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that the cells may not be ruptured, but clean-cut. As the slices come 

 from under the cutter, they are put into large tanks. Warm water is 

 forced through the contents of these tanks or jars. By the action of the 

 water, the greater part of the sugar contained in the sliced beets is dis- 

 solved. You know how quickly sugar will dissolve in water. The water 

 containing- the sugar in solution is then withdrawn from the tanks and 

 taken to a measuring tank. The part of the sugar beet left over, that 

 from which the sugar has been extracted, is called " pulp." This pulp is 

 of no further use in the manufacture of the sugar, and is therefore thrown 

 aside or taken to feed stock. 



After the liquid containing the sugar has been measured, it goes to 

 the mixer, where it is mixed with lime, and then put into a large tank for 

 carbonation. Carbonation is the process of converting the lime and other 

 impurities in the mixture into an insoluble form, by means of carbonic 

 acid gas forced through the bottom of the tank. The mixture is then 

 poured into a filter-press. A filter-press is simpl}' a large strainer, by 

 means of which the insoluble matter is retained, as the clear sugar solu- 

 tion goes through. This process is repeated a second time, after which 

 the solution is treated with sulphur fumes. The syrup is then boiled 

 down to remove the water contained in it. This is done by passing the 

 syrup through four large boilers. What is left after the boiling is called 

 thick juice. This juice is again boiled in a peculiar kind of pan, called a 

 vacuum pan, and now becomes raw sugar. The raw sugar is then run 

 into centrifugals, which are machines used for the purpose of separating 

 the white sugar from the molasses. At this stage, the sugar is, of course, 

 damp. By means of a granulator, this wet mass, which has the appear- 

 ance of snow, is dried. It is then run through sieves to separate it into 

 fine and coarse grained sugar, and is ready for the market, clean, white, 

 crystalhne sugar, such as we use every day on the table. Some of the 

 sugar that we use has been made from sugar cane grown in the West 

 Indies or in South America, some has been made from sugar beets grown 

 in France and Germany and Belgium. We cannot tell the diflference 

 between the two kinds — there is none. We shall soon be using sugar 

 that has been grown in beets by the farmers of our own Province. 



