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
classes 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 quantities 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," ejaculated 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
cafés 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 fashion 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 glass 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 coarse-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. Quantities 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 scrap 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 quantity 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 passes until it comes out water-white."
"And then?"
"Then follows crystallization, and this too requires skilled workmen
and extreme care. The water is evaporated and the sugar crystallized
in the vacuum pans, the size crystal depending upon the temperature
at which the liquid is boiled. It takes a lower temperature to form
a small crystal and a higher one to form a large crystal. An expert
who takes the temperature of the boiling sugar regulates what we
call fine-grain or coarse-grain sugar by regulating the size of the
crystals. By drawing off some of the liquid and examining it on a
glass slide by electric light he can tell the precise moment at
which the crystals are the right size. Each size has a name by which
it is known in the trade: Diamond A; Fine Granulated; Coarse
Granulated; Crystal Domino; Confectioners' A and so on."
They were walking as Mr. Hennessey talked. "After the sugar has been
crystallized in the pans it passes into a mixer, where it is stirred
and kept from caking until it is put into the centrifugal machines,
which actually spin off the crystals. These machines are lined with
gauze, and as they whirl at tremendous velocity they force out
through this gauze the liquid part of the sugar and leave the sugar
crystals inside the machine. When these are quite dry the bottom of
the receptacle opens, and the granular sugar is dropped through into
a large bin."
"But I should think it would stick together," objected Van.
"That's an intelligent objection, my boy," declared Mr. Hennessey,
much pleased at Van's grasp of the subject. "It would stick if it
were not dried off by a degree of heat just right to keep the
particles separate and not allow them to cake. After this any dust
or dirt adhering to the sugar is blown off by an air blast. The
product is then ready to be pressed into moulds or cut; boxed in
small packages of varying weights; or put into bags or barrels."
Mr. Hennessey led the way to another floor of the refinery.
[Illustration: "I SHOULD THINK IT WOULD STICK TOGETHER."]
Here were automatic machines upon which empty boxes traveled along
until they reached a device that filled each one with the exact
number of pounds to be contained in it, the package afterward passed
to women who sealed it tightly and gave it the final touch before it
was shipped. Other women were packing loaf or domino sugar, while
down-stairs in a cooper shop men moved about constructing with great
rapidity the barrels that were to carry larger quantities of sugar
to the wholesale and retail stores.
"I guess by this time you've had all the sugar-making you want for
one day," declared the superintendent. "I'm afraid I've given you
quite a stiff lesson. You see I am so interested in it myself that
I forget to have mercy on my listeners."
He smiled down at the boys.
"I'm sure we have had a fine morning with you, Mr. Hennessey, and we
certainly have learned a lot," Bob said, putting out his hand. "I
can't swear, though, that we could make white sugar even now."
"Faith, I'd be sorry if I thought I could teach any one the whole
process in three hours. It would make my twenty years of study and
hard work brand me as pretty stupid," chuckled the big
superintendent.