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SUGAR

A Popular Treatise

ALLEN RAY KAHN

$2.00 NET

PUBLISHED BY
U, S. SUGAR PUBLICATIONS CO.

108 WEST SECOND STREET

Los Angeles, California

U. S. A.

1921

by
ALLEN RAY KAHN

OEPT.

Press of

Kingsley, Mason & Collins Co.
Los Angeles. California

Table of Contents

Preface 5

Sugar Consumption and Production 7

The Carbo-Hydrate Sugar 9

Saccharum Officinarum 11

Beta Vulgaris 13

Beet Sugar vs. Cane Sugar 15

Sugar as an Energy Producer 17

Popular Sugar Chemistry 18

Cane Sugar Manufacture 20

Sugar Refineries 24

Beet Sugar Manufacture 27 - ~ ^ <ffc

Tour of a Complete Sugar Plant 29

Hints on Sugar Beet Culture 48

Who's Who in the Beet Sugar Business. ... 53

Cane Sugar Refineries of the U. S 64

Sugar Equipment Manufacturers 66

Advertising Section 70

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Preface

The third edition of this book having been
practically exhausted and the demand for same
appearing to still exist, this fourth edition is
now presented to the public. Revisions have
been made in line with the original purpose of
the book, viz., to explain sugar and sugar manu-
facture in such simple and brief terms as to
enable anyone interested to secure a fairly clear
idea of the subject at one reading.

Acknowledgment is made to the following
works and authors:

"Beet Sugar Manufacturing and Refining," Lewis S.
Ware.

"Beet Sugar Making and Its Chemical Control," Y.
Nikaido.

"Zuker Fabrication," Claassen.

"Sugar and the Sugar Cane," Noel Deerr.

"Concerning Sugar," Truman G. Palmer.

And the sugar publications, "Louisiana Planter," New
Orleans; "Sugar," New York City; "Facts About Sugar,"
New York City, and "International Sugar," London,
England.

To those seeking a more complete knowledge
of the subject, these books are recommended.
Same can be purchased through any of above
named publications.

Thanks are also due to Dr. Leroy S. Weath-
erby, of the University of Southern California,
for compilation of diagrams of extraction and
refining; to Mr. J. J. Armstrong, well known
sugar technologist, for valued suggestions, and
to the various sugar companies for lists of their
executives.

ALLEN RAY KAHN.
Los Angeles, California,
February 26, 1921.

Every man on every station in a sugar factory
ought to know why he does the work which he
performs. This should follow all the way
through from the fireman at the boilers until the
sugar is shipped away from the factory.

Louisiana Planter.

Sugar Consumption and
Production

The past hundred years has seen sugar de-
velop from a luxury of the rich to a common
necessity in those countries most advanced.

In the United States, the average yearly per
capita consumption amounts to approximately
ninety pounds. Only two countries exceed this,
one being Canada, the other Australia, which
would appear to indicate that the prosperity
of the average individual is greater in both these
countries than in the United States. England
consumes almost as much sugar as the United
States per capita, but considerable allowance
must be made for the amount of sugar used in
jams and preserves annually exported by that
country. The per capita consumption in the
leading sugar consuming countries of the world
before the war was as follows :

Great Britain — 93 pounds.
United States — 89 pounds.
Germany — 45 pounds.
France — 43 pounds.
Netherlands — 41 pounds.
Belgium — 36 pounds.
Austr ia — 29 pounds.
Russia — 25 pounds.
India — 21 pounds.

There was consumed throughout the world
in the year before the war approximately
20,000,000 tons of sugar. Of this amount, a
little over one-half was made from sugar beets.

Of the approximately four million tons of

sugar annually consumed in the United States,
the refineries of the country still handle about
two and three-quarter million tons. Louisiana
turns out about one-quarter million tons of di-
rect consumption sugar, and the beet factories
of the United States about a million.

The value of sugar consumed in the United
States is in the neighborhood of $700,000,000
yearly.

A little over 20 per cent of the world's pro-
duction of sugar is consumed in the United
States, but in the ratio of its production to con-
sumption, the United States has been one of the
most backward countries. Including all our
island possessions, such as Porto Rico, the
Hawaiian Islands and the Philippines, the
United States manufactures only about one-half
of what it consumes. Contrast this with the
steel, flour, or cotton business. Moreover, this is
a sad reflection upon our country's boasted effi-
ciency, since unlike most other business con-
cerns, the sugar factory, except on very rare
occasions, experiences little, if any, difficulty in
disposing of its product.

II
The Carbo- Hydrate Sugar

Of all substances produced by nature and
transformed by the art of man, none is more
interesting than the Carbo-Hydrate sugar.

Nature produces the plant which collects car-
bonic acid gas, hydrogen and water from air
and soil and converts same into food for future
use such as production of seed or regrowth.
Before the formation of seed or regrowth com-
mences, however, the beet roots or cane stalks
are removed to the factory where the transfor-
mation of this stored up food to table sugar
takes place.

The highest sugar content is reached at the
end of the first year and as the production of
seed, which occurs during the second year is at
the expense of the sugar stored the first year,
it naturally follows that sugar is extracted at
the factory at the end of first year's growth.

The beet or cane seed (the latter generally
consisting of two joints of cane), is planted and
after it has secured a firm hold in the ground,
water consisting of hydrogen and oxygen, chemi-
cally combined, passes upward and the plant
commences to grow above the surface with for-
mation of leaves — the leaves, through their
green coloring matter (chlorophyl), acted up-
on by sunlight, attract carbondioxide, which
abounds in the air, combines it with other prop-
erties absorbed from soil through water and
produces starch. This starch, in the cane or

beet, is converted, by a process peculiar to sugar
plants, into sucrose in which form it can be
stored up in beet root or cane stalk for seed
or regrowth, but as aforesaid roots or stalks
are removed to factory before regrowth starts.

A PRIMITIVE"
SUGAR PLANT

Ill
Saccharum Officinarun

(Sugar Cane)

The sugar cane, a tall perennial grass-like
plant was first grown, as far as can be deter-
mined, in India about 600 B. C. Cane sugar
appears to have been first introduced as an
article of commerce, in the seventh century
A. D., by the Arabs. Columbus was the first
to plant cane in the new world. From Santo
Domingo, its culture early spread to Brazil,
Peru, Argentine, Cuba, Porto Rico and other
new world countries.

Cane was first planted in the United States
in Louisiana, at a time when Louisiana was for-
eign territory, the year being 1673. Today in
Louisiana, there are over 160 factories, where
either sugar or cane syrup is manufactured.
There are also a number of large sugar refin-
eries in Louisiana. Other states in our Union
in which cane is grown are Georgia, North
Carolina, South Carolina, Arkansas, Alabama,
Florida and Texas, but with the exception of
Texas, which possesses two factories, none of
these manufacture sugar unless Georgia with a
refinery at Savannah be also excepted.

Most of the cane sugar consumed in the
United States is obtained from Cuba, Porto Rico,
and the Hawaiian Islands, being shipped to this
country in the form of raw sugar and converted
to the granulated sugar of the table by large
refineries. The yield of cane per acre in the

United States is from 15 to 20 tons. The sugar
per ton of cane is from 6i/2 to 9%. The yield
of cane per acre in other parts of the world is
20 to 60 tons and the sugar per ton of cane is
from 10 to 13%.

Cane grows, without replanting, from two to
forty years depending upon zone in which it is
grown. Second and subsequent crops grown
from the same roots are called ratoons.

In Cuba the planters are referred to as colo-
nos and the mills they send their cane to are
called centrals. In Mexico, the factory is often
called an Ingenio.

Some Sugar Trade Names
Glucose, a non-crystalizable sugar made from
starch particularly from Indian corn, sorghum,
etc., with only 40% of the sweetening power of
beet or cane sugar. It is sold in form of a
liquid.

Raw sugar is any grade of sugar from which
the impurities have not been removed.

Muscovada is a dark, moist sugar, containing
molasses and impurities made by boiling to
crystals in open kettles from which it is run into
hogsheads, the bottom of which are filled with
small holes to allow bulk of molasses to drain
off.

Panocha is a crude brown cake of sugar,
made in Mexico from a non-crystalized thick
juice poured into moulds to dry and harden.

Saccharin is not a sugar, but a coal tar prod-
uct with over 300 times the sweetening power
of sugar. One tablespoon full is sufficient to
sweeten over 31 gallons of water. It has no
food value, however, and the use of same is
considered by many physicians to be injurious.

Saccharose is the general name of any crys-
talline sugar having the formula C^H^O^, such
as cane, beet and maple sugar.

Beta Vulgaris

( The Sugar Beet)

In the year 1747 the great German chemist
Margraf, after analyzation of numerous plants,
predicted that beet roots of the same species
as the common garden variety would ultimately
become a great source of sugar. Based on
Margraf's investigations, Achard succeeded in
converting the carbo-hydrates (carbon, hydro-
gen and water chemically combined by nature)
of the beet to a palatable product. This took
place in 1797 and a few years later, factories
were established in Germany and France, the
industry receiving the especial attention and
encouragement of the great Napoleon. At the
beginning of the industry, beets averaged 6%
sugar. The average today is 16% with an aver-
age yield of 260 pounds of refined sugar per
short ton (2,000 Ibs.) of beets. The yield of
beets per acre in the United States is ten to
twelve tons.

As recently as 1870 the first really complete
beet-root sugar plant was erected in our coun-
try, this at Alvarado, California, where it is still
in operation. Up to 1879 it remained a failure,
when an American, by name Dyer, took hold
and made it a financial success. The second
successfully operated plant was erected by Glaus
Spreckels in 1888 at Watsonville, California.
The third successful mill was built by the Ox-
nards in 1890 at Grand Island, Nebraska, and

an uncle of the author was one of the first farm-
ers to grow beets for that factory.

Beet sugar is now manufactured in the fol-
lowing states: California, Colorado, Idaho, Illi-
nois, Iowa, Indiana, Kansas, Michigan, Minne-
sota, Montana, Nebraska, Nevada, Ohio, Utah,
Washington, Wyoming and Wisconsin. In all
about 100 factories. Prior to the war, there
were over 1,200 beet sugar factories in oper-
ation throughout the world.

THE FIRST SUCCESSFUL
BEET SUCAR FACTORY
IN AMERICA,

The Difference Between Beet
and Cane Sugars

The sucrose content of both beet and cane
sugar is transformed at the factory into iden-
tically the same substance — sugar. Chemically
pure sugar made from either beet or cane ana-
lyzes exactly the same. Dr. H. C. P. Geerligs,
an international authority on sugar has this to
say of the two :

"The largest constituent of the two sugars is the same,
viz.: the sucrose, which is the identical chemical body
both in cane and in beet sugar, the difference, if there be
any, must be found in the very small amount of impurities
in or around the crystals.

"Every cane juice contains glucose; sound beet juice,
on the contrary, does not contain any glucose. This is
the main difference between the two; all the other bodies
as gums, mineral matter, etc., are found in both.

"In the very great majority of cases this small admix-
ture of glucose is perfectly harmless; except in some
cases for confectionery, glucose present will not cause
any trouble.

"The very best cane sugar will always contain a very
small amount of glucose, while granulated pure beet sugar
is free from glucose."

The Agricultural Department of the Univer-
sity of California after tests with fruit canned
with both beet and cane sugar found at the end
of two years that out of 2,000 cans treated there
were only six of the beet lot and only seven of
the cane spoiled. Their report in part follows :

"Of the 2,000 cans which were thus treated
only six cans from the beet sugar lot and seven
from the cane sugar lot spoiled during the two

years, and these were evidently due to imper-
fect sealing of the cans, thus showing the utter
lack of foundation for the idea that fruits do
not keep well when preserved with beet sugar.
"In the jelly trials apples and currants were
used as the basis, equal quantities of juice and
sugar being used, and the mixture boiled until
of the right consistency to jell. The product in
each case was as clear as it is possible for jelly
to be, and not the slightest difficulty was expe-
rienced in the making of it."

'AMERICA'S RECORD-
BREAKING BEET 51KJAR
FACTORY, tfPTO IS97.

Sugar as an Energy Producer

Sugar produces energy and does its quickly.
Its stimulating effect, differing from alcohol, is
so natural that its moderate use is beneficial
instead of, as in the case of alcohol, detrimental
to the bodily system. Half an ounce of sugar
will produce heat energy in the body equivalent
to raising a kilogram of water 1 degree C.
Sugar's attribute of sweetness renders it, es-
pecially in combination with other substances,
very pleasing to the taste. It excites the sali-
vary glands and digestive apparatus regardless
of hunger, and can be eaten without taxing the
stomach whilst in the performance of one's
duties. Soldiers on the march, for instance, find
chocolate candy a great boon.

Dr. Hall says of sugar: "It would be a
strange contradiction in the nature of things if
sugar and candy in moderation should be hurt-
ful to the human body in any way, for sugar is
a constituent of every article of food we can
name ; there is not a vegetable out of which it
cannot be made, not a ripe fruit in our orchards
which does not yield it in large proportions, and
it is the main constituent of that 'milk' which
is provided for the young of animals and men
all over the world. Perhaps the child has never
lived who did not love sweet things beyond all
others ; it is an instinct, a passion, not less uni-
versal than the love of water. A very little
child can be hired to do for a bit of sugar what
nothing else would. The reason for this is, that
without sugar no civilized child could possibly
live, it would freeze to death ; it is the sugar in
its food which keeps it warm, and warmth is
the first necessity for a child."

VII

Popular Sugar Chemistry

( Terms Most Commonly Used)

Acid Juice: Juice that is liable to sour and
invert.

Alkaline Juice: A juice that has been ren-
dered neutral to acid by admixture of some
alkaline substance, such as lime.

Degree Brix: Indicates the approximate
amount of solid substance in a sugar solution,
ascertained by immersing what is called a
Brix Spindle (a glass tube containing a grad-
uated scale and similar to a hydrometer) in
such a solution.

Fructose or Levulose: A form of sugar pro-
duced by action of acids on sucrose during
the latter's recovery from the beet or cane.
One part of the so-called invert sugar pro-
duced by fermentation of beet or cane syrup
before reaching its final state of purity for
use on the table. Invert sugar is composed
of two parts, one fructose, the other glucose ;
glucose plus fructose plus water (H2O) form
sucrose.

Granulated Sugar: A pure sugar which has
been crystallized and centrifuged then run
through a long horizontal revolving drum
called a granulator, where it is dried by heat
and screened to desired size of grains.

Invert Sugar: See Fructose.

Magma: A mixture of crystals of sugar, non-
crystallized sugar, molasses and impurities.
(See Massecuite.)

Massecuite: Product obtained in boiling or
graining cane or beet sugar syrups from
which final sugars are separated in the centri-
fugals.

Melada: Crude sugar mixed with molasses.

Polariscope: A beam of light when acted upon
by certain optical devices in passing through
a sugar solution will be deflected from a
straight path to either the right or the left,
direction of deflection depending upon the
chemical composition of the solution. Light
so acted upon is called polarized light. Su-
crose will deflect the light to the right — fruc-
tose to the left. The degree of deflection,
which is read off a graduated scale on the
instrument used, indicates the percentage of
sugar in a solution. The optical instrument
used is called a polariscope.

Purity: The percentage of pure sugar to solid
substance (either dry or in solution) con-
tained in either juice, syrup, massecuite,
molasses, cane or beets.

Sucrose: Sugars identical in composition with
cane or beet sugar, having the formula
'CJBUO*.

Sugar or Per Cent Sugar (See Polariscope) :
The percentage of sugar contained in either
juice, syrup, massecuite, molasses, cane or
beets.

Sugar Factors: Sugar is found by multiplying
the purity by the Brix. and dividing the re-
sult by 100. Brix. is found by dividing the
sugar by the purity and multiplying the re-
sult by 100. Coefficient of purity is found by
multiplying the sugar by 100 and dividing by
degrees Brix.

VIII

Cane Sugar Manufacture

The majority of cane sugar factories or cen-
trals, as they are usually called in tropical coun-
tries, do not market their product themselves,
but ship it to sugar refineries in the form of what
is called raw sugar, a brown or yellow sugar,
running from 94 to 98% pure. They, therefore,
do not have as an elaborate system for purify-
ing the juices in the early stages as American
beet sugar factories, where the product is turned
out between 99 and 100% pure, ready for the
table.

The cane arriving from the fields goes first
to the cane crusher (so-called), an arrange-
ment of two horizontal iron or steel rolls with
surface corrugations, passing between these
rolls the cane is pre-crushed or flattened into a
matte of pieces about six inches long, and de-
livered to the first cane mill, of which there are
generally three running in tandem. A metallic
carrier is placed between each mill to convey
the cane from one mill to another.

The juice is extracted from the cane by
squeezing it between the rolls of the cane mill.
The cane mill consists of three heavy iron or
steel horizontal rollers (similar in appearance
to a cylinder printing press) usually about 32
inches in diameter by 78 inches long, driven by
a steam engine through powerful spur and
pinion gearing. The juice falls on to the bed
plate of the mill and from there flows to mill

juice tanks, from where it is pumped to juice
scale tanks and limed therein. Liming consists
of mixing about one-half to one pound of lime,
in form of milk of lime, to one ton of juice.

The juice is not entirely extracted from the
cane by the first set of rolls, but is sent to a
second and a third set. On its way to each
succeeding set, the juice is moistened to a cer-
tain degree with either water or diluted juice,
which operation is technically known as macer-
ation.

The small amount of lime used permits of a
quick settling of impurities later on in the
process. From scale tanks, juice flows to heat-
ers, where temperature is raised to a little over
200 degrees F. From heaters, juice is pumped
to settling tanks, where it is allowed to remain
for about half an hour. The clear juice is then
drawn off and sent to evaporators. The scum
that rises to the surface together with settled
mud is then filtered through presses, the filtered
juice going to evaporators, the mud cake to
fields where it is used as fertilizer or otherwise
disposed of.

Evaporation: The juice is evaporated at low
temperature — first in a number of multi-tubular
vessels which run in a series of from three to five
(called multiple effect evaporators), in which
the vapors given off the juice in the first effect
or body goes over to evaporate the juice in an-
other body at a lower pressure. The second,
third and fourth bodies operate in a partial
vacuum, which permits evaporation at a much
lower temperature than when under atmos-
pheric pressure, decreasing the amount of fuel
consumed considerably. The juice enters the
evaporators with a water content of about 86%
and leaves same with a water content of about

40%. The final evaporation is concluded in
what are called vacuum or boiling pans.

In the vacuum or boiling pans, the sugar
which enters same in solution is crystallized.
When the masse content in the pan has reached
the proper degree of crystallization, the pan is
emptied and contents flow to what is known as
a mixer, a long horizontal tank through which
a paddle bearing shaft constantly revolves to
prevent hardening of the masse. These mixers
have a number of spouts below, through which
the masse (massecuite) enters centrifugals or
sugar separators. A description of centrifugals
will be found in an article following, entitled
"A Tour of a Complete Sugar Plant." From
the centrifugals, the sugar is conveyed to weigh-
ing machines where it is automatically sacked
and weighed, then transferred to car or ware-
house.

Some factories, a number especially in Java,
employ instead of crusher and cane rolls,
practically the same system of diffusion and car-
bonation as is used in the beet sugar factory, but
the vast majority of cane sugar factories, of
course, use the modern cane mill for extracting
juice.

