composition and giving reactions similar to starch. As maturity
approaches, grape sugar is also found in the juice. A further advance
toward maturity discloses cane sugar with the other substances, and at
full maturity perfect canes contain much cane sugar and little grape
sugar and starchy matter.

In sweet fruits the change from grape sugar to cane sugar does not take
place, or takes place but sparingly. The grape sugar is very sweet,
however.

Cane sugar, called also sucrose or crystallizable sugar, when in dilute
solution is changed very readily into grape sugar or glucose, a
substance which is much more difficult than cane sugar to crystallize.
This change, called inversion, takes place in over-ripe canes. It sets
in very soon after cutting in any cane during warm weather; it occurs in
cane which has been injured by blowing down, or by insects, or by frost,
and it probably occurs in cane which takes a second growth after nearly
or quite reaching maturity.

To insure a successful outcome from the operations of the factory, the
cane must be so planted, cultivated and matured as to make the sugar in
its juice. It must be delivered to the factory very soon after cutting,
and it must be taken care of before the season of heavy frosts.


THE WORK AT THE FACTORY.

The operations of the factory are illustrated in the large diagram. The
first cutting is accomplished in the ensilage or feed cutter at E. This
cutter is provided with three knives fastened to the three spokes of a