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up all the necessary information to ena:ble him to go into 

 the bu.sinpss intelligently, and there is no doubt but that hia 

 success will invite others to enjoy the profite of the business. 



The process of sugar ma>king involves an outlay of from 

 $3,000 to $10,000, according to the character of the machine- 

 ry employed. The former machine will not take the sugar 

 through the refining process, only through the centriAjgals, 

 a machine that revolves with great rapidity and throws out 

 the molasses, leaving a dry white sugar, equal to Coffee A 

 sugar, but purer than any kir.d except the granulated su- 

 gars. There are so many adulterations of sugar, molasres 

 and honey, that even were it carried no further, this would 

 add greatly to its purity and healtbfulness. -Nearly aii 

 those beautiful fancy brands of syrups that attract the 

 admiration of house keepers, are concocted from corn starch 

 and poisonous acids, with the addition of glucose. Even 

 much of our sugar is made from these materials,' and it is 

 impossible to eliminate all the poisonous acids from it. 



The finer and more costly machines carry it through a 

 refining process, making all the fancy brands of sugar and 

 syrup. The establishment of a refinery involves the erec- 

 tion of numerous steam works to boil the syrup to the proper 

 consistence, and these sell to the refiners their products, either 

 in the form of syrup or semi- syrup and mush sugar. The 

 latter is made by boiling the syrup to a certain consistence 

 and then putting it in vats, where it remains in a cool atmos- 

 phere to granulate, which process is completed in forty-eight 

 to fity hours. 



Cane is grown according to the directions given above- 

 To make sugar, however, the soil is never fertilized nor is the 

 greund .stirred after the cane gets twenty inches high, as either 

 of these measures injures the character of the juice. The 

 quantity of juice as well as its richness varies with every 

 season. When the seasons are wet more juice is made, and 

 when dry less juice but more sugar. In these there is but little 

 difference, except in the labor of boiling down. In wet 



