[Illustration: BOILING BY OLD METHOD, INDIA] [Illustration: FURNACE AND PANS FOR MAKING RAB, INDIA] Indian sugar makers treat the cane juice in many ways, but all the various grades or kinds produced come under one of two general heads, _gur_ or _rab_. [Illustration: STONE MILL, AGRA, INDIA] When making gur the juice is first freed from floating particles of cane by straining. It is then run into a large earthen vessel sunk in the ground. From there it is ladled into smaller pans placed above a furnace, which is a very primitive affair, generally with three pans and having side walls of tiles or brick. Cane trash and bagasse are used as fuel. When the juice in the first pan begins to boil, a thick scum forms on the top and is skimmed off, and this operation is kept up until the liquor becomes clear. It is then taken to the third pan for further boiling and finally concentrated in the second. In many instances purification is limited to skimming, but sometimes this is supplemented by adding milk of lime or crude soda ash to the liquor. The scum is set aside to be fed to cattle or very poor people. When the yellowish-brown mass is boiled to a certain density it is constantly kept in motion by stirring and its consistency is tested at frequent intervals. As soon as it is found that it can be rolled into a ball that upon cooling will remain fairly soft, it is considered sufficiently cooked and the boiling operation comes to an end. Sometimes the hot gur is put into earthen moulds to cool and harden, sometimes it is worked with batons in an earthen vessel and after cooling is made into balls by hand, or flattened out and cut into triangles. The balls and triangles are placed in baskets to dry, after which they are supposed to be ready for consumption. Gur that is soft and of good grain lends itself admirably to the process of refining. Gur that has become solid and hard has to be eaten without further treatment and burnt gur is totally unfit for refining. Rab is made in nearly the same manner, but with more attention paid to cleanliness. There are five iron pans, which are thoroughly cleansed daily; the skimming and clarifying operations are conducted with more care and the clear juice is filtered through cloth before being concentrated. When the mass of crystals and liquor is found to be of the proper consistency, it is poured into earthen pots to cool and well stirred to help crystallization. This process being finally complete, the moist and somewhat soft sugar can only be removed by breaking the pots containing it. Owing to its almost liquid condition, rab cannot conveniently be transported any distance, so that it is generally used near the place where it is made, chiefly for refining purposes. Gur, on the other hand, being harder, can readily be carried any distance. [Illustration: SMALL LOCOMOTIVE USED TO DRAW CANE CARS, 2-FOOT GAUGE, INDIA] [Illustration: LOADING CANE CARRIER, MARHOURAH FACTORY, INDIA]