Cuban Cane Sugar 



solutions they are able to preserve 

 themselves from the attacking germs. 

 The grape, for example, soon decays 

 after it is taken from the vine. But 

 if its sugar is concentrated, as in the 

 raisin, it will keep indefinitely. The 

 same is true of our other table 

 fruits. Fresh fruits soon spoil; those 

 which we protect by concentrating 

 their sweets we call preserves, and 

 these we can easily carry over one 

 or more winters. 



The susceptibility of freshly milled 

 syrup to fermentation calls for im- 

 mediate attention; if left a few 

 hours it may sour. So the first 

 operation is to boil it. At this stage 

 it is a turbid, dark-colored liquid, 

 full of woody and gummy constit- 

 uents, wholly unfit to be worked up 

 into sugar without clarification. 



Protection against micro-organ- 

 isms, as stated, is accomplished 

 simply enough by boiling. The 

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