CONTENTS, xi 
CHAPTER XVI. 
PROCESS OF MANUFACTURE (CONTINUED). 
Second Stage of the Process—Characteristics of a Refined 
Syrup—Mode of Refining the Syrup—Manner of using the 
Filtering Drawer—Third Stage—Concentration of the Syrup 
—The Finishing Pan—Thermometer—The Striking Point as 
determined by the Temperature—Other Tests of Density— 
The Finger Test—Indications at Successive Stages of Con- 
centration—False Indications exhibited by Impure Be 
—Precautions necessary in Barreling Syrups. . 105 
CHAPTER XVII. 
PROCESS OF MANUFACTURE (CONTINUED). 
Crystallization—Treatment of the Syrup in the Crystallizing- 
room—Crystallizing Vessels—Dutrone’s Crystallizing Box— 
How Drainage may be secured and Crystallization promoted. 111 
CHAPTER XVIII. 
PROCESS OF MANUFACTURE (CONTINUED). 
Drainage—In what it consists—Mode of Working—Extent to 
which the Production of the Higher Grades of Sugar may 
profitably be carried in Draining Vessels—Sugar Moulds— 
Description of the Process of Natural Drainage and the 
Mode of preparing White Sugar—Reboiling and Crystalliza- 
tion—Summary of Conditions necessary to Success in Liq- 
uoring Sugars—Separation of the Molasses by Mechanical 
Pressure and other Means—The Centrifugal Drainer. . 115 
CHAPTER XIX. 
SUGAR MILLS. 
Composition of Sorghum Cane Juice—Extraction of the Juice 
—Sugar Mills—Per cent. of Juice ordinarily extracted by 
Mills—Loss from Inefficiency of Mills—Obstacles to the 
complete Removal of the Juice—To what extent they may 
be overcome—The Common Three Roll Mills at the South— 
Mean Results of Experiments with these Mills in Guada- 
loupe—British West Indies—Cuba, Java, and Louisiana— 
Importance of further Improvements—Necessity of Grinding 
at a low rate of Speed—How the Advantages of the Process 
of Maceration may be successfully combined with those de- 
rived from the use of the Mill—Mills with Four Rolls pro- 
vided with a Pipe for the Injection of Jets of Steam into the 
Begasse—Value of these Improvements. : : . 124 
