28 THE SUGAE INDUSTRY. 



"open-kettle" sugar. By the latter system, the juice of the cane is evaporated in 

 four large iron kettles arranged in a line. The juice, after being sulphurized, is drawn 

 into the first or Grand kettle, wiiere it is limed, heated and the scums removed. It is 

 then drawn into the second or Flambeau kettle, where it is brushed and cleaned, then 

 passed to the thvd or Syrup kettle, where it is furthar brushed, thence passed into 

 the Batterie, where it is reduced to the granulating point. It is then dipped out into 

 coolers and run into large strainers, which allow the molasses to drain off. The 

 resulting "open-kettle" sugar is then ready for the refinery, and constitutes what was 

 formerly known as brown sugar, but very little of it now reaches the market until 

 after it is refined. 



The commercial grades of these two kinds of sugar: Open-kettle sugars are raw 

 and unrefined, the name of each grade, beginning with the lightest color, is as follows: 

 Choice, Strict Prime, Prime, Fully Fair, Good Fair, Fair, Good Common, Com- 

 mon, and Inferior. 



The best grades of centrifugal sugars are almost as good in quality, appearance 

 and saccharine strength as the best grades of refined sugar resulting from the refining 

 processes employed in the very extensive refineries, most of which are operated by 

 the "sugar trust." The best grade of centrifugal sugar is known as Plantation Granu- 

 lated, and the other commercial grades are graded according to appearance, color, etc, 

 as follows: Plantation Granulated, Off Granulated, Choice White, Off White, Gray 

 White, Confectioners' Yellow, Choice Yellow, Prime Yellow, Off Yellow, Seconds. 



VACUUM PAN, 

 At the Lehi, Utah, beet sugar factory. 



