Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/507

 The above is merely the outline of a method which requires complicated apparatus, often of extensive proportions, and which could not be described in detail except in a technical work. It gives the reader, however, an idea of how the white sugar which he eats is made. Often white sugar is not made at the sugar factory, in which case the bleaching with bone-black, etc., is omitted and a brown sugar is produced which afterward goes to the refinery.

—(Photographed by H. W. Wiley.)

Growth of Sugar Cane.—The growth of sugar cane is confined to tropical and subtropical regions. In the United States this crop is grown chiefly in Louisiana and Texas. Its cultivation does not extend northward beyond the center of Georgia. Typical scenes in sugar cane fields are shown in Figs. 75 and 76.

Manufacture of Cane Sugar.—In the manufacture of sugar from the sugar cane the first process, naturally, after the harvest, is the expression of the