ECONOMIC ASPECTS OF SUGAR. 2 
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 
jts 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 
ers 
CANE STUBBLE DIGGER. 90 men, skilled and unskilled, from the 
chemist to the trash boy. 
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 