The up-to-date cane sugar factory has one
great advantage over the beet sugar factory,
in that fuel costs practically nothing due to the
fact that the stalk of the cane from which the
juice is extracted, called bagasse, is used for
furnishing the necessary heat and power for the
various milling and evaporating operations.
The bagasse goes directly from the rolls, in its
moist state, to especially designed furnaces
which furnaces are a product of American engi-
neering effort and research.

It would be well to follow this article with
"The Tour of a Complete Sugar Factory" start-

ing with sub-heading "Evaporation" and read-
ing through the sub-heading "Resolving the
Sugar." Though the same is a description of
beet sugar house work — the operations de-
scribed under sub-headings mentioned differ but
slightly from that of the cane sugar plant.

SUGAR FACTORY EQUIPPED THRO SHOUT/
WITH AMERICAN MADE MACHINERY

Sugar Refineries

With the exception of most of the cane sugar
factories in Louisiana, also some of the cane
sugar factories in Java, nearly all cane sugar
produced is shipped, as stated in a previous
article, to sugar refineries in the form of what
is called raw sugar, a brown or yellow sugar,
running from 94 to 98% pure.

Most of the refineries in the United States are
located on the Atlantic Coast. The two excep-
tions are the California Hawaiian Company and
the Western Sugar Refinery in San Francisco,
California. These two receive most of their raw
sugar from the Hawaiian Islands. The princi-
pal source of supply of the Atlantic Coast re-
fineries are Cuba and Porto Rico, almost two
and a half million tons coming from these islands
alone yearly.

Of the total amount refined in this country,
approximately 30% is handled by the American
Sugar Refining Company, in their six different
plants.

The other principal refineries are the National
Sugar Refining Company, The Federal, Ar-
buckle Bros., Warner, Revere, McCahan, Sav-
annah, Pennsylvania, Henderson, Godchaux and
Colonial Sugar Refining companies.

The raw sugar upon arriving at the refinery
is first washed then remelted, sent through bone
char and other filters for purification, crystal-

lized in vacuum pans, centrifuged, washed,
dried, and granulated and packed for shipment
in various size packages, boxes and barrels.

Most of the refineries manufacture their own
barrels. For instance, the American Sugar Re-
fining Company owns the Brooklyn Cooperage
Company, New York, which has factories in
Boston, New York Philadelphia and Chalmette,
and owns in New York State 50,000 acres of tim-
ber land, with stumpage rights on 40,000 more
acres. In Arkansas, it owns about 70,000 acres;
in Missouri about 80,000 acres, and in other
states owns and controls approximately 100,000
acres. It owns and operates seven stave and
heading mills, and incidentally operates 135
miles of railroad in order to get its timber to
the mills.

The machines used for forming the sugar into
cubed and rectangular shapes and for packing
same into paper boxes are marvels of ingenuity,
as from the time sugar leaves the granulator
until the time it is ready for shipment not a
hand touches the sugar.

The public demand for packaged sugar and
the great cost of the machinery is one of the
reasons why the cane sugar factories themselves
do not find it profitable to refine and market
their product direct to the consuming public and
therefore, use the refineries, with their elaborate
equipment and selling organizations to act as
intermediaries.

The fact that the refineries handle a million
pounds and upward daily, enables them to sell
the product at only a slight increase in cost over
the raw sugar. In fact, the average central
could not refine and market its product as
cheaply as the refineries.

The refineries turn out many different grades
and forms of refined sugar, including fine,

standard, coarse and hard granulated sugars,
powdered sugar, cube, and rectangular shape
sugar, and special grades for use of candy
makers.

The term refiner's margin refers to the differ-
ence between the cost of raw sugar, duty and
freight paid and the wholesale price of refined
granulated sugar. The American Sugar Refin-
ing Company states that it takes about 107
pounds of raw sugar to produce 100 pounds of
refined sugar, the seven pounds being "lost in
refining."

The Making of Sugar from
Beets Briefly Described

The sliced beets are immersed in warm water,
the sugar diffusing through the walls of the cells
of the root into the water. This operation is
carried out systematically in a series of tanks
called a diffusion battery, arranged in a circle
and connected together. The juice from one
cell passes through the others continuously;
the nearly exhausted slices receiving fresh
water, which, as it goes from cell to cell, coming
in contact with fresher and fresher cuttings,
grows accordingly richer in sugar.

The exhausted slices, after being pressed, re-
moving such water as is possible, or after being
dried in special ovens, are used as cattle food.

After leaving the diffusion battery the juice
is treated with lime, is heated, and is then acted
upon by carbon dioxide (commonly known as
carbonic acid gas). The object of liming is to
neutralize and precipitate the organic acid pres-
ent. The carbon dioxide removes the excess of
lime ; the precipitate of calcium carbonate which
is formed carries down other organic impuri-
ties. As some of the impurities precipitated are
soluble in any but alkaline solutions, the first
treatment with carbon dioxide is stopped while
there is still about 0.1% of caustic lime present.

After leaving the first set of carbonation
tanks the mass is filtered and a second carbona-
tion reduces the amount of free lime to about
0.03%. A second filtration follows the second
carbonation, often affected in gravity presses

which require much less pressure than the
ordinary presses.

After further treatment and a third filtration
the juice is evaporated at low temperature — first
in a series of multi-tubular vessels which run in
a series of four or five (called multiple-effect
evaporators) in which the vapors from one
effect or body go to evaporate the juice in an-
other at a lower pressure ; and then after a brief
heating at atmospheric pressure, sulphuring and
filtering through gravity filters, the evaporation
is concluded in steam-heated vacuum pans.
(This last evaporation process is termed boil-
ing.)

In the boiling pans crystalization is effected
and these crystals are separated from the un-
crystallizable syrup in separating devices called
centrifugals. From the centrifugals the white
sugar, which is practically 100% pure, though
still containing a percentage of moisture, is con-
veyed to the granulators, where it is sifted and
dried, then to weighing machines, where it is
sacked in 100-pound bags.

The molasses obtained is sold to distilleries
for the manufacture of alcohol, or is subjected
either to the Osmose or to the Steffens process
of sugar recovery.

In the Osmose process the syrup is diffused
into water through parchment paper, which
allows the salts that hinder crystallization to
pass through more rapidly than the sugar and
other organic compounds present. After a suf-
ficient treatment the syrup left is re-boiled.

In the Steffen's process, now largely used, the
molasses is diluted to contain about 12% solids,
then about as much powdered burned lime as
there is sugar present is sifted into the solution,
the temperature being kept below 18° Centi-
grade. This precipitates all the sugar into what
is called a Tri-calcium saccharate, which is
filtered off and used in place of lime in treating
the raw beet juice.

A Tour of a Complete
Sugar Plant

This section is written with the thought in
mind of avoiding, as far as possible, intricate
technical description — to explain the process of
sugar manufacture in such simple and brief
terms as will enable anyone interested to secure
a fairly clear idea of this subject.

After reading to Beet Bins, let the reader
imagine that he has arrived at a sugar mill and
is following the course of the beets throughout
the factory, beginning at the point when the
beets are stored awaiting their turn to start on
their trip of transformation.

THE BEET ROOT

Beet Loading Stations: For receiving beets for
shipment by rail, a weighing and carloading
platform is generally erected alongside rail-
road tracks at a point most convenient for
farmers of a particular section. In some dis-
tricts where beet growing is extensive, beet
sugar companies will each have their own
loading station, in some cases, only a few feet
apart. The most modern type of loading sta-
tions are those known as the "Ground Level,"
to distinguish them from the old type, which
are built like bridges, necessitating wagons
and teams ascending and descending an in-
cline in order to dump the beets into freight
cars. With the new type station, the farmer
dumps his load into a hopper directly from
the roadside. Beets slide from hopper into
buckets attached to a wheel or endless belt.
On the way from hopper to buckets, most of

the adhering dirt is removed. Clean beets
fall from the wheel into a scale hopper, the
weight being read on recording beam below,
which typewrites the weight on cards in trip-
licate. One of these cards is handed to the
farmer. From scale hopper, clean beets fall
directly into freight car. The best known of
the modern types of beet dumps are the
Weller, the Waverly and the SMC.

Beet Bins: Beets, arriving in wagon and carload
lots, are dumped herein.

Flumes: At bottom of each bin is a concrete
ditch or canal connecting with main flumes.
As beets are required, they are pitched into
these branches, through which a current of
water flows, which conveys the beets to the
mill.

Stone Catcher: In the harvesting of beets,
many small stones are caught up and con-
veyed to the mill. These stones, if carried
into slicers, break the knives and also serious-
ly interfere with the operation of the slicer.
The stone catcher is placed in beet flume to
intercept the passage of these stones. It was
invented by Messrs. Franklin and Daley. Mr.
Franklin is superintendent of one of the Great
Western Sugar factories, and Mr. Daley is
District General Superintendent of the Holly
Sugar Corporation.

Weed Catcher: The swinging paddles comb
the weeds and trash out of channel as they
try to pass. Paddles are made of sharply
notched bar iron, and as they drag through
flume, the notches fill up with the objection-
able matter and upon ascending, a projecting
end of paddle strikes against lateral bars at
the top of device, loosening the trash.

Tare-Room: Here samples, as obtained from
each load, are tested, and sugar per cent de-
termined by the chemist, as the price of beets

is based on the percentage of sugar content.
Sample is weighed just as it comes from load,
then beets are cleaned, and weighed again in
same bag ; the proportion that the difference
bears to original weight of sample is figured
as the per cent of tare for the entire load.

Beet Wheels: Main wheel is located near end
of mill and flume. Beets drop into buckets
attached to the inner rim and are elevated to
floor level and conveyed through short flumes
to scrolls.

Scrolls: These monster screws elevate the beets
to "washers." Dirty water from flume going
to sump to be pumped onto the land.

Beet Washer: The beet washer is a rectangu-
lar tank through which runs a paddle bearing
shaft, thus beets are carried forward from
one end of tank to other and agitated suffi-
ciently to clean off dirt adhering. A "kicker"
at end of shaft throws beets onto a set of
rolls upon which a stream of water flows, pro-
viding an additional cleansing before enter-
ing cutters. From rolls beets drop into buck-
ets attached to a long endless chain called
a beet elevator which carries the beets to the
top floor of factory.

Beet Root Separator: In the harvesting, trans-
porting and washing of beets, many rootlets
are broken off. These rootlets average well
in sugar content. The boot root separator
separates rootlets from the trash, delivering
the rootlets direct to beet elevator, thence to
cutters. The separator is placed between the
beet washer and the beet elevator. Hereto-
fore, the rootlets were mixed up with the
trash and went to the sewer. The separator
intercepts the passage of the rootlets and, as
aforesaid, delivers them to the beet elevator.
It is an invention of Mr. Joseph Sailer, Gen-
eral Engineer of the American Beet Sugar
Company.

Scale: From top of elevator beets drop into a
hopper, from whence they go to automatic
scale set to weigh about 800 Ibs. When scale
hopper is filled to this amount main hopper
automatically closes at bottom. From scales
beets go to hopper serving beet slicers.

COSSETTES

Beet Slicers: Beets are sliced into long V-shaped
slices or strings called "cossettes." Cutting
them in this manner exposes the greatest
amount of the cell structure of the beet to the
action of the sugar-extracting medium, and,
at the same time, permits circulation between
the slices; thus hastening the process of dif-
fusion. The modern beet slicer is shaped like
a big bass drum, about 5 feet in diameter by
18" wide, having a shaft passing through the
center.

A steel ring, slightly smaller in diameter
than the outer casing, is bolted to a disc
mounted upon the shaft, and revolves inside
of this outer casing. The ring, known as the
knife block ring or spider, is provided with a
number of slots for receiving the knife hold-
ers or blocks, either eight or nine of which are
furnished, depending upon the type of the
cutter — the Binkley Cutter having nine
blocks, the Maguin eight, the diameter of
ring being the same in both cases.

Each knife block carries three sets of
knives, two knives to a set. The knives in
each set are bolted opposite to each other in
each knife block. The knives themselves are
about 6i/2" long, 3" wide, andi/4" thick. Each
knife has about 30 blades or divisions, about
3/16 of an inch apart. (See Disston Ad for
illustration.) A 9-block ring carries 54 sepa-
rate knives.

Diffusion: Fourteen cells to a "battery." Water
at a temperature of about 175° F. or 80° C.,
is the diffusing agent. To diffuse a cell takes
about an hour. The cells of the battery are
so arranged that they may be connected as
in a circle. They are also so arranged that
any cell may be cut out of the circle
while being emptied and refilled without
stopping the flow of water in the circuit.
The water enters the circuit at the cell
containing the cossettes most nearly ex-
tracted and travels from one cell to an-
other, absorbing from the cossettes more
sugar as it proceeds on its course, until it ar-
rives at the freshest sliced beets. The sugar
content of these cossettes being higher, the
water becomes more heavily saturated with
sugar, so that it will scarcely hold any more.
In this state it remains in the final cells for
only a short period, during which further ex-
traction continues; after which the liquid —
which is now juice — is drawn off and pumped
into an automatic weighing tank. Complete
extraction of sugar from the slices is not prac-
tical, and about 3-10 to 5-10 of one per cent
of the sugar content is therefore lost in pulp
and water. To keep the loss from this source
within reasonable limits requires chemical
and mechanical control of the highest order ;
and in this connection tanks to measure the
diffusion juice as it leaves the battery are em-
ployed so that the amount of juice drawn off
(draft) can be so regulated as to serve in a
measure to control loss in question.

Pulp Disposal: After the sugar has been ex-
tracted from beet slices, the exhausted cos-
settes, heavily laden with water, are pumped
to drier, where bulk of moisture is evapor-
ated. Wet pulp contains about 85% of water
and the dried product about 10%. From
drier (an arrangement of revolving drums

and hot-air furnaces) the pulp is blown
through large galvanized pipes to the ware-
house and is there automatically weighed and
sacked. Automatic carriers convey sacks to
cars directly or to any particular section of
the warehouse.

Diffusion Measuring Tanks: For each ton of
beets cut, the diffusion juice averages about
1% tons (about 11% sugar, 2%% of other
solid substances and the balance water).
Tanks can be adjusted so that upon filling up
to a certain point they will be emptied auto-
matically.

Diffusion Juice Reheaters: Here juice is heated
to about 190° F. and passes into the carbona-
tion tanks.

EXTRACTION OF IMPURITIES

Liming: Lime is added to the juice in the
form of slaked lime, calcium hydroxide
[Ca(OH)2], also called milk of lime, or in the
form of a "saccharate" of lime, a compound
of lime and sugar obtained in recovering the
sugar in the final molasses by the Steffens
process. The addition of the lime causes the
precipitation of the organic acids and their
salts which were extracted from the beets
along with the sugar, as the lime or calcium
salts of these acids. The lime also renders
the juice alkaline, which is a necessary factor
to prevent the sugar from breaking down into
its components, glucose and fructose, during
the further process of heating and evapora-
tion.

First Carbonation: The juice is next saturated
with carbon dioxide gas, CO2. This precipi-
tates the excess of lime as calcium carbonate.
Not only does this greatly reduce the
alkalinity of the juice, but the precip-
itated calcium carbonate, along with the
original precipitate of lime salts, carries

down with it much of the remaining
organic impurities as albuminoids and gums.
The carbondioxide used in this step is ob-
tained from the lime kilns in which limestone,
heated by the burning of coke, is calcined to
yield both the carbon dioxide for this process,
and also the lime for the liming process or
to be used in the Steffen's process later in
the course of extraction.

Carbonation Presses: Squares of canvas on iron
frames. The carbonated juice passing
through these presses leaves the lime and in-
soluble substances deposited on the filter
cloths in form of a cake about one inch in
thickness. This "lime cake," is burned again
to form fresh lime or after being well washed
with hot water, is dropped in a trough and
conveyed to a tank where water is added
until the whole mass becomes of a thick,
pasty consistency known as "mud." From
here it is pumped into the waste water where
it is in turn carried out and used with irriga-
tion water on the land. The juice, which be-
fore treatment was dark in color and nearly
opaque; on leaving the presses is a thin,
transparent straw colored liquid.

Second Carbonations : First carbonation process
repeated and soda added to offset lime salts,
which form incrustations on evaporator tubes.

Second Carbonation Presses: The juice is again
filtered and lime cake and more organic im-
purities removed.

EVAPORATION

Evaporators: Leaving the bag filters, the "thin
juice" enters the first evaporator at a density
of about 14° Brix (solid substance, see page
18 for interpretation) and leaves the fourth
body at about 60°. The evaporated liquid is
termed "thick juice." In process of evapora-
tion the juice goes through a series of four

evaporator bodies. The vapor, given off in
the first body, in which the steam is utilized,
is used to heat the juice in the second body,
and so on, thus affording a great saving of
fuel. The second, third and fourth bodies
operate in a vacuum, which condition permits
evaporation at a much lower temperature
than when under atmospheric pressure.
After evaporation, remelted raw sugar, ob-
tained from the molasses further on in the
purification process, is added. This sugar
passes through the purification process a sec-
ond time, along with the fresh juices.

Blow-Ups: The Alkalinity of the juice some-
times becomes increased to such extent
through evaporation that it must be reduced
before entering vacuum plant. This reduc-
tion is accomplished through the "Blow-Ups"
which are round iron tanks provided with a
perforated steam coil and a chamber for en-
trance of sulphur gas, sulphur dioxide, SO2.
After heating the thick juice, if it is found too
alkaline enough sulphur gas is admitted to
correct. This also serves to whiten, or
bleach, the juice.

Syrup Presses: Thick juice and other syrups
coming here from blow-ups pass through
these presses. The excess of lime is removed
as calcium sulphate, along with other impuri-
ties.

RESOLVING THE SUGAR

Vacuum Pans: Here thick juice or a mixture
termed "standard liquor" is boiled and
grained to sugar crystals.

The juice or liquor arrives here with the
sugar in solution and through boiling a
part of the sugar assumes a crystaline form.

By operating in a vacuum the boiling point
of the syrup is lowered, not alone affording
a saving in fuel, but preventing burning of the

sugar. Pans contain a series of copper coils,
through which the steam circulates.

Syrup is admitted to the pan by degrees,
and as it boils and crystals form, the sugar
boiler by observation determines amount of
syrup to admit. When the proper growth of
the crystals has reached its limit, he "drops"
the pan, and calls or signals, "Strike."

To boil white sugar takes about 3% hours;
to boil "browns" or "raws," from 5 to 14
hours.

Mixers: From both white pans and brown
sugar crystallizers, the fillmass or massecuite,
as the crystallized syrup is called, enters re-
spective mixer, through which a paddle-bear-
ing shaft constantly revolves to prevent hard-
ening of the mass. These mixers have a num-
ber of spouts below, through which the fill-
mass enters centrifugals or sugar separators.

