CHAPTEE IX. 



Molasses. Production, Composition, and Uses. Recovery of 

 Sugar from Molasses. 



MOLASSES will vary very greatly in character 

 according to the manner in which the sugar 

 from which it drains has been produced. That pro- 

 duced in the manufacture of muscovado sugar with- 

 out steam pans will frequently be dark in colour 

 from slight charring. When steam pans are used 

 the colour is usually improved, the composition re- 

 maining about the same. When the vacuum pan is 

 employed, the cane sugar is usually more perfectly 

 extracted, so that vacuum -pan molasses contains 

 much more glucose and impurities than molasses 

 obtained in the muscovado process. 



The following analyses may be taken as represent- 

 ing the various qualities of molasses : 



The quantity of molasses made per hogshead or 

 per ton of sugar also varies greatly, and depends 



