SUGAR 
 
 A Popular Treatise 
 
 ALLEN RAY KAHN 
 
 $2.00 NET 
 
 PUBLISHED BY 
 U, S. SUGAR PUBLICATIONS CO. 
 
 108 WEST SECOND STREET 
 
 Los Angeles, California 
 
 U. S. A. 
 
 1921 
 
Copyright, 1921 
 
 by 
 ALLEN RAY KAHN 
 
 OEPT. 
 
 Press of 
 
 Kingsley, Mason & Collins Co. 
 Los Angeles. California 
 
Table of Contents 
 
 Preface 5 
 
 Sugar Consumption and Production 7 
 
 The Carbo-Hydrate Sugar 9 
 
 Saccharum Officinarum 11 
 
 Beta Vulgaris 13 
 
 Beet Sugar vs. Cane Sugar 15 
 
 Sugar as an Energy Producer 17 
 
 Popular Sugar Chemistry 18 
 
 Cane Sugar Manufacture 20 
 
 Sugar Refineries 24 
 
 Beet Sugar Manufacture 27 - ~ ^ <ffc 
 
 Tour of a Complete Sugar Plant 29 
 
 Hints on Sugar Beet Culture 48 
 
 Who's Who in the Beet Sugar Business. ... 53 
 
 Cane Sugar Refineries of the U. S 64 
 
 Sugar Equipment Manufacturers 66 
 
 Advertising Section 70 
 
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Preface 
 
 The third edition of this book having been 
 practically exhausted and the demand for same 
 appearing to still exist, this fourth edition is 
 now presented to the public. Revisions have 
 been made in line with the original purpose of 
 the book, viz., to explain sugar and sugar manu- 
 facture in such simple and brief terms as to 
 enable anyone interested to secure a fairly clear 
 idea of the subject at one reading. 
 
 Acknowledgment is made to the following 
 works and authors: 
 
 "Beet Sugar Manufacturing and Refining," Lewis S. 
 Ware. 
 
 "Beet Sugar Making and Its Chemical Control," Y. 
 Nikaido. 
 
 "Zuker Fabrication," Claassen. 
 
 "Sugar and the Sugar Cane," Noel Deerr. 
 
 "Concerning Sugar," Truman G. Palmer. 
 
 And the sugar publications, "Louisiana Planter," New 
 Orleans; "Sugar," New York City; "Facts About Sugar," 
 New York City, and "International Sugar," London, 
 England. 
 
 To those seeking a more complete knowledge 
 of the subject, these books are recommended. 
 Same can be purchased through any of above 
 named publications. 
 
 Thanks are also due to Dr. Leroy S. Weath- 
 erby, of the University of Southern California, 
 for compilation of diagrams of extraction and 
 refining; to Mr. J. J. Armstrong, well known 
 sugar technologist, for valued suggestions, and 
 to the various sugar companies for lists of their 
 executives. 
 
 ALLEN RAY KAHN. 
 Los Angeles, California, 
 February 26, 1921. 
 
Every man on every station in a sugar factory 
 ought to know why he does the work which he 
 performs. This should follow all the way 
 through from the fireman at the boilers until the 
 sugar is shipped away from the factory. 
 
 Louisiana Planter. 
 
Sugar Consumption and 
 Production 
 
 The past hundred years has seen sugar de- 
 velop from a luxury of the rich to a common 
 necessity in those countries most advanced. 
 
 In the United States, the average yearly per 
 capita consumption amounts to approximately 
 ninety pounds. Only two countries exceed this, 
 one being Canada, the other Australia, which 
 would appear to indicate that the prosperity 
 of the average individual is greater in both these 
 countries than in the United States. England 
 consumes almost as much sugar as the United 
 States per capita, but considerable allowance 
 must be made for the amount of sugar used in 
 jams and preserves annually exported by that 
 country. The per capita consumption in the 
 leading sugar consuming countries of the world 
 before the war was as follows : 
 
 Great Britain 93 pounds. 
 United States 89 pounds. 
 Germany 45 pounds. 
 France 43 pounds. 
 Netherlands 41 pounds. 
 Belgium 36 pounds. 
 Austr ia 29 pounds. 
 Russia 25 pounds. 
 India 21 pounds. 
 
 There was consumed throughout the world 
 in the year before the war approximately 
 20,000,000 tons of sugar. Of this amount, a 
 little over one-half was made from sugar beets. 
 
 Of the approximately four million tons of 
 
sugar annually consumed in the United States, 
 the refineries of the country still handle about 
 two and three-quarter million tons. Louisiana 
 turns out about one-quarter million tons of di- 
 rect consumption sugar, and the beet factories 
 of the United States about a million. 
 
 The value of sugar consumed in the United 
 States is in the neighborhood of $700,000,000 
 yearly. 
 
 A little over 20 per cent of the world's pro- 
 duction of sugar is consumed in the United 
 States, but in the ratio of its production to con- 
 sumption, the United States has been one of the 
 most backward countries. Including all our 
 island possessions, such as Porto Rico, the 
 Hawaiian Islands and the Philippines, the 
 United States manufactures only about one-half 
 of what it consumes. Contrast this with the 
 steel, flour, or cotton business. Moreover, this is 
 a sad reflection upon our country's boasted effi- 
 ciency, since unlike most other business con- 
 cerns, the sugar factory, except on very rare 
 occasions, experiences little, if any, difficulty in 
 disposing of its product. 
 
II 
 The Carbo- Hydrate Sugar 
 
 Of all substances produced by nature and 
 transformed by the art of man, none is more 
 interesting than the Carbo-Hydrate sugar. 
 
 Nature produces the plant which collects car- 
 bonic acid gas, hydrogen and water from air 
 and soil and converts same into food for future 
 use such as production of seed or regrowth. 
 Before the formation of seed or regrowth com- 
 mences, however, the beet roots or cane stalks 
 are removed to the factory where the transfor- 
 mation of this stored up food to table sugar 
 takes place. 
 
 The highest sugar content is reached at the 
 end of the first year and as the production of 
 seed, which occurs during the second year is at 
 the expense of the sugar stored the first year, 
 it naturally follows that sugar is extracted at 
 the factory at the end of first year's growth. 
 
 The beet or cane seed (the latter generally 
 consisting of two joints of cane), is planted and 
 after it has secured a firm hold in the ground, 
 water consisting of hydrogen and oxygen, chemi- 
 cally combined, passes upward and the plant 
 commences to grow above the surface with for- 
 mation of leaves the leaves, through their 
 green coloring matter (chlorophyl), acted up- 
 on by sunlight, attract carbondioxide, which 
 abounds in the air, combines it with other prop- 
 erties absorbed from soil through water and 
 produces starch. This starch, in the cane or 
 
beet, is converted, by a process peculiar to sugar 
 plants, into sucrose in which form it can be 
 stored up in beet root or cane stalk for seed 
 or regrowth, but as aforesaid roots or stalks 
 are removed to factory before regrowth starts. 
 
 A PRIMITIVE" 
 SUGAR PLANT 
 
 10 
 
Ill 
 Saccharum Officinarun 
 
 (Sugar Cane) 
 
 The sugar cane, a tall perennial grass-like 
 plant was first grown, as far as can be deter- 
 mined, in India about 600 B. C. Cane sugar 
 appears to have been first introduced as an 
 article of commerce, in the seventh century 
 A. D., by the Arabs. Columbus was the first 
 to plant cane in the new world. From Santo 
 Domingo, its culture early spread to Brazil, 
 Peru, Argentine, Cuba, Porto Rico and other 
 new world countries. 
 
 Cane was first planted in the United States 
 in Louisiana, at a time when Louisiana was for- 
 eign territory, the year being 1673. Today in 
 Louisiana, there are over 160 factories, where 
 either sugar or cane syrup is manufactured. 
 There are also a number of large sugar refin- 
 eries in Louisiana. Other states in our Union 
 in which cane is grown are Georgia, North 
 Carolina, South Carolina, Arkansas, Alabama, 
 Florida and Texas, but with the exception of 
 Texas, which possesses two factories, none of 
 these manufacture sugar unless Georgia with a 
 refinery at Savannah be also excepted. 
 
 Most of the cane sugar consumed in the 
 United States is obtained from Cuba, Porto Rico, 
 and the Hawaiian Islands, being shipped to this 
 country in the form of raw sugar and converted 
 to the granulated sugar of the table by large 
 refineries. The yield of cane per acre in the 
 
 11 
 
United States is from 15 to 20 tons. The sugar 
 per ton of cane is from 6i/ 2 to 9%. The yield 
 of cane per acre in other parts of the world is 
 20 to 60 tons and the sugar per ton of cane is 
 from 10 to 13%. 
 
 Cane grows, without replanting, from two to 
 forty years depending upon zone in which it is 
 grown. Second and subsequent crops grown 
 from the same roots are called ratoons. 
 
 In Cuba the planters are referred to as colo- 
 nos and the mills they send their cane to are 
 called centrals. In Mexico, the factory is often 
 called an Ingenio. 
 
 Some Sugar Trade Names 
 Glucose, a non-crystalizable sugar made from 
 starch particularly from Indian corn, sorghum, 
 etc., with only 40% of the sweetening power of 
 beet or cane sugar. It is sold in form of a 
 liquid. 
 
 Raw sugar is any grade of sugar from which 
 the impurities have not been removed. 
 
 Muscovada is a dark, moist sugar, containing 
 molasses and impurities made by boiling to 
 crystals in open kettles from which it is run into 
 hogsheads, the bottom of which are filled with 
 small holes to allow bulk of molasses to drain 
 off. 
 
 Panocha is a crude brown cake of sugar, 
 made in Mexico from a non-crystalized thick 
 juice poured into moulds to dry and harden. 
 
 Saccharin is not a sugar, but a coal tar prod- 
 uct with over 300 times the sweetening power 
 of sugar. One tablespoon full is sufficient to 
 sweeten over 31 gallons of water. It has no 
 food value, however, and the use of same is 
 considered by many physicians to be injurious. 
 
 Saccharose is the general name of any crys- 
 talline sugar having the formula C^H^O^, such 
 as cane, beet and maple sugar. 
 
 12 
 
IV 
 
 Beta Vulgaris 
 
 ( The Sugar Beet) 
 
 In the year 1747 the great German chemist 
 Margraf, after analyzation of numerous plants, 
 predicted that beet roots of the same species 
 as the common garden variety would ultimately 
 become a great source of sugar. Based on 
 Margraf's investigations, Achard succeeded in 
 converting the carbo-hydrates (carbon, hydro- 
 gen and water chemically combined by nature) 
 of the beet to a palatable product. This took 
 place in 1797 and a few years later, factories 
 were established in Germany and France, the 
 industry receiving the especial attention and 
 encouragement of the great Napoleon. At the 
 beginning of the industry, beets averaged 6% 
 sugar. The average today is 16% with an aver- 
 age yield of 260 pounds of refined sugar per 
 short ton (2,000 Ibs.) of beets. The yield of 
 beets per acre in the United States is ten to 
 twelve tons. 
 
 As recently as 1870 the first really complete 
 beet-root sugar plant was erected in our coun- 
 try, this at Alvarado, California, where it is still 
 in operation. Up to 1879 it remained a failure, 
 when an American, by name Dyer, took hold 
 and made it a financial success. The second 
 successfully operated plant was erected by Glaus 
 Spreckels in 1888 at Watsonville, California. 
 The third successful mill was built by the Ox- 
 nards in 1890 at Grand Island, Nebraska, and 
 
 13 
 
an uncle of the author was one of the first farm- 
 ers to grow beets for that factory. 
 
 Beet sugar is now manufactured in the fol- 
 lowing states: California, Colorado, Idaho, Illi- 
 nois, Iowa, Indiana, Kansas, Michigan, Minne- 
 sota, Montana, Nebraska, Nevada, Ohio, Utah, 
 Washington, Wyoming and Wisconsin. In all 
 about 100 factories. Prior to the war, there 
 were over 1,200 beet sugar factories in oper- 
 ation throughout the world. 
 
 r 
 
 THE FIRST SUCCESSFUL 
 BEET SUCAR FACTORY 
 IN AMERICA, 
 
 14 
 
The Difference Between Beet 
 and Cane Sugars 
 
 The sucrose content of both beet and cane 
 sugar is transformed at the factory into iden- 
 tically the same substance sugar. Chemically 
 pure sugar made from either beet or cane ana- 
 lyzes exactly the same. Dr. H. C. P. Geerligs, 
 an international authority on sugar has this to 
 say of the two : 
 
 "The largest constituent of the two sugars is the same, 
 viz.: the sucrose, which is the identical chemical body 
 both in cane and in beet sugar, the difference, if there be 
 any, must be found in the very small amount of impurities 
 in or around the crystals. 
 
 "Every cane juice contains glucose; sound beet juice, 
 on the contrary, does not contain any glucose. This is 
 the main difference between the two; all the other bodies 
 as gums, mineral matter, etc., are found in both. 
 
 "In the very great majority of cases this small admix- 
 ture of glucose is perfectly harmless; except in some 
 cases for confectionery, glucose present will not cause 
 any trouble. 
 
 "The very best cane sugar will always contain a very 
 small amount of glucose, while granulated pure beet sugar 
 is free from glucose." 
 
 The Agricultural Department of the Univer- 
 sity of California after tests with fruit canned 
 with both beet and cane sugar found at the end 
 of two years that out of 2,000 cans treated there 
 were only six of the beet lot and only seven of 
 the cane spoiled. Their report in part follows : 
 
 "Of the 2,000 cans which were thus treated 
 only six cans from the beet sugar lot and seven 
 from the cane sugar lot spoiled during the two 
 
 15 
 
years, and these were evidently due to imper- 
 fect sealing of the cans, thus showing the utter 
 lack of foundation for the idea that fruits do 
 not keep well when preserved with beet sugar. 
 "In the jelly trials apples and currants were 
 used as the basis, equal quantities of juice and 
 sugar being used, and the mixture boiled until 
 of the right consistency to jell. The product in 
 each case was as clear as it is possible for jelly 
 to be, and not the slightest difficulty was expe- 
 rienced in the making of it." 
 
 'AMERICA'S RECORD- 
 BREAKING BEET 51KJAR 
 FACTORY, tfPTO IS97. 
 
 16 
 
VI 
 
 Sugar as an Energy Producer 
 
 Sugar produces energy and does its quickly. 
 Its stimulating effect, differing from alcohol, is 
 so natural that its moderate use is beneficial 
 instead of, as in the case of alcohol, detrimental 
 to the bodily system. Half an ounce of sugar 
 will produce heat energy in the body equivalent 
 to raising a kilogram of water 1 degree C. 
 Sugar's attribute of sweetness renders it, es- 
 pecially in combination with other substances, 
 very pleasing to the taste. It excites the sali- 
 vary glands and digestive apparatus regardless 
 of hunger, and can be eaten without taxing the 
 stomach whilst in the performance of one's 
 duties. Soldiers on the march, for instance, find 
 chocolate candy a great boon. 
 
 Dr. Hall says of sugar: "It would be a 
 strange contradiction in the nature of things if 
 sugar and candy in moderation should be hurt- 
 ful to the human body in any way, for sugar is 
 a constituent of every article of food we can 
 name ; there is not a vegetable out of which it 
 cannot be made, not a ripe fruit in our orchards 
 which does not yield it in large proportions, and 
 it is the main constituent of that 'milk' which 
 is provided for the young of animals and men 
 all over the world. Perhaps the child has never 
 lived who did not love sweet things beyond all 
 others ; it is an instinct, a passion, not less uni- 
 versal than the love of water. A very little 
 child can be hired to do for a bit of sugar what 
 nothing else would. The reason for this is, that 
 without sugar no civilized child could possibly 
 live, it would freeze to death ; it is the sugar in 
 its food which keeps it warm, and warmth is 
 the first necessity for a child." 
 
 17 
 
VII 
 
 Popular Sugar Chemistry 
 
 ( Terms Most Commonly Used) 
 
 Acid Juice: Juice that is liable to sour and 
 invert. 
 
 Alkaline Juice: A juice that has been ren- 
 dered neutral to acid by admixture of some 
 alkaline substance, such as lime. 
 
 Degree Brix: Indicates the approximate 
 amount of solid substance in a sugar solution, 
 ascertained by immersing what is called a 
 Brix Spindle (a glass tube containing a grad- 
 uated scale and similar to a hydrometer) in 
 such a solution. 
 
 Fructose or Levulose: A form of sugar pro- 
 duced by action of acids on sucrose during 
 the latter's recovery from the beet or cane. 
 One part of the so-called invert sugar pro- 
 duced by fermentation of beet or cane syrup 
 before reaching its final state of purity for 
 use on the table. Invert sugar is composed 
 of two parts, one fructose, the other glucose ; 
 glucose plus fructose plus water (H 2 O) form 
 sucrose. 
 
 Granulated Sugar: A pure sugar which has 
 been crystallized and centrifuged then run 
 through a long horizontal revolving drum 
 called a granulator, where it is dried by heat 
 and screened to desired size of grains. 
 
 Invert Sugar: See Fructose. 
 
 18 
 
Magma: A mixture of crystals of sugar, non- 
 crystallized sugar, molasses and impurities. 
 (See Massecuite.) 
 
 Massecuite: Product obtained in boiling or 
 graining cane or beet sugar syrups from 
 which final sugars are separated in the centri- 
 fugals. 
 
 Melada: Crude sugar mixed with molasses. 
 
 Polariscope: A beam of light when acted upon 
 by certain optical devices in passing through 
 a sugar solution will be deflected from a 
 straight path to either the right or the left, 
 direction of deflection depending upon the 
 chemical composition of the solution. Light 
 so acted upon is called polarized light. Su- 
 crose will deflect the light to the right fruc- 
 tose to the left. The degree of deflection, 
 which is read off a graduated scale on the 
 instrument used, indicates the percentage of 
 sugar in a solution. The optical instrument 
 used is called a polariscope. 
 
 Purity: The percentage of pure sugar to solid 
 substance (either dry or in solution) con- 
 tained in either juice, syrup, massecuite, 
 molasses, cane or beets. 
 
 Sucrose: Sugars identical in composition with 
 cane or beet sugar, having the formula 
 'CJBUO*. 
 
 Sugar or Per Cent Sugar (See Polariscope) : 
 The percentage of sugar contained in either 
 juice, syrup, massecuite, molasses, cane or 
 beets. 
 
 Sugar Factors: Sugar is found by multiplying 
 the purity by the Brix. and dividing the re- 
 sult by 100. Brix. is found by dividing the 
 sugar by the purity and multiplying the re- 
 sult by 100. Coefficient of purity is found by 
 multiplying the sugar by 100 and dividing by 
 degrees Brix. 
 
 19 
 
VIII 
 
 Cane Sugar Manufacture 
 
 The majority of cane sugar factories or cen- 
 trals, as they are usually called in tropical coun- 
 tries, do not market their product themselves, 
 but ship it to sugar refineries in the form of what 
 is called raw sugar, a brown or yellow sugar, 
 running from 94 to 98% pure. They, therefore, 
 do not have as an elaborate system for purify- 
 ing the juices in the early stages as American 
 beet sugar factories, where the product is turned 
 out between 99 and 100% pure, ready for the 
 table. 
 
 The cane arriving from the fields goes first 
 to the cane crusher (so-called), an arrange- 
 ment of two horizontal iron or steel rolls with 
 surface corrugations, passing between these 
 rolls the cane is pre-crushed or flattened into a 
 matte of pieces about six inches long, and de- 
 livered to the first cane mill, of which there are 
 generally three running in tandem. A metallic 
 carrier is placed between each mill to convey 
 the cane from one mill to another. 
 
 The juice is extracted from the cane by 
 squeezing it between the rolls of the cane mill. 
 The cane mill consists of three heavy iron or 
 steel horizontal rollers (similar in appearance 
 to a cylinder printing press) usually about 32 
 inches in diameter by 78 inches long, driven by 
 a steam engine through powerful spur and 
 pinion gearing. The juice falls on to the bed 
 plate of the mill and from there flows to mill 
 
 20 
 
juice tanks, from where it is pumped to juice 
 scale tanks and limed therein. Liming consists 
 of mixing about one-half to one pound of lime, 
 in form of milk of lime, to one ton of juice. 
 
 The juice is not entirely extracted from the 
 cane by the first set of rolls, but is sent to a 
 second and a third set. On its way to each 
 succeeding set, the juice is moistened to a cer- 
 tain degree with either water or diluted juice, 
 which operation is technically known as macer- 
 ation. 
 
 The small amount of lime used permits of a 
 quick settling of impurities later on in the 
 process. From scale tanks, juice flows to heat- 
 ers, where temperature is raised to a little over 
 200 degrees F. From heaters, juice is pumped 
 to settling tanks, where it is allowed to remain 
 for about half an hour. The clear juice is then 
 drawn off and sent to evaporators. The scum 
 that rises to the surface together with settled 
 mud is then filtered through presses, the filtered 
 juice going to evaporators, the mud cake to 
 fields where it is used as fertilizer or otherwise 
 disposed of. 
 
 Evaporation: The juice is evaporated at low 
 temperature first in a number of multi-tubular 
 vessels which run in a series of from three to five 
 (called multiple effect evaporators), in which 
 the vapors given off the juice in the first effect 
 or body goes over to evaporate the juice in an- 
 other body at a lower pressure. The second, 
 third and fourth bodies operate in a partial 
 vacuum, which permits evaporation at a much 
 lower temperature than when under atmos- 
 pheric pressure, decreasing the amount of fuel 
 consumed considerably. The juice enters the 
 evaporators with a water content of about 86% 
 and leaves same with a water content of about 
 
 21 
 
40%. The final evaporation is concluded in 
 what are called vacuum or boiling pans. 
 
 In the vacuum or boiling pans, the sugar 
 which enters same in solution is crystallized. 
 When the masse content in the pan has reached 
 the proper degree of crystallization, the pan is 
 emptied and contents flow to what is known as 
 a mixer, a long horizontal tank through which 
 a paddle bearing shaft constantly revolves to 
 prevent hardening of the masse. These mixers 
 have a number of spouts below, through which 
 the masse (massecuite) enters centrifugals or 
 sugar separators. A description of centrifugals 
 will be found in an article following, entitled 
 "A Tour of a Complete Sugar Plant." From 
 the centrifugals, the sugar is conveyed to weigh- 
 ing machines where it is automatically sacked 
 and weighed, then transferred to car or ware- 
 house. 
 
 Some factories, a number especially in Java, 
 employ instead of crusher and cane rolls, 
 practically the same system of diffusion and car- 
 bonation as is used in the beet sugar factory, but 
 the vast majority of cane sugar factories, of 
 course, use the modern cane mill for extracting 
 juice. 
 
 The up-to-date cane sugar factory has one 
 great advantage over the beet sugar factory, 
 in that fuel costs practically nothing due to the 
 fact that the stalk of the cane from which the 
 juice is extracted, called bagasse, is used for 
 furnishing the necessary heat and power for the 
 various milling and evaporating operations. 
 The bagasse goes directly from the rolls, in its 
 moist state, to especially designed furnaces 
 which furnaces are a product of American engi- 
 neering effort and research. 
 
 It would be well to follow this article with 
 "The Tour of a Complete Sugar Factory" start- 
 
 22 
 
ing with sub-heading "Evaporation" and read- 
 ing through the sub-heading "Resolving the 
 Sugar." Though the same is a description of 
 beet sugar house work the operations de- 
 scribed under sub-headings mentioned differ but 
 slightly from that of the cane sugar plant. 
 