Centrifugals: The frames of these machines,
cylindrical in form, contain a bronze basket
of varying diameter according to needs of
factory (standard diameters are 30", 36" and
40"). The inside height of the basket is
usually 24". This basket, which contains a
fine mesh screen, revolves at a speed of
from 1,100 to 1,400 revolutions per min-
ute ; "green syrup" flies off and white sugar
remains. The remaining molasses is then
washed out by an automatic spraying de-
vice and pure sugar is discharged into a
screw conveyor below, thence to granulators
(the syrup produced by the sprays is the so-
called "wash" syrup). The separation of
about 250 pounds of sugar from the fillmass
takes from 7 to 10 minutes. Raw fillmass
gives a separation of brown or yellow sugar.
This yellow sugar goes to melter to be added
to thick juice; molasses is pumped to the
steffen house to be treated with lime, forming

the saccharate with which fresh beet diffusion
juice is mixed.

Granulators: White sugar leaving centrifugals
contains a certain per cent of moisture ; here
sugar is dried in a rotary drier. It is then
sifted through fine mesh screens into gran-
ules, forming granulated sugar. This is the
ordinary or "granulated sugar" as it is known
by all.

The "first" or "white sugar," upon being
run through the dryers or "granulators" loses
about 3% moisture and comes out a 99.8 or
99.9% sugar ready for sacking. From the
granulators it is conveyed by scrolls to
the hoppers supplying the sacking machines.
These machines are operated by electricity
and weigh out very accurately 100 pounds
of sugar. The sack of sugar is then set on a
conveyor which carries it around to the sew-
ing machine where in a few seconds the sack
of sugar is sewed and ready to be carried to
the freight car or to the sugar warehouse, in
which the surplus sugar is stored awaiting
shipment.

Crystallizers: In centrifuging, or spinning, the
mass from the vacuum pans (separating the
crystals), a proportion of same is thrown off
in the form of a syrup, usually running from
70% to 75% sugar, which can be reboiled
and about 20% recovered as raw sugar;
this/ residue, called "green syrup," is sent to
"blow-ups"; is sulphured, reheated and fil-
tered; then boiled in raw pans, referred to
previously, but (unlike fresh "thick juice" or
standard liquor) crystals are not as readily
formed in the pan, and after boiling for from
5 to 14 hours, the raw product or "fillmass"
is transferred to crystallizers in which the
mass is agitated from 3 to 5 days, during
which time crystals grow, from which brown
sugar can be extracted.

EXTRACTION OF SUGAR FROM MOLASSES

Steffen's Process: Molasses, with a sugar con-
tent of about 50%, is pumped from main
building, weighed, and diluted to a compara-
tively low density, as compared with original
molasses (there also enters at this point
a small percentage of milk of lime from hy-
drate presses). From here solution goes to-
solution tank to be cooled. After cooling in -
tank, solution is pumped to "coolers" (about "
1,600 pounds of molasses thinned down enters
a cooler at one time) ; here powdered lime
is added; an agitator at bottom keeps the
cooler mixture in circulation; ice water cir-^
culating through coils in bottom of cooler
keeps temperature down and prevents lime
from slaking. After a certain period, usually
about six minutes, cooler is emptied and con-
tents pumped to cold presses.

Steffen's Cold Presses: Saccharate solution, in
passing through presses, leaves cold saccha-
rate adhering to cloths. The waste water
from cold presses holding a little over 1%
sugar is heated and sent through hot presses,
where hot saccharate cake adheres to cloth,
waste water going to sewer. The saccharate
cake is a lime salt of sugar. The composition
of this salt is usually expressed as tri-calcium
saccharate, or C^JJ.^O^-3 CaO-3 H2O. This
ratio varies somewhat, however ; the cold sac-
charate diluted cake contains about 15%
sugar, the hot saccharate cake about 12%.
From presses, saccharate cake goes by scroll
to mixing tank, is diluted with wash water
from the first carbonation presses to a brix of
between 35° and 40°, forming a cream, and
is pumped in this form to first carbonation
to be added to f»sh beet juice or to hydrate
mixer.

It has been found that double-warp jute
cloths from Steffens cold presses, if washed

in softened water, can be utilized again on
Steff ens hot presses, as heat reopens the pores
of these cloths. This affords a great saving.

Solution Tanks, Etc.: Solution tanks contain
an arrangement of coils to cool the molasses
solution. In plants, except in the colder
regions, an ammonia refrigeration system is
used to cool the brine circulating in the coils.

Hydrate Mixer: More lime is used to work up
the molasses produced than is needed to pur-
ify the fresh beet juice. The compound of
lime and sugar (saccharate) coming from
the Steffen's presses has a sugar content of
about 13% — the lime of this saccharate is*'
what is used to purify the fresh beet juice^
for as it is added to the water solution it
forms calcium hydroxide and frees the sugar.
If any remains unchanged it is decomposed
by the carbonation process by which the lime
is precipitated out. The part of saccharate
not needed for purifying purpose is sent to
hydrate mixers. Here, slowly revolved in
large tanks, its temperature raised from
about 65° to 80° C. (149° to 176° F.), and
diluted from 35° to about 20° Brix by an ad-
mixture of juice from carbonation filter
presses. After a few minutes of mixing the
liquid is sent to presses to be filtered, the hy-
drate, or slakened lime, adhering to cloths
is used again in working up the molasses.

LIME KILNS
Kiln and Pulverizer: —

Lime rock and coke are burned together
to produce plain unslacked lime and carbon
dioxide. CaCO3 = CaO + CO2. The gas is
pumped to the carbonation tanks for use
therein, the lime goes to the crusher;
is ground up, elevated and distributed
to Raymond pulverizing mills; blowers
above suck the lime away from the mills as
fast as it is powdered and deliver same to

conveyors, thence to hoppers serving Steffens
coolers.

Rotary Kilns: Waste lime from first carbona-
tion presses is pumped to rotary kilns, of
which there are two, each consisting of a long
horizontal tube about 6 feet in diameter. The
fire, an oil flame, is introduced at one end.
About half way back from firing end is super-
imposed another tube about one-half the di-
ameter and the length of rotary. The diluted
lime, entering at one end of this upper tube,
is carried backward by a revolving screw and
at the same time subjected to a heat which
evaporates most of the water. From opposite
end to that of entry, lime falls into the kiln
tube proper, through which shoots flaming
oil ; the organic impurities go out through the
stack and the almost pure calcium oxide (un-
slackened lime) in small marble-shaped
pieces is carried forward by the rotating
movement, drops into wheelbarrows, is then
laid out to cool, and when cooled is trans-
ferred to main kiln to be ground up with
other lime for use in Steffen House.

POWER

Sterling boilers equipped for oil burning and
with flue gas economizers are the ones common-
ly in use. Tests are made of the escape gas, so
that the efficiency of all boilers is known at all
times. Flue gases are utilized to heat water as
it enters boilers.

Both high and low exhaust steam from en-
gines is used whenever possible, especially in
first evaporator body and vacuum pans (in con-
junction with live steam) . Most all reheating is
done by vapors from evaporators.

RESUME OF PROCESS

After being weighed the beet roots are sent
to the cutters, which contain a series of revolv-
ing corrugated knives, thence to large iron tanks

called diffusion cells, holding about four tons
each. Here sugar is removed from slices by hot
water. After diffusion, the juice is reheated
and receives an addition of lime and is then sat-
urated with carbonic acid gas, which precipi-
tates the lime together with certain impurities.
It is then reheated and filtered, relimed, car-
bonated and treated with soda, reheated and
refiltered, is partially evaporated to about 60%
of solid substance, bleached with sulphur gas
and filtered. After filtration, juice enters "boil-
ing pans" where further concentration takes
place and the sugar is resolved to a crys-
talline form. From the "boiling" or vacuum
pans the mass enters sugar separators or cen-
trifugal machines, which revolving at high
speed, throw off the molasses and retain the
pure sugar, which in a moist form is conveyed
to granulators, where it is dried and sifted,
then dropped below to automatic scales, where
it is sacked ready for shipment.

The sugar remaining in the molasses is pre-
cipitated by the addition of lime. This lime-
sugar compound is added to the fresh beet
juice where the lime is freed to interact in pur-
ifying the juice, and the recovered sugar passes
a second time through the refining process.

CHEMICAL CONTROL

Sugar manufacture is most effective under
chemical control; at each stage of the process
small samples of the juice are taken at inter-
vals, dependent on conditions, and these sam-
ples are chemically analyzed to determine the
per cent of sugar and other content. The dens-
ity of the juice must be within certain limits at
various stages and its purity must be known.
This all comes under the jurisdiction of the
chemical department. The amount of ma-
terials consumed and their relation to the output
must be known exactly at any time by the super-

intendent, and hourly records are therefore
made in every department and at each station.

NOTEWORTHY FEATURES

A feature especially noteworthy is the record-
ing of work done by shift machinists and their
daily suggestions for further work to be done to
anticipate breakdowns; also suggestions for
improvements that come to their minds daily
and which might be forgotten if left to be sug-
gested at the end of the campaign. A further
feature is the advocacy of suggestions from all
men regardless of the importance or unimport-
ance of their duties. Unless such co-operation
is obtained men are apt to consider that their
suggestions will be frowned down upon by their
immediate superiors, and thus faults, such as
leaky valves, for instance, that permit of a small
loss here and there, great in the aggregate, are
sometimes not reported promptly.

Again, the comfort of the men should be
looked after. In a certain mill where overflows
at the sulphur station or blow-ups were quite
frequent, there resulted a loss during the cam-
paign of hundreds of dollars, due no doubt to
the fact that escaping gas fumes lowered the
energy of the men and caused them to relax
their alertness. A certain mill in California
has provided shower baths and lockers for their
men at a cost of over $25,000, and finds that it
pays. Every morning a clean suit of white linen,
provided and laundered by the company free
of cost to the men, is laid in the locker of each
man, which he dons, thus presenting a spick-
and-span appearance. This mill, one of the
oldest in the United States, secures the highest
known extraction of any American mill in the
business, which result speaks for itself.

KEEPING ABREAST OF PROGRESS

In regard to keeping up with modern methods
of sugar recovery, it has been said by Lewis E.

Ware, the well known authority on beet sugar
production :

"Beet sugar manufacture from year to year
undergoes important change* which result in
considerable economy, not only in the modes
of extraction, but in the percentage of extrac-
tion realized; $50,000 additional expenditure
in the machinery furnished frequently means
one-half per cent more sugar. If 50,000 tons
of beets are worked during the campaign, this
additional sugar means 250 tons, the money out-
come of which is more than sufficient to pay
for the supposed excessive expenditure the
first year. Certain contractors of beet sugar
machinery whom we could mention, live up to
the times, reject all obsolete methods and are
consequently at an enormous expense for the
construction and designing of new machines
and devices. Their prices are high, but are
certainly profitable in the long run.

"The practical advice is to give any contem-
plated change all due consideration, and if all
issues have been thoroughly weighed and the
advantage of the new device are apparent, no
time should be lost in making use of it. In most
cases it is essential to demand that there shall
follow sufficient gain that the device may pay
for itself in less than five years. The narrow
margin of the manufacturer's profit demands
that his plant keep pace with the progress of the
times."

A very good idea of many of above mentioned
machines and devices can be obtained by glanc-
ing at illustrated cut at end of book, contributed
by Sugar Machinery Company.

DIAGRAM OF EXTRACTION AND REFINING WITH
COMPLETE ANALYSIS AT EACH STEP.

Bx Degree Brix, or Percent of Total Solids.

Sug. . .Percent Sugar, or Polarization.

Pur. . .Purity, or Ratio of Sugar to Total Solids.

Alk . . . Alkalinity in c.c. of Ho N H2SO< per 10 c.c. of Juice.

Acid . .Acidity in c.c. of Ho N KOH per 10 c.c. of Juice.

Beet End of Factory

LIME STONE BEETS) Sugar Content 18.8% |

IME KILN COSSJ

MILK OF LIME
or DIFFUSION
, SACCHARATE MILK
(from Steffen's House)

ETTES

— "*N~

Ex.. ..15. 5
Sug... 12. 4
Pur... 80.0
JUICE— Acid.. 5.0 ;

PULP

Water 88. 00%
Sugar 0.25

DRIED PULP

fill

Ex..

Sug.
Pur.
Alk.

..14.3
..12.1
..84.6
..12.0

FIRST CARBONATION

FIRST CARBONATION PRESSES

* 1
LIME CAKE FILTERED JUICE

ISugar... 0.12| I

Ex..

Sug.
Pur.
Alk.

..13.7
..12.0
..87.6
.. 2.0

SECOND CARBONATION

SECOND CARBONATION PRESSES

DANEK

FILTERS

EVAPORATORS
THICK JUICE

Ex.. ..60.0

Sug... 52. 6

"Pur... 87. 6

Alk... 18.0

To Sugar End of Factory

Sugar End of Factory

THICK JUICE (From Beet End of Factory)

•

RE-MELTER SULPHUR

~~ THICK JUK
VACUUM

FIRST MAJ
(or FILL

CENTRIFUGA]
I ^

STATION

3E PRESSES
[ PANS

ISECUITE

MASS)

, SEPARATOF
MOLASSES —

STATION

IESSES
PAN
JSECUITE
LLIZER
rUGALS

MOLASSES

UM PAN

SSECUITE
LLIZER
?UGALS
GLASSES

Food or
tilery

Ex.... 65.0
Sug...58.5
Pur... 90.0
Neutral

Ex..

Sug.
Pur.

..92.2
..83.0
..90.0

WHITE SUGAR FIRST

4
DRYER
SULPHUR

GRANULATED SUGAR

Ex..
Sug.
Pur.

..84.0
..63.0
..75.0

' Sugar99.80
Water 0.15
Ash 0.05

i
FILTER P

V A r^fTfTTV/

VAdUUJV

RAW MAJ
CRYSTA
CENTRI]

Ex..

Sug.
Pur.

..95.0
..71.2
..75.0

RAW SUG,

SECOND ]
^R 1

VACU

BLANK MA
CRYSTA
CENTRI]

Ex..

Sug.
Pur.

..88.0
..55.4
..63.0

Sugar94.0
«- Water 5.0
Ash 1.0

Ex..

Sug.
Pur.

..95.0
..59.8
..63.0

SECOND F

FINAL M
AW SUGAR

To Stock
Dist

Ex..

Sug.
Pur.

..85.0
..48.3
..56.8

Sugar90.0
«- Water 8.0
Ash 2.0

•fcln factories having Steffen's Recovery Process, more raw sugar
removed and process after SECOND MOLASES is omitted. Pass to next page.

SECOND

— Steffen's House

MOLASSES (From Sugar End of Factory)

Ex.. ..85.0
Sug... 48. 5°,
Pur... 57.0

Ca(OH)j

SCALES

) I C C

Lime Kiln

SOI

,UTION TANK

Bx....ll.6
Sug... 6.5
Pur... 56.0

Powdered Lii
CaO, from
Lime Kiln

Tie,
>

OOLERS (Temp 10°-12° C)

OLD PRESSES

1, -h i , ,

C
C(

^OLD SAGCH

ARATE CJ
COI

COLD WASH '

|Sugarl4%| 1

,D WASTE BX.... 6.0

Bx....6.0 Sug.. 0.7

Sug... 0.9 ,

HEATERS^ (Temp 85° C)

HOT PRESSES

HOT SACC

IARATE CAKE | HOT WASI

TTf-vnn rrr » CTI? 1

|Sugarl2%|

HOT WASTE Rx 0 8

Ex.... 4. 5 ISug...0.05

bug... 0.2 ,

1 C C

SACC*
MI

SACCK
MI

ARATE To Sewer
XER

ARATE
LK

Sug 39 0 ~*To LimmS of Diffusion Juice

Wash Water from
Carbonation Presses

XII

Some Hints on Sugar Beet
Culture

Beet Seed: The younger the seed the greater
the germinating principle. Two-year-old
seed is not as good as one-year-old.

Beet seeds are stuck together forming what
is called a "seed ball." Beet seed balls usual-
ly contain two or three seeds, but sometimes
as high as seven. Beet seed contains a plant-
let composed of a number of cells, and is
filled with starch, albumin, etc., for its growth
while underground. After the plant puts
forth root and secures a firm hold in the
ground it commences to grow above the sur-
face, and by absorbing carbon-dioxide from
the air, manufactures its own food.

Since the outer coating of the seed is fre-
quently hard, it is well to roll the seed be-
tween boards. This manipulation separates
one seed from another. It is also well to
place the seed in water for an hour or so
before planting.

Sugar Beet Roots: Beta-Vulgaris (the sugar
beet) requires two seasons to reach full ma-
turity. The first year the root is developed
and sugar accumulated; the second year is
the seed bearing season. The highest sugar
content is reached at the end of the first year.
The sugar is made then and stored up. The
production of seed during the second year is
at the expense of sugar stored the first year.

It naturally follows that sugar beets are
sliced after one season's growth.

Beet roots that have short, small necks are
the most desirable, since they contain the
most sugar. To produce such a beet ground
must be well worked, and not too compact.
The more abundant the leaves the more sugar
in the beet. Leaves under no circumstances
should be stripped. If the ground is not
plowed in the proper manner to permit the
air to penetrate proper results cannot be ob-
tained. The soil should be of such texture
that but little resistance will be offered to the
passage of the roots; and where sub-soil is
so compact as not to permit the passage of
water, it should be improved by drainage. It
is advisable to rid the soil of the weeds by
hand, rather than with the hoe, the first ten
days.

Beet roots when fresh and in good condi-
tion contain very little glucose, but if mutil-
ated, glucose will form, causing proportional
loss in sucrose.

The well known authority, Lewis S. Ware,
in discussing beet culture states: "In Ger-
many, where less weeds exist than in any
other country, nevertheless hoeing after thin-
ning is repeated five and even more times.
Hoes should not penetrate too deeply. Hoe-
ing has for a general effect the development
of the leaves, which development results in
a greater formation of sugar, but should be
continued only until the root has attained
its full growth. If continued after full
growth, hoeing would cause the leaves to
grow larger, but at this period sugar is in-
creasing in the root and the growth of the
leaves at the same time has an opposite ef-
fect. Leaves at this time are large and num-
erous enough anyway to smother the weeds
by keeping them from sun and air."

Dr. J. K. Greisenegger, of the Czecho-Slovak
republic, has been experimenting with the ques-
tion of which beets yield the best results, those
planted north and south or those east and west.
These experiments have been watched with con-
siderable interest and were spread over con-
siderable area in order to ascertain rather defin-
ite data on this question. Where air and mois-
ture were at a minimum and where other con-
ditions remained about equal it was ascertained
that beets planted in rows running from west
to east produced the best sugar content. They
produce the largest number of beets, the highest
sugar content and also the best leaves. The
very opposite results were obtained with rows
planted north and south. Then another ex-
periment was made with rows running north-
west to southeast and northeast to southwest.
These rows again showed a medium output or a
lesser content than east and west and a better
output than those north and south. It was
also ascertained that where the planter was
obliged to plant them diagonally to the merid-
ian, preference should be given to rows planted
from northeast to southwest.

The fallacy that sugar beets injure the soil
has not only been exploded states "Field and
Farm," but just the reverse has been found to
be the fact. It is true that sugar beets take out
of the soil the same elements that are removed
by other crops, but in slightly different propor-
tions. But, as has been stated, a large part of
these mineral elements is in the top, which, if
kept on the farm and fed to livestock, should
be returned to the soil in the form of manure,
so that in the end but little plant food is perma-
nently removed from the soil by the beet crop.
Experience in all sugar beet countries has dem-
onstrated that larger crops of grain can be
grown after beets than after any other crop.
This seems to be due to the excellent condition

in which the soil is left by the beet crop and to
the depth of the root bed occupied by the beet
roots. It is not apparent that sugar beets add
to the soil any fertilizing material, but the
fibrous roots left in the ground when the beets
are harvested improve its physical condition.

