From Soil to Sack 



from 1,000 to 1,400 revolutions 

 per minute, the molasses is forced 

 out through the fine openings, caught 

 in the iron casing and carried off in 

 a conduit, while the sugar crystals 

 themselves are retained in the basket. 

 The basket is spun until the sugar is 

 practically free of molasses; such 

 sugar is then known as raw, or 

 centrifugal, sugar. It is definitely 

 crystalline in character, but still 

 moist and lumpy. Its color, due 

 to the impurities it still contains, 

 varies from a light tan to a dark 



brown. 



* * * * 



The molasses which has been 

 carried off in a conduit is now boiled 

 again, replaced in the centrifugal for 

 the extraction of still more crystals, 

 which are kept separate and called 

 "molasses sugar." When this pro- 

 cess has been carried to its profitable 

 limit, the final molasses is sold for 

 [291 



