40 



by a band dumper. Tbe massecuite passes tlirongb a gratiug into the 

 reservoir from where it is fed to the centrifugals. In the centrifu- 

 gals (the overhead pulley of about 30 inch type), the massecuite is 

 centrifugal led from four to ten minutes at about 1000 revolutions a 

 minute. 



The rendiment of 1st sugar over weight of massecuite is 60 to 

 63%. 



The sugar is discharged from below on to an apron or suitable 

 conductor on which it is carried to a cup elevator which takes 

 it to the drying room. The drying process consists in allowing the 

 sugar to remain on the floor for a number of days with occasional 

 turnings. It is then shovelled into a shoot over the bagging room. 

 Bags are filled from below, weighed, sewed up and loaded into cars 

 for shipment or stored in the storing room. The 1st sugar is from 

 medium to large grain and polarizes about 96 J to 98; color, amber; 

 crystals fairly regular; some false grains; some broken crystals; 

 shipping qualities, excellent. 



The molasses from the 1st sugar is collected from the centrifugals 

 in a gutter back of the centrifugals which leads to a molasses well 

 from where it is pumped to tanks fitted with steam pipes. There it 

 is clarified, and then run to the eliminators. 



Analysis of an average 1st molasses: Brix 75.18, sucrose 52.80, 

 glucose 7.01, purity 69. 



The scums are drawn off and the 2nd syrup (clarified 1st molas- 

 ses) is run to the feeding tank for the vacuum pan. From there it is 

 drawn into the vacuum pan and boiled down to grain. It is discharged 

 into rnassecnite cars and allowed to remain from twenty-four hours 

 to a number of days. The massecuite is then weighed and purged in 

 the usual way. The 2nd molasses is worked up for 3rd massecuite. 

 After leaving the pan where the 3rd massecuite is boiled to a string, 

 it is run into tanks holding 8 to 10 tons and allowed to crystallize 

 for a number of weeks or a month if necessary. 



The 3rd molasses is sometimes used to make 4tb sugar but more 

 often it is made into alcohol. 



Analysis of an average 3rd molasses: Brix 88.26, sucrose 36.8, 

 glucose 15.38, purity 41, ash 9. 



Making of aleohol. The molasses is drawn off to a mixing tank 

 where it is diluted and reduced to a density of about 8 Beaume. It 

 is then run into large vats where it is allowed to ferment to the 

 lowest point Beaunie" without encouraging deteriorating fermenta- 



