SUGAR 413 



Sugar is obtained from sugar canes by passing them between 

 rollers whereby the juice is squeezed out. The latter then re- 

 ceives the addition of a very small quantity of lime and is 

 heated to boiling to coagulate albuminous matters. After skim- 

 ming, the clarified liquid is run into a vacuum pan, where it is 

 boiled down, under reduced pressure, and therefore at a lower 

 temperature, till it becomes concentrated enough to concrete 

 into a crystalline mass on cooling. This mass is drained in 

 perforated casks or centrifugal machines whereby the uncrystal- 

 lisable treacle is removed. Sugar obtained thus has more or less 

 brownish colour, owing to changes which have been produced in 

 some of the juice during evaporation. To obtain it in the form 

 of white crystals or loaves the raw sugar is dissolved in water, 

 and the syrup allowed to slowly percolate through a bed of bone 

 charcoal, 30-40 feet thick, where the colouring matter is retained 

 and a colourless syrup runs through. From the latter by concen- 

 tration in vacuum pans separate crystals may be produced, or by 

 standing in a frame a solid crystalline loaf may be formed. 



Sugar beet is cultivated in nearly all the Continental countries, 

 but at present in England to an extent which can only be spoken 

 of as experimental. A factory has been established in Norfolk 

 and good reports of successful results have been issued, but it is 

 to be hoped that ere long the cultivation of this important crop 

 will extend to other parts of the country. The difficulties which 

 have stood in the way of progress have been twofold ; on the 

 one hand the capital required for establishing a factory with its 

 expensive special apparatus, is very considerable, and the 

 operations are intermittent, as they extend over only about 

 three months in the year ; on the other hand the factory would 

 be useless without an assured supply of roots every season, and 

 the English farmers have yet to learn the management of the 

 crop, and too often expect to be guaranteed against possible 

 loss in embarking on an unfamiliar venture. 



Beet sugar is extracted by washing the roots and then cutting 

 them into thin slices which are systematically exhausted of their 

 soluble matters by immersion in successive portions of hot water, 

 so arranged that the already partially charged liquid is used 

 for treating the fresh roots and thus a strong solution is obtained. 

 This is finally drawn off, heated with a little lime, which neutral 

 ises acid and coagulates albumin, and the clear solution concen- 

 trated in vacuum pans. In the operation of extraction it should 



