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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.
The purpose of this book is to tell in simple language “Something About Sugar.” It gives a brief history of the commodity and its production in different parts of the world, and seeks to show, for the information, especially, of the layman and the pupil in school, the various steps by which sugar from cane and beets is prepared for the consumer.
G. M. R.