SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 679 



50 cc of Violette solution required 35.5 cc of inverted sugar solution 

 containing 6.847 grams to the litre. 

 1 cc of Violette solution =0.00480 grams of invert sugar. 

 The above value has been used throughout this report. 



ANALYSES BY W. C. STUBBS. 



These analyses are particularly interesting on account of being made 

 on samples which are supposed to represent very accurately the raw 

 sugars produced in Louisiana. 



In the description of the samples we find the terms which are used in 

 that State in describing raw sugars. Some of these, perhaps, merit a 

 more extended definition. 



The term " open-kettle sugar " is applied to raw sugars made in the 

 old-fashioned way of boiling the juices in open kettles to proof. The 

 juice is then drawn off in tanks and allowed to crystallize. The mix- 

 ture of sugar and molasses thus formed is transferred to hogsheads, 

 with perforated bottoms and allowed to stand until the molasses drains 

 off. Open-kettle sugars are highly prized by many on account of their 

 fine odor and taste. They are, however, moist and likely to become 

 hard on drying. In many respects, especially in baking cakes, the 

 sugar is of great value. 



The term "centrifugal seconds "is applied to sugar made by the 

 modern process, rebelled from the molasses obtained in the first crys- 

 tallization. This sugar is sometimes grained in the vacuum pan, but 

 more often is boiled to string proof and allowed to crystallize in wagons 

 in the hot room. In polarization, this sugar is generally higher than 

 open- kettle sugar, but in flavor it is inferior to that sugar. For refin- 

 ing purposes, however, it is probably a little more valuable than ordi- 

 nary open-kettle sugars. 



"Yellow clarified sugar" is a first product of high grade and a deli- 

 cate yellow color. It was formerly produced very largely on all the 

 plantations in the State where modern processes are employed. It 

 found a ready market without passing through a refinery. The delicate; 

 yellow color is imparted by treating the juices with sulphur fumes be-, 

 fore the process of clarification is completed. The juices are then, 

 boiled in the clarifying pans and swept until very clean. After gran- 

 ulation in the vacuum pans, they are washed in the centrifugal and 

 brightened by being sprayed with a solution of chloride of tin in some 

 form or other. Since the change in the fiscal policy of the Government, 

 in regard to sugar duties and the institution of the bounty, yellow, 

 clarified sugars are made in much less quantities than before. 



The highest polarizing sugar examined by Mr. Stubbs was No. 46, 

 polarizing 100. When the instrument, however, is corrected to cor- 

 respond with the proper polarization, it is seen that this number is not, 

 too high, becoming, instead of 100, 99.70. 



