When 2 is emptied, 3 takes the first place in the series and so on. When 12 has been filled, it takes the l3th place. (The juice pipe returns from the termination of the series, and connects with 1, making the circuit complete.) The process is continuous, and the best and most economical results are obtained if there is no intermission. One cell should be filled and another emptied every eight minutes, so that in twenty-four hours the number of cells diffused should be one hundred and eighty. WHAT HAS TAKEN PLACE IN THE DIFFUSION CELLS. For the purpose of illustration, let us assume that when it has been filled with chips just as much water is passed into the cell as there was juice in the chips. The process of osmosis or diffusion sets in, and in a few minutes there is as much sugar in the liquid outside of the cane cells as in the juice in these cane cells; i.e., the water and the juice have divided the sugar between them, each taking half. Again, assume that as much liquid can be drawn from 1 as there was water added. It is plain that if the osmotic action is complete, the liquid drawn off will be half as sweet as cane juice. It has now reached fresh chips in 2, and again equalization takes place. Half of the sugar from 1 was brought into 2, so that it now contains one and a half portions of sugar, dissolved in two portions of liquid, or the liquid has risen to three quarters of the strength of cane juice. This liquid having three fourths strength passes to 3, and we have in 3 one and three fourths portions of liquid, or after the action has taken place the liquid in 3 is seven eighths strength. One portion of this liquid passes to 4, and we have one and seven eighths portions of sugar in two portions of liquid, or the liquid becomes 15/16 strength. One portion of this liquid passes to 5, and we have in 5 one and fifteen sixteenths portions of sugar in two portions of liquid, or the liquid is 31/32 strength. It is now called _juice_. From this time forward a cell is emptied for every one filled. Throughout the operation, the temperature is kept as near the boiling point as can be done conveniently without danger of filling some of the cells with steam. Diffusion takes place more rapidly at high than at low temperatures, and the danger of fermentation, with the consequent loss of sugar, is avoided. WHAT HAS HAPPENED TO THE CHIPS.