112 MANUAL FOR SUGAR GROWERS. 



the bottom and open at the top, the sides being 

 perforated and constructed of various materials, 

 either perforated copper or wire gauze, or some sim- 

 ilar substance. This basket is capable of being re- 

 volved horizontally at a very rapid rate. The sugar, 

 or masse cuite, is thrown into the basket, which is 

 then made to revolve. The sugar soon flies from 

 the centre and spreads itself upon the sides of the 

 basket. Here its progress is arrested, but the mo- 

 lasses escapes through the perforations in the walls. 

 The basket revolves in an iron casing which serves 

 to collect the molasses, and from this the molasses 

 is run into suitable tanks. After a few minutes' 

 treatment in the centrifugal machine the sugar is 

 freed from its molasses. If a fine-coloured sugar is 

 required, it is the practice to wash the crystals dur- 

 ing their revolution with a small quantity of water 

 or bright syrup. In order to obtain a large yield of 

 sugar it is advisable to allow the masse cuite to be- 

 come cold before centrifugalling, as a considerable 

 quantity of sugar crystallises out from the syrup 

 during the process of cooling. Brighter coloured 

 sugars can be obtained, though in somewhat smaller 

 quantity, by centrifugalling the masse cuite warm. 



The syrup or molasses thus drained from the 

 crystals is usually boiled again in order to recover 

 another lot of crystals. That this may be done suc- 

 cessfully it is advisable that the syrup be used as 

 quickly as possible, as any fermentation is very 

 detrimental to the yield of sugar ; if it can be worked 

 up as it leaves the centrifugals, so much the better. 

 The syrup is mixed with sufficient hot water to re- 



