CRYSTALLIZATION 75 



to masse-cuite and mixed in the pan with as much of 

 the now nearly exhausted second syrup as will reduce 

 the purity of the " mother liquor " to the desired point. 

 The mass is boiled to a high concentration, let out into 

 the coolers and cooled in motion down to a fixed tem- 

 perature for a considerable period several days. 

 The subsequent curing of this in the centrifugal gives 

 a sugar equal to first product " in quality and appear- 

 ance," and a syrup which is practically exhausted 

 molasses. Dr. Prinsen Geerligs, the eminent Java 

 expert, gives very full details of this most important 

 new departure in the science of sugar production. He 

 declares that, if well conducted, this system will get rid 

 every day of the same quantity of exhausted molasses 

 as enters the factory in the juice in the form of impurities 

 and non-saccharine matter. Those who are sanguine 

 of the result of this new process look forward to the 

 time when there will be only two products of the factory 

 first products and molasses. 



This brings us to molasses, and to some interesting 

 points with regard to it. In places like Jamaica and 

 Demerara, celebrated for their rum, there is no question 

 what to do with the molasses, it goes to the distillery 

 and is made into rum. The sale of rum in these countries 

 is an important item in the account. The receipts from 

 that product can be credited in the final account so as 

 to show a very much lower cost of sugar production. 

 But where rum is not made it becomes a great problem, 

 in cane sugar countries, what to do with the molasses. 

 In some beetroot countries it goes to the ordinary 

 distiller. In Germany it goes to special factories which 

 extract the sugar from it by chemical processes, and 

 actually produce white sugar as their final product. 

 These factories produce in this way about 100,000 tons 

 of sugar a year, which is credited to Germany as part 