 SUGAR FACTORY EQUIPPED THRO SHOUT/ 
 WITH AMERICAN MADE MACHINERY 
 
 23 
 
IX 
 
 Sugar Refineries 
 
 With the exception of most of the cane sugar 
 factories in Louisiana, also some of the cane 
 sugar factories in Java, nearly all cane sugar 
 produced is shipped, as stated in a previous 
 article, to sugar refineries in the form of what 
 is called raw sugar, a brown or yellow sugar, 
 running from 94 to 98% pure. 
 
 Most of the refineries in the United States are 
 located on the Atlantic Coast. The two excep- 
 tions are the California Hawaiian Company and 
 the Western Sugar Refinery in San Francisco, 
 California. These two receive most of their raw 
 sugar from the Hawaiian Islands. The princi- 
 pal source of supply of the Atlantic Coast re- 
 fineries are Cuba and Porto Rico, almost two 
 and a half million tons coming from these islands 
 alone yearly. 
 
 Of the total amount refined in this country, 
 approximately 30% is handled by the American 
 Sugar Refining Company, in their six different 
 plants. 
 
 The other principal refineries are the National 
 Sugar Refining Company, The Federal, Ar- 
 buckle Bros., Warner, Revere, McCahan, Sav- 
 annah, Pennsylvania, Henderson, Godchaux and 
 Colonial Sugar Refining companies. 
 
 The raw sugar upon arriving at the refinery 
 is first washed then remelted, sent through bone 
 char and other filters for purification, crystal- 
 
 24 
 
lized in vacuum pans, centrifuged, washed, 
 dried, and granulated and packed for shipment 
 in various size packages, boxes and barrels. 
 
 Most of the refineries manufacture their own 
 barrels. For instance, the American Sugar Re- 
 fining Company owns the Brooklyn Cooperage 
 Company, New York, which has factories in 
 Boston, New York Philadelphia and Chalmette, 
 and owns in New York State 50,000 acres of tim- 
 ber land, with stumpage rights on 40,000 more 
 acres. In Arkansas, it owns about 70,000 acres; 
 in Missouri about 80,000 acres, and in other 
 states owns and controls approximately 100,000 
 acres. It owns and operates seven stave and 
 heading mills, and incidentally operates 135 
 miles of railroad in order to get its timber to 
 the mills. 
 
 The machines used for forming the sugar into 
 cubed and rectangular shapes and for packing 
 same into paper boxes are marvels of ingenuity, 
 as from the time sugar leaves the granulator 
 until the time it is ready for shipment not a 
 hand touches the sugar. 
 
 The public demand for packaged sugar and 
 the great cost of the machinery is one of the 
 reasons why the cane sugar factories themselves 
 do not find it profitable to refine and market 
 their product direct to the consuming public and 
 therefore, use the refineries, with their elaborate 
 equipment and selling organizations to act as 
 intermediaries. 
 
 The fact that the refineries handle a million 
 pounds and upward daily, enables them to sell 
 the product at only a slight increase in cost over 
 the raw sugar. In fact, the average central 
 could not refine and market its product as 
 cheaply as the refineries. 
 
 The refineries turn out many different grades 
 and forms of refined sugar, including fine, 
 
 25 
 
standard, coarse and hard granulated sugars, 
 powdered sugar, cube, and rectangular shape 
 sugar, and special grades for use of candy 
 makers. 
 
 The term refiner's margin refers to the differ- 
 ence between the cost of raw sugar, duty and 
 freight paid and the wholesale price of refined 
 granulated sugar. The American Sugar Refin- 
 ing Company states that it takes about 107 
 pounds of raw sugar to produce 100 pounds of 
 refined sugar, the seven pounds being "lost in 
 refining." 
 
 
 26 
 
The Making of Sugar from 
 Beets Briefly Described 
 
 The sliced beets are immersed in warm water, 
 the sugar diffusing through the walls of the cells 
 of the root into the water. This operation is 
 carried out systematically in a series of tanks 
 called a diffusion battery, arranged in a circle 
 and connected together. The juice from one 
 cell passes through the others continuously; 
 the nearly exhausted slices receiving fresh 
 water, which, as it goes from cell to cell, coming 
 in contact with fresher and fresher cuttings, 
 grows accordingly richer in sugar. 
 
 The exhausted slices, after being pressed, re- 
 moving such water as is possible, or after being 
 dried in special ovens, are used as cattle food. 
 
 After leaving the diffusion battery the juice 
 is treated with lime, is heated, and is then acted 
 upon by carbon dioxide (commonly known as 
 carbonic acid gas). The object of liming is to 
 neutralize and precipitate the organic acid pres- 
 ent. The carbon dioxide removes the excess of 
 lime ; the precipitate of calcium carbonate which 
 is formed carries down other organic impuri- 
 ties. As some of the impurities precipitated are 
 soluble in any but alkaline solutions, the first 
 treatment with carbon dioxide is stopped while 
 there is still about 0.1% of caustic lime present. 
 
 After leaving the first set of carbonation 
 tanks the mass is filtered and a second carbona- 
 tion reduces the amount of free lime to about 
 0.03%. A second filtration follows the second 
 carbonation, often affected in gravity presses 
 
 27 
 
which require much less pressure than the 
 ordinary presses. 
 
 After further treatment and a third filtration 
 the juice is evaporated at low temperature first 
 in a series of multi-tubular vessels which run in 
 a series of four or five (called multiple-effect 
 evaporators) in which the vapors from one 
 effect or body go to evaporate the juice in an- 
 other at a lower pressure ; and then after a brief 
 heating at atmospheric pressure, sulphuring and 
 filtering through gravity filters, the evaporation 
 is concluded in steam-heated vacuum pans. 
 (This last evaporation process is termed boil- 
 ing.) 
 
 In the boiling pans crystalization is effected 
 and these crystals are separated from the un- 
 crystallizable syrup in separating devices called 
 centrifugals. From the centrifugals the white 
 sugar, which is practically 100% pure, though 
 still containing a percentage of moisture, is con- 
 veyed to the granulators, where it is sifted and 
 dried, then to weighing machines, where it is 
 sacked in 100-pound bags. 
 
 The molasses obtained is sold to distilleries 
 for the manufacture of alcohol, or is subjected 
 either to the Osmose or to the Steffens process 
 of sugar recovery. 
 
 In the Osmose process the syrup is diffused 
 into water through parchment paper, which 
 allows the salts that hinder crystallization to 
 pass through more rapidly than the sugar and 
 other organic compounds present. After a suf- 
 ficient treatment the syrup left is re-boiled. 
 
 In the Steffen's process, now largely used, the 
 molasses is diluted to contain about 12% solids, 
 then about as much powdered burned lime as 
 there is sugar present is sifted into the solution, 
 the temperature being kept below 18 Centi- 
 grade. This precipitates all the sugar into what 
 is called a Tri-calcium saccharate, which is 
 filtered off and used in place of lime in treating 
 the raw beet juice. 
 
 28 
 
XI 
 
 A Tour of a Complete 
 Sugar Plant 
 
 This section is written with the thought in 
 mind of avoiding, as far as possible, intricate 
 technical description to explain the process of 
 sugar manufacture in such simple and brief 
 terms as will enable anyone interested to secure 
 a fairly clear idea of this subject. 
 
 After reading to Beet Bins, let the reader 
 imagine that he has arrived at a sugar mill and 
 is following the course of the beets throughout 
 the factory, beginning at the point when the 
 beets are stored awaiting their turn to start on 
 their trip of transformation. 
 
 THE BEET ROOT 
 
 Beet Loading Stations: For receiving beets for 
 shipment by rail, a weighing and carloading 
 platform is generally erected alongside rail- 
 road tracks at a point most convenient for 
 farmers of a particular section. In some dis- 
 tricts where beet growing is extensive, beet 
 sugar companies will each have their own 
 loading station, in some cases, only a few feet 
 apart. The most modern type of loading sta- 
 tions are those known as the "Ground Level," 
 to distinguish them from the old type, which 
 are built like bridges, necessitating wagons 
 and teams ascending and descending an in- 
 cline in order to dump the beets into freight 
 cars. With the new type station, the farmer 
 dumps his load into a hopper directly from 
 the roadside. Beets slide from hopper into 
 buckets attached to a wheel or endless belt. 
 On the way from hopper to buckets, most of 
 
 29 
 
the adhering dirt is removed. Clean beets 
 fall from the wheel into a scale hopper, the 
 weight being read on recording beam below, 
 which typewrites the weight on cards in trip- 
 licate. One of these cards is handed to the 
 farmer. From scale hopper, clean beets fall 
 directly into freight car. The best known of 
 the modern types of beet dumps are the 
 Weller, the Waverly and the SMC. 
 
 Beet Bins: Beets, arriving in wagon and carload 
 lots, are dumped herein. 
 
 Flumes: At bottom of each bin is a concrete 
 ditch or canal connecting with main flumes. 
 As beets are required, they are pitched into 
 these branches, through which a current of 
 water flows, which conveys the beets to the 
 mill. 
 
 Stone Catcher: In the harvesting of beets, 
 many small stones are caught up and con- 
 veyed to the mill. These stones, if carried 
 into slicers, break the knives and also serious- 
 ly interfere with the operation of the slicer. 
 The stone catcher is placed in beet flume to 
 intercept the passage of these stones. It was 
 invented by Messrs. Franklin and Daley. Mr. 
 Franklin is superintendent of one of the Great 
 Western Sugar factories, and Mr. Daley is 
 District General Superintendent of the Holly 
 Sugar Corporation. 
 
 Weed Catcher: The swinging paddles comb 
 the weeds and trash out of channel as they 
 try to pass. Paddles are made of sharply 
 notched bar iron, and as they drag through 
 flume, the notches fill up with the objection- 
 able matter and upon ascending, a projecting 
 end of paddle strikes against lateral bars at 
 the top of device, loosening the trash. 
 
 Tare-Room: Here samples, as obtained from 
 each load, are tested, and sugar per cent de- 
 termined by the chemist, as the price of beets 
 
 30 
 
is based on the percentage of sugar content. 
 Sample is weighed just as it comes from load, 
 then beets are cleaned, and weighed again in 
 same bag ; the proportion that the difference 
 bears to original weight of sample is figured 
 as the per cent of tare for the entire load. 
 
 Beet Wheels: Main wheel is located near end 
 of mill and flume. Beets drop into buckets 
 attached to the inner rim and are elevated to 
 floor level and conveyed through short flumes 
 to scrolls. 
 
 Scrolls: These monster screws elevate the beets 
 to "washers." Dirty water from flume going 
 to sump to be pumped onto the land. 
 
 Beet Washer: The beet washer is a rectangu- 
 lar tank through which runs a paddle bearing 
 shaft, thus beets are carried forward from 
 one end of tank to other and agitated suffi- 
 ciently to clean off dirt adhering. A "kicker" 
 at end of shaft throws beets onto a set of 
 rolls upon which a stream of water flows, pro- 
 viding an additional cleansing before enter- 
 ing cutters. From rolls beets drop into buck- 
 ets attached to a long endless chain called 
 a beet elevator which carries the beets to the 
 top floor of factory. 
 
 Beet Root Separator: In the harvesting, trans- 
 porting and washing of beets, many rootlets 
 are broken off. These rootlets average well 
 in sugar content. The boot root separator 
 separates rootlets from the trash, delivering 
 the rootlets direct to beet elevator, thence to 
 cutters. The separator is placed between the 
 beet washer and the beet elevator. Hereto- 
 fore, the rootlets were mixed up with the 
 trash and went to the sewer. The separator 
 intercepts the passage of the rootlets and, as 
 aforesaid, delivers them to the beet elevator. 
 It is an invention of Mr. Joseph Sailer, Gen- 
 eral Engineer of the American Beet Sugar 
 Company. 
 
 31 
 
Scale: From top of elevator beets drop into a 
 hopper, from whence they go to automatic 
 scale set to weigh about 800 Ibs. When scale 
 hopper is filled to this amount main hopper 
 automatically closes at bottom. From scales 
 beets go to hopper serving beet slicers. 
 
 COSSETTES 
 
 Beet Slicers: Beets are sliced into long V-shaped 
 slices or strings called "cossettes." Cutting 
 them in this manner exposes the greatest 
 amount of the cell structure of the beet to the 
 action of the sugar-extracting medium, and, 
 at the same time, permits circulation between 
 the slices; thus hastening the process of dif- 
 fusion. The modern beet slicer is shaped like 
 a big bass drum, about 5 feet in diameter by 
 18" wide, having a shaft passing through the 
 center. 
 
 A steel ring, slightly smaller in diameter 
 than the outer casing, is bolted to a disc 
 mounted upon the shaft, and revolves inside 
 of this outer casing. The ring, known as the 
 knife block ring or spider, is provided with a 
 number of slots for receiving the knife hold- 
 ers or blocks, either eight or nine of which are 
 furnished, depending upon the type of the 
 cutter the Binkley Cutter having nine 
 blocks, the Maguin eight, the diameter of 
 ring being the same in both cases. 
 
 Each knife block carries three sets of 
 knives, two knives to a set. The knives in 
 each set are bolted opposite to each other in 
 each knife block. The knives themselves are 
 about 6i/ 2 " long, 3" wide, andi/4" thick. Each 
 knife has about 30 blades or divisions, about 
 3/16 of an inch apart. (See Disston Ad for 
 illustration.) A 9-block ring carries 54 sepa- 
 rate knives. 
 
 32 
 
Diffusion: Fourteen cells to a "battery." Water 
 at a temperature of about 175 F. or 80 C., 
 is the diffusing agent. To diffuse a cell takes 
 about an hour. The cells of the battery are 
 so arranged that they may be connected as 
 in a circle. They are also so arranged that 
 any cell may be cut out of the circle 
 while being emptied and refilled without 
 stopping the flow of water in the circuit. 
 The water enters the circuit at the cell 
 containing the cossettes most nearly ex- 
 tracted and travels from one cell to an- 
 other, absorbing from the cossettes more 
 sugar as it proceeds on its course, until it ar- 
 rives at the freshest sliced beets. The sugar 
 content of these cossettes being higher, the 
 water becomes more heavily saturated with 
 sugar, so that it will scarcely hold any more. 
 In this state it remains in the final cells for 
 only a short period, during which further ex- 
 traction continues; after which the liquid 
 which is now juice is drawn off and pumped 
 into an automatic weighing tank. Complete 
 extraction of sugar from the slices is not prac- 
 tical, and about 3-10 to 5-10 of one per cent 
 of the sugar content is therefore lost in pulp 
 and water. To keep the loss from this source 
 within reasonable limits requires chemical 
 and mechanical control of the highest order ; 
 and in this connection tanks to measure the 
 diffusion juice as it leaves the battery are em- 
 ployed so that the amount of juice drawn off 
 (draft) can be so regulated as to serve in a 
 measure to control loss in question. 
 
 Pulp Disposal: After the sugar has been ex- 
 tracted from beet slices, the exhausted cos- 
 settes, heavily laden with water, are pumped 
 to drier, where bulk of moisture is evapor- 
 ated. Wet pulp contains about 85% of water 
 and the dried product about 10%. From 
 drier (an arrangement of revolving drums 
 
 33 
 
and hot-air furnaces) the pulp is blown 
 through large galvanized pipes to the ware- 
 house and is there automatically weighed and 
 sacked. Automatic carriers convey sacks to 
 cars directly or to any particular section of 
 the warehouse. 
 
 Diffusion Measuring Tanks: For each ton of 
 beets cut, the diffusion juice averages about 
 1% tons (about 11% sugar, 2%% of other 
 solid substances and the balance water). 
 Tanks can be adjusted so that upon filling up 
 to a certain point they will be emptied auto- 
 matically. 
 
 Diffusion Juice Reheaters: Here juice is heated 
 to about 190 F. and passes into the carbona- 
 tion tanks. 
 
 EXTRACTION OF IMPURITIES 
 
 Liming: Lime is added to the juice in the 
 form of slaked lime, calcium hydroxide 
 [Ca(OH) 2 ], also called milk of lime, or in the 
 form of a "saccharate" of lime, a compound 
 of lime and sugar obtained in recovering the 
 sugar in the final molasses by the Steffens 
 process. The addition of the lime causes the 
 precipitation of the organic acids and their 
 salts which were extracted from the beets 
 along with the sugar, as the lime or calcium 
 salts of these acids. The lime also renders 
 the juice alkaline, which is a necessary factor 
 to prevent the sugar from breaking down into 
 its components, glucose and fructose, during 
 the further process of heating and evapora- 
 tion. 
 
 First Carbonation: The juice is next saturated 
 with carbon dioxide gas, CO 2 . This precipi- 
 tates the excess of lime as calcium carbonate. 
 Not only does this greatly reduce the 
 alkalinity of the juice, but the precip- 
 itated calcium carbonate, along with the 
 original precipitate of lime salts, carries 
 
 34 
 
down with it much of the remaining 
 organic impurities as albuminoids and gums. 
 The carbondioxide used in this step is ob- 
 tained from the lime kilns in which limestone, 
 heated by the burning of coke, is calcined to 
 yield both the carbon dioxide for this process, 
 and also the lime for the liming process or 
 to be used in the Steffen's process later in 
 the course of extraction. 
 
 Carbonation Presses: Squares of canvas on iron 
 frames. The carbonated juice passing 
 through these presses leaves the lime and in- 
 soluble substances deposited on the filter 
 cloths in form of a cake about one inch in 
 thickness. This "lime cake," is burned again 
 to form fresh lime or after being well washed 
 with hot water, is dropped in a trough and 
 conveyed to a tank where water is added 
 until the whole mass becomes of a thick, 
 pasty consistency known as "mud." From 
 here it is pumped into the waste water where 
 it is in turn carried out and used with irriga- 
 tion water on the land. The juice, which be- 
 fore treatment was dark in color and nearly 
 opaque; on leaving the presses is a thin, 
 transparent straw colored liquid. 
 
 Second Carbonations : First carbonation process 
 repeated and soda added to offset lime salts, 
 which form incrustations on evaporator tubes. 
 
 Second Carbonation Presses: The juice is again 
 filtered and lime cake and more organic im- 
 purities removed. 
 
 EVAPORATION 
 
 Evaporators: Leaving the bag filters, the "thin 
 juice" enters the first evaporator at a density 
 of about 14 Brix (solid substance, see page 
 18 for interpretation) and leaves the fourth 
 body at about 60. The evaporated liquid is 
 termed "thick juice." In process of evapora- 
 tion the juice goes through a series of four 
 
 35 
 
evaporator bodies. The vapor, given off in 
 the first body, in which the steam is utilized, 
 is used to heat the juice in the second body, 
 and so on, thus affording a great saving of 
 fuel. The second, third and fourth bodies 
 operate in a vacuum, which condition permits 
 evaporation at a much lower temperature 
 than when under atmospheric pressure. 
 After evaporation, remelted raw sugar, ob- 
 tained from the molasses further on in the 
 purification process, is added. This sugar 
 passes through the purification process a sec- 
 ond time, along with the fresh juices. 
 
 Blow-Ups: The Alkalinity of the juice some- 
 times becomes increased to such extent 
 through evaporation that it must be reduced 
 before entering vacuum plant. This reduc- 
 tion is accomplished through the "Blow-Ups" 
 which are round iron tanks provided with a 
 perforated steam coil and a chamber for en- 
 trance of sulphur gas, sulphur dioxide, SO 2 . 
 After heating the thick juice, if it is found too 
 alkaline enough sulphur gas is admitted to 
 correct. This also serves to whiten, or 
 bleach, the juice. 
 
 Syrup Presses: Thick juice and other syrups 
 coming here from blow-ups pass through 
 these presses. The excess of lime is removed 
 as calcium sulphate, along with other impuri- 
 ties. 
 
 RESOLVING THE SUGAR 
 
 Vacuum Pans: Here thick juice or a mixture 
 termed "standard liquor" is boiled and 
 grained to sugar crystals. 
 
 The juice or liquor arrives here with the 
 sugar in solution and through boiling a 
 part of the sugar assumes a crystaline form. 
 
 By operating in a vacuum the boiling point 
 of the syrup is lowered, not alone affording 
 a saving in fuel, but preventing burning of the 
 
 36 
 
sugar. Pans contain a series of copper coils, 
 through which the steam circulates. 
 
 Syrup is admitted to the pan by degrees, 
 and as it boils and crystals form, the sugar 
 boiler by observation determines amount of 
 syrup to admit. When the proper growth of 
 the crystals has reached its limit, he "drops" 
 the pan, and calls or signals, "Strike." 
 
 To boil white sugar takes about 3% hours; 
 to boil "browns" or "raws," from 5 to 14 
 hours. 
 
 Mixers: From both white pans and brown 
 sugar crystallizers, the fillmass or massecuite, 
 as the crystallized syrup is called, enters re- 
 spective mixer, through which a paddle-bear- 
 ing shaft constantly revolves to prevent hard- 
 ening of the mass. These mixers have a num- 
 ber of spouts below, through which the fill- 
 mass enters centrifugals or sugar separators. 
 
 Centrifugals: The frames of these machines, 
 cylindrical in form, contain a bronze basket 
 of varying diameter according to needs of 
 factory (standard diameters are 30", 36" and 
 40"). The inside height of the basket is 
 usually 24". This basket, which contains a 
 fine mesh screen, revolves at a speed of 
 from 1,100 to 1,400 revolutions per min- 
 ute ; "green syrup" flies off and white sugar 
 remains. The remaining molasses is then 
 washed out by an automatic spraying de- 
 vice and pure sugar is discharged into a 
 screw conveyor below, thence to granulators 
 (the syrup produced by the sprays is the so- 
 called "wash" syrup). The separation of 
 about 250 pounds of sugar from the fillmass 
 takes from 7 to 10 minutes. Raw fillmass 
 gives a separation of brown or yellow sugar. 
 This yellow sugar goes to melter to be added 
 to thick juice; molasses is pumped to the 
 steffen house to be treated with lime, forming 
 
 37 
 
the saccharate with which fresh beet diffusion 
 juice is mixed. 
 
 Granulators: White sugar leaving centrifugals 
 contains a certain per cent of moisture ; here 
 sugar is dried in a rotary drier. It is then 
 sifted through fine mesh screens into gran- 
 ules, forming granulated sugar. This is the 
 ordinary or "granulated sugar" as it is known 
 by all. 
 
 The "first" or "white sugar," upon being 
 run through the dryers or "granulators" loses 
 about 3% moisture and comes out a 99.8 or 
 99.9% sugar ready for sacking. From the 
 granulators it is conveyed by scrolls to 
 the hoppers supplying the sacking machines. 
 These machines are operated by electricity 
 and weigh out very accurately 100 pounds 
 of sugar. The sack of sugar is then set on a 
 conveyor which carries it around to the sew- 
 ing machine where in a few seconds the sack 
 of sugar is sewed and ready to be carried to 
 the freight car or to the sugar warehouse, in 
 which the surplus sugar is stored awaiting 
 shipment. 
 
