The Story of Sugar Part 9

"I know it. Sugar isn't very attractive during its process of preparation," agreed Mr. Hennessey. "The sweet liquid left after the water has been extracted is then poured into vacuum pans to be boiled until the crystals form in it, after which it is put into whirling machines, called centrifugal machines, that separate the dry sugar from the syrup with which it is mixed. This syrup is later boiled into mola.s.ses. The sugar is then dried and packed in these burlap sacks such as you see here, or in hogsheads, and s.h.i.+pped to refineries to be cleansed and whitened."

"Isn't any of the sugar refined in the places where it grows?"

queried Bob.

"Practically none. Large refining plants are too expensive to be erected everywhere; it therefore seems better that they should be built in our large cities, where the s.h.i.+pping facilities are good not only for receiving sugar in its raw state but for distributing it after it has been refined and is ready for sale. Here, too, machinery can more easily be bought and the business handled with less difficulty."

"You spoke of a central sugar mill," began Bob.

"Yes. Each plantation does not have a mill of its own or, indeed, need one. Frequently a planter will raise too small a crop to pay him to operate a mill; so a mill is constructed in the center of a sugar district, and to this growers may carry their wares and be paid in bulk. It saves much trouble and expense. It also encourages small growers who could not afford to build mills and might in consequence abandon sugar raising. The leaves are all stripped off before the cane is s.h.i.+pped so that nothing but the stalks are sent.

As the largest portion of sugar is in the part of the cane nearest the ground it is cut as close to the root as possible. After the juice has been crushed from the stalks by putting them several times through the rollers the cane, or _bega.s.s_, as it is called, is so dry that it can be used as fuel for running the mill machinery."

"How clever!"

"Clever and economical as well," agreed Mr. Hennessey. "Moreover, it does away with a waste product that otherwise would acc.u.mulate."

Bob nodded.

"Raw sugar has usually been s.h.i.+pped to the northern refineries by water, as that mode of transportation is cheaper; but during the Great War s.h.i.+ps have been so scarce that in 1916 a large consignment of Hawaiian sugar was for the first time sent overland across the American continent by train; this of course made the freight rates higher, and if such a condition were to continue the price of sugar would of necessity have to be advanced."

"I never thought of such things affecting us," murmured Van.

"We live in a network of interdependence," Mr. Hennessey replied.

"Scarcely anything can be done in any land that does not affect us.

Commercial conditions react upon us all, for there is not one of us who is not indebted to the four corners of the globe for what he eats, wears, and uses. Therefore, you see, world prosperity and comfort can be at their height only when there is world peace under which all nations are friends, maintaining cordial trade relation with one another."

"What political party do you belong to, Mr. Hennessey?" asked Bob, glancing into the superintendent's earnest face.

"I do not know just what label you would put on me," the big man replied evasively. "But this I do know: first, last, and all the time I am for a universe where each country shall work for the good of the whole."

He spoke slowly and with impressiveness; then breaking off abruptly he led the way up a winding iron staircase and the boys, still pondering his words, followed him silently and thoughtfully.

CHAPTER V

VAN SPRINGS A SURPRISE

The room into which they emerged was at the top of the factory, and it was here in great vats that the dry sugar was melted.

"We often melt down as many as two million pounds of raw sugar a day," said Mr. Hennessey. "The United States, you know, is the greatest sugar consuming nation in the world. No other country devours so much of it. One reason is because here even the poorer cla.s.ses have money enough so they can afford sugar for household use; in many countries this is not the case. Only the well-to-do take sugar in tea or coffee and have it for common use. Our Americans also eat quant.i.ties of candy. At the present time children eat three times as many sweets as did their parents, and the amount is constantly increasing. Doctors tell us sugar is one of the fuels necessary to the human system; it generates both heat and energy.

Possibly it is because our people work so hard and are driven at such high nervous tension that they demand so much of this sort of food."

"I never knew before that candy was good for us," e.j.a.c.u.l.a.t.ed Bob in surprise.

"Oh, bless you, yes! But you must take it in moderation if you wish to benefit from it and escape illness. Used intelligently sugar is an excellent food, but of course you must prescribe it for yourself in the proper proportions," laughed Mr. Hennessey. "We all constantly take more or less sugar into our systems through the ordinary foods we eat. But here in America over and above this each individual annually averages about eighty pounds of sugar. You will agree that that is a good deal."

"I should think so! Why, that is a tremendous amount!" Van declared.

"It seems so when you see it in figures, doesn't it?" returned the superintendent. "Next to the United States in sugar consumption comes England, the reason for this being that the English manufacture such vast amounts of jam for the market. England is a great fruit growing country, you must remember. The damp, moderate climate results in wonderful strawberries, gooseberries, plums, and other small fruits. With these products cheap, fine, and plenty, the English have taken up fruit canning as one of their industries, and they turn out some of the best jams and marmalades that are made."

