The work defines sugar chemically and distinguishes major varieties, explaining basic carbohydrate composition and common forms encountered in food. It describes cultivation practices for cane and beet, addressing soil selection, pests, diseases, planting, cultivation and harvesting. It outlines industrial operations that convert juice to marketable sugar, including extraction, purification, evaporation, crystallization and polarization, plus transportation and handling of raw material. Refining procedures are detailed, such as washing, melting, defecation, charcoal filtration, centrifugation, drying, screening and packing, with notes on specialty products. Beet-sugar methods like diffusion, carbonation, sulfitation and the Steffen process are covered, along with machinery, laboratory work, shipping, marketing and an international historical survey.