 Crystallizers: In centrifuging, or spinning, the 
 mass from the vacuum pans (separating the 
 crystals), a proportion of same is thrown off 
 in the form of a syrup, usually running from 
 70% to 75% sugar, which can be reboiled 
 and about 20% recovered as raw sugar; 
 this/ residue, called "green syrup," is sent to 
 "blow-ups"; is sulphured, reheated and fil- 
 tered; then boiled in raw pans, referred to 
 previously, but (unlike fresh "thick juice" or 
 standard liquor) crystals are not as readily 
 formed in the pan, and after boiling for from 
 5 to 14 hours, the raw product or "fillmass" 
 is transferred to crystallizers in which the 
 mass is agitated from 3 to 5 days, during 
 which time crystals grow, from which brown 
 sugar can be extracted. 
 
 38 
 
EXTRACTION OF SUGAR FROM MOLASSES 
 
 Steffen's Process: Molasses, with a sugar con- 
 tent of about 50%, is pumped from main 
 building, weighed, and diluted to a compara- 
 tively low density, as compared with original 
 molasses (there also enters at this point 
 a small percentage of milk of lime from hy- 
 drate presses). From here solution goes to- 
 solution tank to be cooled. After cooling in - 
 tank, solution is pumped to "coolers" (about " 
 1,600 pounds of molasses thinned down enters 
 a cooler at one time) ; here powdered lime 
 is added; an agitator at bottom keeps the 
 cooler mixture in circulation; ice water cir-^ 
 culating through coils in bottom of cooler 
 keeps temperature down and prevents lime 
 from slaking. After a certain period, usually 
 about six minutes, cooler is emptied and con- 
 tents pumped to cold presses. 
 
 Steffen's Cold Presses: Saccharate solution, in 
 passing through presses, leaves cold saccha- 
 rate adhering to cloths. The waste water 
 from cold presses holding a little over 1% 
 sugar is heated and sent through hot presses, 
 where hot saccharate cake adheres to cloth, 
 waste water going to sewer. The saccharate 
 cake is a lime salt of sugar. The composition 
 of this salt is usually expressed as tri-calcium 
 saccharate, or C^JJ.^O^-3 CaO-3 H 2 O. This 
 ratio varies somewhat, however ; the cold sac- 
 charate diluted cake contains about 15% 
 sugar, the hot saccharate cake about 12%. 
 From presses, saccharate cake goes by scroll 
 to mixing tank, is diluted with wash water 
 from the first carbonation presses to a brix of 
 between 35 and 40, forming a cream, and 
 is pumped in this form to first carbonation 
 to be added to fsh beet juice or to hydrate 
 mixer. 
 
 It has been found that double-warp jute 
 cloths from Steffens cold presses, if washed 
 
 39 
 
in softened water, can be utilized again on 
 Steff ens hot presses, as heat reopens the pores 
 of these cloths. This affords a great saving. 
 
 Solution Tanks, Etc.: Solution tanks contain 
 an arrangement of coils to cool the molasses 
 solution. In plants, except in the colder 
 regions, an ammonia refrigeration system is 
 used to cool the brine circulating in the coils. 
 
 Hydrate Mixer: More lime is used to work up 
 the molasses produced than is needed to pur- 
 ify the fresh beet juice. The compound of 
 lime and sugar (saccharate) coming from 
 the Steffen's presses has a sugar content of 
 about 13% the lime of this saccharate is*' 
 what is used to purify the fresh beet juice^ 
 for as it is added to the water solution it 
 forms calcium hydroxide and frees the sugar. 
 If any remains unchanged it is decomposed 
 by the carbonation process by which the lime 
 is precipitated out. The part of saccharate 
 not needed for purifying purpose is sent to 
 hydrate mixers. Here, slowly revolved in 
 large tanks, its temperature raised from 
 about 65 to 80 C. (149 to 176 F.), and 
 diluted from 35 to about 20 Brix by an ad- 
 mixture of juice from carbonation filter 
 presses. After a few minutes of mixing the 
 liquid is sent to presses to be filtered, the hy- 
 drate, or slakened lime, adhering to cloths 
 is used again in working up the molasses. 
 
 LIME KILNS 
 Kiln and Pulverizer: 
 
 Lime rock and coke are burned together 
 to produce plain unslacked lime and carbon 
 dioxide. CaCO 3 = CaO + CO 2 . The gas is 
 pumped to the carbonation tanks for use 
 therein, the lime goes to the crusher; 
 is ground up, elevated and distributed 
 to Raymond pulverizing mills; blowers 
 above suck the lime away from the mills as 
 fast as it is powdered and deliver same to 
 
 40 
 
conveyors, thence to hoppers serving Steffens 
 coolers. 
 
 Rotary Kilns: Waste lime from first carbona- 
 tion presses is pumped to rotary kilns, of 
 which there are two, each consisting of a long 
 horizontal tube about 6 feet in diameter. The 
 fire, an oil flame, is introduced at one end. 
 About half way back from firing end is super- 
 imposed another tube about one-half the di- 
 ameter and the length of rotary. The diluted 
 lime, entering at one end of this upper tube, 
 is carried backward by a revolving screw and 
 at the same time subjected to a heat which 
 evaporates most of the water. From opposite 
 end to that of entry, lime falls into the kiln 
 tube proper, through which shoots flaming 
 oil ; the organic impurities go out through the 
 stack and the almost pure calcium oxide (un- 
 slackened lime) in small marble-shaped 
 pieces is carried forward by the rotating 
 movement, drops into wheelbarrows, is then 
 laid out to cool, and when cooled is trans- 
 ferred to main kiln to be ground up with 
 other lime for use in Steffen House. 
 
 POWER 
 
 Sterling boilers equipped for oil burning and 
 with flue gas economizers are the ones common- 
 ly in use. Tests are made of the escape gas, so 
 that the efficiency of all boilers is known at all 
 times. Flue gases are utilized to heat water as 
 it enters boilers. 
 
 Both high and low exhaust steam from en- 
 gines is used whenever possible, especially in 
 first evaporator body and vacuum pans (in con- 
 junction with live steam) . Most all reheating is 
 done by vapors from evaporators. 
 
 RESUME OF PROCESS 
 
 After being weighed the beet roots are sent 
 to the cutters, which contain a series of revolv- 
 ing corrugated knives, thence to large iron tanks 
 
 41 
 
called diffusion cells, holding about four tons 
 each. Here sugar is removed from slices by hot 
 water. After diffusion, the juice is reheated 
 and receives an addition of lime and is then sat- 
 urated with carbonic acid gas, which precipi- 
 tates the lime together with certain impurities. 
 It is then reheated and filtered, relimed, car- 
 bonated and treated with soda, reheated and 
 refiltered, is partially evaporated to about 60% 
 of solid substance, bleached with sulphur gas 
 and filtered. After filtration, juice enters "boil- 
 ing pans" where further concentration takes 
 place and the sugar is resolved to a crys- 
 talline form. From the "boiling" or vacuum 
 pans the mass enters sugar separators or cen- 
 trifugal machines, which revolving at high 
 speed, throw off the molasses and retain the 
 pure sugar, which in a moist form is conveyed 
 to granulators, where it is dried and sifted, 
 then dropped below to automatic scales, where 
 it is sacked ready for shipment. 
 
 The sugar remaining in the molasses is pre- 
 cipitated by the addition of lime. This lime- 
 sugar compound is added to the fresh beet 
 juice where the lime is freed to interact in pur- 
 ifying the juice, and the recovered sugar passes 
 a second time through the refining process. 
 
 CHEMICAL CONTROL 
 
 Sugar manufacture is most effective under 
 chemical control; at each stage of the process 
 small samples of the juice are taken at inter- 
 vals, dependent on conditions, and these sam- 
 ples are chemically analyzed to determine the 
 per cent of sugar and other content. The dens- 
 ity of the juice must be within certain limits at 
 various stages and its purity must be known. 
 This all comes under the jurisdiction of the 
 chemical department. The amount of ma- 
 terials consumed and their relation to the output 
 must be known exactly at any time by the super- 
 
 42 
 
intendent, and hourly records are therefore 
 made in every department and at each station. 
 
 NOTEWORTHY FEATURES 
 
 A feature especially noteworthy is the record- 
 ing of work done by shift machinists and their 
 daily suggestions for further work to be done to 
 anticipate breakdowns; also suggestions for 
 improvements that come to their minds daily 
 and which might be forgotten if left to be sug- 
 gested at the end of the campaign. A further 
 feature is the advocacy of suggestions from all 
 men regardless of the importance or unimport- 
 ance of their duties. Unless such co-operation 
 is obtained men are apt to consider that their 
 suggestions will be frowned down upon by their 
 immediate superiors, and thus faults, such as 
 leaky valves, for instance, that permit of a small 
 loss here and there, great in the aggregate, are 
 sometimes not reported promptly. 
 
 Again, the comfort of the men should be 
 looked after. In a certain mill where overflows 
 at the sulphur station or blow-ups were quite 
 frequent, there resulted a loss during the cam- 
 paign of hundreds of dollars, due no doubt to 
 the fact that escaping gas fumes lowered the 
 energy of the men and caused them to relax 
 their alertness. A certain mill in California 
 has provided shower baths and lockers for their 
 men at a cost of over $25,000, and finds that it 
 pays. Every morning a clean suit of white linen, 
 provided and laundered by the company free 
 of cost to the men, is laid in the locker of each 
 man, which he dons, thus presenting a spick- 
 and-span appearance. This mill, one of the 
 oldest in the United States, secures the highest 
 known extraction of any American mill in the 
 business, which result speaks for itself. 
 
 KEEPING ABREAST OF PROGRESS 
 
 In regard to keeping up with modern methods 
 of sugar recovery, it has been said by Lewis E. 
 
 43 
 
Ware, the well known authority on beet sugar 
 production : 
 
 "Beet sugar manufacture from year to year 
 undergoes important change* which result in 
 considerable economy, not only in the modes 
 of extraction, but in the percentage of extrac- 
 tion realized; $50,000 additional expenditure 
 in the machinery furnished frequently means 
 one-half per cent more sugar. If 50,000 tons 
 of beets are worked during the campaign, this 
 additional sugar means 250 tons, the money out- 
 come of which is more than sufficient to pay 
 for the supposed excessive expenditure the 
 first year. Certain contractors of beet sugar 
 machinery whom we could mention, live up to 
 the times, reject all obsolete methods and are 
 consequently at an enormous expense for the 
 construction and designing of new machines 
 and devices. Their prices are high, but are 
 certainly profitable in the long run. 
 
 "The practical advice is to give any contem- 
 plated change all due consideration, and if all 
 issues have been thoroughly weighed and the 
 advantage of the new device are apparent, no 
 time should be lost in making use of it. In most 
 cases it is essential to demand that there shall 
 follow sufficient gain that the device may pay 
 for itself in less than five years. The narrow 
 margin of the manufacturer's profit demands 
 that his plant keep pace with the progress of the 
 times." 
 
 A very good idea of many of above mentioned 
 machines and devices can be obtained by glanc- 
 ing at illustrated cut at end of book, contributed 
 by Sugar Machinery Company. 
 
 44 
 
DIAGRAM OF EXTRACTION AND REFINING WITH 
 COMPLETE ANALYSIS AT EACH STEP. 
 
 Bx Degree Brix, or Percent of Total Solids. 
 
 Sug. . .Percent Sugar, or Polarization. 
 
 Pur. . .Purity, or Ratio of Sugar to Total Solids. 
 
 Alk . . . Alkalinity in c.c. of Ho N H 2 SO< per 10 c.c. of Juice. 
 
 Acid . .Acidity in c.c. of Ho N KOH per 10 c.c. of Juice. 
 
 Beet End of Factory 
 
 LIME STONE BEETS) Su gar Content 18.8% | 
 
 IME KILN COSSJ 
 
 MILK OF LIME 
 or DIFFUSION 
 , SACCHARATE MILK 
 (from Steffen's House) 
 
 ETTES 
 
 
 , 
 
 "*N~ 
 
 
 
 Ex.. ..15. 5 
 Sug... 12. 4 
 Pur... 80.0 
 JUICE Acid.. 5.0 ; 
 
 PULP 
 
 
 Water 88. 00% 
 Sugar 0.25 
 
 I 
 
 DRIED PULP 
 
 
 fill 
 
 4 
 
 Ex.. 
 
 Sug. 
 Pur. 
 Alk. 
 
 ..14.3 
 ..12.1 
 ..84.6 
 ..12.0 
 
 FIRST CARBONATION 
 
 FIRST CARBONATION PRESSES 
 
 1 
 
 5 
 
 
 * 1 
 LIME CAKE FILTERED JUICE 
 
 ISugar... 0.12| I 
 
 
 Ex.. 
 
 Sug. 
 Pur. 
 Alk. 
 
 ..13.7 
 ..12.0 
 ..87.6 
 .. 2.0 
 
 SECOND CARBONATION 
 
 SECOND CARBONATION PRESSES 
 
 DANEK 
 
 FILTERS 
 
 
 EVAPORATORS 
 THICK JUICE 
 
 Ex.. ..60.0 
 
 Sug... 52. 6 
 
 "Pur... 87. 6 
 
 Alk... 18.0 
 
 
 
 
 1 
 
 To Sugar End of Factory 
 
 45 
 
Sugar End of Factory 
 
 THICK JUICE (From Beet End of Factory) 
 
 
 
 RE-MELTER SULPHUR 
 
 ~~ THICK JUK 
 VACUUM 
 
 FIRST MAJ 
 (or FILL 
 
 CENTRIFUGA] 
 I ^ 
 
 1 
 
 STATION 
 
 3E PRESSES 
 [ PANS 
 
 ISECUITE 
 
 MASS) 
 
 , SEPARATOF 
 MOLASSES 
 
 STATION 
 
 IESSES 
 PAN 
 JSECUITE 
 LLIZER 
 rUGALS 
 
 MOLASSES 
 
 UM PAN 
 
 SSECUITE 
 LLIZER 
 ?UGALS 
 GLASSES 
 
 i 
 
 Food or 
 tilery 
 
 Ex.... 65.0 
 Sug...58.5 
 Pur... 90.0 
 Neutral 
 
 
 
 Ex.. 
 
 Sug. 
 Pur. 
 
 ..92.2 
 ..83.0 
 ..90.0 
 
 IS 
 
 
 WHITE SUGAR FIRST 
 
 4 
 DRYER 
 SULPHUR 
 
 GRANULATED SUGAR 
 
 Ex.. 
 Sug. 
 Pur. 
 
 ..84.0 
 ..63.0 
 ..75.0 
 
 
 
 ' Sugar99.80 
 Water 0.15 
 Ash 0.05 
 
 i 
 FILTER P 
 
 i 
 
 V A r^fTfTTV/ 
 
 
 VAdUUJV 
 
 RAW MAJ 
 CRYSTA 
 CENTRI] 
 
 Ex.. 
 
 Sug. 
 Pur. 
 
 ..95.0 
 ..71.2 
 ..75.0 
 
 
 
 RAW SUG, 
 
 SECOND ] 
 ^R 1 
 
 VACU 
 
 BLANK MA 
 CRYSTA 
 CENTRI] 
 
 Ex.. 
 
 Sug. 
 Pur. 
 
 ..88.0 
 ..55.4 
 ..63.0 
 
 Sugar94.0 
 - Water 5.0 
 Ash 1.0 
 
 
 
 
 Ex.. 
 
 Sug. 
 Pur. 
 
 ..95.0 
 ..59.8 
 ..63.0 
 
 
 
 4 
 
 SECOND F 
 
 FINAL M 
 AW SUGAR 
 
 To Stock 
 Dist 
 
 Ex.. 
 
 Sug. 
 Pur. 
 
 ..85.0 
 ..48.3 
 ..56.8 
 
 Sugar90.0 
 - Water 8.0 
 Ash 2.0 
 
 
 
 fcln factories having Steffen's Recovery Process, more raw sugar 
 removed and process after SECOND MOLASES is omitted. Pass to next page. 
 

 SECOND 
 
 Steffen's House 
 
 MOLASSES (From Sugar End of Factory) 
 
 
 
 Ex.. ..85.0 
 Sug... 48. 5, 
 Pur... 57.0 
 
 Ca(OH)j 
 
 SCALES 
 
 ) I C C 
 
 Lime Kiln 
 
 SOI 
 
 ,UTION TANK 
 
 
 Bx....ll.6 
 Sug... 6.5 
 Pur... 56.0 
 
 Powdered Lii 
 CaO, from 
 Lime Kiln 
 
 Tie, 
 > 
 
 OOLERS (Temp 10-12 C) 
 
 OLD PRESSES 
 
 1, -h i , , 
 
 
 C 
 C( 
 
 ^OLD SAGCH 
 
 ARATE CJ 
 COI 
 
 COLD WASH ' 
 
 |Sugarl4%| 1 
 
 ,D WASTE B X.... 6.0 
 
 Bx....6.0 Sug.. 0.7 
 
 Sug... 0.9 , 
 
 
 
 
 HEATERS^ (Temp 85 C) 
 
 HOT PRESSES 
 
 HOT SACC 
 
 * 
 
 IARATE CAKE | HOT WASI 
 
 TTf-vnn rrr CTI? 1 
 
 |Sugarl2%| 
 
 HOT WASTE Rx 8 
 
 
 Ex.... 4. 5 ISug...0.05 
 
 
 bug... 0.2 , 
 
 1 C C 
 
 SACC* 
 MI 
 
 SACCK 
 MI 
 
 I 
 
 ARATE To Sewer 
 XER 
 
 ARATE 
 LK 
 
 Sug 3 9 ~* To Limm S of Diffusion Juice 
 
 Wash Water from 
 Carbonation Presses 
 
 47 
 
XII 
 
 Some Hints on Sugar Beet 
 Culture 
 
 Beet Seed: The younger the seed the greater 
 the germinating principle. Two-year-old 
 seed is not as good as one-year-old. 
 
 Beet seeds are stuck together forming what 
 is called a "seed ball." Beet seed balls usual- 
 ly contain two or three seeds, but sometimes 
 as high as seven. Beet seed contains a plant- 
 let composed of a number of cells, and is 
 filled with starch, albumin, etc., for its growth 
 while underground. After the plant puts 
 forth root and secures a firm hold in the 
 ground it commences to grow above the sur- 
 face, and by absorbing carbon-dioxide from 
 the air, manufactures its own food. 
 
 Since the outer coating of the seed is fre- 
 quently hard, it is well to roll the seed be- 
 tween boards. This manipulation separates 
 one seed from another. It is also well to 
 place the seed in water for an hour or so 
 before planting. 
 
 Sugar Beet Roots: Beta-Vulgaris (the sugar 
 beet) requires two seasons to reach full ma- 
 turity. The first year the root is developed 
 and sugar accumulated; the second year is 
 the seed bearing season. The highest sugar 
 content is reached at the end of the first year. 
 The sugar is made then and stored up. The 
 production of seed during the second year is 
 at the expense of sugar stored the first year. 
 
 48 
 
It naturally follows that sugar beets are 
 sliced after one season's growth. 
 
 Beet roots that have short, small necks are 
 the most desirable, since they contain the 
 most sugar. To produce such a beet ground 
 must be well worked, and not too compact. 
 The more abundant the leaves the more sugar 
 in the beet. Leaves under no circumstances 
 should be stripped. If the ground is not 
 plowed in the proper manner to permit the 
 air to penetrate proper results cannot be ob- 
 tained. The soil should be of such texture 
 that but little resistance will be offered to the 
 passage of the roots; and where sub-soil is 
 so compact as not to permit the passage of 
 water, it should be improved by drainage. It 
 is advisable to rid the soil of the weeds by 
 hand, rather than with the hoe, the first ten 
 days. 
 
 Beet roots when fresh and in good condi- 
 tion contain very little glucose, but if mutil- 
 ated, glucose will form, causing proportional 
 loss in sucrose. 
 
 The well known authority, Lewis S. Ware, 
 in discussing beet culture states: "In Ger- 
 many, where less weeds exist than in any 
 other country, nevertheless hoeing after thin- 
 ning is repeated five and even more times. 
 Hoes should not penetrate too deeply. Hoe- 
 ing has for a general effect the development 
 of the leaves, which development results in 
 a greater formation of sugar, but should be 
 continued only until the root has attained 
 its full growth. If continued after full 
 growth, hoeing would cause the leaves to 
 grow larger, but at this period sugar is in- 
 creasing in the root and the growth of the 
 leaves at the same time has an opposite ef- 
 fect. Leaves at this time are large and num- 
 erous enough anyway to smother the weeds 
 by keeping them from sun and air." 
 
 49 
 
Dr. J. K. Greisenegger, of the Czecho-Slovak 
 republic, has been experimenting with the ques- 
 tion of which beets yield the best results, those 
 planted north and south or those east and west. 
 These experiments have been watched with con- 
 siderable interest and were spread over con- 
 siderable area in order to ascertain rather defin- 
 ite data on this question. Where air and mois- 
 ture were at a minimum and where other con- 
 ditions remained about equal it was ascertained 
 that beets planted in rows running from west 
 to east produced the best sugar content. They 
 produce the largest number of beets, the highest 
 sugar content and also the best leaves. The 
 very opposite results were obtained with rows 
 planted north and south. Then another ex- 
 periment was made with rows running north- 
 west to southeast and northeast to southwest. 
 These rows again showed a medium output or a 
 lesser content than east and west and a better 
 output than those north and south. It was 
 also ascertained that where the planter was 
 obliged to plant them diagonally to the merid- 
 ian, preference should be given to rows planted 
 from northeast to southwest. 
 
 The fallacy that sugar beets injure the soil 
 has not only been exploded states "Field and 
 Farm," but just the reverse has been found to 
 be the fact. It is true that sugar beets take out 
 of the soil the same elements that are removed 
 by other crops, but in slightly different propor- 
 tions. But, as has been stated, a large part of 
 these mineral elements is in the top, which, if 
 kept on the farm and fed to livestock, should 
 be returned to the soil in the form of manure, 
 so that in the end but little plant food is perma- 
 nently removed from the soil by the beet crop. 
 Experience in all sugar beet countries has dem- 
 onstrated that larger crops of grain can be 
 grown after beets than after any other crop. 
 This seems to be due to the excellent condition 
 
 50 
 
in which the soil is left by the beet crop and to 
 the depth of the root bed occupied by the beet 
 roots. It is not apparent that sugar beets add 
 to the soil any fertilizing material, but the 
 fibrous roots left in the ground when the beets 
 are harvested improve its physical condition. 
 
 'The Department of Agriculture figures show 
 that beets were the only crop in the United 
 States to show a gain in value in 1920." This 
 remarkable return says the Broderick, Cal., 
 "Independent," was due to the high contract 
 price for beets which was out of all proportion 
 to the selling price of sugar at harvest time. It 
 speaks well for the sugar factories that they 
 would carry out their contracts under conditions 
 prevailing and illustrates in a striking manner 
 the value of a contract crop which protects the 
 farmer against violent fluctuations of the 
 market. 
 
 51 
 
Sugar beets and beet. sugar: acreage and production in 1918-1920. 
 
 [Figures for 1920 are based upon returns made before the end of 'the season and are 
 subject to revision.] 
 
 State and 
 year.* 
 
 -Fac- 
 tories 
 jn 
 opera- 
 tion. 
 
 Sugar 
 made. 
 
 Aver- 
 age ex- 
 trac- 
 tion.' 
 
 Aver- 
 age 
 sugar 
 con- 
 tent.' 
 
 Beets worked in 
 factories. 
 
 Aver- 
 age 
 farm 
 price of 
 beets 
 per 
 ton. 
 
 Area of 
 beets 
 planted. 
 
 Area 
 har- 
 vested. 
 
 Quan- 
 tity 
 worked. 
 
