SUGAR MACHINES.--Besides separating the crystalline sugar and the
sirup, secondary objects are to wash the crystals and to pack them in
cakes. The cleansing fluid or "white liquor" is introduced at the
center of the basket and is hurled against and passes through the sugar
wall left from draining. The basket may be divided into compartments
and the liquor guided into each. The compartments are removable boxes
and are shaped to give bars or cakes or any form desired of sugar in
mass. These boxes being removable cannot fit tightly against the liquor
guides, and the liquor is apt to escape. This difficulty is overcome by
giving the guides radial movement or by having rubber packing around
the edges.

Sugar machines proper are of two kinds--those which are loaded, drained
and then unloaded and those which are continuous in their working. The
various figures preceding are of the first kind, and what has been said
of vibrations applies directly to these.

The general advantages claimed for continuous working over intermittent
are--that saving is made of time and motive power incident to
introducing charge and developing velocity, in retarding and stopping,
and in discharging; that, as the power is brought into the machine
continuously, no shifting of belts or ungearing is necessary; and that
there are less of the dangers incident to variable motion, either in
the machine itself or the belting or gearing. The magma (the mixture of
crystalline sugar and sirup) is fed in gradually, by which means it is
more likely to assume a position of equilibrium in the basket.

There are two methods of discharging in continuous working--the sugar
is thrown out periodically as the basket fills, or continuously. In