'The Department of Agriculture figures show
that beets were the only crop in the United
States to show a gain in value in 1920." This
remarkable return says the Broderick, Cal.,
"Independent," was due to the high contract
price for beets which was out of all proportion
to the selling price of sugar at harvest time. It
speaks well for the sugar factories that they
would carry out their contracts under conditions
prevailing and illustrates in a striking manner
the value of a contract crop which protects the
farmer against violent fluctuations of the
market.

Sugar beets and beet. sugar: acreage and production in 1918-1920.

[Figures for 1920 are based upon returns made before the end of 'the season and are
subject to revision.]

State and
year.*

-Fac-
tories
jn
opera-
tion.

Sugar
made.

Aver-
age ex-
trac-
tion.'

Aver-
age
sugar
con-
tent.'

Beets worked in
factories.

Aver-
age
farm
price of
beets
per
ton.

Area of
beets
planted.

Area
har-
vested.

Quan-
tity
worked.

California:
1920
1919

Num-
ber.
11
10
13

17
15
14

9
6

17
16
16

5
4

5
5
5

18
18
16

5
4
4

12
11
10

99
89
89

Short
tons.*
163,700
131,172
122,795

302,700
193,890
191*880

64,600
26,159
44,682

167,500
130,385
127,979

87,500
60,870
63,494

55,700
31,864
35,476

153,200
101,025
105^794

25,100
10.636
13,*5S

89,600
40,450
55,492

1,109,600
726,451
760,950

Per
cent.
15.79
16.30

14,62

12.77
11.71
14.07

12.97
13.29
13.66

13.30
12.63
14.38

12.38
10.99
14.01

12.35
10.93
12.19

11.40
11.12
11.69

12.49
10.07
14.29

12.48
11.95
13.59

12.99
12.34
13.64

Per
cent.
17.90
17.87
17.03

15.83
13.62
16.10

16.08
15.48
16.57

16.21
14.57
16.61

15.70
13.14
16.05

15.66
14.15
15.74

15.41
13.87
15.29

15.92
13.16
16.29

15.72
14.27
15.95

16.06
14.48
16.18

Acres.
123,500
107,174
100)684

221,500

182,616
125,882

.55,600
30,331
32,306

145,200
123,375
114,976

72,000
59,113
42,746

46,800
30,909
32,547

112,700
103,247
81,7>7

23,200
12,100
12,400

81,500
43,590
50,752

882,000
692,455
594,010

Short
ton*.*
1,037,000
804642
845,728

2,370,000
1,656,113
1,363,277

498,000
196,847
326,.979

1,259,000
1,032,018
890,238

707,000
554,100
453,266

451,000
291,583
291,064

1,304.000
908, 122
905,064

201,000
105,578
93,467

718,000
338.554
408,423

8,545,000

5,887,557
5; 577, 506

Dollars.
13.62
14.17
9.95

11.88
10.85
10.02

12.09
11.00
10.00

9.99
12.52
10. 08

11.94
10.90
9.96

9.22
12.75
10.03

11.66
10.97
10.01

10.47
12.02
10.00

11.34
11.08
9.86

11.63
11 74
10.00

Acres.

135,700
129,500
120,900

253,600
236,300
142,000

57,600
53,700
37,700

173,400
166,100
134,500

78,900
64,800
44,600

44,300
37,100
36,100

116,100
109.700
90,100

29,000
16,200
14,900

89,900
77,000
68,900

978,500
890.400
689,700

1918

Colorado:
1920

1919.. ....

1918

Idaho:
1920

1919 .

•1918

Michigan:
1920 «

1919*
1918

Nebraska:
1920

1919

1918..

Ohio:
1920

1919

1918 .

Utah:
1920

1919 .

1918

Wisconsin:'
1920

1919

1918

Other States:
1920 .

1919

1918

United States:
1920*
1919<
1918

* Acreage and production of beets are credited to the respective States in which
the beets were made into sugar.

* Based upon the weight of the beets.

* A short ton is 2,000 pounds.

'Including beets and sugar from 1,500 acres in Ontario, Canada, 1920, and 850 acres

inl919'

Bureau of Crop Estimate!

AMERICAN BEET SUGAR FACTORIES

Their Beet Cutting Capacity, Names of Corporation
and Operating Officials

Alphabetically Arranged by States and According to
Factory Location

CALIFORNIA—

Alameda Sugar Co., ALVARADO: C. H. Crocker, Pt.,
San Francisco; P. C. Drescher, V.-P., Sacramento; E. R.
Lilienthal, V.-P., San Francisco; G. E. Springer, S. & T.,
San Francisco; F. R. Haas, Purch. Agt., 351 California
St., San Francisco; Ray S. Stewart, Supt. Capacity, 800
tons daily. Non-Steffens.

Anaheim Sugar Co., ANAHEIM: A. R. Peck, Pres.; L.
H. Multer, Secy.; J. A. Purduyn, Purch. Agt., Sixth and
Spring Sts., Los Angeles; D. Jesurun, Supt.; A. C. Berry,
Asst. Supt.; B. Lawrence, Chief Chem.; Edward Stark,
Agr. Capacity, 1200 tons daily. Non-Steffens.

Union Sugar Co., BETTERAVIA: P. C. Drescher, Pres.,
Sacramento; E. R. Lilienthal, V.-P., San Francisco; C. H.
Crocker, V.-P., San Francisco; G. E. Springer, S. & T.,
San Francisco; F. R. Haas, Purch. Agt., 351 California
St., San Francisco; F. H. Johnson, Mgr.; J. R. Rogers,
Supt.; T. McFarland, M. M.; W. Montgomery, Chief
Chem.; J. L. Harris, Agr.; A. J. Hebert, Chief Engr.;
J. T. Avington, Office Supt. Capacity, 1200 tons daily.
Equipped with Steffens.

^ American Beet Sugar Co., CHINO: H. R. Duval, Pres.,
N. Y. City; Robert Oxnard, V.-P., San Francisco; H. T.
Oxnard, V.-P., N. Y. City; E. C. Howe, V.-P. and Genl.
Mgr., Sugar Bldg., Denver; C. C. Duprat, S. and T., 32
Nassau St., N. Y. City; C. R. Hays, Purch. Agt., Sugar
Bldg., Denver; J. D. Barry, Local Mgr. (See Oxnard,
Cal.). Capacity, 1100 tons. Non-Steffens. Also see
Colorado and Nebraska.

-Santa Ana Sugar Co., DYER STATION: J. Irvine,
Pres.; S. W. Sinsheimer, Genl. Mgr.; E. M. Smiley, Mgr.;
F. L. Klentz, Supt. (controlled by Holly Sugar Corp.).
Capacity, 1200 tons. Steffens.

, Holly Sugar Corporation, HUNTINGTON BEACH: Ex.

Offices, Boston Bldg., Denver, Colo.; A. E. Carleton, Pres.;
S. W. Sinsheimer, V.-P. and Genl. Mgr.; Remsen Mc-
Ginnis, Secy.; J. Doheney, Sales Mgr.; M. J. Beausang,
Purch. Agt., Boston Bldg., Denver, Colo.; C. A. Johnson,
Mgr. ; G. J. Daley, Genl. Supt. ; C. A. Bullen, Genl. Engr. ;
G W. Miles, Supt.; R. J. Prescott, Local Purch. Agt. (also

see Dyer Station and New Delhi, Cal.). Capacity, 1200
tons. Steffens. Also see Colorado.

Sacramento Valley Sugar Co., HAMILTON CITY: Wm.

Lacy, Pres.; Edgar Baruch, V.-P. and Genl. Mgr., Los
Angeles, Cal. (Not in operation during 1920, but raising
hay, grain and livestock on extensive scale on own land.)
A. M. Gelston, Local Mgr. Capacity, 700 tons. Non-
Steffens.

Los Alamitos Sugar Co., LOS ALAMITOS: Senator W.
A. Clark, Pres., Butte, Mont.; J. Ross Clark, V.-P.; H. C.
Lee, V.-P., P. E. Bldg., Los Angeles; E. C. Hamilton,
Mgr. ; G. Strodholf , Sales Mgr. ; K. V. Bennis, Supt. ; Wm.
C. Poe, Chief Engr.; Frank Norton, Asst. Supt.; Wm.
Loranger, M. M.; W. B. Ladd, Chief Chem. Capacity,
900 tons. Steffens.

x Spreckels Sugar Co., MANTECA: Executive Office, No.

'2 Pine St., San Francisco; J. D. Spreckels, Pres.; A. B.
Spreckels, V.-P. and T.; W. H. Hannam, Secy.; H. P.
Howard, Sales Mgr.; K. I. Dazey, Purch. Agt.; F. E.
Sullivan, Genl. Mgr.; J. F. Taddiken, Chief Engr., No. 2
Pine St., San Francisco; S. E. Miller, Local Mgr. (Same
officials for Western Sugar Refinery, San Francisco, Cal.)
(Also see Spreckels, Cal.) Capacity, 1200 tons. Non-
Steffens.

American Beet Sugar Co., OXNARD: (For Corp. offi-
cials see Chino). Fred Noble, Mgr.; H. E. Zitkowski,
Genl. Chem. ; F. C. Zitkowski, Supt. ; Joseph Sailer, Genl.
Engr. ; A. B. Westfield, M. M. ; F. R. Bachler, Chief Chem. ;
C. H. Weaver, Cashier. Capacity, 3000 tons. Steffens.
Southern California Sugar Co., NEW DELHI: (Suburb
' of Santa Ana.) (Owned by Holly Sugar Corp.). J.
Rose, Supt. (see Huntington Beach). Capacity, 600 tons.
Non-Steffens.

Spreckels Sugar Co., SPRECKELS: C. L. Pioda, Res.
'Mgr.; E. M. Bergh, Supt.; W. B. Adams, M. M.; A. Boyd
and J. Dios, Asst. Supts. ; L. A. Kemper, Chief Chem.;
Geo. Scott, Agr. Capacity, 4500 tons daily (world's
largest). Steffens. (See Manteca, Cal.)

^Alameda Sugar Co., TRACY: (For Corporation officials
see Alvarado, Cal.). Ray S. Stewart, Supt. Capacity,
500 tons. Non-Steffens.

COLORADO—

Great Western Sugar Co., Exec. Offices, Sugar Building,
DENVER: C. S. Morey, Chm. Board of Dir.; W. L.
Petrikin, Pres.; W. D. Lippitt, V.-P. and Genl. Mgr.; C»
W. Luff, Secy.; H. J. Miller, Purch. Agt.; W. L. Baker,
Sales Mgr.; R. M. Booraen, Consultor; Edwin Morrison,

Genl. Supt.; M. D. Thatcher, Treas. (Pueblo); N. R. Mc-
Creery, Dist. Mgr.; Geo. M. Shaffer, Asst. Genl. Supt.;
W. A. Mitchell, Asst. Chief Engr.; S. J. Osborn, Genl.
Chem. ; H. Mendelson, Chief Agri. Factories in Colorado,
Montana and Nebraska, which see following:

Great Western Sugar Co., BRIGHTON: C. L. Castleton,
Jr., Mgr.; H. A. Harbeck, Supt.; H. A. Johnstone, M. M.;
F. W. Cowell, Trav. Engr.; J. F. Hume, Cashier; C. E.
Houston, Agr.; W. C. Henry, Chief Chem.; C. S. Scott,
Trav. Chem. Capacity, 1000 tons.

Great Western Sugar Co., BRUSH: H. C. Giese, Mgr.;
O. M. Cummer, Supt.; J. B. Lackner, M. M.; R. M. Par-
sons, Trav. Engr.; C. M. Good, Cashier; H. C. Giese,
Agri. ; L E. Jeffery, M. M. ; P. Koller, Trav. Engr. Capac-
ity, 1100 tons.

Holly Sugar Corp., DELTA: S. W. Sinsheimer, Genl.
Mgr.; E. M. Drummond, Genl. Supt.; Irvg. Sinsheimer,
Supt. (Exec, office, Denver, see Huntington Beach. Cal.).
Great Western Sugar Co., FT. COLLINS: D. J. Roach,
Mgr. ; F. Klingenberg, Supt. ; E. A. Franklin, M. M. ; J. F.
Rasmussen, Trav. Engr.; Byron Albert, Cashier; H. H.
Griffin, Agri.; E. J. Matteson, Chief Chem.; J. A. Bair,
Trav. Chem. Capacity, 2150 tons.

Industrial Sugar Co., FT. LUPTON: Chas. Bliss, Pres.;
Doctor R. E. Jones, S. and T.; E. F. Ogborn, Genl. Mgr.;
R. F. Walker, Genl. Auditor (Exec, offices, Barclay Block,
Denver) ; H. J. Klinge, Supt. Capacity, 600 tons.
Great Western Sugar Co., GREELEY: W. S. Garnsey,
Jr., Mgr.; C. H. Criswell, Supt.; H. Howard, M. M.; I. E.
Gilbert, Cashier; H. Timothy, Agri.; A. H. Edwards, Chief
Chem. Capacity, 1050 tons.

Holly Sugar Corp., GRAND JUNCTION: (See Hunting-
ton Beach, Cal.). F. G. Holmes, Mgr.; E. M. Drummond,
Genl. Supt.; R. M. White, Supt.; C. M. Phelps and T. E.
Gardiner, Asst. Supts.; S. Gourley, M. M.; H. S. Saxton,
Chief Chem. Capacity, 700 tons.

American Beet Sugar Co., LAS ANIMAS: (See Chino,
Cal.). Frank Noble, Mgr.; W. F. Caton, Supt.; Harvey
Morris, M. M.; E. B. Cowan, Chief Chem.; R. G. Dobbins,
Asst. Cashier. Capacity, 1000 tons.

Great Western Sugar Co., LONGMONT: F. A. Wilson,
Mgr.; F. S. Treadway, Supt.; E. Vosburgh, M. M.; J. F.
Rasmussen, Trav. Engr.; J. B. Hitt, Cashier; R. M. Barr,
Agri.; E. K. Huleatt, Chief Chem. Capacity, 2350 tons.
Great Western Sugar Co., LOVELAND: H. Scilley,
Mgr.; Sam Mooney, Supt.; E. J. Nugent, M. M.; F. W.
Cowell, Trav. Engr.; C. L. Atkins, Cashier; H. Scilley,
Agri.; V. V. Hartman, Chief Chem Capacity, 1950 tons.

American Beet Sugar Co., LAMAR: Frank Noble, Mgr.
Capacity, 500 tons. (Did not operate in 1920.)

American Beet Sugar Co., ROCKY FORD: Frank Noble,
Mgr.; E. H. Gerecke, Asst. Mgr.; W. J. Kellogg and C. A.
Allen, Supts.; W. A. Park, Chief Engr.; S. J. Kelso, M.
M.; I. W. Reed, Chem. Capacity, 1800 tons.

Great Western Sugar Co., STERLING: C. E. Evans,
Mgr.; R. C. Welsh, Supt.; George Walters, M. M.; R. M.
Parsons, Trav. Engr.; J. C. Rece, Cashier; C. E. Evans,
Agri. ; G. W. Atkinson, Jr., Chief Chem. ; P. Roller, Trav.
Chem. Capacity, 1050 tons.

National Sugar Manufacturing Co., SUGAR CITY: F.

K. Carey, Pres.; F. J. Carey, V.-P.; E. L. Burke, Secy.,
Baltimore, Md.; John H. Abel, Genl. Mgr. and Purch.
Agt., Sugar City; H. B. Coggeshall, Supt. Capacity, 500
tons.

Holly Sugar Corp., SWINK: E. W. Stevenson, Mgr.; E.
M. Drummond, Genl. Supt. Capacity, 1200 tons.

Great Western Sugar Co., WINDSOR: J. R. Clark, Mgr.;
William Barber, Supt.; E. B. Taylor, M. M.; J. E. Rork,
Cashier; E. C. Walter, Agri.; C. B. Millen, Chief Chem.
Capacity, 1150 tons.

Great Valleys Sugar Corp., DENVER: S. R. Fitzgerald,
Pres.; A. F. Lyster, Chief Engr.; F. F. Gazelle, Genl.
Supt. Will erect plants at Ault and Lafayette, Colo.

IDAHO—

Utah Idaho Sugar Co., Executive Offices, SALT LAKE

CITY: Heber J. Grant, Pres.; Thos. R. Cutler, V.-P.;
W. A. Wattis, Managing Dir.; Merrill Nibley, V.-P. and
Asst. G. M.; W. T. Pyper, Secty.-Treas. ; W. Bert Robin-
son, Asst. Secty.-Treas.; T. Geo. Wood, Pur Agt.; B. R.
Smoot, Gen. Supt.; J. H. Gardner, Consulting Supt.;
M. W. Ingall, Consulting Engr.; W. Y. Cannon, Chief
Engr.; H. B. Whitney, Mgr. Indust. Relations Dept.;
E. G. Titus, Dir. Agri. Research; Frank Ingalls, Trav.
Chem.; S. H. Love, Sales Mgr.

Utah Idaho Sugar Co., BLACKFOOT: B. R. Smoot, Gen.
Supt.; C. B. Rackstraw, M. M.; H. Greenwood, Chief
Chem. Capacity, 800 tons.

Utah Idaho Sugar Co., IDAHO FALLS: H. A. Major,
Supt.; E. J. Whitson, M. M.; L. E. Pearson, Trav. Chem.
Capacity, 900 tons.

Utah Idaho Sugar Co., SHELLEY: J. M. Gaddie, Supt.;
J. R. Peterson, M. M. ; L. E. Pearson, Trav. Chem. Capac-
ity, 750 tons.

Utah Idaho Sugar Co., SUGAR CITY: D. Scalley, Supt.;
J. R. Peterson, M. M.; J. C. Keane, Chf. Chem. Capacity,
900 tons.

Amalgamated Sugar Co., Executive Offices, OGDEN, Utah:
A. H. Lund, Pres.; D. E. Eccles, V.-P.; J. Quinney, Jr.,
Secty.; Fred G. Taylor, Gen. Mgr.; H. A. Benning, Asst.
Gen. Mgr. ; N. A. Lockwood, Consulting Engr.; F. H.
Ballou, Chief Engr.; Chas. Giddings, Purch. Agt.
Amalgamated Sugar Co., HURLEY: B. O. McCullock,
Supt.; Geo. Hunt, M. M. Capacity, 700 tons.
Amalgamated Sugar Co., PAUL: H. W. Taylor, Supt.;
A. Drussell, M. M. Capacity, 600 tons.
Amalgamated Sugar Co., TWIN FALLS: A. Thomas,
Supt.; I. Fairbanks, M. M. Capacity, 800 tons.
Beet Growers Sugar Co., RIGBY: J. H. Hawley, Pres.;
A. G. Goodwin, V.-P.; Geo. E. Hill, Secty-Treas. ; A. W.
Gabbey, Asst. Secty-Treas.; J. F. Featherstone, Gen
Mgr.; E. C. Caneck, Supt.; T. S. Kanen, Chief Agric.
Capacity, 800 tons.

