86 SUGAR 



of cold water to the hot steam. The condensation 

 was, therefore, rapid and thorough, and the vacuum 

 greatly increased. With these pans they could boil 

 easily at 140 F. or even lower, the boiling went much 

 faster, less steam was necessary, and the product was 

 quite a different article. Even the syrup which sur- 

 rounded the grains of sugar was of a delicate primrose 

 hue instead of a dirty dull yellow. This has now been 

 brought to such perfection that some of the soft yellow 

 sugars are nearly white. 



As to the lower yellows, they are not much wanted 

 now, and, therefore, a new method is adopted in some 

 refineries with regard to that stage of the refining 

 process. Instead of going to the expense of boiling 

 and curing these sugars, the syrup from which they 

 would have been made is transformed into " invert 

 sugar " and becomes a " golden syrup " of very superior 

 quality and great beauty. It is of the palest golden 

 tinge and perfectly bright and transparent, so trans- 

 parent, in fact, that if served up in a cut glass dish the 

 pattern on the bottom of the dish shines out even more 

 brightly than if it only contained water. 



There is also a very large sugar refining industry 

 devoted to the production of " invert sugar " for the 

 brewers. The processes of purification are carried out 

 just as strictly as in ordinary sugar refining, perhaps, 

 even more so, and then the whole mass of sugar solution 

 is changed into invert sugar, and becomes a clear, bright 

 syrup, very sweet, and just in fit state for the brewer. 



The sugar loaf has disappeared in this country, and 

 " Cube sugar " has taken its place a very excellent 

 improvement, the only objection being that if you seek 

 in the sugar basin for a smaller lump you have difficulty 

 in finding it. The production of the old sugar loaf 

 was a long, tedious, and expensive operation. The 



