44 SUGAR 



larly steep. But what a shock that sticky touch gave 

 us for the moment ! The whole factory is so clean, so 

 very spick and span, that it was a surprise to get 

 that hint of the nature of the material on which the 

 machines are working. Now we begin to appreciate 

 the immense amount of care that must be exercised in 

 keeping all the surroundings, everything connected 

 with sugar-making, in such a wholesome condition. 



When a halt is called, we are standing on a platform 

 amidst large tanks that resemble goods trucks. The 

 juice is pumped into these tanks, where it is allowed 

 to subside for a short time. When the impurities have 

 sunk to the bottom of the tanks, the clear juice is 

 conducted to a series of evaporators called " triple 

 effets," to be concentrated until it attains the con- 

 sistency of a thick syrup. 



This syrup is then drawn into vacuum pans, and 

 evaporated until crystals form. Whilst the crystals 

 are incubating, constant tests are made of the condi- 

 tion of the boiling. The manner of conducting these 

 tests recalls pleasant reminiscences of toffee-making. 

 But the pan-boiler does not use a cup of cold water, 

 and enjoy himself by indulging in tasting experiments. 

 To note the gradual growth of the crystals, he exposes 

 a small quantity of the boiling on an ordinary piece of 

 glass, and there is a look of great anxiety in his eyes 

 as he examines the specimen substance of his pan. 

 The pan-boiler, a native operator, holds a most re- 

 sponsible position ; a trifle too little or a trifle too much 

 boiling, and the contents of his pan are spoiled — more- 

 over, his reputation, very likely an excellent one of 

 long standing, has gone for ever. 



When the crystals are sufficiently formed, the con- 