Idaho Co-Op. Beet Sugar Co., TWIN FALLS: Contem-
plate erection of factories at Filer and Hansen, Idaho.
Preston Sugar Co., WHITNEY: E. A. Nickerson, Pres.
In course of construction. (Removed from Corcoran,
Calif.)

ILLINOIS—

Chas. Pope, RIVERDALE: E. R. Hatch, Secty.; Chas.
Pope, Mgr. Office, 208 North Wabash Ave., Chicago, 111.
Capacity, 500 tons.

IOWA—

Iowa Valley Sugar Co., BELMOND: W. C. Tyrell, Pres.;
C. T. Fenton, V.-P. and G. M.; A. L. Luick, Secty.-
Treas.; L. L. Putnam, Asst. Gen. Mgr.; W. H. Adams,
Supt.; R. E. Stevenson, Chief Engr. Capacity, 600 tons.
Northern Sugar Corporation, MASON CITY: H. A.
Douglas, Pres.; S. W. Ladd, V.-P.; S. A. Hill, Secty.
Metropolitan Bank Bldg., Minneapolis, Minn. At Mason
City: W. H. Baird, Gen. Mgr.; W. E. Groom, Asst.
Secty.-Treas. ; E. C. Moore, Chief Agric.; A. R. Finley,
Supt. Capacity, 1200 tons.

Iowa Sugar Co., WAVERLY: C. G. Edgar, Pres.; De-
troit; A. W. Beebe, Mgr.; J. M. Booth, Supt.; J. B. Smith,
Agric.; E. F. Cramer, Asst. Capacity, 600 tons.

INDIANA—

Holland St. Louis Sugar Co., DECATUR: See Holland,
Mich., for Corporation Officials. B. F. Arendt, Gen Supt.;

J. H. Cormody, Mgr.; F. R. Gordon, Asst. Supt.; James
Westveld, Chief Chem.; Walter Beane, M. M. Capac-
ity, 800 tons.

KANSAS—
Garden City Sugar & Land Co., GARDEN CITY: A. E.

Carleton, Pres.; J. Stewart, V.-P.; F. A. Gillespie, Secty-
Treas. ; E. Stoeckley, Gen. Supt. and Purch. Agt. ; J. Ort-
man, M. M.; H. Edminston, Chief Chem. Capacity, 1000
tons.

MICHIGAN—

Michigan Sugar Co., Executive Offices, Union Trust Bldg.,
DETROIT: Chas. B. Warren, Pres.; Geo. B. Merely, V.-P.;

F. R. Hathaway, Secty-Treas. At Saginaw, Mich. : W. H.
Wallace, Gen. Mgr.; J. Dooley, Gen. Supt.; C. W. Orton,
Purch. Agt.

Michigan Sugar Co., ALMA: Jotham Allen, Mgr.; Guy
V. Lockwood, Supt.; E. E. Brown, Asst. Supt.; Wm. Dast,
Chief Engr.; H. C. Hines, Chief Chem. Capacity, 1400
tons.

Michigan Sugar Co., BAY CITY: Eugene Fifield, Mgr.
Capacity, 1400 tons.

Michigan Sugar Co., CARO: L. R. Stewart, Mgr. Capac-
ity, 1200 tons.

Michigan Sugar Co., CARROLLTON: F. D. Ewen, Mgr.
Capacity, 900 tons.

Michigan Sugar Co., CROSSWELL: Fred Harvey, Mgr.
Capacity, 750 tons.

Michigan Sugar Co., SEBEWAING: W. M. Smith, Mgr.
Capacity, 850 tons.

Columbia Sugar Co., Executive Offices, BAY CITY: John
C. Ross, Pres.; N. R. Wentworth, V.-P.; E. W. Cressey,
Secty.; Henry A. Vallez, Gen. Supt.

Columbia Sugar Co., BAY CITY: T. C. Carpenter, Supt.;
Wm. Large, M. M.; A. J. Laporte, Chief Chem.; L. B.
Tompkins, Chief Agric. Capacity, 1500 tons.

Columbia Sugar Co., MT. PLEASANT: O. J. McEwan,
Mgr.; E. T. Oberg, Supt. Capacity, 1000 tons. (Also
see Paulding, Ohio.)

Continental Sugar Co., BLISSFIELD: See Ohio for Cor-
poration Officials. J. S. Eckart, Supt.; H. A. Tuttle, E. G.
Kienbaum, Victor Beebe, Asst. Supts. ; Noble Zinser, Chief
Engr.; F. C. Mitchell, Chief Chem. Capacity, 1000 tons.

Holland St. Louis Sugar Co., General Offices, HOLLAND:

G. J. Diekema, Pres.; C. T. Wright, V.-P.; C. M. McLean,
Secty.-Treas. ; C. M. McLean, Gen. Mgr.; S. R. McLean,

Local Mgr.; C. J. McLean, Supt.; Frank Price, Asst.
Supt.; J. S. Van Joren, Chief Chem.; Wm. Burt, M. M.
Capacity, 500 tons.

Owosso Sugar Go., General Offices, OWOSSO: Chas. W.
Brown, Pres. Pittsburgh; E. Pitcairn, V.-P., Pittsburgh;
Daniel E. Crane, Secty-Treas. ; Chas. D. Bell, Gen. Mgr.;

F. E. McConnell, Purch. Agt.

Owosso Sugar Co., LANSING: Geo. L. Walt, Mgr.; S.
Oberg, Supt.; A. Gillis, Chief Engr.; H. Schreiber, Chief
Chem. Capacity, 800 tons.

Owosso Sugar Co., OWOSSO: Wm. H. Demuth, Supt.
Capacity, 1300 tons.

Independent Sugar Co., MARINE CITY: Thos. L. Handy,
Pres.; C. W. Handy, V.-P.; Geo. W. Handy, Treas.; F. S.
Handy, Secty.; Ira H. McKinney, Mgr.; D. L. Smith,
Supt.; J. Goulette, M. M.; J. E. Kemp, Agric.; Theo.
Koenig, Cashier. Capacity, 600 tons.

Menominee River Sugar Co., MENOMINEE: J. W.

Wells, Pres. ; John Henes, V.-P. ; Frank L. Brown, Secty. ;

G. W. McCormick, Gen. Mgr.; A. Ludwig, Supt.; C. F.
Lamb, M. M. Capacity, 1200 tons.

Mt. Clemens Sugar Co., MT. CLEMENS: J. Davidson,
Pres.; J. E. Davidson, Secty.-Treas., Bay City; W. M.
Streit, Mgr.; 0. F. Kaiser, Supt. Capacity, 600 tons.
West Bay City Sugar Co., WEST BAY CITY: M. J.

Bialy, Pres. and Treas.; A. D. Bialy, Secty.; F. P. S.
Kelton, Supt. Capacity, 900 tons.

MINNESOTA—

Minnesota Sugar Co., CHASKA: H. A. Douglas, Pres.;
Geo. A. DuToit, V.-P. and Treas., Metropolitan Bank
Bldg., Minneapolis, Minn. Fred C. Hicks, Secty.; Louis
E. Flink, Mgr.; R. L. Bowman, Supt. Capacity, 800 tons.

MONTANA—

Great Western Sugar Co., BILLINGS: W. H. Hogarty,
Mgr.; H. S. Barringer, Supt.; H. Scherer, M. M.; B. W.
Morrison, Chief Engr.; E. L. Gutberlet, Chief Chem.;
J. T. Davis, Trav. Chem.; C. F. Ridley, Cashier; John
Meyer, Agric. Capacity, 2000 tons.

NEBRASKA—
Great Western Sugar Co., District Office, SCOTTSBLUFF:

E. Simmons, Asst. Gen. Mgr.; H. W. Hooper, Asst. Gen.
Supt.; N. C. Chatfield, Asst. Chief Engr.; A. M. Gregg,
Trav. Engr.; C. C. Crawford, Trav. Chem.; A. H. Heldt,
Chief. Agri.

Great Western Sugar Co., BAYARD: C. B. Turner,
Mgr.; R. J. Bristol, Supt.; D. L. Kussy, M. M.; J. H.

Zisch, Chief Chem.; H. V. Towner, Cashier. Capacity,
1000 tons.

American Beet Sugar Co., GRAND ISLAND: (See Chino,
Calif., for Corporation Officials.) A. J. Denman, Mgr.;
F. L. Mehring, Supt.; A. T. Wilson, Chief Chem.; R. R.
Mehring, M. M. Capacity, 500 tons.

Great Western Sugar Co., GERING: A. M. Ginn, Mgr.;
V. I. Daniels, Supt.; R. P. Gookins, Chief Chem.; W. T.
Warren, M. M.; R. McDonald, Cashier. Capacity, 1100
tons.

Great Western Sugar Co., MITCHELL: C. S. Campbell,
Mgr.; E. E. Durnin, Supt.; Floyd Powell, M. M.; M. K.
Hollowell, Cashier; R. I. Babbitt, Chief Chem. Capac-
ity, 1000 tons.

Great Western Sugar Co., SCOTTSBLUFF: A. M. Ginn,
Mgr.; Henry Schmode, Supt.; Stephen Morrison, M. M.;
Geo. Goldfain, Chief Chem.; E. H. Clay, Cashier. Capac-
ity, 2000 tons.

NEVADA —

Lahontan Valley Sugar Co., FALLON: B. C. Hubbard,
Pres., St. Louis, Mich.; Albert W. Black, V.-P., Bay City,
Mich.; Chas. Cave, Treas., Indianapolis; Wm. Kremers,
Mgr.; Fred Hinze, Supt. (This factory has been idle
for a number of years, but will probably operate with
increased capacity, either the season of 1921 or 1922.)
Present capacity, 500 tons.

OHIO—

Continental Sugar Co., Executive Offices, TOLEDO: C. S.

Edgar, Pres. and Gen. Mgr.; E. H. Cady, V.-P.; F. T.
Sholes, Secty.; J. F. Thompson, Purch. Agt.; W. H.
Neidig, Chief Engr.; E. Durkee, Chief Chem. (Factories
at Findlay and Fremont, Ohio and Blissfield, Mich.)
Continental Sugar Co., FINDLAY: W. E. Weller, Supt.;
A. B. Krentel, Chief Chem. Capacity, 900 tons.
Continental Sugar Co., FREMONT: E. McClenathan,
Supt.; B. A. Klapka, Chief Chem. Capacity, 600 tons.
Columbia Sugar Co., PAULDING: (See Bay City, Mich.,
for Corporation Officials.) J. A. Scott, Mgr.; H. C. Pety,
Supt.; E. Girard, M. M.; W. M. Krause, Chief Chem.
Capacity, 900 tons.

Ohio Sugar Co., OTTAWA: F. H. Hubbard, Secty. and
Mgr.; S. O. Kerr, Chief Agri.; E. F. Wolfe, Supt.; Roy
Stahl, M. M.; W. A. Deeds, Chief Chem.; S. I. Nepp,
J. O. Knutson and D. A. Hebert, Assts. to Supt. Capac-
ity, 600 tons.

Toledo Sugar Co., TOLEDO: (Controlled by Michigan
Sugar Co.) F. L. Carroll, Mgr.; M. J. Kirk, Supt.; J.
Kelton, Chief Engr. Capacity, 1500 tons.

UTAH—

Utah Idaho Sugar Co., BRIGHAM CITY: (See Idaho for
Corporation Officials.) A. C. Pearson, Supt.; Thomas
W. Lee, M. M.; J. T. Roberts, Chief Chem. Capacity,
750 tons.

Amalgamated Sugar Co., CORNISH: (See Idaho for
Corporation Officials.) S. Christensen, Dist. Mgr.; C. E.
Hogge, Supt.; R. B. Lewis, M. M.; J. P. French, Office
Supt.; H. E. Hatch, Agri. Supt.; P. Barrett, Chief Chem.
Capacity, 600 tons.

Utah Idaho Sugar Co., DELTA: Wm. Varley, Supt.;
J. Gardiner, M. M.; E. A. Miller, Chief Chem. Capacity,
1000 tons.

Utah Idaho Sugar Co., ELSINORE: C. R. Wing, Supt.;
J. R. Middleton, M. M.; R. 0. Daniels, Chief Chem.
Capacity, 750 tons.

Utah Idaho Sugar Co., GARLAND: F. W. Hilliard, Supt.;
H. C. Hart, M. M.; L. B. Morely, Chief Chem. Capacity,
900 tons.

Gunnison Valley Sugar Co., GUNNISON: (Executive
Offices at 532 Clift Bldg., Salt Lake City.) W. Harvey
Ross, Pres.; Wm. Wrigley, Jr., Chairman of Board; O. H.
Egge, Direc. and Conslt. Engr; L. Holman, Secty. ; G. G.
Light, Supt.; Frank Clegg, Asst. Supt.; Wm. Conner,
M. M.; Walter E. Smith, Chief Chem.; J. O. Anderson,
Agri. Capacity, 600 tons.

Pioneer Sugar Co., HOOPER: B. Y. Benson, Pres.,
Logan, Utah; C. G. Patterson, Secty.; C. D. Adams, Supt.
Capacity, 400 tons.

Layton Sugar Co., LAYTON: E. P. Ellison, Pres.; D. O.
McKay, V.-P.; R. E. Allen, Secty.-Treas.; James E. Elli-
son, Mgr.; T. Sass, Supt. Capacity, 600 tons.

Amalgamated Sugar Co., LEWISTON: S. Christensen,
Dist. Mgr.; I. J. Clark, Factory Supt.; E. N. Rogers,
M. M. ; H. G. Spencer, Chem. ; H. Ezra Hatch, Agri. Supt.
Capacity, 800 tons.

Amalgamated Sugar Co., LOGAN: F. W. Hunter, Supt.;
Wm. Laughlin, M. M. Capacity, 700 tons.
Utah Idaho Sugar Co., LEHI: David Hodge, Supt.; L.
Taylor, Asst. Supt.; J. Triniman, M. M.; J. P. Bush,
Chief Chem. Capacity, 1200 tons.

Peoples Sugar Co., MORONI: G. E. Browning, Pres.;
N. G. Stringham, V.-P. and Gen. Mgr.; J. Grant String-
ham, Secty.-Treas.; N. P. Sorensen, Supt.; G. E. Kirk-
ham, Asst. Supt.; John Hardy, Foreman; F. Beckstrom,
Foreman; K. M. Draper, M. M.; M. H. Jamison, Chief
Elec.; F. D. Yearance, Chief Chem. Capacity, 400 tons.

Amalgamated Sugar Co., OGDEN: E. Sebelov, Dist.
Mgr.; C. E. Hogge, Supt.; J. F. Yearsley, M. M. Capac-
ity, 1000 tons.

Utah Idaho Sugar Co., PAYSON: E. Brown, Supt.; E. C.
Petrie, Chief Chem.; C. E. Drake, M. M. Capacity, 750
tons.

Springville-Mapleton Sugar Co., PROVO: Jesse Knight,
Pres.; W. Mangun, V.-P.; C. R. Jones, Mgr. Capacity,
350 tons.

Amalgamated Sugar Co., SMITHFIELD: Wm. Baer,
Supt.; Amos Brown, M. M. Capacity, 700 tons.

Utah Idaho Sugar Co., SPANISH FORK: T. E. Edwards,
Supt.; C. N. Jacobson, M. M.; E. T. Cluff, Chief Chem.
Capacity, 1000 tons.

Utah Idaho Sugar Co., WEST JORDAN: Y. Foote, Supt.;
E. A. Miller, Chief Chem. ; H. K. Bytheway, M. M. Capac-
ity, 750 tons.

WASHINGTON—

Utah Idaho Sugar Co., NORTH YAKIMA: (Not in oper-
ation during 1920.) Capacity, 750 tons.

Utah Idaho Sugar Co., SUNNYSIDE: C. V. Halliday,
Supt. Capacity, 750 tons.

Utah Idaho Sugar Co., TOPPENISH: R. L. Howard,
Supt.; J. D. Allmondinger, M. M.; E. H. Young, Chief
Chem. Capacity, 750 tons.

WYOMING—

Great Western Sugar Co., LOVELL: Chas. F. Johnson,
Mgr.; H. Sandman, Supt.; H. Fletter, M. M.; J. W. Ken-
dall, Chief Chem.; C. F. Johnson, Agri.; A. A. Tinn,
Cashier. Capacity, 600 tons.

Sheridan Sugar Co., SHERIDAN: (Controlled by Holly
Sugar Co.) S. W. Sinsheimer, V.-P.; and G. M.; J. D.
Mclntyre, Supt.; 0. V. Mumaugh, M. M. Capacity, 900
tons.

Wyoming Sugar Co., WORLAND: J. M. Eccles, Pres.
and Gen. Mgr.; C. E. Kaiser, V.-P.; M. Browning, Treas.;
A. C. Lighthall, Secty. ; Frank Kaspar, Supt. (Executive
offices, Eccles Bldg., Ogden, Utah.) Capacity, 600 tons.

WISCONSIN—

Chippewa Sugar Refining Co., CHIPPEWA FALLS: M.

Hottolet, Pres.; A. P. Mann, V.-P.; J. S. Lawson, Secty.-
Gen. Mgr., 428 Grand Ave., Milwaukee, Wis.; J. A.
Brooks, Mgr.; R. E. Pospisil, Supt. Capacity, 600 tons.

Green Bay Sugar Co., GREEN BAY: J. H. Taylor,
Pres.; A. J. Tippler, V.-P.; J. Kittel, Secty.; W. B. Rose-
vear, Gen. Mgr.; C. H. Hine, Factory Mgr. Capacity,
600 tons.

Rock County Sugar Co., JANES VILLE: James David-
son, Pres.; J. E. Davidson, Secty.-Treas., Bay City, Mich.;
W. B. Davis, Gen. Mgr.; A. W. Robbell, Supt. Capacity,
700 tons.

U. S. Sugar Co., MADISON: J. S. Lawson, Pres.; J. G.
Kremers, V.-P.; J. A. Schulte, Secty., 428 Grand Aye.,
Milwaukee, Wis. ; A. E. Johnson, Factory Mgr. Capacity,
600 tons.

Wisconsin Sugar Co., MENOMINEE FALLS: J. K. Far-
ley, Sr., Pres., Chicago, 111.; Dean Farley, V.-P. and Gen.
Mgr.; E. 0. Eckland, Secty. and Gen Supt. Capacity, 600
tons.

For a complete list of Louisiana sugar facto-
ries including names of officials and data cover-
ing amount of cane ground and sugar made,
etc., the reader is referred to the "Year Book of
the Louisiana Planters' Association," 407 Caron-
delet St., New Orleans, La.

For a complete list of the sugar factories of
the world, the reader is referred to the "Sugar
Annual," published by the "Journal des Fabri-
cants de Sucre," 3, Rue de Richelieu, Paris,
France.

