20 



packing. One form of "granulator" is shown on pi. 33 of the exhibit. 

 It usually consists of a revolving drum through which the sugar is 

 made to pass in contact with a current of hot air. The sugar is packed 

 for the market either in barrels or in burlap sacks lined with muslin. 

 The packing room and a train load of sugar are shown on pi. 34 of the 

 exhibit. 



EXHIBIT OF FACTORY PRODUCTS. 



The sugars and intermediate products made in a number of Ameri- 

 can beet-sugar factories are exhibited in case No. 6 (see PL I, frontis- 

 piece). The final product of most of the factories is a high-grade 

 granulated sugar suitable for table use. In two or three cases, how- 

 ever, raw sugar is made which must first go to the refinery and be 

 subjected to a refining process before it is suitable for consumption. 



It is quite generally believed that granulated sugar made from 

 sugar beets does not possess the sweetening power of the correspond- 

 ing product made from sugar cane. When the granulated sugar 

 from the two sources has in each case been skillfully made by modern 

 processes, the product, for all practical purposes, is precisely the same, 

 whether it comes from sugar beets or from sugar cane. It consists of 

 more than 99.5 per cent of pure cane sugar mixed with less than one- 

 half per cent of other materials which consist of small amounts of 

 moisture, mineral matter, and other substances which do not essen- 

 tially alter the character of the product. Chemists have never been 

 able to detect any difference between the thoroughly purified sugars 

 from the two sources, and this sugar, when separated in pure form, is 

 called cane sugar, whether it comes from beets or from sugar cane, 

 because it was originally found in the latter and manufactured there- 

 from for commercial purposes. Therefore, as the commercial prod- 

 ucts are rendered more and more pure by the use of good manufac- 

 turing processes, the difficulty of telling the source from which the 

 sugar is obtained (beet root or sugar cane) becomes greater and greater. 

 Poorly made granulated sugars obtained from beet roots possess to a 

 greater or less extent a characteristic odor which can best be observed 

 by placing the sugar in a bottle or other receptacle that can be tightly 

 closed and noting the odor of the air surrounding the sugar in the 

 bottle immediately after the cork has been removed and after the 

 sugar has been closed up in the bottle for one or more days. When 

 proper skill and the most improved processes are used for the manu- 

 facture of sugar from beets, this characteristic of the product becomes 

 much less and, for all practical purposes, disappears. Therefore, 

 statements that the sweetening power of sugar made from sugar beets 

 is essentially different from that made from sugar cane are erroneous. 

 It is of course true that while many of the raw sugars and other unre- 

 fined products from sugar cane are very palatable this is not the case 

 with the unrefined products of the beet-sugar factory. 



