( 6 ) 
Vacuum Pan sugar is prepared by subjecting the 
juice to a series of processes, the main objects of 
which are the arresting of inversion and fermenta- 
tion by heating, the counteraction of acidity and 
the precipitation of various non-sugar and colouring 
bodies by the addition of lime. The subsequent 
stages are the concentration of the juice by boiling 
under reduced pressure in a series of vacuum vessels, 
granulation in a single vacuum vessel by further 
evaporation, and the separation of the grains of 
sugar from the molasses or uncrystallisable sugars 
in centrifugal machines. 
Molasses, consisting chiefly of sucrose (crystallis- 
able sugar), glucose (uncrystallisable sugar) and 
water, is a valuable bye-product from which rum. is 
manufactured. It is now also used as a source of 
power-alcohol. 
In the manufacture of Basket Sugar, which is now 
rarely practised, the cane juice is neutralised in the 
ordinary way and boiled in open tanks or pans to 
a certain consistency, the scum being removed at 
intervals as it forms. The thick liquid is then run 
into shallow wooden trays, stirred and cooled quickly, 
when the mass will form into grains resembling 
fine sand. It contains all the impurities present in 
tfie juice and yields no bye-products. 
The above is only a very brief and broad outline 
of the process of manufacture. Modern sugar 
factory practice is highly organised under scientific 
control. 