SUGAR REFINERIES OF THE
UNITED STATES

American Sugar Refining Co. — Earl D. Babst, Pres.; S.
Stubbs, V.-P. ; A. B. Wollam, Treas. ; E. T. Gibson, Secty. ;
H. A. Niese, Consultg Refiner; Howard Dalton Consultg.
Engr.; E. C. Grether, Eqpt. Engr., 117 Wall St., New
York. Refineries at Boston. Capacity, 2,000,000 Ibs.
daily; (2, "Reserve" 3,000,000 Ibs., and "Spreckels," 2,-
000,000 Ibs) ; Jersey City, 2,000,000 Ibs., Brooklyn, 4,500-
000 Ibs., Chalmette, La., 3,000,000 Ibs. and Baltimore,
which is under Const.

Arbuckle Bros. — W. A. Jamison, Managing Dir., 71 Water
St., New York City. Refinery at Brooklyn, New York,
John W. Scott, Gen. Supt. Capacity, 2% million Ibs.
daily.

California Hawaiian Sugar Refining Co. — W. M. Alex-
ander, Pres.; P. Welch, V.-P.; W. H. McBryde, Secty.;
Geo. M. Rolph, Gen. Mgr.; D. B. Gray, Pur Agt., 230
California St., San Francisco, Calif. Refinery at Crock-
ett, Calif. A. M. Duperu, Mgr.; Paul Caster, Asst Mgr.;
Martin Tost, Supt.; Uno Hartman, Consultant; L. L.
Edmunds, Chief Engr.; H. C. Welle, Chief Chem. Capac-
ity, 4% million Ibs. daily.

Colonial Sugars Co. — John Farr, Pres.; James H. Post,
Treas.; T. A. Howell, V.-P.; W. J. Vreeland, Secty., 129
Front St., New York City. Refinery at Grammercy, La.;
Chas. N. Wogan, Gen. Mgr.; D. G. Jackson, Gen. Supt.;
T. R. Wilson, Pur. Agt. Capacity, 1% million Ibs. daily.

Federal Sugar Refining Co. — C. H. Spreckels, Pres. ; L. L.
Clarke, V.-P.; A. H. Platt, Secty.; P. J. Smith, Treas.;
P. L. Wooster, Purch. Agt., 91 Wall St., New York City.
Refinery at Yonkers, New York. Louis Spreckels, Mgr.;
Walter Spreckels, Asst. Mgr.; Chas. Graham, Chief Engr.
Capacity, 4% million Ibs. daily.

Godchaux Sugars, Inc. — Chas. Godchaux, Pres.; Ed. God-
chaux, V.-P.; Jules Godchaux, V.-P.; Paul L. Godchaux,
Treas.; Emile Godchaux, Secty., 221 Godchaux Bldg.,
New Orleans, La. Refineries at Reserve and Napoleon-
ville, La. Capacity, 800,000 Ibs. daily.

Henderson Sugar Refining Co. — Wm. Henderson, Mgr.
Dir.; Adam Gambel, Mgr.; B. E. Michel, Sales Mgr., 749
South Peters St., New Orleans. Refinery at New Orleans,
C. J. Gambel, Supt.; R. Caster, Chief Engr. Capacity,
600,000 Ibs. daily.

Imperial Sugar Co. — I. H. Kempner, Pres.; G. D. Ulrich,
V.-P. and Gen. Mgr.; J. Vickerman, Secty.; E. 0. Gun-

ther, Treas., Sugarlands, Texas. Refinery at Sugar-
lands, Texas. B. H. Varnau, Supt. ; R. L. Lavender, Chief
Engr. Capacity, 800,000 Ibs. daily.

McCahan Sugar Refining Co. — Manuel Rionda, Pres. ;
B. B. Rionda, V.-P.; H. B. Young, Secty.; W. J. Craig,
Treas., 101 South Front St., Philadelphia. Refinery at
Philadelphia, Pa. Thomas Kavanaugh, Gen. Mgr. 1%
million Ibs. daily.

National Sugar Refining Co. — James H. Post, Pres.;
Thomas A. Howell, V.-P.; G. A. Bunker, Secty.; H. F.
Mollenhauer, Treas. Refinery at Long Island City, New
York. J. Henry Leinau, Supt, Yonkers, New York; War-
ren H. Kipp, Supt. Capacity, 3,000,000 Ibs. daily for
Long Island City. Capacity, 2,000,000 Ibs. daily for
Yonkers.

Pennsylvania Sugar Co. — G. H. Earl, Jr., Pres.; S. F.
Houston, V.-P.; J. A. McCarthy, Secty-Treas. Refinery
at Philadelphia. V. H. Hoodless, Supt.; F. McGuire,
Pur. Agt. Capacity, 2,000,000 Ibs. daily.

Revere Sugar Refining Co. — A. W. Preston, Pres.; D. P.
Thomas, V.-P.; F. J. Tilden, Secty.; J. W. Damon, Treas.,
15 Broad St., Boston, Mass. Refinery at Charleston,
Mass. H. E. Worcester, Supt.; E. Lowe, Asst. Supt.; C.
W. Febbetts, Chief Engr. Capacity, 1,500,000 Ibs. daily.

Savannah Sugar Refining Co. — B. A. Oxnard, Pres. ; N. B.
Lane, V.-P.; W. S. Pardonner, Secty-Treas. Refinery at
Port Wentworth, Savannah, Ga. B. O. Sprague, Mgr.;
Alex Ormond, Engr. Capacity, 1,500,000 Ibs. daily.

Warner Sugar Refining Co. — C. M. Warner, Pres.; G. E.
Warner, V.-P.; C. B. Warner, Treas.; A. L. D. Warner,
Asst. Treas.; R. M. Bell, Secty.; J. R. Pels, Purch. Agt.
Refinery at Edgewater, N. J. E. W. Gerbracht, Mgr.;
Arthur Gerbracht, Supt.; A. Glaus, Chief Engr. Capac-
ity, 3,000,000 Ibs. daily.

Western Sugar Refinery — John D. Spreckels, Pres.;
A. D. Spreckels, V.-P.; W. D. K. Gibson, Secty.; W. H.
Hannam, Mang. Direc.; F. E. Sullivan, Gen. Mgr.; K. I.
Dazey, Purch. Agt., 2 Pine St., San Francisco. Refinery
at San Francisco, Calif. C. J. Moroney, Mgr. ; N. E. Dole,
Supt.; J. F. Taddiken, Chief Engr. Capacity, 2,000,000
Ibs. daily.

HAWAIIAN SUGAR FACTORIES

Manager's Name.

Name of the Factory.

Name of
Island

Post Office
Address.

J M Ross

Hakalau Plantation

H \WAII

Haklao

\V. H. Campbell.
T 1 Scott

Hawaii Mill Co
Hilo Sugar Co..

Hilo
Hilo

C. C. Kennendy.
K. S. Giendruni.
Win. Pullar.. .
FJ. E. Conant
J. Atkins Wight..
Jhon Hind
Geo C. Watt . . .
Robt Hall ......
R. H. Bryant. . .
J. C. Searle
H.H. Renton...
E. Madden ....
A. Horner
A. Ahrens
Carl Wolters . . .
J Watt

Waiakea Mill Co
Honokaa Sugar Co
Honomu Sugar Co
Kona Development Co. . .
Halawa Plantation Co
Hawaii Mill & Plant Co .
Kohala Sugar Co .
i Niuli Mill Plantation.. '
• Puakea Plant Co
. Puako Plantation
Union Mill Co
Kukaiau Mill Co
j Kukaiau Plantation
j Pacific Sugar Mill
Hutchinson Sug. Plant, Co..
! Olaa Sugar Co. Ltd

Hilo
Honokaa
Honomu
Kelakekua
Kohala
Kohala
Kohala
Kohala
Kohala
Kohala
Kohala
Kukaiau
Kukaiau
Kukuihaelo
Naalehu
Olaa

J. T. Moir
Geo McCubbin...
A Lid gate

| Onomea Sugar Co
j Kaiwiki Sugar Co
Hamakua Mill Co

Onomea
Ookaa
Paauilo

A. Smith...
W G Ogg

Paauhau Sug. Plant. Co
!• Hawaiian Agr. Co

Paauhau
Pahala

C. McLennan
.Jas Wesbter . . .
W. Stordat
G H Faiivhild

i Laupahoelioe Sugar Co
I Pep^ekeo Sugar Co
; McBryde Sugar Co
; Makee Su°'arCo

KALJAI

Papala
Pepekn
Eleelp
Kealia

J. Fa sot
,L R Meyers...
C R Wilcox

: Waimea Sugar Mill Co
i Kilauea Sugar Plant. Co . .
Koloa Sugar Co

••

Kekaha
Kilauea
Koloa

Ed. Broadbent
F Weber

Grove Farm Plantation .
• Li hue Plantation Co

Lihue
Li hue

GT* "R \vflWlt ir

Gav & Robinson

Makaweli

B. D. Boaldwin.
H. P. Faye ....
Jhan Chalmers
Ah Ping- .......
1 fir^o Gibb

Hawaiian Sugar Co.
Kekaha Sugar Co •. . . . .
Kaeleku Plant. Co.. Ltd.. ..
Kipahulu Sugar Co ...
Olowalu Co

MA'UI

Makaweli
Waimea
Kaeleku
Kipahulu
Lahina

L. Weinzheimer.
H. A. Baldwin.
F. F. Baldwin..
H. P. Penhallan
•James (iibb

. Pioneer Mill. Co.. Ltd
; Main Agricultural Co . .
: Hawaiian Com. iV Sugar Co.
J Wailuku Sugar Co.
> Honololu Plantation Co

, OHAU

Lahiua
Paia
Pmmene
Waifuku
Aiea

G. F\ Renton. .
G F Renton

. A pok a a Suga r Co . . Ltd . .
' Ewa Plantation

Ewa
F^wa

J. J. Dowling...
Andrew Adaine.
S E Wooley

; Koolan Agricultural Co. . . .
•( Kohuku Plantation Co
• Laie Plantation ...,•„......

Hauula
Kahuku
Laie

H. W. Goodale.
Fred MHVIV. . . . .

1 Waialua Agricultural Co; .
.' Waianae Co.

i*'

Waialua
Waianae

G Chalmers

Waimanalo Sugar Co

Waimanalo

E. K. Bull .

; Ohau Sua'ar Cci. .

Waipahu

LOUISIANA SUGAR FACTORIES

NAME

P.O. ADDRESS

NAME

P. O. ADDRESS

Barton, Mrs. E. H. Barton
Belle Helene Co-Operative Sugar Co.Be e Helene
Evan Belle Co., Inc. Belle Alliance
Miles Planting & Mfg. Co. McCall
Noel. R. E. McCall

Barton, Jr., C. C.
Clover Ridge P. & M. Co.
Folse, L. N.
Gay Planting Co., Inc., A. H.
Gay P. & M. Co., The E. I.
Greenfield P. & M. Co., Inc.

Sunshine
Rosedale
Whitecastle
Plaquemine
Plaquemine
Plaquemine

Blanchard Planting Co.
Dugas & LeBlanc. Ltd.
Glenwood Planting Co., Ltd.
Godchaux Co., Ltd., The Leon
Himalaya. Inc.
Kessler & Folse
Lula Company, Inc.
Oakley Mfg. Co., Inc.
Prejean, S.
Robichaux Co., The E. G.
Aleman Pltg. & Mfg. Co.
Elfert, Robert
Martin Sons, Inc., R. C.
Simoneaux, Aurelien
Jefferson Syrup Co.
Chats worth Pltg. & Mfg. Co.
Gianelloni, S. J.
Catherine Pltg. & Mfg. Co , Ltd.
Devall Pltg. Co., Inc.
Hill, George

Tallieu
Paincourtville
Napoleonville
Napoleonville
Tallieu
Klotzville
Belle Rose
Avoca
Belle Alliance
Taffieu
Belle Alliance
Labadieville
Albemarle
Plattenville
Cottonport
Burtville
Burtville
Lobdell
Chamberline
Port Allen

Murrell P. & M. Co., The G. M.
Old Hickory P. & M. Co.
Soniat, L. M.
Supples' Sons Pltg. Co., The J.
Slack Bros.
Spiller Sugar Co.
Strange, W. G.
St. Gabriel Sugar Co., Inc.
Wilberts Nfyrtle Grove P. & M. Co.
Adams & Sons, G. G.
Anzelmo, Tony
Desobry, L. H.
Landry, Stephen
Richard, Oscar
Songy, Edouard
Sitman, Geo. W. (Receiver)
Jefferson P. & M. Co.
Billeaud Sugar Factory
Lafayette Sugar Ref. Co.
Youngville Sugar Factory
Beadle & Bros., Wm. '

Bayou Goula
Hohen Solms
Dorcyville
Bayou Goula
Rosedale
Bayou Goula
Whitecastle
St. Gabriel
Plaquemine
Whitecastle
Plaquemine
Plaquemine
Sunshine
Sunshine
Plaquemine
Burtville
Waggaman
Broussard
Lafayette
Youngville
Broussard

Kahao, M. J. £?"'"
Laws, Harry L. C.nclare
Levert Pitg. Co.. The Auguste Mark
McWilliams Pltg. Co.. The J. Plaquemine
Milliken. Estate Mrs. D. A. Chamberlm
Poplar Grove Mfg. & Ref. Co. Port Allen
Westover Pltg. Co., Ltd. Kahns
Glynn Planting Co., Ltd. Glynn
Board of Control (State Penitentiary) Jeanerette
Loisel Sugar Co., Ltd. leanerette
New Iberia Sugar Co., Ltd. Morbihan
Pharr & Sons, Ltd., J. N. Olivier
Teche Syrup & Canning Co., Inc. Jeanerette
,Vida Sugar Company Loreauvtlle
Lewis, John B. Jeanerette

Conque Bros.
Lariviere, L.
Barker & Lepine
Godchaux Co., Ltd., Tr* Leon
Gheens Realty Co.
Lafourche Sugar Ref. Co.
Lagarde Co., Ltd., The C.
Laurel Grove Company
Levert-Morvant Pltg. Co.
Libby & Blouin, Ltd.
Lockport Central Sugar Ref. Co.
Lower Lafourche P. & M. Co.
Mathews, C. S.
Price, Mrs. Andrew

Carencro
Broussard
Lafourche Cng.
Raceland
Gheens
Thibodaux
Thibodaux
Thibodaux
Thibodaux
Lafourche Cng.
Lockport
Lockport
Mathews
Thibodaux

Roger Co., Ltd., The Ernest
Waverly Sugar Mfg. Co.
Roth & Lagarde
Deer Range Pltg. Co., Inc.
Plaquemines Sugar Co., Inc.
Alma Plantation, Ltd.
Central Louisiana Sugar Factory,
Ingleside Sugar Co., Inc.
McCrea Planting & Mfg. Co.
Meeker Sugar Refining Co.
Shirley Company, Inc.
Blouim Co., Ltd., The L. A.
Hymd, Stanislas
Landeche Co., Ltd.
Milliken, Estate Mrs. D. A.
Dubourg, J. B- (Lessee)
Hymel Bros. P. & M. Co.
Keller & Co.. L.
Laurel Ridge P. & M. Co.
Longview Sugar Co.
Miles Pit£& Mfg. Co.
Salsburg Refining Co., Ltd.
St. Joseph P. & M. Co.
Uncle Sam P. & M. Co.
Union P. & M. Co.
Waguespack, Felicien
Waguespack & Haydel
Waguespack P. & M. Co.

Thibodaux
Thibodaux
Thibodaux
Myrtle Grove
Dalcour
Lakeland
Inc.Valverda
Lakeland
McCrea
Meeker
Bunkie
Luling
Luling
Killona
Killona
Welcome
Central
Hester
Lagan
Remy
St. Patrick
Lauderdale
Feitel

Union
Mt. Airy
St. Patrick
Oubre

Mary & Tuma
Richard & Voltr
Roy, Henry
St. Cyr, J. T.
Singleton, Geo. L.
Chauffe & Bros., R.
Levert-St. John, Inc.
Smedes Bros.. Inc.
Belleview Plantation Co.
Berwick P. & M. Co., The O. D.
Burguieres Co., Ltd. The J. M.
Centreville 'Company
Columbia Sugar Company
Clausen, Estate Jacob
Danos & Sons, L.
Uelgado, Succession of Isaac
Forsyth, Jr., L.
Franklin Sugar Ref. Co.
Home Place P. & M. Co.
Foster, J. W.
Laws, Harry L.
Lyon Company
Moreira, Schwan & Moreira
Oak Bluff P. & M. Co.
Oaklawn Sugar Co.
Argyle-Crescent Co., Inc.
Ashland P. & M. Co.. Ltd.
Barrow & Duplantis
Cocke R W

Washington
Rosa
Leonville
Opelousas
Arnaudville
St. Martinville
Levert
Cade
Franklin
Foster
Louisa
Centreville
Franklin
Foster
Patterson
Jeanerette
Baldwin
Franklin
Glencoe
Franklin
Baldwin
Berwick
Centreville
Franklin
Franklin

Houma
Houma
Ellendale

Webre-Steib Co., Ltd.
Roussel, Octave
Caire & Graugnard
Champagne, A. & I. E.
Godchaux Co., Ltd., The Leon
Graugnard & Reynaud
Golden Star P. & M. Co.. Ltd.
San Francisco P. & M. Co.
Songy Pltg. Co., Ltd.
Burch. Mrs. E.
Haas, W. D.
Crockett & Weil
Devilliers. Mentor

St. Patrick
St. Amelia
Edgard
Edgard
Reserve
Lions
St. Patrick
Lions
Wallace

BarLck
Opelousas
Opelousas

Crescent-Magnolia P. & M. Co.
Marmande, Ltd., Estate of B.
McBride & Chauvin (Lessees)
McCollam, Edmond
McCollam & Cocke
Minor, Estate H. C.
Moore Pltg. Co., Ltd., The J. T.
Shaffer, John D.
Terrebonne Sugar Co.
Erath Sugar Co.
Rose Hill Co.. Inc.
Vermillion Sugar'Co.
Rnard of Control < State Penitential

Minerva
Theriot
Ellendale
Ellendale
Ellendale
Houma
Shriever
Ellendale
Montegut
Erath
Abbeville
Abbeville
•v") Aneola

*~^"l

SUGAR FACTORIES

MUNIOPAUTY

PROVINCE

Bacolod-Murcia Milling Co.
3f-nalkafqr> fs (-« i-e
Compania Azucarera De Bais

Canlaon Central
Calamba Sugar Estate

Bearer

Cia. Azucarera de la Carlota
TDe-fo'fefna Central

Hawaiian-Philippine Sugar Co.
Isabela Sugar Co., Inc.
Camancy Sugar Factory
Ma-ao Sugar Central Co., Inc.
Mindoro Sugar Co.
Muntinlupa Sugar Factory
North Negros Sugar Factory
Nueva Apolonia Sugar Factory
Pampanga Sugar Development Co..
Palma Central

.Pampanga Sugar Mills _ , , . ,

7*#/7*y*r«<r3>V< ro x- ZVv«>/»> rt»rr»r
Saint Louia Oriental Sugar Factory

San Antonio Central
San Carlos Milling Co.
San Isidro Central
Talisay-Silay Milling Co.

