Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1902-11-22

is increased as the Juice passes from
one pan TO the other. After the last
boiling the juice is a pretty thick syrup,
and after IL has been filtered Il goes In
to the large vacuum pan, some ten feet
or more IN diameter where II is boiled
down to the grain.
The sugar-maker through a peephole,
watches the boiling liquid, and when
the small grains Of sugar begin TO app
pear, he adds more OF the syrup. bud
keeps up this feeding and cnriChing
process until he has secured grains OF
sugar of the required size. When this
end Is attained the molasses.llke mass,
which is thick With granulated sugar,
Is dumped into the centrifugal machine.
These are copper drums tina roVulye at
extremely high speed The centrifugal
force tends to throw the moasScs aud
strip atd liquid through tina perforated
walls. having the sugar dry aud white
behind The process Is aided somewhat
by letting water into the sugar, ANA 1t
Is little trick of some sugar makers
10 add bluing 10 the water 80 as to get
that lustrous white color which Is the
aim Of sugar-makers,
In most respects the process Of max
Ing cane sugar after the Juice IS secuf-
ed Is similar TO that employed IN max
lng beet sugar. The preliminary pro-
cesses, however, vary considerably. Tne
sugar cane In Louisiana, for instance
lis ready for harvesting early IN Oc-
tober. The cane cutters, armed win
broad-bladcd long knives, 20 into the
cane fields when the chemical tests have
shown that the can is at the required
richness Of succharine matter the
leaves are stripped from the standing
stalk with the back of the blade; the
top OF the cane Is trimmed of, ana
then the cane Is cut as close TO the roots
as is possible.
In modern plantations narrow
gauge railroad runs through the cane
fields; wagons carrying the cane TO the
side Of the railroad, and the niue en-,
CINE hauls the tons Of undeVeloped
sweetness to the mill. Under the cane
shed gangs OF negroes, men and women
place the cane on the travelling car
rier which conveys II to the mill where
IL Is crushed. The cane Is crushed
twice; in some mills II Is borught PACK
and put through the same pair OF roll
ers, but In most mills, AFTER golns
through the rollers of the first MIL, the
bagasse--as sugar cane Is cHlied aile.
II is crushed--is conveyed to second
mill. where It Is again crushed me
bagasse is then sent 10 the bollef-roohi
and burned as fuel,
The juice which runs from the
crushed cane IN a sticky liquid, gfeenlsn
in color and full OF bits OF cane, leaves
and dirt. II runs through strainer
into we'll where II is permitted to set
lie for a little while before 1t Is pump
ed up into the CHARTERS. 1t Is neces-
sary to get the milk Of lime into THIS
iuicn almost Immediately after II toWs
from the crushed cane, for the Juice ne
gins TO ferment instantly When the
milk of lime is stirred into the juice, Il
thick scum rises, which is SKINNED or.
After going from one clarifer TO an
other. and being SKINNED each time,
the Juice Is pumped into the vacuum
nan where IL is brought down 10 the
grain. as Is done In the beet sugar pro-
cess, After that the molasses and gran
Mated sugar Is put into the centfiiu-
cal machine. where the liquid Is thrown
off. leaving the sweet crystals behlnu,
The sugar made at the mills is crude
and unfinished compared to that Whlch
Is turned out al the refinerles. But re-
filming sugar IL business entirely as
tlnct from the crushing of the cane ana
boiling down Of the juice to molasses
and sugar.
The making Of maple sugar Is an ex,
tremely simple operation compareu
with that Of making beet and cane
supar. All maple sugar Is practcally
a homemade product, although IN YER
mont there are concerns that make
husinpss of turning out the sweetness
which IL characteristically American
There Is much maple sugar made III tne
Wisconsin woods, and the farmers get
out in March when the snow Is getuhg
soft and the sap Is working itselt up 10
ward the treetops.
Holes about an inch In diameter are
bored into the tree with an anger anu
the sap drips out In fine stream,
snouts made Of malable iron or WOOD
are driven. into the holes and buske's
are placed under the spouts TO eaten
the dripping sap. The sap Is collected
and taken to a shanty where Is IL DOH
ed down In open kettles. the process
Is crude and the sugar-making season
is n fine Of festival with the farmer
folks The sap is boiled until the crys,
tals begin TO form, the liquid Is dipped
ont and the sugar is ready Malcolm
McDowell IN Chicago Record Herald