A  janwy,  i9i5m'}  Development  of  the  Sugar -Industry,  27 
The  sugar  is  dumped  from  the  centrifugals  into  conveyors  which 
carry  it  to  chutes,  where  it  is  loaded  into  bags,  and  then  placed  in 
the  warehouse  ready  for  shipment.  The  Cuban  bags  of  raw  sugar 
weigh  325  pounds  each,  or  about  seven  to  the  ton.  The  raw  sugar, 
testing  about  96,  is  nearly  all  shipped  to  New  York,  Boston,  Phila- 
delphia, or  New  Orleans,  where  it  is  refined. 
The  great  progress  in  sugar  manufacture  has  been  due  not  simply 
to  the  invention  of  better  appliances  in  manufacture,  but  also,  and 
Fig.  11. — Battery  of  crystallizers. 
in  very  large  part,  to  the  introduction  of  rigorous  chemical  control. 
The  best  appliances  may  do  wasteful  work  unless  constantly  checked 
by  strict  chemical  supervision.  It  is  the  duty  of  the  sugar  factory 
chemist  to  determine  how  much  sugar  enters  the  factory  in  the  cane, 
and  what  percentage  of  this  is  obtained  in  the  final  product ;  to  control 
the  work  of  the  mills  by  determining  how  much  of  the  sugar  in  the 
cane  is  extracted  and  how  much  is  lost  in  the  bagasse;  to  control 
the  work  of  clarification  by  determining  the  purity  of  the  juice 
before  and  after  defecation ;  to  control  the  work  of  evaporating  and 
boiling  by  checking  losses  from  inversion  or  entrainment ;  to  control 