Talisay Central _ r

V/ 1 TO f/e s frit ' line Ho

La Castillana

Canlubang

aiatagan

Kabankalan

La Carlota

Bago

Silay
Isabela
Isabela
Pulupandan

San Jose"

Muntinlupa

Manapla

Vallehermoso

San Fernando

Hog

^el Carmen
**>-~rarr,<>nJo,
Manaoag

La Carlota
San Carlos
Kabankalan
Talisay

Negros Occidental
Negros Oriental
Negros Occidental
Laguna

Negros Occidental
Negros Occidental
Negros Occidental
^ro^Occidental
Negros Occidental
Negros Occidental
Negros Occidental
ttegros Occidental
Mindoro
Rial

Negros Oriental
Pampanga
Negros Occidental
Pampanga
Pangasinan
Negros Occidental
Negros Occidental
Negros Occidental
Negros Occidental
Negros Occidental

Hamilton McCubbin
R. E. Wright
Carlos Young
F. £. Greenfield
Jose, de la Vina y Cru»
Jose Escaler
Salvador Serra

Antonio Urquijo
J. N. Kruseman
Juan Vidaurrazaga
Emilio Gaston

PORTO RICAN SUGAR FACTORIES

Aguirre

.Salinas

Central Aguirre Co.

Alianza

Camuy

Central Alianza, Inc.

Ana Maria,
Bayaney

Anasco
Arecibc

Ana Maria Sugar Co.
Central Bayaney, Inc.

Belvedere
Bocachica

C.bo Rojo
Juana Diaz

Sucesores de Bianchi
S. V. Hennay G. Cabrera

Cambalache

Arecibo

Central Cambalache Co.

Canovanas
Carmen

Loiza
Vega Alta

Loiza Sugar Company
Carmen Centrale

Cayey
Coloso

.Cayey

Cayey Sugar Company
Sucesores de Bianchi

Columbia

-Maunabo

Famauzzi, Verges & Riefkoht

Constancia.
Constancia

'Toa Baja
.Ponce

Comp. Azucarera del Toa
Saurl y Subira

Corsica

Rincon

New Corsica Centrale, Inc.

Cortada

Sftf

Fajardo
Fortuna

• Santa Isabel
Humacao

Fajardo
Ponce

Santa Isabel Sugar Company
Comp. Azucarera El Ejemplo
Central Eureka, Inc.
Fajardo Sugar Company
South Porto Rico Sugar Co.

Guanica

South Porto Rico Sugar Co.

Juanita
Juncos

Bayamon
Juncos

Central Juanita, Inc.
The Junco. Central Co.

Lafayette
Los Canos

Arroyo
Arecibo

Sucrs. C.yJ.Fantau*zi
Central Vannina

Machete '

-Guayama

Comp. Azucertr. Central M.chete

Mercedita

Ponce

Sucesion de J. Serralles

Mercedita

Yubucoa

Yubucao Sugar Co.

•Monserrate

Manati

Federico Calaf

Pasto Viejo
Pellejas
Plata
Playa Grande
Plazuela

Humacao
Adjuntas
San Sebastian
Vieques
Barceloneta

Central Pasto Viejo, Inc.
Pellejas Sugar & Coffee Co.
Plata Sugar Company
Benitez Sugar Company
Plazuela Sugar Co.

Progreso
.Puerto Real
Rochelaise
JRuftu

Carolina -
Vieques
Mayaguez
Guayamlla

Ccntnl Victori.. Inc.
Succettioade Enrique Bird
Mayaguez Sugar Company, Inc.
Mari?Mercado e Hijos

San Francisco

Guayanilla

Lluberas Hermanos

San Vicente

Vega Baja

Rubert Hermanos

Santa Barbara
Santa Juana •

Juyuya Development Co.
S. A.' de Sucreries de St. Jean

Santa Maria

Vieques

Ch. Le Brun

Seller
Triunfo

Camuy
Naguabo

Soller Sugar Company
Garzot & Fuertes, Inc.

Vannina

Rio Piedras

Central Vuoiiu

CUBAN SUGAR MILLS

,*,4>2~H A-~f~rT3jtA~.rru-f#/f

NAME

LOCATION

OWNER

ADDRESS

MANAGER

Almeida, Hatilln
AltoCedra

San'Luii
Macarne

Federi^oAlmeidV*''
West Ind. M.S. Co.

Lorraine (b) 4, Stgo
Obrapia 19, Havana

Federico Almeida
J. Hanselman

America

Contranuestre

Federico Almeida

Lorraine (b) 4, Stgo.

Federico F. RosUlo

Atlantic

TanamoBay

Atlantic Fruit Co.

Sama, Oriente

Cueto

C. A. Cen. Baguanos

Holguin

Gabriel Maurino.

Belona

Marimon

Cia. Az. Cen. Belona

Banco Espanol Havana

Jose Marimon

Borjita

.DosCamino*

S. A. Ing. Cen. Borjita

Marina 1, Santiago

L. de Hechavarria

Boston

Banes

United Fruit Co.

131 State St., Boston

H. Harty

Cacocum

Cia. Az. Cen. Cacocum

O'Reilly 11, Havana

Juan de Larrea.

CtaaiiutBavat)

San German

Miranda Sugar Co.

Bayate

LM. A. Evans

Cape Cruz

EoKud.de Mot.

Cape Cruz Co.

138 Front St., N.Y.

G. R. Buchanan

Carmen
Chaparra

Puerto Padre

C. A. Cen. Carmen
Cuban Amet. S. Co.

Banco Nac. 518, Hav.
Robins Bldg., Havana

Jose G. Menocal
Ralph B. Wood

Colorado.
Confluente

Omaja
Guantanamo

Colorado Sugar Co.
Confluente Sugar Co.

449 Federal St. Botton
Madrid. Spain

Manue! Orta

Cupey

West Ind. M. & S. Co.

Obrapia 19. Havana

M. R. Abbey

Delicias

Puerto Padre

Cuban Amer.S. Co.

Robins Bldg., Havana

Ernesto Brooks

DosAmigo*

Ermita

SB-

Campechuda
Ermita
Guantanamo
Guantanamo

Nicolas Castano
Ermita Sugar Corp.
C. A. Oriental Cubana
Guantanamo Sugar Co.

Cienfuegos
Ermita
Marina (b) 38, Stgo.
Guantanamo

M.Gonzalez
F. S. A. Chateauviex
Antonio Arias
Wm. Robertson

Isabel

Media Luna •

Beattie&Co.

Manzanillo

R. H. Beanie

•Jobabo
LosCaao*

Jobabo
Guantanamo

Compania Cubana
Guantamo Sugar Co.

52 William St., N.Y
Guantanamo

C. R. Stuntz
H. R. Muschelt

Madrazojibacoi

Manzanillo
Manati

Cia. Az. Jibacoa
Manati Sugar Co.

O'Reilly 11. Havana
Marraqu* Bldg., Hav.

M.B.deMarchena
ReginoTruflin

Marimon

Macurijes

C. A. Oriental Cubana

Marina, baja, 38, Stgo.

Antonio Arias

Miranda

Miranda Sugar Co.

Bayate

L. M. A. Evans

Monona

Guantanamo

Luis E. Simon

Guantanamo

Luis F. Simon

NewNkjuero
Oriente

Niqueto
Xavier

New Niqucro Sugar Co.
Cia. Az. OrienteS. A.

100 Broadway, N.Y.
Hartmann (b)IOStg.

Ricardo Narganes
Elmo J. Miller

Palma

Palma rito

Palma Soriano
Miranda

Miranda Sugar Co.

Palma Soriano
Bayate

Rafael Aguirre
L. M. A. Evans

Preston

NipeBayCo. (U.F.Co.)

131 StateSt, Boston

F. W. B. Hogge

Rey

C. A. Cen. Rey, S. A.

Royal Bank 3 14. Hav.

JuanRimMaT

Rio Canto

Romelie
Salvador, B

RioCauto
Guantanamo
Manzanillo

Cuban-Can. Sug. Co.
Sues. Mackinlay Brooks
God wall. MaceoyCa.

RioCauto
Guantanamo
Manzanillo

George T. Walker
Francisco dePando
Ramon D. Escobar

San Antonio

San Ramon

Guantanamo
San Ramon

Sucrs. Luis Redor

St. E. Montluc, Fr.
Manzanillo

M. A. Labarraque
Genaro Fernandez

Santa Ana
Santa Cecelia
Santa Lucia

Aura
Guantanamo
Santa Lucia

Columbia Trust Co.
Santa Lucia Co.

Lorraine (b) 4, Stgo.
New York Chy
Tte. Rey 11, Havana

Francisco Anza
Hector Hagef
W.Dunn

^%.M^

9F??4

%"£$;%&&**"«•

7J^T«*a/-nN'Y'

G.Nasi

Sofia

Bayamo

Sucrs. J.Alsina

Ap. 76, Manzanillo

JuanAlsina

Soledad

Guantaaamo

Guantanamo Sugar Co.

Guantanamo

Jos. McCracken

Tacajo

Tacajonr.Anrilla

Tacaji Sugar Corp.

112 Wall St., N.Y.

G. G. Trowbridge

Teresa

CeibaHMca

Cen. Teresa Sugar Co.

Obrapia 23- A, Havana

James R. Biggar

Union

San Lots

Cia. Az. Santiago

Ap. 151, Santiago

Jose Rousseau

YagMiibti

Omaja

Cia. Az. Y.gwubo.

Holguin

Eugenic B*rbero

Yara

Yara Sugar Co.

Carlos Mendieta.

Martinez Lufriu

TT«a -n»

CV y* /Tf« *?• *.

fft* •* f* c &rotr<+.

(•r Sdwfc n-a.

Camaguey Prorioc*

Adelaida

Moron

Cia. Az. Adelaida

Oncios 22. Havana

L.FaIlaGut«rr«

Agramoote

Florida

Cia.Az.Vert»entes

S. Bernardo 127, Cfgs.

Carlos Alvarez

Algodooe*

Guayacanes

Cen. Algodones. S. A.

Royal Bank, Havana

Isaias Cartaya

Baragui

Baraji.

Jules Godchaux

M.Gomez 444, Har.

E.P.Cobb

Camagiiey

Piedrecitas

Ga.Az. Camaguey

O'Reilly 11, Havana

Ramon L. Quinones

Ospedes

Cespede*

Perez y Gonzalez

Ospedes

Vicente Gonzalez

CiegodeAvila

Cia.Az.C.deAvua

Aguiar 71, Havana

L. Octavo Divino.

Cunagua

Moron

Am.SugarRefin.Co.

Amargura23,Har.

Antonio G. Mendota

Elia

Elia Sugar Co.

Cuban Tdg. Co., Har.

M. J. Amezaga

Estrella

Sierra Morena

Cia. Central Azucarera

M. Gomez 518. Hav.

Domingo Leon.

Florida

Honda

P. A. Sug. Co. (Atkins)

Obrapia 19, Havana

H. J. B. Baird

Francisco

Sta. Cruz del Sur.

Francisco Sugar Co.

112 Wan St, N.Y.

LeandroJ.Rionda

Jag<ieyal

CiegodeAvila

Cuba C.S. Corporation

Barraque Bldg., Har.

Bias M. Espafta

Jaronu

Am. Sugar Refin. Co.

Amargura23,Hav.

Antonio G. Mendota

Jatibonico

La Compania Cubana

52 William St, N. Y

C. L. Merriam

Lugareno

Lugarefto

Cuba C. S. Corporation

Barraque Bldg., Har.

Jose F. Ponce

Moron

Cuba C. S. Corporation

Barraque Bldg., Har.

A. Betancourt

Najaa.

Hatney

Cia. Az. Najasa

Prado 94, Havana

M.B.deMarchena.

Patria

Moron

C. A. Cen. Patria

Oncios 22, Havana.

H. Sanjustiz

Pflar

Caspar

Cia. Central Azucarera

M. Gomez 518, Hav.

Domingo Leon.

Punta Alegf*

Punta San Juan

P. A. Sng. Co. (Atkins)

Obrapia 19, Havana

L. B.Caldwell

Redendoc

Minas

Cta Az. Rededcion

Cuba Trading Co, Har.

J. Mnez. Delmau

Santo Tomi*

CiegodeArila

B.Romanach

Marti 8, Caibaricn

Victor Zerallos

Senado.El

Nuevitas

B.SmnchezAdA

Nuevitas

P. Sanchez Batista

Sa.

Ga.Ax.CM.SbM

KJ 115 N. CRy.

O'ReZr 1 1. KU*.

Francisco de Sola

Stewart

CubaCS-Corporatioo

Barraque Bldg., Har.

Juan Perez Ayuela

Violeta

C*rcade.Mor6n

Tln-f*. -fTcff*

&3Z*jjr*»*

Cuban C. S. Corporation

Barraque Bldg, H*r.

H 4 r« w A.

Jose^.Rios^-

CUBAN SUGAR MILLS (continued)

NAME

LOCATION

OWNER

ADDRESS

MANAGER

Pioar del Rio Province

Francia, La
Galdo

Los Palacios

Cuban Sug. Mills Corp.
Manuel Galdo

Obispo 59, Havana
Galdo Co., Cardenas

J. Adams
Manuel Galdo.

Galope
Gerardo

S. Juan y Martinez
Bahia Honda

Central Galope S. A.
Peterson, Barker & Hill

Cuba 120, Havana
Manz. Com. 5 1*4, Havana

Jose Maria Herrera
Emilio Nunez.

Lincoln

Artemisa

C. A. Central Lincoln

Aguiar 71. Havana

Manuel Casanova

Mercedes

Mariel

Humberto Balsinde

Aguiar 116, Havana

Mercedita
Orozco

Cabanas
Cabanas

Cuban-Amer. S. Co.
Cia. Az. Nacional

Robins Bldg., Havana
Banco Nac. 403, Hav^

E. A. Longa
Jose Rodriguez

Pilar.El

Artemisa

Mario G.Menocal

Mercaderes 21, Hav.

Manuel Aspuru

S^nRarnfci

Manz, Gomez 5 14, Hav.

Manuel Balsinde

«£*&•***

2Sr»££l.<.

Havana Province

Amistad

Guines

C. A. A. Gomez Mena

Manz. Gomez, Havana

Alfonso Gomez Mena

Baby
Fajardo

Arroyo Naranjo
Gabriel

Cuervo & Martiate
Benito Arxer

Arroyo Naranjo
B.N. 405, Havana

• Cuervo & Martiate
Benito Arxer

Fortuna

Alquizar

Ferrar, Palmer

Dbispo 7, Havana

G. Hernandez

Gomez Mena

San Nicolas

Cia A. Gomez Mena

Manz. Gomez, Havana

Jose Gomez Mena

Guira Melena

Guira de Melena

Cia. Az. G. de Melena

Empedrado30,Hav.

Josf N. Espinosa

Habana

Hoyo Colorado

C. A. Central Havana.

Aguiar 74, Havana

R. Montalvo

Hershey

T_t-,.

Sta. Cruz del Norte

Hershey Corporation

Manz. Com 364, Hav:

E.E.Qlding

JODO
Josefita
Julia, La
Mercedita

Los Pales
Durin
Melena del Sur

S. Calcavecchia.
Cuba C. S. Corporatior
Enrique Pascual

S. J.de D. 3, Havana
Barraque Bldg., Hav>
Obrapia 38, Havana

Luis E. Quiros
Jeronimo Martinto
Lesmes Pascual

N ombre de Dies

Guines

C.A.Cen.N.deDios

Royal Bank 519, Hav.

S. Izquierdo

N. S. del Carmen

Jaruco

Cia. Az. P. F.Castro

Mercaderes 36, Hav.

P. C. Andreu

Nueva Pax

Los Palos

Occidente

Quivicin

C. A. Central Occident

B.N. 316, Havana

Portugalete
Providencia

San Jose Lajas
Guines

Manuel Otaduy
Cia. Az. de Guines

San Ignacio 72, Hav,
Cuba 76, Havana

Vicente Goicoechea
A. R. de Blanck

Rosario

Aguacate

Henhey Corporation

Manz. Com. 364, Havana

Ramon Pelayo

San Augustin

Quivicin

San Antonio

Madruga

C. A. A. Gomez Mena

Manz. Gomez, Havana

Manuel Gomez Mena

Toledo

Mamma

Cia. Az. Central Toledo

Mercaderes 21, Hav.

Manuel Aspuru

Matanzas Province

Alava
Araujo

Banaguises

Manguito

Cuba C. S. Corporation
Cia. Az. Cen. Araujo

Barraque Bldg., Hav
;Bi N. 316, Havana

Antonio Zubillaga
Felix Risech

Armenia

Bolondron

Central Armenia Co.

•Marina 22, Havana

Juan S. Olano

Australia
Buenaventura

Taguey Grande
jagoey Grand*

C. A. Ing. Australia
Cia. Az. Buenaventura

O'Reilly 11, Havana
Jaguey Grande

Mario Paez

Carolina.

Coliseo

M. Flores Pedroso

Coliseo

F. Femindez

Conchita
Cuba
Dolores

Union de Reyes
Pedro Betancourt
Jovellanos

Cuba C. S. Corporation
Cen. Cuba Sugar Co.
Melchbr Gaston

Barraque Bldg., Hav.
Aguacate 110, Hav.
G.yCalzada,Vedado

Alonso Alzugaray
Arturo Bernal
Aurelio Martinez

•Dos Rosas

Cardenas

Hires Sugar Co.

New York

E. L. Poole

Elena

Ceiba Mocha

Jaen, Oteira y Hnos

Independencia 80, Mat.

A. Oteiza

Espana

Perico
Calimete

lost Lopez Rodriguez
C. A. Cen. Esperanza

Obispo 135, Havana
Mercaderes 36, Hav.

AlfredoAldereguia
C. de la Rosa

^speranza

Feliz

Cuba C. S. Corporation

Barraque Bldg,, Hav,

Abelardo Padron

Flora
Guipuscoa

'Guira de Macuriges
Hato Nuevo

Cen. Cuba Sugar Co.
Sobrinos de Arocena

Aguacate 110, Hav.
Hato Nuevo, Marti

Antonio M. Ronco
Ramon G. Arocena

Jesus Maria
Limones

Benavides
Limonar

Mat.-Amer. Sugar Co.
Jose I. Lezama

Obispo 7, Havana
Empedrado 6, Havana

Bauduy Laine
Socorro Garbayo

Loft

Macagua

George W. Loft

New York

Luisa
Mercedes
Por Fuerza

Limonar
Mercedes
Calimete

Cuba C. S. Corporation
La Paz Sugar Co

Barraq'ue Bldg., riav.
Reina 105, Havana

Antonio Carrillo
Juan Pademonte, Pr.

Porvenir

Cidra

Wenceslao Xagundo

Calimete

Wenceslao Xagundo

Progreso
Puerto
Reglita

Cardenas
Arcos de Caaasi
Perico

Laurentino Garcia
Jos6 Avendano
]ost Lopez Rodreguez

Ap. 42, Cardenas
Inquisidor 22, Havana
Obispo 135, Havana

M. Bardiales
Jose F. Cartava
Septimo Sardinas

San Cayetano
San Ignacio

Cidra
Agramonte

Cia. Az. San Igracio S. A.

Agramonte

Victor Mujica

S J Bautista

Arcos de Canasi

San Vicente

Jovellanos

Cuban Com. &. Ind. Co.

B. N., Havana

Placido Alonso

Santa Amalia

Coliseo

Garcia, Mdez. Co., L.

