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thereby generated draws out most of the sirup through the fine perfora- 

 tions in the wall of the basket. It is further purified by throwing a fine 

 spray of water on the sugar contained in the basket while in motion, 

 the degree of washing depending largely upon the grade of sugar which 

 it is desired to make at a given time. 



The sugar made directly from the evaporation of juice is known as 

 "first sugar^' and when the molasses from the centrifugals is reboiled to 

 secure further crystallization of the sugar content it is known as "second 

 sugar" and the sirup from this as "third sugar/' and so on for the lower 

 grades. 



Centrifugals can not be used on concrete sugars manufactured in open 

 kettles in the Philippines as it is ordinarily delivered from the caldrons. 



Driers. — After leaving the centrifugals sugar contains from 1 to 5 

 per cent of moisture depending on the grade, the amount of washing 

 and climatic conditions. The higher grades such as "plantation granu- 

 lated," manufactured for direct sale to the consumer, contains only about 

 1.5 per cent of moisture but must be thoroughly dried in order to reach 

 the consumer in satisfactory condition. For this purpose many forms 

 of driers have been devised, but most factories now use the rotary drier, 

 heated by a large steam coil placed in an inclosed room at the end of the 

 drier and so arranged that air can be forced over the heated pipes into 

 the revolving shell of the drier through which the sugar passes in the 

 opposite direction. After emerging from the drier the sugar is taken 

 to the storage bins from which it is delivered into the bags ready for 

 shipment. 



Bagging. — The standard grades of sugar should be packed in uniform 

 jute bags of convenient size (50 kilos) for handling. The higher grades, 

 such as "plantation granulated" just mentioned, should be placed in 

 double bags, the inner of which is made of white cotton cloth and gen- 

 erally sewed separately from the outer jute bag. 



Storage. — Where sugar is to be held at the factory for any considerable 

 time good warehouses should be provided so that it may be stored in a 

 manner which will avoid deterioration or loss. It should never be placed 

 directly on cement floors or against stone walls where there is a tendency 

 for moisture to accumulate. 



Shipping. — Most modem sugar mills are provided with shipping facil- 

 ities immediately connected with the mill building. This generally con- 

 sists of a railway track running under a shed ajoining the bagging room 

 and warehouse. The sugar is loaded directly into the cars by hand or 

 special bag conveyors, according to the equipment in use. Mills located 

 on navigable streams or other waters often have docks at the mill or 

 very near it so that the sugar may be loaded directly into the boats or 

 some other form of water craft, which conveys it to the larger vessels 

 in which it is shipped to the regular markets. 



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