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“...it is boiled at a low temperature until granulation sets in, this process being watched through a small glass window, and the progress of crystallisation being tested by a “proof stick,” which is in- serted into the pan through valves and withdraws a sample of the liquor. The vacuum pan is then “ struck ” or tapped at the bottom, the contents, now called “ massecuite,” being transferred to the centrifugals, large drums with perforated or mesh sides, which are made to revolve some 1200 times to the minute. The result of this operation is that the molasses is driven out of the drums by centrifugal force, leaving the sugar behind, which is mixed to secure uniformity of grade and colour, packed in bags, and is then ready for shipment. The molasses, which is not such a valuable com- modity as muscovado molasses, is then reboiled, and made into inferior grades of sugar, called second and third sugars, or, if prices favour it, is used to make rum in the manner described below. In most parts of the...”