larger crystals grow more rapidly, by reason of their greater attractive
force, than the newer and smaller ones on succeeding additions of sirup,
so that the disparity in size will increase as the work proceeds. This
condition is by all means to be avoided, since it entails serious
difficulties on the process of separating the sugar from the molasses.
In case this second crop of crystals, called "false grain" or "mush
sugar" has appeared, the sugar boiler must act upon his judgment, guided
by his experience as to what is to be done. He may take enough thin
sirup into the pan to dissolve all of the crystals and begin again, or,
if very skillful, he may so force the growth of the false grain as to
bring it up to a size that can be worked.

The completion of the work in the strike pan leaves the sugar mixed with
molasses. This mixture is called _malada_ or _masscuite_. It may be
drawn off into iron sugar wagons and set in the hot room above
mentioned, in which case still more of the sugar which remains in the
uncrystallized state generally joins the crystals, somewhat increasing
the yield of "first sugars." At the proper time these sugar wagons are
emptied into a mixing machine, where the mass is brought to a uniform
consistency. If the sugar wagons are not used, the strike pan is emptied
directly into the mixer.


THE CENTRIFUGAL MACHINES.

From the mixer the melada is drawn into the centrifugal machines. These
consist, first, of an iron case resembling in form the husk of mill
stones. A spout at the bottom of the husk connects with a molasses tank.
Within this husk is placed a metallic vessel with perforated sides. This
vessel is either mounted or hung on a vertical axis, and is lined with