14 



TABLE No. 9. Polarization of first sugars. 



TABLE No. 10. Second sugars. 



The first sugars, as shown by Table No. 9, had a mean content of su- 

 crose equal to 95.64 per cent. The color of these sugars was mostly 

 grayish yellow, and most of the samples could be used for the coarser 

 kinds of table use and for cooking without refining. 



Only a small quantity of second sugars was made, it having proved 

 more profitable to sell the molasses than to work it into sugar. 



The composition of the second sugars is sufficiently indicated by 

 Table No. 10. 



TABLE No. 11. Molasses from first sugars. 



In Table No. 11 is given the composition of the molasses after separat- 

 ing the first sugar. The increase in per cent, sucrose on double polariza- 

 tion is not as great as the results with masse cuites would lead us to ex- 

 pect, 



