MANUAL FOR SUGAR GROWERS. Ill 



the evaporators thus contain but a small quantity of 

 liquid at one time, but this passes through with con- 

 siderable rapidity, a point of great importance in 

 sugar-manufacture. The above statements briefly 

 indicate the importance of the multiple system of 

 evaj^oration ; and this system must in time replace 

 the processes in use in the West Indies, if these isl- 

 ands are to compete successfully with other sugar- 

 growing countries. 



Curing Sugar. — In the case of muscovado sugar 

 it has already been said that the only treatment to 

 which the sugar is subjected to fit it for the market 

 is to permit the uncrystallised syrup — molasses — to 

 drain away through holes in the packages, a process 

 which is very tedious and seldom complete. Where 

 the crystals of sugar are of fair size, as in the case 

 of vacuum-pan sugars or large-grained muscovado, 

 the molasses is usually removed by the aid of a cen- 

 trifugal drier. 



It is well known that if any body be made to re- 

 volve rapidly there is a tendency for all the parts 

 to fly outward from the centre ; this may easily be 

 shown by twirling the handle of an umbrella be- 

 tween the hands, when the ribs will fly out. The 

 same thing is seen in the governor of the steam en- 

 gine, where the two heavy balls fly out from the 

 centre as soon as they begin to revolve, and fly 

 farther out the greater the speed at which they are 

 driven. 



The apparatus in which this principle is applied 

 to the draining of molasses from sugar crystals con- 

 sists of a shallow, circular drum or basket, closed at 