 California: 
 1920 
 1919 
 
 Num- 
 ber. 
 11 
 10 
 13 
 
 17 
 15 
 14 
 
 9 
 6 
 
 7 
 
 17 
 16 
 16 
 
 5 
 4 
 
 4 
 
 5 
 5 
 5 
 
 18 
 18 
 16 
 
 5 
 4 
 4 
 
 12 
 11 
 10 
 
 99 
 89 
 89 
 
 Short 
 tons.* 
 163,700 
 131,172 
 122,795 
 
 302,700 
 193,890 
 191*880 
 
 64,600 
 26,159 
 44,682 
 
 167,500 
 130,385 
 127,979 
 
 87,500 
 60,870 
 63,494 
 
 55,700 
 31,864 
 35,476 
 
 153,200 
 101,025 
 105^794 
 
 25,100 
 10.636 
 13,*5S 
 
 89,600 
 40,450 
 55,492 
 
 1,109,600 
 726,451 
 760,950 
 
 Per 
 cent. 
 15.79 
 16.30 
 
 14,62 
 
 12.77 
 11.71 
 14.07 
 
 12.97 
 13.29 
 13.66 
 
 13.30 
 12.63 
 14.38 
 
 12.38 
 10.99 
 14.01 
 
 12.35 
 10.93 
 12.19 
 
 11.40 
 11.12 
 11.69 
 
 12.49 
 10.07 
 14.29 
 
 12.48 
 11.95 
 13.59 
 
 12.99 
 12.34 
 13.64 
 
 Per 
 cent. 
 17.90 
 17.87 
 17.03 
 
 15.83 
 13.62 
 16.10 
 
 16.08 
 15.48 
 16.57 
 
 16.21 
 14.57 
 16.61 
 
 15.70 
 13.14 
 16.05 
 
 15.66 
 14.15 
 15.74 
 
 15.41 
 13.87 
 15.29 
 
 15.92 
 13.16 
 16.29 
 
 15.72 
 14.27 
 15.95 
 
 16.06 
 14.48 
 16.18 
 
 Acres. 
 123,500 
 107,174 
 100)684 
 
 221,500 
 
 182,616 
 125,882 
 
 .55,600 
 30,331 
 32,306 
 
 145,200 
 123,375 
 114,976 
 
 72,000 
 59,113 
 42,746 
 
 46,800 
 30,909 
 32,547 
 
 112,700 
 103,247 
 81,7>7 
 
 23,200 
 12,100 
 12,400 
 
 81,500 
 43,590 
 50,752 
 
 882,000 
 692,455 
 594,010 
 
 Short 
 ton*.* 
 1,037,000 
 804642 
 845,728 
 
 2,370,000 
 1,656,113 
 1,363,277 
 
 498,000 
 196,847 
 326,.979 
 
 1,259,000 
 1,032,018 
 890,238 
 
 707,000 
 554,100 
 453,266 
 
 451,000 
 291,583 
 291,064 
 
 1,304.000 
 908, 122 
 905,064 
 
 201,000 
 105,578 
 93,467 
 
 718,000 
 338.554 
 408,423 
 
 8,545,000 
 
 5,887,557 
 5; 577, 506 
 
 Dollars. 
 13.62 
 14.17 
 9.95 
 
 11.88 
 10.85 
 10.02 
 
 12.09 
 11.00 
 10.00 
 
 9.99 
 12.52 
 10. 08 
 
 11.94 
 10.90 
 9.96 
 
 9.22 
 12.75 
 10.03 
 
 11.66 
 10.97 
 10.01 
 
 10.47 
 12.02 
 10.00 
 
 11.34 
 11.08 
 9.86 
 
 11.63 
 11 74 
 10.00 
 
 Acres. 
 
 135,700 
 129,500 
 120,900 
 
 253,600 
 236,300 
 142,000 
 
 57,600 
 53,700 
 37,700 
 
 173,400 
 166,100 
 134,500 
 
 78,900 
 64,800 
 44,600 
 
 44,300 
 37,100 
 36,100 
 
 116,100 
 109.700 
 90,100 
 
 29,000 
 16,200 
 14,900 
 
 89,900 
 77,000 
 68,900 
 
 978,500 
 890.400 
 689,700 
 
 1918 
 
 Colorado: 
 1920 
 
 1919.. .... 
 
 1918 
 
 Idaho: 
 1920 
 
 1919 . 
 
 1918 
 
 Michigan: 
 1920 
 
 1919* 
 1918 
 
 Nebraska: 
 1920 
 
 1919 
 
 1918.. 
 
 Ohio: 
 1920 
 
 1919 
 
 1918 . 
 
 Utah: 
 1920 
 
 1919 . 
 
 1918 
 
 Wisconsin:' 
 1920 
 
 1919 
 
 1918 
 
 Other States: 
 1920 . 
 
 1919 
 
 1918 
 
 United States: 
 1920* 
 1919< 
 1918 
 
 
 * Acreage and production of beets are credited to the respective States in which 
 the beets were made into sugar. 
 
 * Based upon the weight of the beets. 
 
 * A short ton is 2,000 pounds. 
 
 'Including beets and sugar from 1,500 acres in Ontario, Canada, 1920, and 850 acres 
 
 inl919 ' 
 
 Bureau of Crop Estimate! 
 
 52 
 
AMERICAN BEET SUGAR FACTORIES 
 
 Their Beet Cutting Capacity, Names of Corporation 
 and Operating Officials 
 
 Alphabetically Arranged by States and According to 
 Factory Location 
 
 CALIFORNIA 
 
 Alameda Sugar Co., ALVARADO: C. H. Crocker, Pt., 
 San Francisco; P. C. Drescher, V.-P., Sacramento; E. R. 
 Lilienthal, V.-P., San Francisco; G. E. Springer, S. & T., 
 San Francisco; F. R. Haas, Purch. Agt., 351 California 
 St., San Francisco; Ray S. Stewart, Supt. Capacity, 800 
 tons daily. Non-Steffens. 
 
 Anaheim Sugar Co., ANAHEIM: A. R. Peck, Pres.; L. 
 H. Multer, Secy.; J. A. Purduyn, Purch. Agt., Sixth and 
 Spring Sts., Los Angeles; D. Jesurun, Supt.; A. C. Berry, 
 Asst. Supt.; B. Lawrence, Chief Chem.; Edward Stark, 
 Agr. Capacity, 1200 tons daily. Non-Steffens. 
 
 Union Sugar Co., BETTERAVIA: P. C. Drescher, Pres., 
 Sacramento; E. R. Lilienthal, V.-P., San Francisco; C. H. 
 Crocker, V.-P., San Francisco; G. E. Springer, S. & T., 
 San Francisco; F. R. Haas, Purch. Agt., 351 California 
 St., San Francisco; F. H. Johnson, Mgr.; J. R. Rogers, 
 Supt.; T. McFarland, M. M.; W. Montgomery, Chief 
 Chem.; J. L. Harris, Agr.; A. J. Hebert, Chief Engr.; 
 J. T. Avington, Office Supt. Capacity, 1200 tons daily. 
 Equipped with Steffens. 
 
 ^ American Beet Sugar Co., CHINO: H. R. Duval, Pres., 
 N. Y. City; Robert Oxnard, V.-P., San Francisco; H. T. 
 Oxnard, V.-P., N. Y. City; E. C. Howe, V.-P. and Genl. 
 Mgr., Sugar Bldg., Denver; C. C. Duprat, S. and T., 32 
 Nassau St., N. Y. City; C. R. Hays, Purch. Agt., Sugar 
 Bldg., Denver; J. D. Barry, Local Mgr. (See Oxnard, 
 Cal.). Capacity, 1100 tons. Non-Steffens. Also see 
 Colorado and Nebraska. 
 
 -Santa Ana Sugar Co., DYER STATION: J. Irvine, 
 Pres.; S. W. Sinsheimer, Genl. Mgr.; E. M. Smiley, Mgr.; 
 F. L. Klentz, Supt. (controlled by Holly Sugar Corp.). 
 Capacity, 1200 tons. Steffens. 
 
 , Holly Sugar Corporation, HUNTINGTON BEACH: Ex. 
 
 Offices, Boston Bldg., Denver, Colo.; A. E. Carleton, Pres.; 
 S. W. Sinsheimer, V.-P. and Genl. Mgr.; Remsen Mc- 
 Ginnis, Secy.; J. Doheney, Sales Mgr.; M. J. Beausang, 
 Purch. Agt., Boston Bldg., Denver, Colo.; C. A. Johnson, 
 Mgr. ; G. J. Daley, Genl. Supt. ; C. A. Bullen, Genl. Engr. ; 
 G W. Miles, Supt.; R. J. Prescott, Local Purch. Agt. (also 
 
 53 
 
see Dyer Station and New Delhi, Cal.). Capacity, 1200 
 tons. Steffens. Also see Colorado. 
 
 Sacramento Valley Sugar Co., HAMILTON CITY: Wm. 
 
 Lacy, Pres.; Edgar Baruch, V.-P. and Genl. Mgr., Los 
 Angeles, Cal. (Not in operation during 1920, but raising 
 hay, grain and livestock on extensive scale on own land.) 
 A. M. Gelston, Local Mgr. Capacity, 700 tons. Non- 
 Steffens. 
 
 Los Alamitos Sugar Co., LOS ALAMITOS: Senator W. 
 A. Clark, Pres., Butte, Mont.; J. Ross Clark, V.-P.; H. C. 
 Lee, V.-P., P. E. Bldg., Los Angeles; E. C. Hamilton, 
 Mgr. ; G. Strodholf , Sales Mgr. ; K. V. Bennis, Supt. ; Wm. 
 C. Poe, Chief Engr.; Frank Norton, Asst. Supt.; Wm. 
 Loranger, M. M.; W. B. Ladd, Chief Chem. Capacity, 
 900 tons. Steffens. 
 
 x Spreckels Sugar Co., MANTECA: Executive Office, No. 
 
 '2 Pine St., San Francisco; J. D. Spreckels, Pres.; A. B. 
 Spreckels, V.-P. and T.; W. H. Hannam, Secy.; H. P. 
 Howard, Sales Mgr.; K. I. Dazey, Purch. Agt.; F. E. 
 Sullivan, Genl. Mgr.; J. F. Taddiken, Chief Engr., No. 2 
 Pine St., San Francisco; S. E. Miller, Local Mgr. (Same 
 officials for Western Sugar Refinery, San Francisco, Cal.) 
 (Also see Spreckels, Cal.) Capacity, 1200 tons. Non- 
 Steffens. 
 
 American Beet Sugar Co., OXNARD: (For Corp. offi- 
 cials see Chino). Fred Noble, Mgr.; H. E. Zitkowski, 
 Genl. Chem. ; F. C. Zitkowski, Supt. ; Joseph Sailer, Genl. 
 Engr. ; A. B. Westfield, M. M. ; F. R. Bachler, Chief Chem. ; 
 C. H. Weaver, Cashier. Capacity, 3000 tons. Steffens. 
 Southern California Sugar Co., NEW DELHI: (Suburb 
 ' of Santa Ana.) (Owned by Holly Sugar Corp.). J. 
 Rose, Supt. (see Huntington Beach). Capacity, 600 tons. 
 Non-Steffens. 
 
 Spreckels Sugar Co., SPRECKELS: C. L. Pioda, Res. 
 'Mgr.; E. M. Bergh, Supt.; W. B. Adams, M. M.; A. Boyd 
 and J. Dios, Asst. Supts. ; L. A. Kemper, Chief Chem.; 
 Geo. Scott, Agr. Capacity, 4500 tons daily (world's 
 largest). Steffens. (See Manteca, Cal.) 
 
 ^Alameda Sugar Co., TRACY: (For Corporation officials 
 see Alvarado, Cal.). Ray S. Stewart, Supt. Capacity, 
 500 tons. Non-Steffens. 
 
 COLORADO 
 
 Great Western Sugar Co., Exec. Offices, Sugar Building, 
 DENVER: C. S. Morey, Chm. Board of Dir.; W. L. 
 Petrikin, Pres.; W. D. Lippitt, V.-P. and Genl. Mgr.; C 
 W. Luff, Secy.; H. J. Miller, Purch. Agt.; W. L. Baker, 
 Sales Mgr.; R. M. Booraen, Consultor; Edwin Morrison, 
 
 54 
 
Genl. Supt.; M. D. Thatcher, Treas. (Pueblo); N. R. Mc- 
 Creery, Dist. Mgr.; Geo. M. Shaffer, Asst. Genl. Supt.; 
 W. A. Mitchell, Asst. Chief Engr.; S. J. Osborn, Genl. 
 Chem. ; H. Mendelson, Chief Agri. Factories in Colorado, 
 Montana and Nebraska, which see following: 
 
 Great Western Sugar Co., BRIGHTON: C. L. Castleton, 
 Jr., Mgr.; H. A. Harbeck, Supt.; H. A. Johnstone, M. M.; 
 F. W. Cowell, Trav. Engr.; J. F. Hume, Cashier; C. E. 
 Houston, Agr.; W. C. Henry, Chief Chem.; C. S. Scott, 
 Trav. Chem. Capacity, 1000 tons. 
 
 Great Western Sugar Co., BRUSH: H. C. Giese, Mgr.; 
 O. M. Cummer, Supt.; J. B. Lackner, M. M.; R. M. Par- 
 sons, Trav. Engr.; C. M. Good, Cashier; H. C. Giese, 
 Agri. ; L E. Jeffery, M. M. ; P. Koller, Trav. Engr. Capac- 
 ity, 1100 tons. 
 
 Holly Sugar Corp., DELTA: S. W. Sinsheimer, Genl. 
 Mgr.; E. M. Drummond, Genl. Supt.; Irvg. Sinsheimer, 
 Supt. (Exec, office, Denver, see Huntington Beach. Cal.). 
 Great Western Sugar Co., FT. COLLINS: D. J. Roach, 
 Mgr. ; F. Klingenberg, Supt. ; E. A. Franklin, M. M. ; J. F. 
 Rasmussen, Trav. Engr.; Byron Albert, Cashier; H. H. 
 Griffin, Agri.; E. J. Matteson, Chief Chem.; J. A. Bair, 
 Trav. Chem. Capacity, 2150 tons. 
 
 Industrial Sugar Co., FT. LUPTON: Chas. Bliss, Pres.; 
 Doctor R. E. Jones, S. and T.; E. F. Ogborn, Genl. Mgr.; 
 R. F. Walker, Genl. Auditor (Exec, offices, Barclay Block, 
 Denver) ; H. J. Klinge, Supt. Capacity, 600 tons. 
 Great Western Sugar Co., GREELEY: W. S. Garnsey, 
 Jr., Mgr.; C. H. Criswell, Supt.; H. Howard, M. M.; I. E. 
 Gilbert, Cashier; H. Timothy, Agri.; A. H. Edwards, Chief 
 Chem. Capacity, 1050 tons. 
 
 Holly Sugar Corp., GRAND JUNCTION: (See Hunting- 
 ton Beach, Cal.). F. G. Holmes, Mgr.; E. M. Drummond, 
 Genl. Supt.; R. M. White, Supt.; C. M. Phelps and T. E. 
 Gardiner, Asst. Supts.; S. Gourley, M. M.; H. S. Saxton, 
 Chief Chem. Capacity, 700 tons. 
 
 American Beet Sugar Co., LAS ANIMAS: (See Chino, 
 Cal.). Frank Noble, Mgr.; W. F. Caton, Supt.; Harvey 
 Morris, M. M.; E. B. Cowan, Chief Chem.; R. G. Dobbins, 
 Asst. Cashier. Capacity, 1000 tons. 
 
 Great Western Sugar Co., LONGMONT: F. A. Wilson, 
 Mgr.; F. S. Treadway, Supt.; E. Vosburgh, M. M.; J. F. 
 Rasmussen, Trav. Engr.; J. B. Hitt, Cashier; R. M. Barr, 
 Agri.; E. K. Huleatt, Chief Chem. Capacity, 2350 tons. 
 Great Western Sugar Co., LOVELAND: H. Scilley, 
 Mgr.; Sam Mooney, Supt.; E. J. Nugent, M. M.; F. W. 
 Cowell, Trav. Engr.; C. L. Atkins, Cashier; H. Scilley, 
 Agri.; V. V. Hartman, Chief Chem Capacity, 1950 tons. 
 
 55 
 
American Beet Sugar Co., LAMAR: Frank Noble, Mgr. 
 Capacity, 500 tons. (Did not operate in 1920.) 
 
 American Beet Sugar Co., ROCKY FORD: Frank Noble, 
 Mgr.; E. H. Gerecke, Asst. Mgr.; W. J. Kellogg and C. A. 
 Allen, Supts.; W. A. Park, Chief Engr.; S. J. Kelso, M. 
 M.; I. W. Reed, Chem. Capacity, 1800 tons. 
 
 Great Western Sugar Co., STERLING: C. E. Evans, 
 Mgr.; R. C. Welsh, Supt.; George Walters, M. M.; R. M. 
 Parsons, Trav. Engr.; J. C. Rece, Cashier; C. E. Evans, 
 Agri. ; G. W. Atkinson, Jr., Chief Chem. ; P. Roller, Trav. 
 Chem. Capacity, 1050 tons. 
 
 National Sugar Manufacturing Co., SUGAR CITY: F. 
 
 K. Carey, Pres.; F. J. Carey, V.-P.; E. L. Burke, Secy., 
 Baltimore, Md.; John H. Abel, Genl. Mgr. and Purch. 
 Agt., Sugar City; H. B. Coggeshall, Supt. Capacity, 500 
 tons. 
 
 Holly Sugar Corp., SWINK: E. W. Stevenson, Mgr.; E. 
 M. Drummond, Genl. Supt. Capacity, 1200 tons. 
 
 Great Western Sugar Co., WINDSOR: J. R. Clark, Mgr.; 
 William Barber, Supt.; E. B. Taylor, M. M.; J. E. Rork, 
 Cashier; E. C. Walter, Agri.; C. B. Millen, Chief Chem. 
 Capacity, 1150 tons. 
 
 Great Valleys Sugar Corp., DENVER: S. R. Fitzgerald, 
 Pres.; A. F. Lyster, Chief Engr.; F. F. Gazelle, Genl. 
 Supt. Will erect plants at Ault and Lafayette, Colo. 
 
 IDAHO 
 
 Utah Idaho Sugar Co., Executive Offices, SALT LAKE 
 
 CITY: Heber J. Grant, Pres.; Thos. R. Cutler, V.-P.; 
 W. A. Wattis, Managing Dir.; Merrill Nibley, V.-P. and 
 Asst. G. M.; W. T. Pyper, Secty.-Treas. ; W. Bert Robin- 
 son, Asst. Secty.-Treas.; T. Geo. Wood, Pur Agt.; B. R. 
 Smoot, Gen. Supt.; J. H. Gardner, Consulting Supt.; 
 M. W. Ingall, Consulting Engr.; W. Y. Cannon, Chief 
 Engr.; H. B. Whitney, Mgr. Indust. Relations Dept.; 
 E. G. Titus, Dir. Agri. Research; Frank Ingalls, Trav. 
 Chem.; S. H. Love, Sales Mgr. 
 
 Utah Idaho Sugar Co., BLACKFOOT: B. R. Smoot, Gen. 
 Supt.; C. B. Rackstraw, M. M.; H. Greenwood, Chief 
 Chem. Capacity, 800 tons. 
 
 Utah Idaho Sugar Co., IDAHO FALLS: H. A. Major, 
 Supt.; E. J. Whitson, M. M.; L. E. Pearson, Trav. Chem. 
 Capacity, 900 tons. 
 
 Utah Idaho Sugar Co., SHELLEY: J. M. Gaddie, Supt.; 
 J. R. Peterson, M. M. ; L. E. Pearson, Trav. Chem. Capac- 
 ity, 750 tons. 
 
 56 
 
Utah Idaho Sugar Co., SUGAR CITY: D. Scalley, Supt.; 
 J. R. Peterson, M. M.; J. C. Keane, Chf. Chem. Capacity, 
 900 tons. 
 
 Amalgamated Sugar Co., Executive Offices, OGDEN, Utah: 
 A. H. Lund, Pres.; D. E. Eccles, V.-P.; J. Quinney, Jr., 
 Secty.; Fred G. Taylor, Gen. Mgr.; H. A. Benning, Asst. 
 Gen. Mgr. ; N. A. Lockwood, Consulting Engr.; F. H. 
 Ballou, Chief Engr.; Chas. Giddings, Purch. Agt. 
 Amalgamated Sugar Co., HURLEY: B. O. McCullock, 
 Supt.; Geo. Hunt, M. M. Capacity, 700 tons. 
 Amalgamated Sugar Co., PAUL: H. W. Taylor, Supt.; 
 A. Drussell, M. M. Capacity, 600 tons. 
 Amalgamated Sugar Co., TWIN FALLS: A. Thomas, 
 Supt.; I. Fairbanks, M. M. Capacity, 800 tons. 
 Beet Growers Sugar Co., RIGBY: J. H. Hawley, Pres.; 
 A. G. Goodwin, V.-P.; Geo. E. Hill, Secty-Treas. ; A. W. 
 Gabbey, Asst. Secty-Treas.; J. F. Featherstone, Gen 
 Mgr.; E. C. Caneck, Supt.; T. S. Kanen, Chief Agric. 
 Capacity, 800 tons. 
 
 Idaho Co-Op. Beet Sugar Co., TWIN FALLS: Contem- 
 plate erection of factories at Filer and Hansen, Idaho. 
 Preston Sugar Co., WHITNEY: E. A. Nickerson, Pres. 
 In course of construction. (Removed from Corcoran, 
 Calif.) 
 
 ILLINOIS 
 
 Chas. Pope, RIVERDALE: E. R. Hatch, Secty.; Chas. 
 Pope, Mgr. Office, 208 North Wabash Ave., Chicago, 111. 
 Capacity, 500 tons. 
 
 IOWA 
 
 Iowa Valley Sugar Co., BELMOND: W. C. Tyrell, Pres.; 
 C. T. Fenton, V.-P. and G. M.; A. L. Luick, Secty.- 
 Treas.; L. L. Putnam, Asst. Gen. Mgr.; W. H. Adams, 
 Supt.; R. E. Stevenson, Chief Engr. Capacity, 600 tons. 
 Northern Sugar Corporation, MASON CITY: H. A. 
 Douglas, Pres.; S. W. Ladd, V.-P.; S. A. Hill, Secty. 
 Metropolitan Bank Bldg., Minneapolis, Minn. At Mason 
 City: W. H. Baird, Gen. Mgr.; W. E. Groom, Asst. 
 Secty.-Treas. ; E. C. Moore, Chief Agric.; A. R. Finley, 
 Supt. Capacity, 1200 tons. 
 
 Iowa Sugar Co., WAVERLY: C. G. Edgar, Pres.; De- 
 troit; A. W. Beebe, Mgr.; J. M. Booth, Supt.; J. B. Smith, 
 Agric.; E. F. Cramer, Asst. Capacity, 600 tons. 
 
 INDIANA 
 
 Holland St. Louis Sugar Co., DECATUR: See Holland, 
 Mich., for Corporation Officials. B. F. Arendt, Gen Supt.; 
 
 57 
 
J. H. Cormody, Mgr.; F. R. Gordon, Asst. Supt.; James 
 Westveld, Chief Chem.; Walter Beane, M. M. Capac- 
 ity, 800 tons. 
 
