72 SUGAR 



drum, as a second syrup, to be boiled again into a second 

 product, or perhaps to be taken back into the next 

 boiling of the same pan to form part of what, by 

 courtesy, is still called " first products." This is a 

 very important modification in these latter days which 

 must presently be explained. 



The stage of finished crystallized sugar is thus rapidly 

 attained. If it is " centrifugal," that is, a kind of 

 superior raw sugar for the use of refiners, it simply goes 

 into bags when cold, is weighed off, and ready for 

 shipment. White crystals, and " granulated " white 

 crystals with a very small grain are carefully dried 

 before bagging. Granulated is dried in a heated revolv- 

 ing cylinder. The process is simple and rapid, and 

 the sugar is soon ready for the bag. 



The only matters requiring notice are the after- 

 products. They used to be considerable, but their 

 quantity is gradually becoming smaller, and, therefore, 

 less important. In Java, where the practice is to take 

 syrups back into the pan, thus swelling the quantity 

 of so-called first products, the low black final product 

 is very small in amount. In some countries the second 

 products are so good in grain and colour that they fetch 

 a satisfactory price in the market. The beetroot 

 factories often turn out an excellent second product, 

 much sought after by the refiner. 



A new method of dealing with the after products jof 

 the factory is now much employed. In boiling a viscous, 

 impure, second syrup, it is not possible to produce 

 in the pan as much grain as the syrup is capable of 

 forming. But if the masse-cuite, after it leaves the pan, 

 be subjected to a quiet stirring motion the portion of 

 the syrup which was unable, owing to the inert state 

 of the mass, to crystallize in the pan, will begin to deposit 

 a further amount of sugar in the crystalline form, not 



