- 28 THE SUGAR INDUSTRY. 
‘*open-kettle’’ sugar. By the latter system, the juice of the cane is evaporated in 
four large iron kettles arranged in a line. The juice, after being sulphurized, is drawn 
into the first or Grand kettle, where it is limed, heated and the scums removed. It is 
then drawn into the second or Flambeau kettle, where it is brushed and cleaned, then 
passed to the third or Syrup kettle, where it is further brushed, thence passed into 
the Batterie, where it is reduced to the granulating point. It is then dipped out into 
coolers and run into large strainers, which allow the molasses to drain off. The 
resulting ‘‘open-kettle’’ sugar is then ready for the refinery, and constitutes what was 
formerly known as brown sugar, but very little of it now reaches the market until 
after it is refined. 
The commercial grades of these two kinds of sugar: Open-kettle sugars are raw 
and unrefined, the name of each grade, beginning with the lightest color, is as follows: 
—Choice, Strict Prime, Prime, Fully Fair, Good Fair, Fair, Good Common, Com- 
mon, and Inferior. 
The best grades of centrifugal sugars are almost as good in quality, appearance 
and saccharine strength as the best grades of refined sugar resulting from the refining 
processes employed in the very extensive refineries, most of which are operated by 
the ‘‘sugar trust.’? The best grade of centrifugal sugar is known as Plantation Granu- 
lated, and the other commercial grades are graded according to appearance, color, etc, 
as follows: Plantation Granulated, Off Granulated, Choice White, Off White, Gray 
White, Confectioners’ Yellow, Choice Yellow, Prime Yellow, Off Yellow, Seconds. 
VACUUM PAN, 
At the Lehi, Utah, beet sugar factory. 