 KANSAS 
 Garden City Sugar & Land Co., GARDEN CITY: A. E. 
 
 Carleton, Pres.; J. Stewart, V.-P.; F. A. Gillespie, Secty- 
 Treas. ; E. Stoeckley, Gen. Supt. and Purch. Agt. ; J. Ort- 
 man, M. M.; H. Edminston, Chief Chem. Capacity, 1000 
 tons. 
 
 MICHIGAN 
 
 Michigan Sugar Co., Executive Offices, Union Trust Bldg., 
 DETROIT: Chas. B. Warren, Pres.; Geo. B. Merely, V.-P.; 
 
 F. R. Hathaway, Secty-Treas. At Saginaw, Mich. : W. H. 
 Wallace, Gen. Mgr.; J. Dooley, Gen. Supt.; C. W. Orton, 
 Purch. Agt. 
 
 Michigan Sugar Co., ALMA: Jotham Allen, Mgr.; Guy 
 V. Lockwood, Supt.; E. E. Brown, Asst. Supt.; Wm. Dast, 
 Chief Engr.; H. C. Hines, Chief Chem. Capacity, 1400 
 tons. 
 
 Michigan Sugar Co., BAY CITY: Eugene Fifield, Mgr. 
 Capacity, 1400 tons. 
 
 Michigan Sugar Co., CARO: L. R. Stewart, Mgr. Capac- 
 ity, 1200 tons. 
 
 Michigan Sugar Co., CARROLLTON: F. D. Ewen, Mgr. 
 Capacity, 900 tons. 
 
 Michigan Sugar Co., CROSSWELL: Fred Harvey, Mgr. 
 Capacity, 750 tons. 
 
 Michigan Sugar Co., SEBEWAING: W. M. Smith, Mgr. 
 Capacity, 850 tons. 
 
 Columbia Sugar Co., Executive Offices, BAY CITY: John 
 C. Ross, Pres.; N. R. Wentworth, V.-P.; E. W. Cressey, 
 Secty.; Henry A. Vallez, Gen. Supt. 
 
 Columbia Sugar Co., BAY CITY: T. C. Carpenter, Supt.; 
 Wm. Large, M. M.; A. J. Laporte, Chief Chem.; L. B. 
 Tompkins, Chief Agric. Capacity, 1500 tons. 
 
 Columbia Sugar Co., MT. PLEASANT: O. J. McEwan, 
 Mgr.; E. T. Oberg, Supt. Capacity, 1000 tons. (Also 
 see Paulding, Ohio.) 
 
 Continental Sugar Co., BLISSFIELD: See Ohio for Cor- 
 poration Officials. J. S. Eckart, Supt.; H. A. Tuttle, E. G. 
 Kienbaum, Victor Beebe, Asst. Supts. ; Noble Zinser, Chief 
 Engr.; F. C. Mitchell, Chief Chem. Capacity, 1000 tons. 
 
 Holland St. Louis Sugar Co., General Offices, HOLLAND: 
 
 G. J. Diekema, Pres.; C. T. Wright, V.-P.; C. M. McLean, 
 Secty.-Treas. ; C. M. McLean, Gen. Mgr.; S. R. McLean, 
 
 58 
 
Local Mgr.; C. J. McLean, Supt.; Frank Price, Asst. 
 Supt.; J. S. Van Joren, Chief Chem.; Wm. Burt, M. M. 
 Capacity, 500 tons. 
 
 Owosso Sugar Go., General Offices, OWOSSO: Chas. W. 
 Brown, Pres. Pittsburgh; E. Pitcairn, V.-P., Pittsburgh; 
 Daniel E. Crane, Secty-Treas. ; Chas. D. Bell, Gen. Mgr.; 
 
 F. E. McConnell, Purch. Agt. 
 
 Owosso Sugar Co., LANSING: Geo. L. Walt, Mgr.; S. 
 Oberg, Supt.; A. Gillis, Chief Engr.; H. Schreiber, Chief 
 Chem. Capacity, 800 tons. 
 
 Owosso Sugar Co., OWOSSO: Wm. H. Demuth, Supt. 
 Capacity, 1300 tons. 
 
 Independent Sugar Co., MARINE CITY: Thos. L. Handy, 
 Pres.; C. W. Handy, V.-P.; Geo. W. Handy, Treas.; F. S. 
 Handy, Secty.; Ira H. McKinney, Mgr.; D. L. Smith, 
 Supt.; J. Goulette, M. M.; J. E. Kemp, Agric.; Theo. 
 Koenig, Cashier. Capacity, 600 tons. 
 
 Menominee River Sugar Co., MENOMINEE: J. W. 
 
 Wells, Pres. ; John Henes, V.-P. ; Frank L. Brown, Secty. ; 
 
 G. W. McCormick, Gen. Mgr.; A. Ludwig, Supt.; C. F. 
 Lamb, M. M. Capacity, 1200 tons. 
 
 Mt. Clemens Sugar Co., MT. CLEMENS: J. Davidson, 
 Pres.; J. E. Davidson, Secty.-Treas., Bay City; W. M. 
 Streit, Mgr.; 0. F. Kaiser, Supt. Capacity, 600 tons. 
 West Bay City Sugar Co., WEST BAY CITY: M. J. 
 
 Bialy, Pres. and Treas.; A. D. Bialy, Secty.; F. P. S. 
 Kelton, Supt. Capacity, 900 tons. 
 
 MINNESOTA 
 
 Minnesota Sugar Co., CHASKA: H. A. Douglas, Pres.; 
 Geo. A. DuToit, V.-P. and Treas., Metropolitan Bank 
 Bldg., Minneapolis, Minn. Fred C. Hicks, Secty.; Louis 
 E. Flink, Mgr.; R. L. Bowman, Supt. Capacity, 800 tons. 
 
 MONTANA 
 
 Great Western Sugar Co., BILLINGS: W. H. Hogarty, 
 Mgr.; H. S. Barringer, Supt.; H. Scherer, M. M.; B. W. 
 Morrison, Chief Engr.; E. L. Gutberlet, Chief Chem.; 
 J. T. Davis, Trav. Chem.; C. F. Ridley, Cashier; John 
 Meyer, Agric. Capacity, 2000 tons. 
 
 NEBRASKA 
 Great Western Sugar Co., District Office, SCOTTSBLUFF: 
 
 E. Simmons, Asst. Gen. Mgr.; H. W. Hooper, Asst. Gen. 
 Supt.; N. C. Chatfield, Asst. Chief Engr.; A. M. Gregg, 
 Trav. Engr.; C. C. Crawford, Trav. Chem.; A. H. Heldt, 
 Chief. Agri. 
 
 Great Western Sugar Co., BAYARD: C. B. Turner, 
 Mgr.; R. J. Bristol, Supt.; D. L. Kussy, M. M.; J. H. 
 
 59 
 
Zisch, Chief Chem.; H. V. Towner, Cashier. Capacity, 
 1000 tons. 
 
 American Beet Sugar Co., GRAND ISLAND: (See Chino, 
 Calif., for Corporation Officials.) A. J. Denman, Mgr.; 
 F. L. Mehring, Supt.; A. T. Wilson, Chief Chem.; R. R. 
 Mehring, M. M. Capacity, 500 tons. 
 
 Great Western Sugar Co., GERING: A. M. Ginn, Mgr.; 
 V. I. Daniels, Supt.; R. P. Gookins, Chief Chem.; W. T. 
 Warren, M. M.; R. McDonald, Cashier. Capacity, 1100 
 tons. 
 
 Great Western Sugar Co., MITCHELL: C. S. Campbell, 
 Mgr.; E. E. Durnin, Supt.; Floyd Powell, M. M.; M. K. 
 Hollowell, Cashier; R. I. Babbitt, Chief Chem. Capac- 
 ity, 1000 tons. 
 
 Great Western Sugar Co., SCOTTSBLUFF: A. M. Ginn, 
 Mgr.; Henry Schmode, Supt.; Stephen Morrison, M. M.; 
 Geo. Goldfain, Chief Chem.; E. H. Clay, Cashier. Capac- 
 ity, 2000 tons. 
 
 NEVADA 
 
 Lahontan Valley Sugar Co., FALLON: B. C. Hubbard, 
 Pres., St. Louis, Mich.; Albert W. Black, V.-P., Bay City, 
 Mich.; Chas. Cave, Treas., Indianapolis; Wm. Kremers, 
 Mgr.; Fred Hinze, Supt. (This factory has been idle 
 for a number of years, but will probably operate with 
 increased capacity, either the season of 1921 or 1922.) 
 Present capacity, 500 tons. 
 
 OHIO 
 
 Continental Sugar Co., Executive Offices, TOLEDO: C. S. 
 
 Edgar, Pres. and Gen. Mgr.; E. H. Cady, V.-P.; F. T. 
 Sholes, Secty.; J. F. Thompson, Purch. Agt.; W. H. 
 Neidig, Chief Engr.; E. Durkee, Chief Chem. (Factories 
 at Findlay and Fremont, Ohio and Blissfield, Mich.) 
 Continental Sugar Co., FINDLAY: W. E. Weller, Supt.; 
 A. B. Krentel, Chief Chem. Capacity, 900 tons. 
 Continental Sugar Co., FREMONT: E. McClenathan, 
 Supt.; B. A. Klapka, Chief Chem. Capacity, 600 tons. 
 Columbia Sugar Co., PAULDING: (See Bay City, Mich., 
 for Corporation Officials.) J. A. Scott, Mgr.; H. C. Pety, 
 Supt.; E. Girard, M. M.; W. M. Krause, Chief Chem. 
 Capacity, 900 tons. 
 
 Ohio Sugar Co., OTTAWA: F. H. Hubbard, Secty. and 
 Mgr.; S. O. Kerr, Chief Agri.; E. F. Wolfe, Supt.; Roy 
 Stahl, M. M.; W. A. Deeds, Chief Chem.; S. I. Nepp, 
 J. O. Knutson and D. A. Hebert, Assts. to Supt. Capac- 
 ity, 600 tons. 
 
 Toledo Sugar Co., TOLEDO: (Controlled by Michigan 
 Sugar Co.) F. L. Carroll, Mgr.; M. J. Kirk, Supt.; J. 
 Kelton, Chief Engr. Capacity, 1500 tons. 
 
 60 
 
UTAH 
 
 Utah Idaho Sugar Co., BRIGHAM CITY: (See Idaho for 
 Corporation Officials.) A. C. Pearson, Supt.; Thomas 
 W. Lee, M. M.; J. T. Roberts, Chief Chem. Capacity, 
 750 tons. 
 
 Amalgamated Sugar Co., CORNISH: (See Idaho for 
 Corporation Officials.) S. Christensen, Dist. Mgr.; C. E. 
 Hogge, Supt.; R. B. Lewis, M. M.; J. P. French, Office 
 Supt.; H. E. Hatch, Agri. Supt.; P. Barrett, Chief Chem. 
 Capacity, 600 tons. 
 
 Utah Idaho Sugar Co., DELTA: Wm. Varley, Supt.; 
 J. Gardiner, M. M.; E. A. Miller, Chief Chem. Capacity, 
 1000 tons. 
 
 Utah Idaho Sugar Co., ELSINORE: C. R. Wing, Supt.; 
 J. R. Middleton, M. M.; R. 0. Daniels, Chief Chem. 
 Capacity, 750 tons. 
 
 Utah Idaho Sugar Co., GARLAND: F. W. Hilliard, Supt.; 
 H. C. Hart, M. M.; L. B. Morely, Chief Chem. Capacity, 
 900 tons. 
 
 Gunnison Valley Sugar Co., GUNNISON: (Executive 
 Offices at 532 Clift Bldg., Salt Lake City.) W. Harvey 
 Ross, Pres.; Wm. Wrigley, Jr., Chairman of Board; O. H. 
 Egge, Direc. and Conslt. Engr; L. Holman, Secty. ; G. G. 
 Light, Supt.; Frank Clegg, Asst. Supt.; Wm. Conner, 
 M. M.; Walter E. Smith, Chief Chem.; J. O. Anderson, 
 Agri. Capacity, 600 tons. 
 
 Pioneer Sugar Co., HOOPER: B. Y. Benson, Pres., 
 Logan, Utah; C. G. Patterson, Secty.; C. D. Adams, Supt. 
 Capacity, 400 tons. 
 
 Layton Sugar Co., LAYTON: E. P. Ellison, Pres.; D. O. 
 McKay, V.-P.; R. E. Allen, Secty.-Treas.; James E. Elli- 
 son, Mgr.; T. Sass, Supt. Capacity, 600 tons. 
 
 Amalgamated Sugar Co., LEWISTON: S. Christensen, 
 Dist. Mgr.; I. J. Clark, Factory Supt.; E. N. Rogers, 
 M. M. ; H. G. Spencer, Chem. ; H. Ezra Hatch, Agri. Supt. 
 Capacity, 800 tons. 
 
 Amalgamated Sugar Co., LOGAN: F. W. Hunter, Supt.; 
 Wm. Laughlin, M. M. Capacity, 700 tons. 
 Utah Idaho Sugar Co., LEHI: David Hodge, Supt.; L. 
 Taylor, Asst. Supt.; J. Triniman, M. M.; J. P. Bush, 
 Chief Chem. Capacity, 1200 tons. 
 
 Peoples Sugar Co., MORONI: G. E. Browning, Pres.; 
 N. G. Stringham, V.-P. and Gen. Mgr.; J. Grant String- 
 ham, Secty.-Treas.; N. P. Sorensen, Supt.; G. E. Kirk- 
 ham, Asst. Supt.; John Hardy, Foreman; F. Beckstrom, 
 Foreman; K. M. Draper, M. M.; M. H. Jamison, Chief 
 Elec.; F. D. Yearance, Chief Chem. Capacity, 400 tons. 
 
 61 
 
Amalgamated Sugar Co., OGDEN: E. Sebelov, Dist. 
 Mgr.; C. E. Hogge, Supt.; J. F. Yearsley, M. M. Capac- 
 ity, 1000 tons. 
 
 Utah Idaho Sugar Co., PAYSON: E. Brown, Supt.; E. C. 
 Petrie, Chief Chem.; C. E. Drake, M. M. Capacity, 750 
 tons. 
 
 Springville-Mapleton Sugar Co., PROVO: Jesse Knight, 
 Pres.; W. Mangun, V.-P.; C. R. Jones, Mgr. Capacity, 
 350 tons. 
 
 Amalgamated Sugar Co., SMITHFIELD: Wm. Baer, 
 Supt.; Amos Brown, M. M. Capacity, 700 tons. 
 
 Utah Idaho Sugar Co., SPANISH FORK: T. E. Edwards, 
 Supt.; C. N. Jacobson, M. M.; E. T. Cluff, Chief Chem. 
 Capacity, 1000 tons. 
 
 Utah Idaho Sugar Co., WEST JORDAN: Y. Foote, Supt.; 
 E. A. Miller, Chief Chem. ; H. K. Bytheway, M. M. Capac- 
 ity, 750 tons. 
 
 WASHINGTON 
 
 Utah Idaho Sugar Co., NORTH YAKIMA: (Not in oper- 
 ation during 1920.) Capacity, 750 tons. 
 
 Utah Idaho Sugar Co., SUNNYSIDE: C. V. Halliday, 
 Supt. Capacity, 750 tons. 
 
 Utah Idaho Sugar Co., TOPPENISH: R. L. Howard, 
 Supt.; J. D. Allmondinger, M. M.; E. H. Young, Chief 
 Chem. Capacity, 750 tons. 
 
 WYOMING 
 
 Great Western Sugar Co., LOVELL: Chas. F. Johnson, 
 Mgr.; H. Sandman, Supt.; H. Fletter, M. M.; J. W. Ken- 
 dall, Chief Chem.; C. F. Johnson, Agri.; A. A. Tinn, 
 Cashier. Capacity, 600 tons. 
 
 Sheridan Sugar Co., SHERIDAN: (Controlled by Holly 
 Sugar Co.) S. W. Sinsheimer, V.-P.; and G. M.; J. D. 
 Mclntyre, Supt.; 0. V. Mumaugh, M. M. Capacity, 900 
 tons. 
 
 Wyoming Sugar Co., WORLAND: J. M. Eccles, Pres. 
 and Gen. Mgr.; C. E. Kaiser, V.-P.; M. Browning, Treas.; 
 A. C. Lighthall, Secty. ; Frank Kaspar, Supt. (Executive 
 offices, Eccles Bldg., Ogden, Utah.) Capacity, 600 tons. 
 
 WISCONSIN 
 
 Chippewa Sugar Refining Co., CHIPPEWA FALLS: M. 
 
 Hottolet, Pres.; A. P. Mann, V.-P.; J. S. Lawson, Secty.- 
 Gen. Mgr., 428 Grand Ave., Milwaukee, Wis.; J. A. 
 Brooks, Mgr.; R. E. Pospisil, Supt. Capacity, 600 tons. 
 
 62 
 
Green Bay Sugar Co., GREEN BAY: J. H. Taylor, 
 Pres.; A. J. Tippler, V.-P.; J. Kittel, Secty.; W. B. Rose- 
 vear, Gen. Mgr.; C. H. Hine, Factory Mgr. Capacity, 
 600 tons. 
 
 Rock County Sugar Co., JANES VILLE: James David- 
 son, Pres.; J. E. Davidson, Secty.-Treas., Bay City, Mich.; 
 W. B. Davis, Gen. Mgr.; A. W. Robbell, Supt. Capacity, 
 700 tons. 
 
 U. S. Sugar Co., MADISON: J. S. Lawson, Pres.; J. G. 
 Kremers, V.-P.; J. A. Schulte, Secty., 428 Grand Aye., 
 Milwaukee, Wis. ; A. E. Johnson, Factory Mgr. Capacity, 
 600 tons. 
 
 Wisconsin Sugar Co., MENOMINEE FALLS: J. K. Far- 
 ley, Sr., Pres., Chicago, 111.; Dean Farley, V.-P. and Gen. 
 Mgr.; E. 0. Eckland, Secty. and Gen Supt. Capacity, 600 
 tons. 
 
 For a complete list of Louisiana sugar facto- 
 ries including names of officials and data cover- 
 ing amount of cane ground and sugar made, 
 etc., the reader is referred to the "Year Book of 
 the Louisiana Planters' Association," 407 Caron- 
 delet St., New Orleans, La. 
 
 For a complete list of the sugar factories of 
 the world, the reader is referred to the "Sugar 
 Annual," published by the "Journal des Fabri- 
 cants de Sucre," 3, Rue de Richelieu, Paris, 
 France. 
 
 63 
 
SUGAR REFINERIES OF THE 
 UNITED STATES 
 
 American Sugar Refining Co. Earl D. Babst, Pres.; S. 
 Stubbs, V.-P. ; A. B. Wollam, Treas. ; E. T. Gibson, Secty. ; 
 H. A. Niese, Consultg Refiner; Howard Dalton Consultg. 
 Engr.; E. C. Grether, Eqpt. Engr., 117 Wall St., New 
 York. Refineries at Boston. Capacity, 2,000,000 Ibs. 
 daily; (2, "Reserve" 3,000,000 Ibs., and "Spreckels," 2,- 
 000,000 Ibs) ; Jersey City, 2,000,000 Ibs., Brooklyn, 4,500- 
 000 Ibs., Chalmette, La., 3,000,000 Ibs. and Baltimore, 
 which is under Const. 
 
 Arbuckle Bros. W. A. Jamison, Managing Dir., 71 Water 
 St., New York City. Refinery at Brooklyn, New York, 
 John W. Scott, Gen. Supt. Capacity, 2% million Ibs. 
 daily. 
 
 California Hawaiian Sugar Refining Co. W. M. Alex- 
 ander, Pres.; P. Welch, V.-P.; W. H. McBryde, Secty.; 
 Geo. M. Rolph, Gen. Mgr.; D. B. Gray, Pur Agt., 230 
 California St., San Francisco, Calif. Refinery at Crock- 
 ett, Calif. A. M. Duperu, Mgr.; Paul Caster, Asst Mgr.; 
 Martin Tost, Supt.; Uno Hartman, Consultant; L. L. 
 Edmunds, Chief Engr.; H. C. Welle, Chief Chem. Capac- 
 ity, 4% million Ibs. daily. 
 
 Colonial Sugars Co. John Farr, Pres.; James H. Post, 
 Treas.; T. A. Howell, V.-P.; W. J. Vreeland, Secty., 129 
 Front St., New York City. Refinery at Grammercy, La.; 
 Chas. N. Wogan, Gen. Mgr.; D. G. Jackson, Gen. Supt.; 
 T. R. Wilson, Pur. Agt. Capacity, 1% million Ibs. daily. 
 
 Federal Sugar Refining Co. C. H. Spreckels, Pres. ; L. L. 
 Clarke, V.-P.; A. H. Platt, Secty.; P. J. Smith, Treas.; 
 P. L. Wooster, Purch. Agt., 91 Wall St., New York City. 
 Refinery at Yonkers, New York. Louis Spreckels, Mgr.; 
 Walter Spreckels, Asst. Mgr.; Chas. Graham, Chief Engr. 
 Capacity, 4% million Ibs. daily. 
 
 Godchaux Sugars, Inc. Chas. Godchaux, Pres.; Ed. God- 
 chaux, V.-P.; Jules Godchaux, V.-P.; Paul L. Godchaux, 
 Treas.; Emile Godchaux, Secty., 221 Godchaux Bldg., 
 New Orleans, La. Refineries at Reserve and Napoleon- 
 ville, La. Capacity, 800,000 Ibs. daily. 
 
 Henderson Sugar Refining Co. Wm. Henderson, Mgr. 
 Dir.; Adam Gambel, Mgr.; B. E. Michel, Sales Mgr., 749 
 South Peters St., New Orleans. Refinery at New Orleans, 
 C. J. Gambel, Supt.; R. Caster, Chief Engr. Capacity, 
 600,000 Ibs. daily. 
 
 Imperial Sugar Co. I. H. Kempner, Pres.; G. D. Ulrich, 
 V.-P. and Gen. Mgr.; J. Vickerman, Secty.; E. 0. Gun- 
 
 64 
 
ther, Treas., Sugarlands, Texas. Refinery at Sugar- 
 lands, Texas. B. H. Varnau, Supt. ; R. L. Lavender, Chief 
 Engr. Capacity, 800,000 Ibs. daily. 
 
 McCahan Sugar Refining Co. Manuel Rionda, Pres. ; 
 B. B. Rionda, V.-P.; H. B. Young, Secty.; W. J. Craig, 
 Treas., 101 South Front St., Philadelphia. Refinery at 
 Philadelphia, Pa. Thomas Kavanaugh, Gen. Mgr. 1% 
 million Ibs. daily. 
 
 National Sugar Refining Co. James H. Post, Pres.; 
 Thomas A. Howell, V.-P.; G. A. Bunker, Secty.; H. F. 
 Mollenhauer, Treas. Refinery at Long Island City, New 
 York. J. Henry Leinau, Supt, Yonkers, New York; War- 
 ren H. Kipp, Supt. Capacity, 3,000,000 Ibs. daily for 
 Long Island City. Capacity, 2,000,000 Ibs. daily for 
 Yonkers. 
 
 Pennsylvania Sugar Co. G. H. Earl, Jr., Pres.; S. F. 
 Houston, V.-P.; J. A. McCarthy, Secty-Treas. Refinery 
 at Philadelphia. V. H. Hoodless, Supt.; F. McGuire, 
 Pur. Agt. Capacity, 2,000,000 Ibs. daily. 
 