Coliseo

Laurentino Garcia

Santa Gertrudis
Santa Rita
Santo Domingo
Saratoga
Socorro
Soledad
Tinguaro
Triunfo

Banaguises
Baro
Uni6n de Reyes
Limonar
Pedroso
Jovellanos
Perico
Limonar

Cuba C. S. Corporation
Cia Az. Caobillas
Cen. Cuba Sugar Co.
Cen. Cuba Sugar Co.
Cuba C. S. Corporation
Cuba C. S. Corporation
Cuban Amer. Sugar Co.
Hdos. Vda. F. Sotero

Barraque Bldg., Hav.
B. Nac. 405, Havana
Aguacate 110, Havana
Aguacate 1 10, Havana
Barrague Bldg., Hav.
Barrague Bldg., Hav.
Robins Bldg., Havana
Limonar

Francisco Bemal
Joaquin G. Guma
Gerardo Gutierrez
J. Magin Tarafa
G. B. Symes
Alfredo Fernandez
J. W. Caldwell
A. Mesa Prieto

Triunvirmto
Union

Cidra
Agramonte

Frank J. Peterson

Manz. Gomez 514, Hay.

Ramon Orrantia

Santa Clara Province

Adela

Remedies

Zarraga y Ca.

Royal Bank, Havana

Enrique Alvarez

Altamira

Zulueta

Espinosa & Arango

Remedies

Jose Maria Espinosa

Andreita

Cia. Az. Andreita

Oficios 22, Havana

Cabaiguin

CUL Ac. Cabaiguin

Apar. 26, Cabaiguin

C. Rguez, Morini

CUBAN SUGAR MILLS (continued)

NAME

UXATTON

OWNER

ADDRESS

MANAGER

Santa Clara Province (continue^

Caracas

A.-C. Esutes Corp.

Aguiar 106, Havana

Theodore Brooks

Caridad

Carmita

Vega Aha

Gerardo Machado

Ap. 2446, Su. Clara

Angel Perez Lopez

Cieneguita

Abreus

Cia. Az. CieneguiU

Oficios 22, Havana

Juan Roman

Constancia

Consuncia

Cuban-Amer. Sugar Co.

Robins Bldg., Havana

Alan B. Bailey

Consuncia

Encrucijada

Constancia Sugar Co.

B. Nac. 209, Havana

J.Escobar

Corazon de Jesus
Covadonga
Dos Hennanos

^Sagua la Grande
Carreno
Cruces

Juan Amezaga y Cia.
S. A. Cen. Covadonga
Dos Hnas. Sugar Co.

Ap.8,SagualaGde.
Mercaderes 36, Hav..
Obispo 7, Havana

Ignacio Aguirre
AJeio A. Carreno
A. E. Marti

Dos Hermanos
El Salvador

Palmira

Caw Rodrignez Monni

Acea 95, Cienfuegos

Oscar Berrayarza

Salamanca

Central Sugar Corp,

Horter Bldg., Havana

H. A. Herbert

Fidencia

Placetas

C. A. Cen. Fid. D. Leon

M. Gomez 514, Hav.

Francisco Quinone*

Hormiguero
Juragua
Julia, La
Lequeitio

Cienfuegos
Taguayabon
Lequeitio

Hormiguero Sugar Co
SU.C. Sugar Co., L.
Hdos. Hnas. Pester
Cuba C. S. Corporation

Hormiguero
Obispo 5, Havana
Taguayabon
Barraque Bldg., Hav.

Elie L. Ponvert
S. C. Murray
R. de Biscuccia
A.G<m

Lutgardita

Sagua la Grande

Cia. Az. de Sagua

Royal Bank 408, Hav.

Marcelina Garcia

Macagua

Mata

Hdos. de D. Bethart

Apartado 204, Mata.

Domingo Bethart

Manuelita

Palmira

L. Falla Gutierrez

Oficios 22, Havana

Cesar Rodriguez

Mapos
Maria Amonia
Maria Victoria

Guasimal
Santo Domingo
A. de Pasajeros

Mapos Cen. Sugar Co.
Alba y Gonzalez
Cuba C. S. Corporation

Philadelphia
Ap.43,SagualaGde.
Barraque Bldg., Hav.

A. C. Hope
Ramon Alba
Mariano Marteoez

Naranjal

Fomento

Cia. Az. Naranjal

Fomento

Jose B. Labrador

Narcisa

Yaguajay

North Amer. Sugar Co

B. N. 209, Havana

Ricardo Berrayarza

Natividad

Sancti-Spiritus

Sucrs. F. L. del Valle

O'Reilly 11. Havana

Francisco Gomez

Parque Alto
Pastora
Patrick)

Parque Alto
S.J.delosYera*
Encrucijada

Parque Alto Sugar Co.
Cen Pastora S.A.
C. A. Cen. Patricio

B. N. 209, Havana
Compostela 65, Hav.
Ap. 582, Cienf uegos

A. Suarez Villar
Julio Martinello
Domingo Nazabal

Perseverancia
Portugalete

Perseverancia
Palmira

Cuba C. S. Corporation
Hdos. de Escarsa

Barraque Bldg., Hav.
Ap. 210, Cienfuegos

Edgar Garnett
Solera F. Escarza

Purio

Calabarar

Hdos. de Ona

Sagua la Grande

Rogelio Tomasino

Ramona

RanchoVeMz

Domingo Leon

M. Gomez 514, Hav.

Jose Galban

Re forma

Caibarien

C. A. Cen Reforma

M.Gomez 401, Hav.

iHi H. Martinez

Resolucion

Carahaus

Rodda y Molina

Sagua la Grande

Jose Rodda

Resulta
Rosalia

Sagua la Grand*
Taguayabon

Juan de Dios Ona
Central Rosalia, S. A.

Ap. 65, Sagua La Gde

Ariosa 23, Caibarien

P. Reyes
S. E. Garcia

Rosa Maria

Mayajigua

P. A. Suarez Cordoves

Mayajigua

P. A. Sufirez Cordove

San Agustin

Lajas

Nicolas Castano

Cienfuegos

Dr. Betancourt

San Agustin

Remedies

Atkins &Co..

Obrapia 19, Havana

Gabriel Montaner

San Antonio

Sanu Clara

Vicente G. Abreu

Ap. 2489, Sta. Clara

Vicente G. Abreu

San Cristobal

Seibabo

Salvador Calcavechia

S.J.deDios3.Hav.

E. Cardoso

San Francisco

Cruces

Cia. Az. de Sagua

San Ignacio 50, Hay.

Rafael F. Guattk<1rt

San Isidro
San Jos*

Quern, de Guines
Placetas

C. A. de Sagua.
Hnos. Goicoechea

Royal Bank 408, Hav.
O'Reilly 11, Hav.

Mario de la Vega

Ezequiel Zubillaga

San Lino

Rodas

Domingo Ramirez Pardon

Cienfuegos

Leopoldo Suero

San Pablo

Zulueta

Compania Cubana

Zulueta

Joselglesias

San Pedro

Sanu Cataliru,

Cruces

Artime Diaz & Co.

Cienfuegos

Ricardc Diaz

Santa Lutgarda

Mau

Jose M. Lopez

Mau

Antonio G. Soli's

Santa Maria

Ranchuelo

Esteban Cacicedo

Cienfuegos

Esteban Cacicedo

Sanu Rosa

Ranchuelo

Cia. Az. de Sagua

Ranchuelo

Marcelino Garcia

Santa Teresa

Sitiecito

Cia. Az. Sanu Teresa

Sagua la Grande

M.J.Mola

Strofti Tnniftad

Ajnria

Soledad
Trinidad
Tuinicu

Cienfuegos
Tuinicu

Sol. Sug. Co. (Atkins)
P. A. Sug. Co. (Atkins)
Tuinicu Sugar Co.

Obrapia 19, Havana
Obrapia 19, Havana
112WaHSt.N.Y.

F.L. Hughes
Wm. G. PuDum
JoseV. Rionda

Ulacia

Rodripo

Ulacia Hnos.

RodrifO

Juan Ulacia

Unidad

Cifuentes

Cuban- Amer. Sugar Co.

Robins Bldg., Havana

R. McCulloch

Vega. La

Guayos

La Vega Sn««r Co.

Royal Bank. Havana

Isaias Cartaya

Vitoria

Yaguajay

Vda. Ruiz de Garniz

Cuba 138, Havana

Marcos Larralde

Washington

Hafuey

£r«*

Washington Sugar Co.

Viuda Zulueta y Gimiz

1 12 Wall St, N.Y.
Cuba 20, Havana

fo v fr, C Tf-fe

Carlos Arche
Martin Ormaeche

Principal Manufacturers of Equipment
Used in Sugar Houses

Belting, Leather

Cook, H. N., Belting Co., San
Francisco.

Belting, Centrifugal

Cook, H. N., Belting Co., San
Francisco.

Beet Knives

Du Vivier, E. H., New York City.
Disston & Sons, Philadelphia.

Beet Root Separators

Sugar Machinery Co., Los
Angeles.

Beet Seeds

Freeman, Allen G., San Francisco.
Pettlt, Marshall & Co.,Inc.,
New York City.

Beet Slicers

Du Vivier, E. H., New York City.
Sugar Machinery Co., Los
Angeles.

Beet Sugar Machinery

Dyer Co., Cleveland, Ohio.
Kilby Mfg. Co., Cleveland, Ohio.
Sugar Machinery Co., Los
Angeles.

Centrifugals

American Tool & M. Co.,

Boston, Mass.
Cresson-Morris Co.,

Philadelphia, Pa.
Hepworth, S. S. Co., New York

City.
Wayte, J. J., Inc., New York

City (Agents).

Centrifugal Dischargers

American Tool & Mach. Co.,

Boston, Mass.
Hepworth, S. S. Co., New York

City.
Sugar Machinery Co., Los

Angeles

Conveyors

Hill Clutch Co., Cleveland, O.

Equipment for Sugar Mills
Dyer Co., Cleveland, Ohio.
Kilby Mfg. Co., Cleveland, Ohio.
Sugar Machinery Co., Los

Von Phul, Gilbert D., New
Orleans, La.

Engineering Companies

Dyer & Co., Cleveland, Ohio.

Cannon & Swenson Co.,

Chicago, 111.

Kilby Mfg. Co., Cleveland, Ohio
Schwarz Engineering Co.,

Denver, Colo.
Stewart, Jas., & Co., Salt Lake

City, Utah.
Sugar Machinery Co., Los

Angeles.

Evaporators

Baeuerle & Morris,

Philadelphia, Pa.
Dyer Co., Cleveland, Ohio.
Oat, Jos. & Sons, Philadelphia,

Pa.
Sugar Machinery Co., Los

Angeles, Cal.
U. S. C. I. Pipe & Fdy. Co.,

Philadelphia, Pa.

Praising Machines

Kilby Mfg. Co., Cleveland, Ohio
Sugar Machinery Co., Los
Angeles, Cal.

Juice Heaters

Baeuerle & Morris,

Philadelphia, Pa.
Kilby Mfg. Co., Cleveland, Ohio
Ogden Iron Works, Ogden, Utah
Sugar Machinery Co., Los

Angeles.
Stearns-Roger Mfg. Co.,

Denver, Colo.

Packing

N. Y. Bltg. & Pkg. Co., New

York City.
Squires & Co., San Francisco,

Cal.
Cook, H. N., Belting Co., San

Francisco.
U. S. Cast Iron Pipe & Fdy. Co.

Philadelphia.

Pipe

Crane Co., Chicago, 111.
U. S. Cast Iron Pipe & Fdy. Co.
Philadelphia.

Pulverizing Machinery

Raymond Bros. Co., Chicago, III
U. S. Cast Iron Pipe & Fdy. Co.,
Philadelphia.

Pumps

Ingersoll-Rand Co., New York,

N.Y.

Pulp Dryers

Stearns-Roger Mfg. Co.,
Denver, Colo.

Roller Mill*

Raymond Bros. Co., Chicago, 111.

Screens

Mundt & Sons, Jersey City, N. J.
Tyler Co., Cleveland, Ohio.

Steff ens House Machinery
Dyer Co., Cleveland, Ohio.
Raymond Bros. Co., Chicago, 111.
Faget Engineering Co., San

Francisco.
Sugar Machinery Co., Los

Angeles.

Sugar Sprays

Stearns Roger Co., Denver, Colo.
American Tool & Mach. Co.,

Boston.
Sugar Machinery Co., Los

Angeles.

Tanks, Carbonation, Beet
Washers, Etc.

Baeuerle & Morris, Philadelphia,
Pa.

Bay City Iron Works, Bay

City, Mich.

S teams-Roger Co., Denver, Colo.
Sugar Machinery Co., Los

Angeles.

Thermometers

Taylor Instruments Co.,
Rochester, N. Y.

Vacuum Pans

Baeuerle & Morris,

Philadelphia, Pa.
Oat, Jos. & Sons,

Philadelphia, Pa.
Sugar Machinery Co.,

Los Angeles.

Washing Machines, Filter Cloth
Clenzall Machines Co., St. Louis,
Mo.

Wheels, Beet Lifting

Dyer Co., Cleveland, Ohio.
Sugar Machinery Co., Los
Angeles.

NOTE

Catalogues issued free by the above men-
tioned concerns give very interesting illustrated
descriptions of machinery and equipment used
in sugar manufacture, and are accordingly very
helpful to the sugar student.

FACTS ABOUT SUGAR

82 WALL ST. NEW TORK
ALL THE NEWS OF THE SUGAR WORLD

PUBLISHED WEEKLY

Campaign Seasons in The Sugar Industry

Countries

U.S.Beet Industry

Canada (Beet)

Louisiana and Texas

Hawaii

Porto Rico

Virqin Islands

Cuba

Santo Domingo <m<i Haiti

British West Indies

French -

Mexico

Central America

SOUTH AMERICA.

British and Dutch Guiana

Brazil

Argentina

Peru

Venezuela

EUROPE (ALL BEET)

Germany

France

Poland

Czecho-Slovakia

Italy

Ukraine

Russia

Denmark

Sweden

Netherlands

Hungary

Spam

Belgium

AFQ1CA
Mauritius
Natal

Reunion

Mozambique

THEFA&EAST

Java

India

japan and Formosa

Philippines

Australia «* Rji

DISSTON

BETTER BEET CUTTER KNIVES AND FRAISERS

Th« House of Disston was the first to apply modern precision and
accuracy to the manufacture of beet cutter, knives and fraisers.

The Disston factory is self contained and complete. Disston Knives
ar&. made entirely within this factory — from the first melting of trie
famous Disston-Made Steel to the final polish.

For 80 years, the name "Disston" on a saw, tool or file has been recog-
nized as a guarantee of quality. It is this expert manufacturing ex-
perience that enables Disston to develop and perfect special automatic
equipment to assure uniformity in the quality of all Disston Knives
and Fraisers.

HENRY DISSTON & SONS, Inc.

General Office*: Philadelphia, U. S. A.

THE DISSTON FACTORY- SIXTY-ONE ACRES -SIXTY-EIGHT BUILDINGS

Handling and Storing
Sugar Beets

The proposition of handling and storing sugar beets to
meet existing conditions is one of the most important prob-
lems confronting the sugar industry today.

Conditions have changed entirely during the past few
years. It is absolutely essential that the problem be handled
by experts who make a close, intensive study of all conditions
so that the system best adapted to your own particular case
may be installed.

This is not the time to sit
back and ignore the problem.
Now, as never before, is the
essential time in which to
judiciously spend reasonable
sums of money to effect sav-
ings many times over the
initial investment.

Literally thousands of tons
of sugar beets rotted and
went to waste or were simply
ground up for pulp on ac-
count of the weather condi-
tions during 1920. Every
particle of this loss could
have been prevented by the
installation and use of the
proper handling and storage
systems.

Not one ton of beets
cleaned and stored by the
Robbins' Method suffered any
injury, although thousands
of tons of these beets laid in
storage for weeks.

Every man in the Robbins

organization is a practical
man in this particular line.
We study your problem and
give you equipment to suit
your special conditions. We
know the conditions peculiar
to California, to the inter-
mountain territory of Utah
and Idaho, to the mountain
section of Colorado; to the
prairie country of Nebraska,
Iowa and Minnesota, as well
as the conditions in the
Michigan and Canadian
fields.

Practically every experi-
ment conducted independent-
ly by local factories has
failed. Successful instal-
lations result from the appli-
cation of our knowledge of
all practice and general con-
ditions to the working out of
your particular problems.
Get in touch with us for a
preliminary discussion.

Robbins Engineering Company

390 OLD COLONY BLDG.

CHICAGO, ILL.

Pettit, Marshall & Co

Incorporated

8-10 BRIDGE STREET
NEW YORK CITY, N. Y

Cable

"Petmarthal"
New York

A B C 4th and 5th Editions

Liebers

Bentley's

Western Union Telegraph

Sugar
Beet

Seed

Highest
Quality

A WELL FORMED BEET

Spot and Future Ship-
ments

Russian Sugar Beet
Seed a Specialty

EFFECT OF
BAD SUB-SOIL

Correct Position of Mature Beet in Soil

ineers and Manufacturers
Los Angeles, California

A New Process for Re-
fining Raw Sugars

NORIT, the new decoloriz-
ing carbon, bids fair to create
radical changes in raw sugar
refining methods. Under the
NORIT system Bone Char is
no longer required. Raw su-
gar factories can now make
refined white sugar by apply-
ing NORIT.

The NORIT process has, for
a number of years, been in
practical use in many refiner-
ies—-both raw beet and raw
cane sugar. Results prove
that the sugar refined by the
NORIT process can be guar-
anteed to be the equal of any
granulated sugar refined by
the Bone Char process.

In using NORIT there is a
great saving in the simplifica-
tion of process and reduction
in the amount of needed ma-
chinery. Sugar losses are guar-
anteed to be much less than
under any other known sys-

tem. No losses through inver-
sion of sugar.

Refined sugar made under
the NORIT process (just as re-
fined sugar made by the bone
char refineries) always sells at
much higher prices than plan-
tation white sugar or washed
beet sugars.

The difference in cost be-
tween—

1 . Producing refined su-
gar by melting down raw
sugar and purifying it with
NORIT, and

2. Producing plantation
white or washed beet sugars
direct from the juice by any
of the known processes

is in favor of the NORIT
System.

The quality of NORIT-made
sugar is guaranteed to be al-
ways the same, and equal to
the best refined sugar made
by the Bone Char process.

For full technical details of the NORIT Process,
write to

General Norit Co., Ltd.

den Texstraat 2, AMSTERDAM, HOLLAND

NEW YORK OFFICE
25 West 43rd St., New York City

THIS BOOK IS DUE ON THE LAST BATE
STAMPED BELOW

AN INITIAL FINE OF 25 CENTS

WILL BE ASSESSED FOR FAILURE TO RETURN
THIS BOOK ON THE DATE DUE. THE PENALTY
WILL INCREASE TO 5O CENTS ON THE FOURTH
DAY AND TO $1.OO ON THE SEVENTH DAY
OVERDUE.

OCT 29 1SS2

DEC 19196l|i

MAY 37 1948

LD 21-50m-8,'32

YB 53830

4697

UNIVERSITY OF CALIFORNIA LIBRARY

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