ECONOMIC ASPECTS OF SUGAR. 27 



and are skimmed off, while the heavier go to the bottom, and the clear juice is drawn 

 off and sent to the boiling-down apparatus, double or triple effect. Here it is con- 

 centrated into a syrup, again treated to 

 remove impurities, and then goes to the 

 vacuum pan, where it is boiled to grain. 

 The contents of the pan are then sent to 

 the centrifugal machines, which separate 

 the sugar from the molasses, and the 

 barreling of the sugar completes the 

 cycle of operations. 



A second crop of crystals, of lower 

 grade, is made from this molasses, and 

 its molasses is the final by-product. The 

 scums and settlings are passed through 

 filter presses and quite a quantity of 

 sugar recovered from them. 



A sugarhouse turning out one ton 

 of sugar per hour will require about 



STUBBLE DIGGER ^ men, skilled and unskilled, from the 



chemist to the trash boy. 



CULTIVATOR FOR CANE. 



QUALITY AND GRADE OF PRODUCT. 



The product from such a modern sugarhouse is called "centrifugal" sugar, as con- 

 trasted with sugar made by the old-fashioned, open-kettle process, which is known as 