 Revere Sugar Refining Co. A. W. Preston, Pres.; D. P. 
 Thomas, V.-P.; F. J. Tilden, Secty.; J. W. Damon, Treas., 
 15 Broad St., Boston, Mass. Refinery at Charleston, 
 Mass. H. E. Worcester, Supt.; E. Lowe, Asst. Supt.; C. 
 W. Febbetts, Chief Engr. Capacity, 1,500,000 Ibs. daily. 
 
 Savannah Sugar Refining Co. B. A. Oxnard, Pres. ; N. B. 
 Lane, V.-P.; W. S. Pardonner, Secty-Treas. Refinery at 
 Port Wentworth, Savannah, Ga. B. O. Sprague, Mgr.; 
 Alex Ormond, Engr. Capacity, 1,500,000 Ibs. daily. 
 
 Warner Sugar Refining Co. C. M. Warner, Pres.; G. E. 
 Warner, V.-P.; C. B. Warner, Treas.; A. L. D. Warner, 
 Asst. Treas.; R. M. Bell, Secty.; J. R. Pels, Purch. Agt. 
 Refinery at Edgewater, N. J. E. W. Gerbracht, Mgr.; 
 Arthur Gerbracht, Supt.; A. Glaus, Chief Engr. Capac- 
 ity, 3,000,000 Ibs. daily. 
 
 Western Sugar Refinery John D. Spreckels, Pres.; 
 A. D. Spreckels, V.-P.; W. D. K. Gibson, Secty.; W. H. 
 Hannam, Mang. Direc.; F. E. Sullivan, Gen. Mgr.; K. I. 
 Dazey, Purch. Agt., 2 Pine St., San Francisco. Refinery 
 at San Francisco, Calif. C. J. Moroney, Mgr. ; N. E. Dole, 
 Supt.; J. F. Taddiken, Chief Engr. Capacity, 2,000,000 
 Ibs. daily. 
 
 65 
 
HAWAIIAN SUGAR FACTORIES 
 
 Manager's Name. 
 
 Name of the Factory. 
 
 Name of 
 Island 
 
 Post Office 
 Address. 
 
 J M Ross 
 
 Hakalau Plantation 
 
 H \WAII 
 
 Haklao 
 
 \V. H. Campbell. 
 T 1 Scott 
 
 Hawaii Mill Co 
 Hilo Sugar Co.. 
 
 
 Hilo 
 Hilo 
 
 C. C. Kennendy. 
 K. S. Giendruni. 
 Win. Pullar.. . 
 FJ. E. Conant 
 J. Atkins Wight.. 
 Jhon Hind 
 Geo C. Watt . . . 
 Robt Hall ...... 
 R. H. Bryant. . . 
 J. C. Searle 
 H.H. Renton... 
 E. Madden .... 
 A. Horner 
 A. Ahrens 
 Carl Wolters . . . 
 J Watt 
 
 Waiakea Mill Co 
 Honokaa Sugar Co 
 Honomu Sugar Co 
 Kona Development Co. . . 
 Halawa Plantation Co 
 Hawaii Mill & Plant Co . 
 Kohala Sugar Co . 
 i Niuli Mill Plantation.. ' 
 Puakea Plant Co 
 . Puako Plantation 
 Union Mill Co 
 Kukaiau Mill Co 
 j Kukaiau Plantation 
 j Pacific Sugar Mill 
 Hutchinson Sug. Plant, Co.. 
 ! Olaa Sugar Co. Ltd 
 
 ' 
 
 j 
 
 Hilo 
 Honokaa 
 Honomu 
 Kelakekua 
 Kohala 
 Kohala 
 Kohala 
 Kohala 
 Kohala 
 Kohala 
 Kohala 
 Kukaiau 
 Kukaiau 
 Kukuihaelo 
 Naalehu 
 Olaa 
 
 J. T. Moir 
 Geo McCubbin... 
 A Lid gate 
 
 | Onomea Sugar Co 
 j Kaiwiki Sugar Co 
 Hamakua Mill Co 
 
 .. 
 
 Onomea 
 Ookaa 
 Paauilo 
 
 A. Smith... 
 W G Ogg 
 
 Paauhau Sug. Plant. Co 
 ! Hawaiian Agr. Co 
 
 
 Paauhau 
 Pahala 
 
 C. McLennan 
 .Jas Wesbter . . . 
 W. Stordat 
 G H Faiivhild 
 
 i Laupahoelioe Sugar Co 
 I Pep^ekeo Sugar Co 
 ; McBryde Sugar Co 
 ; Makee Su'arCo 
 
 KALJAI 
 
 Papala 
 Pepekn 
 Eleelp 
 Kealia 
 
 J. Fa sot 
 ,L R Meyers... 
 C R Wilcox 
 
 : Waimea Sugar Mill Co 
 i Kilauea Sugar Plant. Co . . 
 Koloa Sugar Co 
 
 
 
 Kekaha 
 Kilauea 
 Koloa 
 
 Ed. Broadbent 
 F Weber 
 
 Grove Farm Plantation . 
 Li hue Plantation Co 
 
 - 
 
 Lihue 
 Li hue 
 
 GT* "R \vflWlt ir 
 
 Gav & Robinson 
 
 
 Makaweli 
 
 B. D. Boaldwin. 
 H. P. Faye .... 
 Jhan Chalmers 
 Ah Ping- ....... 
 1 fir^o Gibb 
 
 Hawaiian Sugar Co. 
 Kekaha Sugar Co . . . . . 
 Kaeleku Plant. Co.. Ltd.. .. 
 Kipahulu Sugar Co ... 
 Olowalu Co 
 
 MA'UI 
 
 Makaweli 
 Waimea 
 Kaeleku 
 Kipahulu 
 Lahina 
 
 L. Weinzheimer. 
 H. A. Baldwin. 
 F. F. Baldwin.. 
 H. P. Penhallan 
 James (iibb 
 
 . Pioneer Mill. Co.. Ltd 
 ; Main Agricultural Co . . 
 : Hawaiian Com. iV Sugar Co. 
 J Wailuku Sugar Co. 
 > Honololu Plantation Co 
 
 , OHAU 
 
 Lahiua 
 Paia 
 Pmmene 
 Waifuku 
 Aiea 
 
 G. F\ Renton. . 
 G F Renton 
 
 . A pok a a Suga r Co . . Ltd . . 
 ' Ewa Plantation 
 
 
 Ewa 
 F^wa 
 
 J. J. Dowling... 
 Andrew Adaine. 
 S E Wooley 
 
 ; Koolan Agricultural Co. . . . 
 ( Kohuku Plantation Co 
 Laie Plantation ...,...... 
 
 
 Hauula 
 Kahuku 
 Laie 
 
 H. W. Goodale. 
 Fred MHVIV. . . . . 
 
 1 Waialua Agricultural Co; . 
 .' Waianae Co. 
 
 i*' 
 
 Waialua 
 Waianae 
 
 G Chalmers 
 
 Waimanalo Sugar Co 
 
 
 Waimanalo 
 
 E. K. Bull . 
 
 ; Ohau Sua'ar Cci. . 
 
 
 Waipahu 
 
LOUISIANA SUGAR FACTORIES 
 
 NAME 
 
 P.O. ADDRESS 
 
 NAME 
 
 P. O. ADDRESS 
 
 Barton, Mrs. E. H. Barton 
 Belle Helene Co-Operative Sugar Co.Be e Helene 
 Evan Belle Co., Inc. Belle Alliance 
 Miles Planting & Mfg. Co. McCall 
 Noel. R. E. McCall 
 
 Barton, Jr., C. C. 
 Clover Ridge P. & M. Co. 
 Folse, L. N. 
 Gay Planting Co., Inc., A. H. 
 Gay P. & M. Co., The E. I. 
 Greenfield P. & M. Co., Inc. 
 
 Sunshine 
 Rosedale 
 Whitecastle 
 Plaquemine 
 Plaquemine 
 Plaquemine 
 
 Blanchard Planting Co. 
 Dugas & LeBlanc. Ltd. 
 Glenwood Planting Co., Ltd. 
 Godchaux Co., Ltd., The Leon 
 Himalaya. Inc. 
 Kessler & Folse 
 Lula Company, Inc. 
 Oakley Mfg. Co., Inc. 
 Prejean, S. 
 Robichaux Co., The E. G. 
 Aleman Pltg. & Mfg. Co. 
 Elfert, Robert 
 Martin Sons, Inc., R. C. 
 Simoneaux, Aurelien 
 Jefferson Syrup Co. 
 Chats worth Pltg. & Mfg. Co. 
 Gianelloni, S. J. 
 Catherine Pltg. & Mfg. Co , Ltd. 
 Devall Pltg. Co., Inc. 
 Hill, George 
 
 Tallieu 
 Paincourtville 
 Napoleonville 
 Napoleonville 
 Tallieu 
 Klotzville 
 Belle Rose 
 Avoca 
 Belle Alliance 
 Taffieu 
 Belle Alliance 
 Labadieville 
 Albemarle 
 Plattenville 
 Cottonport 
 Burtville 
 Burtville 
 Lobdell 
 Chamberline 
 Port Allen 
 
 Murrell P. & M. Co., The G. M. 
 Old Hickory P. & M. Co. 
 Soniat, L. M. 
 Supples' Sons Pltg. Co., The J. 
 Slack Bros. 
 Spiller Sugar Co. 
 Strange, W. G. 
 St. Gabriel Sugar Co., Inc. 
 Wilberts Nfyrtle Grove P. & M. Co. 
 Adams & Sons, G. G. 
 Anzelmo, Tony 
 Desobry, L. H. 
 Landry, Stephen 
 Richard, Oscar 
 Songy, Edouard 
 Sitman, Geo. W. (Receiver) 
 Jefferson P. & M. Co. 
 Billeaud Sugar Factory 
 Lafayette Sugar Ref. Co. 
 Youngville Sugar Factory 
 Beadle & Bros., Wm. ' 
 
 Bayou Goula 
 Hohen Solms 
 Dorcyville 
 Bayou Goula 
 Rosedale 
 Bayou Goula 
 Whitecastle 
 St. Gabriel 
 Plaquemine 
 Whitecastle 
 Plaquemine 
 Plaquemine 
 Sunshine 
 Sunshine 
 Plaquemine 
 Burtville 
 Waggaman 
 Broussard 
 Lafayette 
 Youngville 
 Broussard 
 
 Kahao, M. J. ?"'" 
 Laws, Harry L. C.nclare 
 Levert Pitg. Co.. The Auguste Mark 
 McWilliams Pltg. Co.. The J. Plaquemine 
 Milliken. Estate Mrs. D. A. Chamberlm 
 Poplar Grove Mfg. & Ref. Co. Port Allen 
 Westover Pltg. Co., Ltd. Kahns 
 Glynn Planting Co., Ltd. Glynn 
 Board of Control (State Penitentiary) Jeanerette 
 Loisel Sugar Co., Ltd. leanerette 
 New Iberia Sugar Co., Ltd. Morbihan 
 Pharr & Sons, Ltd., J. N. Olivier 
 Teche Syrup & Canning Co., Inc. Jeanerette 
 ,Vida Sugar Company Loreauvtlle 
 Lewis, John B. Jeanerette 
 
 Conque Bros. 
 Lariviere, L. 
 Barker & Lepine 
 Godchaux Co., Ltd., Tr* Leon 
 Gheens Realty Co. 
 Lafourche Sugar Ref. Co. 
 Lagarde Co., Ltd., The C. 
 Laurel Grove Company 
 Levert-Morvant Pltg. Co. 
 Libby & Blouin, Ltd. 
 Lockport Central Sugar Ref. Co. 
 Lower Lafourche P. & M. Co. 
 Mathews, C. S. 
 Price, Mrs. Andrew 
 
 Carencro 
 Broussard 
 Lafourche Cng. 
 Raceland 
 Gheens 
 Thibodaux 
 Thibodaux 
 Thibodaux 
 Thibodaux 
 Lafourche Cng. 
 Lockport 
 Lockport 
 Mathews 
 Thibodaux 
 
 Roger Co., Ltd., The Ernest 
 Waverly Sugar Mfg. Co. 
 Roth & Lagarde 
 Deer Range Pltg. Co., Inc. 
 Plaquemines Sugar Co., Inc. 
 Alma Plantation, Ltd. 
 Central Louisiana Sugar Factory, 
 Ingleside Sugar Co., Inc. 
 McCrea Planting & Mfg. Co. 
 Meeker Sugar Refining Co. 
 Shirley Company, Inc. 
 Blouim Co., Ltd., The L. A. 
 Hymd, Stanislas 
 Landeche Co., Ltd. 
 Milliken, Estate Mrs. D. A. 
 Dubourg, J. B- (Lessee) 
 Hymel Bros. P. & M. Co. 
 Keller & Co.. L. 
 Laurel Ridge P. & M. Co. 
 Longview Sugar Co. 
 Miles Pit& Mfg. Co. 
 Salsburg Refining Co., Ltd. 
 St. Joseph P. & M. Co. 
 Uncle Sam P. & M. Co. 
 Union P. & M. Co. 
 Waguespack, Felicien 
 Waguespack & Haydel 
 Waguespack P. & M. Co. 
 
 Thibodaux 
 Thibodaux 
 Thibodaux 
 Myrtle Grove 
 Dalcour 
 Lakeland 
 Inc.Valverda 
 Lakeland 
 McCrea 
 Meeker 
 Bunkie 
 Luling 
 Luling 
 Killona 
 Killona 
 Welcome 
 Central 
 Hester 
 Lagan 
 Remy 
 St. Patrick 
 Lauderdale 
 Feitel 
 
 Union 
 Mt. Airy 
 St. Patrick 
 Oubre 
 
 Mary & Tuma 
 Richard & Voltr 
 Roy, Henry 
 St. Cyr, J. T. 
 Singleton, Geo. L. 
 Chauffe & Bros., R. 
 Levert-St. John, Inc. 
 Smedes Bros.. Inc. 
 Belleview Plantation Co. 
 Berwick P. & M. Co., The O. D. 
 Burguieres Co., Ltd. The J. M. 
 Centreville 'Company 
 Columbia Sugar Company 
 Clausen, Estate Jacob 
 Danos & Sons, L. 
 Uelgado, Succession of Isaac 
 Forsyth, Jr., L. 
 Franklin Sugar Ref. Co. 
 Home Place P. & M. Co. 
 Foster, J. W. 
 Laws, Harry L. 
 Lyon Company 
 Moreira, Schwan & Moreira 
 Oak Bluff P. & M. Co. 
 Oaklawn Sugar Co. 
 Argyle-Crescent Co., Inc. 
 Ashland P. & M. Co.. Ltd. 
 Barrow & Duplantis 
 Cocke R W 
 
 Washington 
 Rosa 
 Leonville 
 Opelousas 
 Arnaudville 
 St. Martinville 
 Levert 
 Cade 
 Franklin 
 Foster 
 Louisa 
 Centreville 
 Franklin 
 Foster 
 Patterson 
 Jeanerette 
 Baldwin 
 Franklin 
 Glencoe 
 Franklin 
 Baldwin 
 Berwick 
 Centreville 
 Franklin 
 Franklin 
 
 Houma 
 Houma 
 Ellendale 
 
 Webre-Steib Co., Ltd. 
 Roussel, Octave 
 Caire & Graugnard 
 Champagne, A. & I. E. 
 Godchaux Co., Ltd., The Leon 
 Graugnard & Reynaud 
 Golden Star P. & M. Co.. Ltd. 
 San Francisco P. & M. Co. 
 Songy Pltg. Co., Ltd. 
 Burch. Mrs. E. 
 Haas, W. D. 
 Crockett & Weil 
 Devilliers. Mentor 
 
 St. Patrick 
 St. Amelia 
 Edgard 
 Edgard 
 Reserve 
 Lions 
 St. Patrick 
 Lions 
 Wallace 
 
 BarLck 
 Opelousas 
 Opelousas 
 
 Crescent-Magnolia P. & M. Co. 
 Marmande, Ltd., Estate of B. 
 McBride & Chauvin (Lessees) 
 McCollam, Edmond 
 McCollam & Cocke 
 Minor, Estate H. C. 
 Moore Pltg. Co., Ltd., The J. T. 
 Shaffer, John D. 
 Terrebonne Sugar Co. 
 Erath Sugar Co. 
 Rose Hill Co.. Inc. 
 Vermillion Sugar'Co. 
 Rnard of Control < State Penitential 
 
 Minerva 
 Theriot 
 Ellendale 
 Ellendale 
 Ellendale 
 Houma 
 Shriever 
 Ellendale 
 Montegut 
 Erath 
 Abbeville 
 Abbeville 
 v") Aneola 
 
*~^"l 
 
 SUGAR FACTORIES 
 
 MUNIOPAUTY 
 
 PROVINCE 
 
 Bacolod-Murcia Milling Co. 
 3f-nalkafqr> fs (- i-e 
 Compania Azucarera De Bais 
 
 Canlaon Central 
 Calamba Sugar Estate 
 
 Bearer 
 
 Cia. Azucarera de la Carlota 
 TDe-fo'fefna Central 
 
 Hawaiian-Philippine Sugar Co. 
 Isabela Sugar Co., Inc. 
 Camancy Sugar Factory 
 Ma-ao Sugar Central Co., Inc. 
 Mindoro Sugar Co. 
 Muntinlupa Sugar Factory 
 North Negros Sugar Factory 
 Nueva Apolonia Sugar Factory 
 Pampanga Sugar Development Co.. 
 Palma Central 
 
 .Pampanga Sugar Mills _ , , . , 
 
 7*#/7*y*r<r3>V < ro x- ZVv>/> rtrrr 
 Saint Louia Oriental Sugar Factory 
 
 San Antonio Central 
 San Carlos Milling Co. 
 San Isidro Central 
 Talisay-Silay Milling Co. 
 
 Talisay Central _ r 
 
 V/ 1 TO f/e s frit ' line Ho 
 
 La Castillana 
 
 Canlubang 
 
 aiatagan 
 
 Kabankalan 
 
 La Carlota 
 
 Bago 
 
 Silay 
 Isabela 
 Isabela 
 Pulupandan 
 
 San Jose" 
 
 Muntinlupa 
 
 Manapla 
 
 Vallehermoso 
 
 San Fernando 
 
 Hog 
 
 ^el Carmen 
 **>-~rarr,<>nJo, 
 Manaoag 
 
 La Carlota 
 San Carlos 
 Kabankalan 
 Talisay 
 
 Negros Occidental 
 Negros Oriental 
 Negros Occidental 
 Laguna 
 
 Negros Occidental 
 Negros Occidental 
 Negros Occidental 
 ^ro^Occidental 
 Negros Occidental 
 Negros Occidental 
 Negros Occidental 
 ttegros Occidental 
 Mindoro 
 Rial 
 
 Negros Oriental 
 Pampanga 
 Negros Occidental 
 Pampanga 
 Pangasinan 
 Negros Occidental 
 Negros Occidental 
 Negros Occidental 
 Negros Occidental 
 Negros Occidental 
 
 Hamilton McCubbin 
 R. E. Wright 
 Carlos Young 
 F. . Greenfield 
 Jose, de la Vina y Cru 
 Jose Escaler 
 Salvador Serra 
 
 Antonio Urquijo 
 J. N. Kruseman 
 Juan Vidaurrazaga 
 Emilio Gaston 
 
 PORTO RICAN SUGAR FACTORIES 
 
 Aguirre 
 
 .Salinas 
 
 Central Aguirre Co. 
 
 Alianza 
 
 Camuy 
 
 Central Alianza, Inc. 
 
 Ana Maria, 
 Bayaney 
 
 Anasco 
 Arecibc 
 
 Ana Maria Sugar Co. 
 Central Bayaney, Inc. 
 
 Belvedere 
 Bocachica 
 
 C.bo Rojo 
 Juana Diaz 
 
 Sucesores de Bianchi 
 S. V. Hennay G. Cabrera 
 
 Cambalache 
 
 Arecibo 
 
 Central Cambalache Co. 
 
 Canovanas 
 Carmen 
 
 Loiza 
 Vega Alta 
 
 Loiza Sugar Company 
 Carmen Centrale 
 
 Cayey 
 Coloso 
 
 .Cayey 
 
 Cayey Sugar Company 
 Sucesores de Bianchi 
 
 Columbia 
 
 -Maunabo 
 
 Famauzzi, Verges & Riefkoht 
 
 Constancia. 
 Constancia 
 
 'Toa Baja 
 .Ponce 
 
 Comp. Azucarera del Toa 
 Saurl y Subira 
 
 Corsica 
 
 Rincon 
 
 New Corsica Centrale, Inc. 
 
 Cortada 
 
 Sftf 
 
 Fajardo 
 Fortuna 
 
 Santa Isabel 
 Humacao 
 
 Fajardo 
 Ponce 
 
 Santa Isabel Sugar Company 
 Comp. Azucarera El Ejemplo 
 Central Eureka, Inc. 
 Fajardo Sugar Company 
 South Porto Rico Sugar Co. 
 
 Guanica 
 
 Guanica 
 
 South Porto Rico Sugar Co. 
 
 Juanita 
 Juncos 
 
 Bayamon 
 Juncos 
 
 Central Juanita, Inc. 
 The Junco. Central Co. 
 
 Lafayette 
 Los Canos 
 
 Arroyo 
 Arecibo 
 
 Sucrs. C.yJ.Fantau*zi 
 Central Vannina 
 
 Machete ' 
 
 -Guayama 
 
 Comp. Azucertr. Central M.chete 
 
 Mercedita 
 
 Ponce 
 
 Sucesion de J. Serralles 
 
 Mercedita 
 
 Yubucoa 
 
 Yubucao Sugar Co. 
 
 Monserrate 
 
 Manati 
 
 Federico Calaf 
 
 Pasto Viejo 
 Pellejas 
 Plata 
 Playa Grande 
 Plazuela 
 
 Humacao 
 Adjuntas 
 San Sebastian 
 Vieques 
 Barceloneta 
 
 Central Pasto Viejo, Inc. 
 Pellejas Sugar & Coffee Co. 
 Plata Sugar Company 
 Benitez Sugar Company 
 Plazuela Sugar Co. 
 
 Progreso 
 .Puerto Real 
 Rochelaise 
 JRuftu 
 
 Carolina - 
 Vieques 
 Mayaguez 
 Guayamlla 
 
 Ccntnl Victori.. Inc. 
 Succettioade Enrique Bird 
 Mayaguez Sugar Company, Inc. 
 Mari?Mercado e Hijos 
 
 San Francisco 
 
 Guayanilla 
 
 Lluberas Hermanos 
 
 San Vicente 
 
 Vega Baja 
 
 Rubert Hermanos 
 
 Santa Barbara 
 Santa Juana 
 
 & 
 
 Juyuya Development Co. 
 S. A.' de Sucreries de St. Jean 
 
 Santa Maria 
 
 Vieques 
 
 Ch. Le Brun 
 
 Seller 
 Triunfo 
 
 Camuy 
 Naguabo 
 
 Soller Sugar Company 
 Garzot & Fuertes, Inc. 
 
 Vannina 
 
 Rio Piedras 
 
 Central Vuoiiu 
 
CUBAN SUGAR MILLS 
 
 ,*,4>2~H A-~f~ r T3jtA~.rru-f#/f 
 
 NAME 
 
 LOCATION 
 
 OWNER 
 
 ADDRESS 
 
 MANAGER 
 
 Almeida, Hatilln 
 AltoCedra 
 
 San'Luii 
 Macarne 
 
 Federi^oAlmeidV*'' 
 West Ind. M.S. Co. 
 
