In addition to the bags, barrels, half barrels, cartons and boxes, tins of various sizes are used for the different sugars. All of these are filled and weighed automatically, and taken from the packing room by conveyors. Some of the boxes are lined with paper and some with cotton cloth; some are nailed up in the ordinary way, and others are strapped with iron at each end. As a rule, the individual tins are cased with wood, but sometimes there are a number of tins in a case. Cartons contain two pounds, three pounds or five pounds of sugar. They are packed in fiber cases holding thirty twos, twenty threes or twelve fives and also in wooden cases which hold sixty twos, forty threes or twenty-four fives each. The style of package depends upon the demand of the trade catered to. At this point a word or two about some of the specialties, such as cube, powdered and bar sugars, as well as yellow or soft sugars, may be of interest. CUBE SUGAR The sugar from which the cubes are made is of a rather fine grain, boiled in special pans from liquor that has been filtered over the char at least twice. From the centrifugals under the pan it falls into a hopper in which there is a revolving screw. Directly over the screw is a tank containing a warm, white sugar liquor, very sticky and viscous by reason of its density. A pipe leads from the bottom of this tank to a point over the screw, and the liquor, which is controlled by a valve, is allowed to drip upon the sugar. The action of the screw causes the sugar and the liquor to become thoroughly mixed and feeds the damp mass thus formed into a spout leading to the cube press, the machine in which cube sugar is made. At the top of this machine is another hopper, into which the damp sugar drops from the spout overhead, and revolving in the last-mentioned hopper are a number of small shafts with brass pegs inserted at certain intervals along the length of the shafts, like spokes in the hub of a wheel. These pegs are like human fingers in their action and they press the sugar down into the pockets of a large revolving drum placed directly under the hopper. Each pocket is the size of a cube or half cube. Working in these pockets are plungers, which fall back as the revolving drum reaches the highest point directly under the mechanical fingers in the hopper. The fingers fill the open pockets and, as the drum turns, the plungers, at a certain point in its circumference where a heavy bronze bar is placed across its face, slowly enter the pockets and in so doing compress the sugar into cube form.