The boys listened intently.

"The Germans and the French are much more frugal than we Americans,"

went on Mr. Hennessey. "Sugar is not so common in their countries.

Often when in Germany you will notice people in the restaurants and cafes who carry away in their pockets the loaf sugar which has been allotted them and which they have not had occasion to use. It is a common occurrence, and considered quite proper, although it looks strange to us. Doubtless, too, if you have traveled abroad you have discovered how few candy shops there are. Foreigners regard the wholesale fas.h.i.+on in which we devour sweets with wonder and often with disgust. They consider it a form of self-indulgence, and indeed I myself think we are at times a bit immoderate."

"My father says we are an immoderate people," Van put in.

"I am afraid he is right," nodded Mr. Hennessey. "We seem to proceed on the principle that if a thing is good we must have a great deal of it. However, the vice--if vice it be--is good for the sugar business."

He paused a moment and stood looking down into the great foaming vats before him.

"You can't see the steam coils that are melting this raw sugar," he remarked. "They go round the inside of the tanks. But after the liquid is drawn off you can see them. When first melted the sugar is far from pure; you would be astonished at the amount of dirt mixed with it. Many of these impurities boil up to the surface and over and over again we skim them off. But even after that we have to wash the sugar by various processes. After it has been separated, clarified, and filtered it comes out a clear white liquid, and is ready for the vacuum pans, where the water is evaporated and the sugar crystallized."

"How do you get the liquid clear?" asked Bob.

"After it has been skimmed as carefully as possible we first settle it through the agency of chemicals," answered Mr. Hennessey. "We use milk of lime as a foundation, but we put other things with it. Our exact formula is a secret, but since you are in the family I guess there would be no objection to my telling you that we use---"

"Don't tell us! Don't tell us!" cried Van suddenly. "I don't want to know. I'd rather not. I mustn't listen."

Covering his ears the boy turned away.

His companions regarded him with amazement.

"Don't tell me, Mr. Hennessey," he pleaded. "Don't tell me anything that is secret. I can't listen. It wouldn't be right."

It was evident both to the superintendent and to Bob that his distress was real, and although neither of them understood it Mr.

Hennessey cut short his explanation.

Try as they would the strange interruption left a jarring note behind it, and to ease the tenseness the older man stepped forward and, taking from a rack near by one of several gla.s.s tubes filled with yellow liquid, held it up to the light.

"You see much must still be done to this stuff before it comes out white," he said. "We squeeze the liquid through a series of filter bags and also send it through other filters filled with black bone coal."

"What is black bone coal?" Bob demanded.

"Bone coal is a product made by burning and pulverizing the large bones left at the abbatoirs until a coa.r.s.e-grained black powder not unlike emery sand is made; if this is not allowed to become too fine with using it is an excellent sugar filter. In fact, strangely enough, nothing has ever been found to take its place, and it has become a necessary but expensive agency employed in every sugar refinery. Quant.i.ties of it are used; in our refinery alone we have about a hundred bone coal filters and each one holds thirty tons of black bone coal. That will give you some idea how much of it is needed. We get nothing back on it, either, for in the process of using it becomes finer, and after that it is good for nothing unless, perhaps, to be made into cheap shoe-dressing. Unlike many of the other industries sugar refining has no by-products; by that I mean nothing on which the manufacturer may recover money. On the contrary in the leather business, for example, almost every sc.r.a.p of material can either be utilized or sold for cash; odds and ends of the hides go into glue stock, small bits of leather are made into heel-taps or hardware fittings. But in refining cane-sugar there is nothing to be turned back into money to reimburse the manufacturer for his outlay. What isn't sugar is dead loss."

The three now moved on and saw how the heated juice traveled by means of pipes from one vat to another, and how it constantly became thicker and clearer.

"One of the greatest dangers to successful sugar making is fermentation," observed Mr. Hennessey. "Sugar must continually be stirred by revolving paddles to keep it from fermenting; we also are obliged to take the greatest care that our vats and all other receptacles are clean, and that the plant is immaculate. Frequently we wash down all the walls with a solution of lime in order that the entire interior of the refinery may be quite fresh."

"I didn't dream it was so much work to make white sugar," ventured Bob, a little awed. "Our maple-sugar making was much simpler."

"I'll venture to say it was," agreed Mr. Hennessey. "In the first place, you did not make such a quant.i.ty of it; then you did not try to get it white. Furthermore, you were content to take it in cakes.

Making cane-sugar is, however, easy enough if one is careful and knows the exact way to do it. There is plenty of opportunity to spoil it--I'll admit that; but it is seldom that a batch of our sugar goes back on us. We have fine chemists who watch every step of the process and who constantly test samples of the liquid at every stage into which it pa.s.ses until it comes out water-white."