From Soil to Sack 



tion sets in, until the crystals have 

 begun to re-form, when the mass is 

 again spun in centrifugals which 

 separate the crystals from the liquor 

 as before. These crystals, after 

 drying in horizontal cylinders, are 

 turned out as the granulated sugar 

 of commerce. 



If soft white sugar is desired, the 

 process is stopped after passing 

 through the centrifugals. The granu- 

 lated grades are obtained by control- 

 ling the crystallization in a granu- 

 lator and by sieve grading. 



Loaf sugar is made by running the 

 mass from the vacuum pans into 

 molds, where it drains; and then 

 placing the molds in ovens to be 

 solidified. Pressed cubes are made 

 from moistened granulated sugar. 



The liquor taken from the centrif- 

 ugal machines is reboiled and yields 

 the soft or brown sugars, and the 

 final residue is sold as molasses. 

 [311 



