id iii Chap d VI, 



which deal with the advantages and disadva of the 



its and yields of the different 

 clarification processes, respectively. 



The second part o ' treats of the boiling, curing; 



and finishing of white sugar. 



In th" first chapti r of this pari clear di riven 



for the boiling and graininj ol w bite 3ugar in I he vacuum pan:. 

 much stress is laid formation ol and building upon 



■ I grain, and of the maintenance of ade ■ tl ition 



of the massecuite, for if this is not secured local over heating 

 may take place, resulting in dark-coloured products, nullifying 

 all the efforts to produce white sugar. The use of stirring 



devices is advocated; in tin c ixion valuable directions are 



given tor working mixed massecuites in which molasses i* 



worked up. 



Chapter II of this pari is devoted to cu finishing 



jar, and contains much valuable inf. rmt m on this 

 . ritical part of the work of white sugar-making: the produc- 

 tion of various grades of white sugar such as (Iran 

 Lump, Pile or 'Broksuiker', and Cubes being descri 



The second part concludes with a useful cl iving- 



schemes for the manufacture of white sugar of different 

 di scriptions, and the necessary capacity of the plant required. 



The third part is devoted to the consideration of the 

 materials employed in tk manufacture of plantation white 

 sugar, and is of considerable importance to the sugar manu- 

 facturer and chemist. 



This review may fit inglj end with a quotation from the- 

 inlroduction to the work in question. 



'Instead of being rathei task, only requiringr 



additional machinery over that used in a common 

 raw -ugar factory, the manufacture of Plantation White 

 Sugar demands not only a good know h< I ieral sugar 



manufacture but also special skill on the pari o 

 employees and workmei dabi e ill i i _■ capacity in all 



■ ■ ments of i he uj ie, and a pn >p t arrangeme 



th" whole plant. 



'( inr greati I oem ire ii • md coloural ion, and 



we havi to suppress these two to the utmost i 



i refoi no juice 01 syrup or masecuite should 1"- allowed 



to stand i >nger than can possibly be helped, and. in the 



place, an\ | bility of over he it i ild be 



avoided in every way. 



'N assing togi thei of heterogeneous types of m ichin 



should lie allowed, in. h item of til" whole pi u 



be wi II cal relation to the rest, so that al no 



slag" will the regular course of manufac with an 



obstacle to prevent it ft n turning out the xiniu 



brilliantly whitesugar from the-i i in the hortest thin 



