124: MANUAL FOR SUGAR GROWERS. 



sugars are made, the quantity of molasses will vary 

 from 10 to 20 gallons per 1,000 pounds sugar pro- 

 duced. But where third sugar is made from the 

 molasses, the quantity may be reduced to from 5 or 

 10 gallons per 1,000 pounds of sugar produced. 



After the molasses has been made, considerable 

 loss is often experienced from fermentation. The 

 packages overflow, and often arrive at their desti- 

 nation nearly half empty. It is believed that this 

 could be remedied by heating the molasses to about 

 200 to 212 R, in order to destroy the germs to 

 which fermentation is due ; a clarifier or steam pan 

 would afford a means of doing this. 



The question arises, What is to be done with the 

 molasses ? In the case of muscovado molasses of 

 good colour and flavour, there is a ready outlet as a 

 food material, and this doubtless has enabled the 

 wasteful muscovado process to hold its own in 

 the West Indian islands for so long, the value of 

 the molasses with a steady demand, together with 

 the small cost of the machinery and appliances, ren- 

 dering it suitable to the small-estate system so gen- 

 eral in these islands. 



With molasses of inferior quality, and vacuum- 

 pan molasses, from which so large a proportion of 

 sugar had been extracted, leaving a high percentage 

 of impurities, the case is different. Molasses of this 

 kind may serve as food for cattle, pigs, etc. But its 

 value is so small as to scarcely counterbalance the 

 cost of packages, freight, and other expenses. No 

 doubt the right use to which to apply it is to con- 

 vert it into alcohol, though the excise regulations of 