 Lorraine (b) 4, Stgo 
 Obrapia 19, Havana 
 
 Federico Almeida 
 J. Hanselman 
 
 America 
 
 Contranuestre 
 
 Federico Almeida 
 
 Lorraine (b) 4, Stgo. 
 
 Federico F. RosUlo 
 
 Atlantic 
 
 TanamoBay 
 
 Atlantic Fruit Co. 
 
 Sama, Oriente 
 
 
 
 Cueto 
 
 C. A. Cen. Baguanos 
 
 Holguin 
 
 Gabriel Maurino. 
 
 Belona 
 
 Marimon 
 
 Cia. Az. Cen. Belona 
 
 Banco Espanol Havana 
 
 Jose Marimon 
 
 Borjita 
 
 .DosCamino* 
 
 S. A. Ing. Cen. Borjita 
 
 Marina 1, Santiago 
 
 L. de Hechavarria 
 
 Boston 
 
 Banes 
 
 United Fruit Co. 
 
 131 State St., Boston 
 
 H. Harty 
 
 Cacocum 
 
 Cacocum 
 
 Cia. Az. Cen. Cacocum 
 
 O'Reilly 11, Havana 
 
 Juan de Larrea. 
 
 CtaaiiutBavat) 
 
 San German 
 
 Miranda Sugar Co. 
 
 Bayate 
 
 LM. A. Evans 
 
 Cape Cruz 
 
 EoKud.de Mot. 
 
 Cape Cruz Co. 
 
 138 Front St., N.Y. 
 
 G. R. Buchanan 
 
 Carmen 
 Chaparra 
 
 Puerto Padre 
 
 C. A. Cen. Carmen 
 Cuban Amet. S. Co. 
 
 Banco Nac. 518, Hav. 
 Robins Bldg., Havana 
 
 Jose G. Menocal 
 Ralph B. Wood 
 
 Colorado. 
 Confluente 
 
 Omaja 
 Guantanamo 
 
 Colorado Sugar Co. 
 Confluente Sugar Co. 
 
 449 Federal St. Botton 
 Madrid. Spain 
 
 Manue! Orta 
 
 Cupey 
 
 Cupey 
 
 West Ind. M. & S. Co. 
 
 Obrapia 19. Havana 
 
 M. R. Abbey 
 
 Delicias 
 
 Puerto Padre 
 
 Cuban Amer.S. Co. 
 
 Robins Bldg., Havana 
 
 Ernesto Brooks 
 
 DosAmigo* 
 
 Ermita 
 
 SB- 
 
 Campechuda 
 Ermita 
 Guantanamo 
 Guantanamo 
 
 Nicolas Castano 
 Ermita Sugar Corp. 
 C. A. Oriental Cubana 
 Guantanamo Sugar Co. 
 
 Cienfuegos 
 Ermita 
 Marina (b) 38, Stgo. 
 Guantanamo 
 
 M.Gonzalez 
 F. S. A. Chateauviex 
 Antonio Arias 
 Wm. Robertson 
 
 Isabel 
 
 Media Luna 
 
 Beattie&Co. 
 
 Manzanillo 
 
 R. H. Beanie 
 
 Jobabo 
 LosCaao* 
 
 Jobabo 
 Guantanamo 
 
 Compania Cubana 
 Guantamo Sugar Co. 
 
 52 William St., N.Y 
 Guantanamo 
 
 C. R. Stuntz 
 H. R. Muschelt 
 
 Madrazojibacoi 
 
 Manzanillo 
 Manati 
 
 Cia. Az. Jibacoa 
 Manati Sugar Co. 
 
 O'Reilly 11. Havana 
 Marraqu* Bldg., Hav. 
 
 M.B.deMarchena 
 ReginoTruflin 
 
 Marimon 
 
 Macurijes 
 
 C. A. Oriental Cubana 
 
 Marina, baja, 38, Stgo. 
 
 Antonio Arias 
 
 Miranda 
 
 Miranda 
 
 Miranda Sugar Co. 
 
 Bayate 
 
 L. M. A. Evans 
 
 Monona 
 
 Guantanamo 
 
 Luis E. Simon 
 
 Guantanamo 
 
 Luis F. Simon 
 
 NewNkjuero 
 Oriente 
 
 Niqueto 
 Xavier 
 
 New Niqucro Sugar Co. 
 Cia. Az. OrienteS. A. 
 
 100 Broadway, N.Y. 
 Hartmann (b)IOStg. 
 
 Ricardo Narganes 
 Elmo J. Miller 
 
 Palma 
 
 Palma rito 
 
 Palma Soriano 
 Miranda 
 
 Miranda Sugar Co. 
 
 Palma Soriano 
 Bayate 
 
 Rafael Aguirre 
 L. M. A. Evans 
 
 Preston 
 
 Preston 
 
 NipeBayCo. (U.F.Co.) 
 
 131 StateSt, Boston 
 
 F. W. B. Hogge 
 
 Rey 
 
 Rey 
 
 C. A. Cen. Rey, S. A. 
 
 Royal Bank 3 14. Hav. 
 
 JuanRimMaT 
 
 Rio Canto 
 
 Romelie 
 Salvador, B 
 
 RioCauto 
 Guantanamo 
 Manzanillo 
 
 Cuban-Can. Sug. Co. 
 Sues. Mackinlay Brooks 
 God wall. MaceoyCa. 
 
 RioCauto 
 Guantanamo 
 Manzanillo 
 
 George T. Walker 
 Francisco dePando 
 Ramon D. Escobar 
 
 San Antonio 
 
 San Ramon 
 
 Guantanamo 
 San Ramon 
 
 Sucrs. Luis Redor 
 
 St. E. Montluc, Fr. 
 Manzanillo 
 
 M. A. Labarraque 
 Genaro Fernandez 
 
 Santa Ana 
 Santa Cecelia 
 Santa Lucia 
 
 Aura 
 Guantanamo 
 Santa Lucia 
 
 Columbia Trust Co. 
 Santa Lucia Co. 
 
 Lorraine (b) 4, Stgo. 
 New York Chy 
 Tte. Rey 11, Havana 
 
 Francisco Anza 
 Hector Hagef 
 W.Dunn 
 
 ^%. M ^ 
 
 9F??4 
 
 %"$;%&&**" 
 
 7 J^T* a /-n N ' Y ' 
 
 G.Nasi 
 
 Sofia 
 
 Bayamo 
 
 Sucrs. J.Alsina 
 
 Ap. 76, Manzanillo 
 
 JuanAlsina 
 
 Soledad 
 
 Guantaaamo 
 
 Guantanamo Sugar Co. 
 
 Guantanamo 
 
 Jos. McCracken 
 
 Tacajo 
 
 Tacajonr.Anrilla 
 
 Tacaji Sugar Corp. 
 
 112 Wall St., N.Y. 
 
 G. G. Trowbridge 
 
 Teresa 
 
 CeibaHMca 
 
 Cen. Teresa Sugar Co. 
 
 Obrapia 23- A, Havana 
 
 James R. Biggar 
 
 Union 
 
 San Lots 
 
 Cia. Az. Santiago 
 
 Ap. 151, Santiago 
 
 Jose Rousseau 
 
 YagMiibti 
 
 Omaja 
 
 Cia. Az. Y.gwubo. 
 
 Holguin 
 
 Eugenic B*rbero 
 
 Yara 
 
 
 Yara Sugar Co. 
 
 Carlos Mendieta. 
 
 Martinez Lufriu 
 
 TTa -n 
 
 CV y* /Tf *? *. 
 
 fft* * f* c &rotr<+. 
 
 (r Sdwfc n-a. 
 
 
 
 
 Camaguey Prorioc* 
 
 
 
 Adelaida 
 
 Moron 
 
 Cia. Az. Adelaida 
 
 Oncios 22. Havana 
 
 L.FaIlaGutrr 
 
 Agramoote 
 
 Florida 
 
 Cia.Az.Vertentes 
 
 S. Bernardo 127, Cfgs. 
 
 Carlos Alvarez 
 
 Algodooe* 
 
 Guayacanes 
 
 Cen. Algodones. S. A. 
 
 Royal Bank, Havana 
 
 Isaias Cartaya 
 
 Baragui 
 
 Baraji. 
 
 Jules Godchaux 
 
 M.Gomez 444, Har. 
 
 E.P.Cobb 
 
 Camagiiey 
 
 Piedrecitas 
 
 Ga.Az. Camaguey 
 
 O'Reilly 11, Havana 
 
 Ramon L. Quinones 
 
 Ospedes 
 
 Cespede* 
 
 Perez y Gonzalez 
 
 Ospedes 
 
 Vicente Gonzalez 
 
 
 CiegodeAvila 
 
 Cia.Az.C.deAvua 
 
 Aguiar 71, Havana 
 
 L. Octavo Divino. 
 
 Cunagua 
 
 Moron 
 
 Am.SugarRefin.Co. 
 
 Amargura23,Har. 
 
 Antonio G. Mendota 
 
 Elia 
 
 Elia 
 
 Elia Sugar Co. 
 
 Cuban Tdg. Co., Har. 
 
 M. J. Amezaga 
 
 Estrella 
 
 Sierra Morena 
 
 Cia. Central Azucarera 
 
 M. Gomez 518. Hav. 
 
 Domingo Leon. 
 
 Florida 
 
 Honda 
 
 P. A. Sug. Co. (Atkins) 
 
 Obrapia 19, Havana 
 
 H. J. B. Baird 
 
 Francisco 
 
 Sta. Cruz del Sur. 
 
 Francisco Sugar Co. 
 
 112 Wan St, N.Y. 
 
 LeandroJ.Rionda 
 
 Jag<ieyal 
 
 CiegodeAvila 
 
 Cuba C.S. Corporation 
 
 Barraque Bldg., Har. 
 
 Bias M. Espafta 
 
 Jaronu 
 
 
 Am. Sugar Refin. Co. 
 
 Amargura23,Hav. 
 
 Antonio G. Mendota 
 
 Jatibonico 
 
 Jatibonico 
 
 La Compania Cubana 
 
 52 William St, N. Y 
 
 C. L. Merriam 
 
 Lugareno 
 
 Lugarefto 
 
 Cuba C. S. Corporation 
 
 Barraque Bldg., Har. 
 
 Jose F. Ponce 
 
 Moron 
 
 Moron 
 
 Cuba C. S. Corporation 
 
 Barraque Bldg., Har. 
 
 A. Betancourt 
 
 Najaa. 
 
 Hatney 
 
 Cia. Az. Najasa 
 
 Prado 94, Havana 
 
 M.B.deMarchena. 
 
 Patria 
 
 Moron 
 
 C. A. Cen. Patria 
 
 Oncios 22, Havana. 
 
 H. Sanjustiz 
 
 Pflar 
 
 Caspar 
 
 Cia. Central Azucarera 
 
 M. Gomez 518, Hav. 
 
 Domingo Leon. 
 
 Punta Alegf* 
 
 Punta San Juan 
 
 P. A. Sng. Co. (Atkins) 
 
 Obrapia 19, Havana 
 
 L. B.Caldwell 
 
 Redendoc 
 
 Minas 
 
 Cta Az. Rededcion 
 
 Cuba Trading Co, Har. 
 
 J. Mnez. Delmau 
 
 Santo Tomi* 
 
 CiegodeArila 
 
 B.Romanach 
 
 Marti 8, Caibaricn 
 
 Victor Zerallos 
 
 Senado.El 
 
 Nuevitas 
 
 B.SmnchezAdA 
 
 Nuevitas 
 
 P. Sanchez Batista 
 
 Sa. 
 
 Ga.Ax.CM.SbM 
 
 KJ 115 N. CR y . 
 
 O'ReZr 1 1. KU*. 
 
 Francisco de Sola 
 
 Stewart 
 
 Stewart 
 
 CubaCS-Corporatioo 
 
 Barraque Bldg., Har. 
 
 Juan Perez Ayuela 
 
 Violeta 
 
 C*rcade.Mor6n 
 
 Tln-f*. -fTcff* 
 
 &3Z*jjr** 
 
 Cuban C. S. Corporation 
 
 Barraque Bldg, H*r. 
 
 H 4 r w A. 
 
 Jose^.Rios^- 
 
CUBAN SUGAR MILLS (continued) 
 
 NAME 
 
 LOCATION 
 
 OWNER 
 
 ADDRESS 
 
 MANAGER 
 
 
 
 Pioar del Rio Province 
 
 
 
 Francia, La 
 Galdo 
 
 Los Palacios 
 
 Cuban Sug. Mills Corp. 
 Manuel Galdo 
 
 Obispo 59, Havana 
 Galdo Co., Cardenas 
 
 J. Adams 
 Manuel Galdo. 
 
 Galope 
 Gerardo 
 
 S. Juan y Martinez 
 Bahia Honda 
 
 Central Galope S. A. 
 Peterson, Barker & Hill 
 
 Cuba 120, Havana 
 Manz. Com. 5 1*4, Havana 
 
 Jose Maria Herrera 
 Emilio Nunez. 
 
 Lincoln 
 
 Artemisa 
 
 C. A. Central Lincoln 
 
 Aguiar 71. Havana 
 
 Manuel Casanova 
 
 Mercedes 
 
 Mariel 
 
 Humberto Balsinde 
 
 Aguiar 116, Havana 
 
 
 Mercedita 
 Orozco 
 
 Cabanas 
 Cabanas 
 
 Cuban-Amer. S. Co. 
 Cia. Az. Nacional 
 
 Robins Bldg., Havana 
 Banco Nac. 403, Hav^ 
 
 E. A. Longa 
 Jose Rodriguez 
 
 Pilar.El 
 
 Artemisa 
 
 Mario G.Menocal 
 
 Mercaderes 21, Hav. 
 
 Manuel Aspuru 
 
 S^nRarnfci 
 
 
 
 Manz, Gomez 5 14, Hav. 
 
 Manuel Balsinde 
 
 *&*** 
 
 2Srl.<. 
 
 Havana Province 
 
 
 
 Amistad 
 
 Guines 
 
 C. A. A. Gomez Mena 
 
 Manz. Gomez, Havana 
 
 Alfonso Gomez Mena 
 
 Baby 
 Fajardo 
 
 Arroyo Naranjo 
 Gabriel 
 
 Cuervo & Martiate 
 Benito Arxer 
 
 Arroyo Naranjo 
 B.N. 405, Havana 
 
 Cuervo & Martiate 
 Benito Arxer 
 
 Fortuna 
 
 Alquizar 
 
 Ferrar, Palmer 
 
 Dbispo 7, Havana 
 
 G. Hernandez 
 
 Gomez Mena 
 
 San Nicolas 
 
 Cia A. Gomez Mena 
 
 Manz. Gomez, Havana 
 
 Jose Gomez Mena 
 
 Guira Melena 
 
 Guira de Melena 
 
 Cia. Az. G. de Melena 
 
 Empedrado30,Hav. 
 
 Josf N. Espinosa 
 
 Habana 
 
 Hoyo Colorado 
 
 C. A. Central Havana. 
 
 Aguiar 74, Havana 
 
 R. Montalvo 
 
 Hershey 
 
 T_t-,. 
 
 Sta. Cruz del Norte 
 
 Hershey Corporation 
 
 Manz. Com 364, Hav: 
 
 E.E.Qlding 
 
 JODO 
 Josefita 
 Julia, La 
 Mercedita 
 
 Los Pales 
 Durin 
 Melena del Sur 
 
 S. Calcavecchia. 
 Cuba C. S. Corporatior 
 Enrique Pascual 
 
 S. J.de D. 3, Havana 
 Barraque Bldg., Hav > 
 Obrapia 38, Havana 
 
 Luis E. Quiros 
 Jeronimo Martinto 
 Lesmes Pascual 
 
 N ombre de Dies 
 
 Guines 
 
 C.A.Cen.N.deDios 
 
 Royal Bank 519, Hav. 
 
 S. Izquierdo 
 
 N. S. del Carmen 
 
 Jaruco 
 
 Cia. Az. P. F.Castro 
 
 Mercaderes 36, Hav. 
 
 P. C. Andreu 
 
 Nueva Pax 
 
 Los Palos 
 
 
 
 
 Occidente 
 
 Quivicin 
 
 C. A. Central Occident 
 
 B.N. 316, Havana 
 
 
 Portugalete 
 Providencia 
 
 San Jose Lajas 
 Guines 
 
 Manuel Otaduy 
 Cia. Az. de Guines 
 
 San Ignacio 72, Hav, 
 Cuba 76, Havana 
 
 Vicente Goicoechea 
 A. R. de Blanck 
 
 Rosario 
 
 Aguacate 
 
 Henhey Corporation 
 
 Manz. Com. 364, Havana 
 
 Ramon Pelayo 
 
 San Augustin 
 
 Quivicin 
 
 
 
 
 San Antonio 
 
 Madruga 
 
 C. A. A. Gomez Mena 
 
 Manz. Gomez, Havana 
 
 Manuel Gomez Mena 
 
 Toledo 
 
 Mamma 
 
 Cia. Az. Central Toledo 
 
 Mercaderes 21, Hav. 
 
 Manuel Aspuru 
 
 
 
 Matanzas Province 
 
 
 
 Alava 
 Araujo 
 
 Banaguises 
 
 Manguito 
 
 Cuba C. S. Corporation 
 Cia. Az. Cen. Araujo 
 
 Barraque Bldg., Hav 
 ;Bi N. 316, Havana 
 
 Antonio Zubillaga 
 Felix Risech 
 
 Armenia 
 
 Bolondron 
 
 Central Armenia Co. 
 
 Marina 22, Havana 
 
 Juan S. Olano 
 
 Australia 
 Buenaventura 
 
 Taguey Grande 
 jagoey Grand* 
 
 C. A. Ing. Australia 
 Cia. Az. Buenaventura 
 
 O'Reilly 11, Havana 
 Jaguey Grande 
 
 Mario Paez 
 
 Carolina. 
 
 Coliseo 
 
 M. Flores Pedroso 
 
 Coliseo 
 
 F. Femindez 
 
 Conchita 
 Cuba 
 Dolores 
 
 Union de Reyes 
 Pedro Betancourt 
 Jovellanos 
 
 Cuba C. S. Corporation 
 Cen. Cuba Sugar Co. 
 Melchbr Gaston 
 
 Barraque Bldg., Hav. 
 Aguacate 110, Hav. 
 G.yCalzada,Vedado 
 
 Alonso Alzugaray 
 Arturo Bernal 
 Aurelio Martinez 
 
 Dos Rosas 
 
 Cardenas 
 
 Hires Sugar Co. 
 
 New York 
 
 E. L. Poole 
 
 Elena 
 
 Ceiba Mocha 
 
 Jaen, Oteira y Hnos 
 
 Independencia 80, Mat. 
 
 A. Oteiza 
 
 Espana 
 
 Perico 
 Calimete 
 
 lost Lopez Rodriguez 
 C. A. Cen. Esperanza 
 
 Obispo 135, Havana 
 Mercaderes 36, Hav. 
 
 AlfredoAldereguia 
 C. de la Rosa 
 
 ^speranza 
 
 Feliz 
 
 Cuba C. S. Corporation 
 
 Barraque Bldg,, Hav, 
 
 Abelardo Padron 
 
 Flora 
 Guipuscoa 
 
 'Guira de Macuriges 
 Hato Nuevo 
 
 Cen. Cuba Sugar Co. 
 Sobrinos de Arocena 
 
 Aguacate 110, Hav. 
 Hato Nuevo, Marti 
 
 Antonio M. Ronco 
 Ramon G. Arocena 
 
 Jesus Maria 
 Limones 
 
 Benavides 
 Limonar 
 
 Mat.-Amer. Sugar Co. 
 Jose I. Lezama 
 
 Obispo 7, Havana 
 Empedrado 6, Havana 
 
 Bauduy Laine 
 Socorro Garbayo 
 
 Loft 
 
 Macagua 
 
 George W. Loft 
 
 New York 
 
 
 Luisa 
 Mercedes 
 Por Fuerza 
 
 Limonar 
 Mercedes 
 Calimete 
 
 Cuba C. S. Corporation 
 La Paz Sugar Co 
 
 Barraq'ue Bldg., riav. 
 Reina 105, Havana 
 
 Antonio Carrillo 
 Juan Pademonte, Pr. 
 
 Porvenir 
 
 Cidra 
 
 Wenceslao Xagundo 
 
 Calimete 
 
 Wenceslao Xagundo 
 
 Progreso 
 Puerto 
 Reglita 
 
 Cardenas 
 Arcos de Caaasi 
 Perico 
 
 Laurentino Garcia 
 Jos6 Avendano 
 ]ost Lopez Rodreguez 
 
 Ap. 42, Cardenas 
 Inquisidor 22, Havana 
 Obispo 135, Havana 
 
 M. Bardiales 
 Jose F. Cartava 
 Septimo Sardinas 
 
 San Cayetano 
 San Ignacio 
 
 Cidra 
 Agramonte 
 
 Cia. Az. San Igracio S. A. 
 
 Agramonte 
 
 Victor Mujica 
 
 S J Bautista 
 
 Arcos de Canasi 
 
 
 
 
 San Vicente 
 
 Jovellanos 
 
 Cuban Com. &. Ind. Co. 
 
 B. N., Havana 
 
 Placido Alonso 
 
 Santa Amalia 
 
 Coliseo 
 
 Garcia, Mdez. Co., L. 
 
 Coliseo 
 
 Laurentino Garcia 
 
 Santa Gertrudis 
 Santa Rita 
 Santo Domingo 
 Saratoga 
 Socorro 
 Soledad 
 Tinguaro 
 Triunfo 
 
 Banaguises 
 Baro 
 Uni6n de Reyes 
 Limonar 
 Pedroso 
 Jovellanos 
 Perico 
 Limonar 
 
 Cuba C. S. Corporation 
 Cia Az. Caobillas 
 Cen. Cuba Sugar Co. 
 Cen. Cuba Sugar Co. 
 Cuba C. S. Corporation 
 Cuba C. S. Corporation 
 Cuban Amer. Sugar Co. 
 Hdos. Vda. F. Sotero 
 
 Barraque Bldg., Hav. 
 B. Nac. 405, Havana 
 Aguacate 110, Havana 
 Aguacate 1 10, Havana 
 Barrague Bldg., Hav. 
 Barrague Bldg., Hav. 
 Robins Bldg., Havana 
 Limonar 
 
 Francisco Bemal 
 Joaquin G. Guma 
 Gerardo Gutierrez 
 J. Magin Tarafa 
 G. B. Symes 
 Alfredo Fernandez 
 J. W. Caldwell 
 A. Mesa Prieto 
 
 Triunvirmto 
 Union 
 
 Cidra 
 Agramonte 
 
 Frank J. Peterson 
 
 Manz. Gomez 514, Hay. 
 
 Ramon Orrantia 
 
 
 
 Santa Clara Province 
 
 
 
 Adela 
 
 Remedies 
 
 Zarraga y Ca. 
 
