The mass of crystals with syrup around them and containing about 8 per
cent to 10 per cent of water is let out of the vacuum pan into a large
open vessel called a mixer, beneath which are the centrifugal machines.
These are suspended brass drums perforated with holes and lined with a
fine screen. They are made to revolve about 1000 times to a minute, and
the crystal mass of sugar rises up the side like water in a whirling
bucket. The centrifugals force the syrup out through the screen holes,
leaving the white crystals of sugar in a thick layer on the inner
surface. These are washed with a spray of pure warm water and then are
ready for the dryer.]
[Illustration: SUGAR GRANULATOR OR DRYER.
The damp white crystals from the centrifugal machine are conveyed
to horizontal revolving drums about 25 feet long by 5 to 6 feet
in diameter. These drums are furnished with paddles on the inside
circumference, the paddles picking the sugar up and dropping it in
showers as the drum revolves. Warm dry air is drawn through and takes
the moisture out of the sugar, which now is ready to be put in bags or
barrels for the market.]
[Illustration: BY-PRODUCTS OF THE SUGAR BEET