 Royal Bank, Havana 
 
 Enrique Alvarez 
 
 Altamira 
 
 Zulueta 
 
 Espinosa & Arango 
 
 Remedies 
 
 Jose Maria Espinosa 
 
 Andreita 
 
 
 Cia. Az. Andreita 
 
 Oficios 22, Havana 
 
 
 Cabaiguin 
 
 Cabaiguin 
 
 CUL Ac. Cabaiguin 
 
 Apar. 26, Cabaiguin 
 
 C. Rguez, Morini 
 
CUBAN SUGAR MILLS (continued) 
 
 NAME 
 
 UXATTON 
 
 OWNER 
 
 ADDRESS 
 
 MANAGER 
 
 Santa Clara Province (continue^ 
 
 Caracas 
 
 Caracas 
 
 A.-C. Esutes Corp. 
 
 Aguiar 106, Havana 
 
 Theodore Brooks 
 
 Caridad 
 
 
 
 
 
 Carmita 
 
 Vega Aha 
 
 Gerardo Machado 
 
 Ap. 2446, Su. Clara 
 
 Angel Perez Lopez 
 
 Cieneguita 
 
 Abreus 
 
 Cia. Az. CieneguiU 
 
 Oficios 22, Havana 
 
 Juan Roman 
 
 Constancia 
 
 Consuncia 
 
 Cuban-Amer. Sugar Co. 
 
 Robins Bldg., Havana 
 
 Alan B. Bailey 
 
 Consuncia 
 
 Encrucijada 
 
 Constancia Sugar Co. 
 
 B. Nac. 209, Havana 
 
 J.Escobar 
 
 Corazon de Jesus 
 Covadonga 
 Dos Hennanos 
 
 ^Sagua la Grande 
 Carreno 
 Cruces 
 
 Juan Amezaga y Cia. 
 S. A. Cen. Covadonga 
 Dos Hnas. Sugar Co. 
 
 Ap.8,SagualaGde. 
 Mercaderes 36, Hav.. 
 Obispo 7, Havana 
 
 Ignacio Aguirre 
 AJeio A. Carreno 
 A. E. Marti 
 
 Dos Hermanos 
 El Salvador 
 
 Palmira 
 
 Caw Rodrignez Monni 
 
 Acea 95, Cienfuegos 
 
 Oscar Berrayarza 
 
 Fe 
 
 Salamanca 
 
 Central Sugar Corp, 
 
 Horter Bldg., Havana 
 
 H. A. Herbert 
 
 Fidencia 
 
 Placetas 
 
 C. A. Cen. Fid. D. Leon 
 
 M. Gomez 514, Hav. 
 
 Francisco Quinone* 
 
 Hormiguero 
 Juragua 
 Julia, La 
 Lequeitio 
 
 Cienfuegos 
 Taguayabon 
 Lequeitio 
 
 Hormiguero Sugar Co 
 SU.C. Sugar Co., L. 
 Hdos. Hnas. Pester 
 Cuba C. S. Corporation 
 
 Hormiguero 
 Obispo 5, Havana 
 Taguayabon 
 Barraque Bldg., Hav. 
 
 Elie L. Ponvert 
 S. C. Murray 
 R. de Biscuccia 
 A.G<m 
 
 Lutgardita 
 
 Sagua la Grande 
 
 Cia. Az. de Sagua 
 
 Royal Bank 408, Hav. 
 
 Marcelina Garcia 
 
 Macagua 
 
 Mata 
 
 Hdos. de D. Bethart 
 
 Apartado 204, Mata. 
 
 Domingo Bethart 
 
 Manuelita 
 
 Palmira 
 
 L. Falla Gutierrez 
 
 Oficios 22, Havana 
 
 Cesar Rodriguez 
 
 Mapos 
 Maria Amonia 
 Maria Victoria 
 
 Guasimal 
 Santo Domingo 
 A. de Pasajeros 
 
 Mapos Cen. Sugar Co. 
 Alba y Gonzalez 
 Cuba C. S. Corporation 
 
 Philadelphia 
 Ap.43,SagualaGde. 
 Barraque Bldg., Hav. 
 
 A. C. Hope 
 Ramon Alba 
 Mariano Marteoez 
 
 Naranjal 
 
 Fomento 
 
 Cia. Az. Naranjal 
 
 Fomento 
 
 Jose B. Labrador 
 
 Narcisa 
 
 Yaguajay 
 
 North Amer. Sugar Co 
 
 B. N. 209, Havana 
 
 Ricardo Berrayarza 
 
 Natividad 
 
 Sancti-Spiritus 
 
 Sucrs. F. L. del Valle 
 
 O'Reilly 11. Havana 
 
 Francisco Gomez 
 
 Parque Alto 
 Pastora 
 Patrick) 
 
 Parque Alto 
 S.J.delosYera* 
 Encrucijada 
 
 Parque Alto Sugar Co. 
 Cen Pastora S.A. 
 C. A. Cen. Patricio 
 
 B. N. 209, Havana 
 Compostela 65, Hav. 
 Ap. 582, Cienf uegos 
 
 A. Suarez Villar 
 Julio Martinello 
 Domingo Nazabal 
 
 Perseverancia 
 Portugalete 
 
 Perseverancia 
 Palmira 
 
 Cuba C. S. Corporation 
 Hdos. de Escarsa 
 
 Barraque Bldg., Hav. 
 Ap. 210, Cienfuegos 
 
 Edgar Garnett 
 Solera F. Escarza 
 
 Purio 
 
 Calabarar 
 
 Hdos. de Ona 
 
 Sagua la Grande 
 
 Rogelio Tomasino 
 
 Ramona 
 
 RanchoVeMz 
 
 Domingo Leon 
 
 M. Gomez 514, Hav. 
 
 Jose Galban 
 
 Re forma 
 
 Caibarien 
 
 C. A. Cen Reforma 
 
 M.Gomez 401, Hav. 
 
 iHi H. Martinez 
 
 Resolucion 
 
 Carahaus 
 
 Rodda y Molina 
 
 Sagua la Grande 
 
 Jose Rodda 
 
 Resulta 
 Rosalia 
 
 Sagua la Grand* 
 Taguayabon 
 
 Juan de Dios Ona 
 Central Rosalia, S. A. 
 
 Ap. 65, Sagua La Gde 
 
 Ariosa 23, Caibarien 
 
 P. Reyes 
 S. E. Garcia 
 
 Rosa Maria 
 
 Mayajigua 
 
 P. A. Suarez Cordoves 
 
 Mayajigua 
 
 P. A. Sufirez Cordove 
 
 San Agustin 
 
 Lajas 
 
 Nicolas Castano 
 
 Cienfuegos 
 
 Dr. Betancourt 
 
 San Agustin 
 
 Remedies 
 
 Atkins &Co.. 
 
 Obrapia 19, Havana 
 
 Gabriel Montaner 
 
 San Antonio 
 
 Sanu Clara 
 
 Vicente G. Abreu 
 
 Ap. 2489, Sta. Clara 
 
 Vicente G. Abreu 
 
 San Cristobal 
 
 Seibabo 
 
 Salvador Calcavechia 
 
 S.J.deDios3.Hav. 
 
 E. Cardoso 
 
 San Francisco 
 
 Cruces 
 
 Cia. Az. de Sagua 
 
 San Ignacio 50, Hay. 
 
 Rafael F. Guattk<1rt 
 
 San Isidro 
 San Jos* 
 
 Quern, de Guines 
 Placetas 
 
 C. A. de Sagua. 
 Hnos. Goicoechea 
 
 Royal Bank 408, Hav. 
 O'Reilly 11, Hav. 
 
 Mario de la Vega 
 
 Ezequiel Zubillaga 
 
 San Lino 
 
 Rodas 
 
 Domingo Ramirez Pardon 
 
 Cienfuegos 
 
 Leopoldo Suero 
 
 San Pablo 
 
 Zulueta 
 
 Compania Cubana 
 
 Zulueta 
 
 Joselglesias 
 
 San Pedro 
 
 
 
 
 
 Sanu Cataliru, 
 
 Cruces 
 
 Artime Diaz & Co. 
 
 Cienfuegos 
 
 Ricardc Diaz 
 
 Santa Lutgarda 
 
 Mau 
 
 Jose M. Lopez 
 
 Mau 
 
 Antonio G. Soli's 
 
 Santa Maria 
 
 Ranchuelo 
 
 Esteban Cacicedo 
 
 Cienfuegos 
 
 Esteban Cacicedo 
 
 Sanu Rosa 
 
 Ranchuelo 
 
 Cia. Az. de Sagua 
 
 Ranchuelo 
 
 Marcelino Garcia 
 
 Santa Teresa 
 
 Sitiecito 
 
 Cia. Az. Sanu Teresa 
 
 Sagua la Grande 
 
 M.J.Mola 
 
 Strofti Tnniftad 
 
 Ajnria 
 
 
 
 
 Soledad 
 Trinidad 
 Tuinicu 
 
 Cienfuegos 
 Tuinicu 
 
 Sol. Sug. Co. (Atkins) 
 P. A. Sug. Co. (Atkins) 
 Tuinicu Sugar Co. 
 
 Obrapia 19, Havana 
 Obrapia 19, Havana 
 112WaHSt.N.Y. 
 
 F.L. Hughes 
 Wm. G. PuDum 
 JoseV. Rionda 
 
 Ulacia 
 
 Rodripo 
 
 Ulacia Hnos. 
 
 RodrifO 
 
 Juan Ulacia 
 
 Unidad 
 
 Cifuentes 
 
 Cuban- Amer. Sugar Co. 
 
 Robins Bldg., Havana 
 
 R. McCulloch 
 
 Vega. La 
 
 Guayos 
 
 La Vega Snr Co. 
 
 Royal Bank. Havana 
 
 Isaias Cartaya 
 
 Vitoria 
 
 Yaguajay 
 
 Vda. Ruiz de Garniz 
 
 Cuba 138, Havana 
 
 Marcos Larralde 
 
 Washington 
 
 Hafuey 
 
 r* 
 
 Washington Sugar Co. 
 
 Viuda Zulueta y Gimiz 
 
 1 12 Wall St, N.Y. 
 Cuba 20, Havana 
 
 fo v fr, C Tf-fe 
 
 Carlos Arche 
 Martin Ormaeche 
 
Principal Manufacturers of Equipment 
 Used in Sugar Houses 
 
 Belting, Leather 
 
 Cook, H. N., Belting Co., San 
 Francisco. 
 
 Belting, Centrifugal 
 
 Cook, H. N., Belting Co., San 
 Francisco. 
 
 Beet Knives 
 
 Du Vivier, E. H., New York City. 
 Disston & Sons, Philadelphia. 
 
 Beet Root Separators 
 
 Sugar Machinery Co., Los 
 Angeles. 
 
 Beet Seeds 
 
 Freeman, Allen G., San Francisco. 
 Pettlt, Marshall & Co.,Inc., 
 New York City. 
 
 Beet Slicers 
 
 Du Vivier, E. H., New York City. 
 Sugar Machinery Co., Los 
 Angeles. 
 
 Beet Sugar Machinery 
 
 Dyer Co., Cleveland, Ohio. 
 Kilby Mfg. Co., Cleveland, Ohio. 
 Sugar Machinery Co., Los 
 Angeles. 
 
 Centrifugals 
 
 American Tool & M. Co., 
 
 Boston, Mass. 
 Cresson-Morris Co., 
 
 Philadelphia, Pa. 
 Hepworth, S. S. Co., New York 
 
 City. 
 Wayte, J. J., Inc., New York 
 
 City (Agents). 
 
 Centrifugal Dischargers 
 
 American Tool & Mach. Co., 
 
 Boston, Mass. 
 Hepworth, S. S. Co., New York 
 
 City. 
 Sugar Machinery Co., Los 
 
 Angeles 
 
 Conveyors 
 
 Hill Clutch Co., Cleveland, O. 
 
 Equipment for Sugar Mills 
 Dyer Co., Cleveland, Ohio. 
 Kilby Mfg. Co., Cleveland, Ohio. 
 Sugar Machinery Co., Los 
 
 Von Phul, Gilbert D., New 
 Orleans, La. 
 
 Engineering Companies 
 
 Dyer & Co., Cleveland, Ohio. 
 
 Cannon & Swenson Co., 
 
 Chicago, 111. 
 
 Kilby Mfg. Co., Cleveland, Ohio 
 Schwarz Engineering Co., 
 
 Denver, Colo. 
 Stewart, Jas., & Co., Salt Lake 
 
 City, Utah. 
 Sugar Machinery Co., Los 
 
 Angeles. 
 
 Evaporators 
 
 Baeuerle & Morris, 
 
 Philadelphia, Pa. 
 Dyer Co., Cleveland, Ohio. 
 Oat, Jos. & Sons, Philadelphia, 
 
 Pa. 
 Sugar Machinery Co., Los 
 
 Angeles, Cal. 
 U. S. C. I. Pipe & Fdy. Co., 
 
 Philadelphia, Pa. 
 
 Praising Machines 
 
 Kilby Mfg. Co., Cleveland, Ohio 
 Sugar Machinery Co., Los 
 Angeles, Cal. 
 
 Juice Heaters 
 
 Baeuerle & Morris, 
 
 Philadelphia, Pa. 
 Kilby Mfg. Co., Cleveland, Ohio 
 Ogden Iron Works, Ogden, Utah 
 Sugar Machinery Co., Los 
 
 Angeles. 
 Stearns-Roger Mfg. Co., 
 
 Denver, Colo. 
 
 Packing 
 
 N. Y. Bltg. & Pkg. Co., New 
 
 York City. 
 Squires & Co., San Francisco, 
 
 Cal. 
 Cook, H. N., Belting Co., San 
 
 Francisco. 
 U. S. Cast Iron Pipe & Fdy. Co. 
 
 Philadelphia. 
 
 Pipe 
 
 Crane Co., Chicago, 111. 
 U. S. Cast Iron Pipe & Fdy. Co. 
 Philadelphia. 
 
 Pulverizing Machinery 
 
 Raymond Bros. Co., Chicago, III 
 U. S. Cast Iron Pipe & Fdy. Co., 
 Philadelphia. 
 
 Pumps 
 
 Ingersoll-Rand Co., New York, 
 
 N.Y. 
 
 Pulp Dryers 
 
 Stearns-Roger Mfg. Co., 
 Denver, Colo. 
 
 72 
 
Roller Mill* 
 
 Raymond Bros. Co., Chicago, 111. 
 
 Screens 
 
 Mundt & Sons, Jersey City, N. J. 
 Tyler Co., Cleveland, Ohio. 
 
 Steff ens House Machinery 
 Dyer Co., Cleveland, Ohio. 
 Raymond Bros. Co., Chicago, 111. 
 Faget Engineering Co., San 
 
 Francisco. 
 Sugar Machinery Co., Los 
 
 Angeles. 
 
 Sugar Sprays 
 
 Stearns Roger Co., Denver, Colo. 
 American Tool & Mach. Co., 
 
 Boston. 
 Sugar Machinery Co., Los 
 
 Angeles. 
 
 Tanks, Carbonation, Beet 
 Washers, Etc. 
 
 Baeuerle & Morris, Philadelphia, 
 Pa. 
 
 Bay City Iron Works, Bay 
 
 City, Mich. 
 
 S teams-Roger Co., Denver, Colo. 
 Sugar Machinery Co., Los 
 
 Angeles. 
 
 Thermometers 
 
 Taylor Instruments Co., 
 Rochester, N. Y. 
 
 Vacuum Pans 
 
 Baeuerle & Morris, 
 
 Philadelphia, Pa. 
 Oat, Jos. & Sons, 
 
 Philadelphia, Pa. 
 Sugar Machinery Co., 
 
 Los Angeles. 
 
 Washing Machines, Filter Cloth 
 Clenzall Machines Co., St. Louis, 
 Mo. 
 
 Wheels, Beet Lifting 
 
 Dyer Co., Cleveland, Ohio. 
 Sugar Machinery Co., Los 
 Angeles. 
 
 NOTE 
 
 Catalogues issued free by the above men- 
 tioned concerns give very interesting illustrated 
 descriptions of machinery and equipment used 
 in sugar manufacture, and are accordingly very 
 helpful to the sugar student. 
 
 73 
 
FACTS ABOUT SUGAR 
 
 82 WALL ST. NEW TORK 
 ALL THE NEWS OF THE SUGAR WORLD 
 
 PUBLISHED WEEKLY 
 
 Campaign Seasons in The Sugar Industry 
 
 Countries 
 
 U.S.Beet Industry 
 
 Canada (Beet) 
 
 Louisiana and Texas 
 
 Hawaii 
 
 Porto Rico 
 
 Virqin Islands 
 
 Cuba 
 
 Santo Domingo <m<i Haiti 
 
 British West Indies 
 
 French - 
 
 Mexico 
 
 Central America 
 
 SOUTH AMERICA. 
 
 British and Dutch Guiana 
 
 Brazil 
 
 Argentina 
 
 Peru 
 
 Venezuela 
 
 EUROPE (ALL BEET) 
 
 Germany 
 
 France 
 
 Poland 
 
 Czecho-Slovakia 
 
 Italy 
 
 Ukraine 
 
 Russia 
 
 Denmark 
 
 Sweden 
 
 Netherlands 
 
 Hungary 
 
 Spam 
 
 Belgium 
 
 AFQ1CA 
 Mauritius 
 Natal 
 
 Reunion 
 
 Mozambique 
 
 THEFA&EAST 
 
 Java 
 
 India 
 
 japan and Formosa 
 
 Philippines 
 
 Australia * Rji 
 
DISSTON 
 
 BETTER BEET CUTTER KNIVES AND FRAISERS 
 
 Th House of Disston was the first to apply modern precision and 
 accuracy to the manufacture of beet cutter, knives and fraisers. 
 
 The Disston factory is self contained and complete. Disston Knives 
 ar&. made entirely within this factory from the first melting of trie 
 famous Disston-Made Steel to the final polish. 
 
 For 80 years, the name "Disston" on a saw, tool or file has been recog- 
 nized as a guarantee of quality. It is this expert manufacturing ex- 
 perience that enables Disston to develop and perfect special automatic 
 equipment to assure uniformity in the quality of all Disston Knives 
 and Fraisers. 
 
 HENRY DISSTON & SONS, Inc. 
 
 General Office*: Philadelphia, U. S. A. 
 
 THE DISSTON FACTORY- SIXTY-ONE ACRES -SIXTY-EIGHT BUILDINGS 
 
Handling and Storing 
 Sugar Beets 
 
 The proposition of handling and storing sugar beets to 
 meet existing conditions is one of the most important prob- 
 lems confronting the sugar industry today. 
 
 Conditions have changed entirely during the past few 
 years. It is absolutely essential that the problem be handled 
 by experts who make a close, intensive study of all conditions 
 so that the system best adapted to your own particular case 
 may be installed. 
 
 This is not the time to sit 
 back and ignore the problem. 
 Now, as never before, is the 
 essential time in which to 
 judiciously spend reasonable 
 sums of money to effect sav- 
 ings many times over the 
 initial investment. 
 
 Literally thousands of tons 
 of sugar beets rotted and 
 went to waste or were simply 
 ground up for pulp on ac- 
 count of the weather condi- 
 tions during 1920. Every 
 particle of this loss could 
 have been prevented by the 
 installation and use of the 
 proper handling and storage 
 systems. 
 
 Not one ton of beets 
 cleaned and stored by the 
 Robbins' Method suffered any 
 injury, although thousands 
 of tons of these beets laid in 
 storage for weeks. 
 
 Every man in the Robbins 
 
 organization is a practical 
 man in this particular line. 
 We study your problem and 
 give you equipment to suit 
 your special conditions. We 
 know the conditions peculiar 
 to California, to the inter- 
 mountain territory of Utah 
 and Idaho, to the mountain 
 section of Colorado; to the 
 prairie country of Nebraska, 
 Iowa and Minnesota, as well 
 as the conditions in the 
 Michigan and Canadian 
 fields. 
 
 Practically every experi- 
 ment conducted independent- 
 ly by local factories has 
 failed. Successful instal- 
 lations result from the appli- 
 cation of our knowledge of 
 all practice and general con- 
 ditions to the working out of 
 your particular problems. 
 Get in touch with us for a 
 preliminary discussion. 
 
 Robbins Engineering Company 
 
 390 OLD COLONY BLDG. 
 
 CHICAGO, ILL. 
 
Pettit, Marshall & Co 
 
 Incorporated 
 
 8-10 BRIDGE STREET 
 NEW YORK CITY, N. Y 
 
 Cable 
 
 "Petmarthal" 
 New York 
 
 A B C 4th and 5th Editions 
 
 Liebers 
 
 Bentley's 
 
 Western Union Telegraph 
 
 Sugar 
 Beet 
 
 Seed 
 
 Highest 
 Quality 
 
 A WELL FORMED BEET 
 
 Spot and Future Ship- 
 ments 
 
 Russian Sugar Beet 
 Seed a Specialty 
 
 EFFECT OF 
 BAD SUB-SOIL 
 
 Correct Position of Mature Beet in Soil 
 
ineers and Manufacturers 
 Los Angeles, California 
 
 78 
 
A New Process for Re- 
 fining Raw Sugars 
 
 NORIT, the new decoloriz- 
 ing carbon, bids fair to create 
 radical changes in raw sugar 
 refining methods. Under the 
 NORIT system Bone Char is 
 no longer required. Raw su- 
 gar factories can now make 
 refined white sugar by apply- 
 ing NORIT. 
 
 The NORIT process has, for 
 a number of years, been in 
 practical use in many refiner- 
 ies -both raw beet and raw 
 cane sugar. Results prove 
 that the sugar refined by the 
 NORIT process can be guar- 
 anteed to be the equal of any 
 granulated sugar refined by 
 the Bone Char process. 
 
 In using NORIT there is a 
 great saving in the simplifica- 
 tion of process and reduction 
 in the amount of needed ma- 
 chinery. Sugar losses are guar- 
 anteed to be much less than 
 under any other known sys- 
 
 tem. No losses through inver- 
 sion of sugar. 
 
 Refined sugar made under 
 the NORIT process (just as re- 
 fined sugar made by the bone 
 char refineries) always sells at 
 much higher prices than plan- 
 tation white sugar or washed 
 beet sugars. 
 
 The difference in cost be- 
 tween 
 
 1 . Producing refined su- 
 gar by melting down raw 
 sugar and purifying it with 
 NORIT, and 
 
 2. Producing plantation 
 white or washed beet sugars 
 direct from the juice by any 
 of the known processes 
 
 is in favor of the NORIT 
 System. 
 
 The quality of NORIT-made 
 sugar is guaranteed to be al- 
 ways the same, and equal to 
 the best refined sugar made 
 by the Bone Char process. 
 
 For full technical details of the NORIT Process, 
 write to 
 
 General Norit Co., Ltd. 
 
 den Texstraat 2, AMSTERDAM, HOLLAND 
 
 NEW YORK OFFICE 
 25 West 43rd St., New York City 
 
THIS BOOK IS DUE ON THE LAST BATE 
 STAMPED BELOW 
 
 AN INITIAL FINE OF 25 CENTS 
 
 WILL BE ASSESSED FOR FAILURE TO RETURN 
 THIS BOOK ON THE DATE DUE. THE PENALTY 
 WILL INCREASE TO 5O CENTS ON THE FOURTH 
 DAY AND TO $1.OO ON THE SEVENTH DAY 
 OVERDUE. 
 
 OCT 29 1SS2 
 
 DEC 19196l|i 
 
 MAY 37 1948 
 
 LD 21-50m-8,'32 
 
YB 53830 
 
 4697 
 
 
 UNIVERSITY OF CALIFORNIA LIBRARY