Two belts run through the machine under the cylinder, carrying galvanized iron plates about twenty-four inches wide, or the same width as the cylinder, and thirty inches long. As the line of pockets into which the sugar has been pressed reaches the lowest point on the circumference of the drum, the plungers drop down, forcing the pressed cubes out of the pockets onto the galvanized iron plates which the moving belt carries along out of the way of the next lot coming from the cylinder. Each plate, as it leaves the cube press, contains five hundred and four cubes and one hundred and sixty-eight half cubes, and the time required to fill a plate is between six and seven seconds. [Illustration: CUBE-SUGAR MACHINE] [Illustration: CARTON MACHINE] The belts carry the plates to a series of ovens, or driers, so placed that a large number of plates with their contents may be inserted through a door on the belt side. When the ovens are filled with plates holding the soft, moist cubes, a current of hot air is turned on at the top of the ovens, passing out at the bottom. The hot air circulating in this manner dries the cubes and carries off the moisture. Eight hours in the ovens suffice to render the cubes thoroughly dry and hard. They are then removed through doors opposite to those through which they were put in. This arrangement prevents the men who are putting the cubes into the ovens from interfering with those taking them out, for the process is a continuous one and cubes are placed in and removed from the ovens at the same time. As the cubes are taken out of the ovens, they are deposited on a belt conveyor which delivers them into bins in the packing room, ready to be put into boxes, bags, barrels and other containers. POWDERED AND BAR SUGAR Powdered and bar sugars are made by grinding coarse granulated sugar into fine particles and then separating these particles by screening them through fine silk cloth. The bolting of flour is a similar process. Powdered sugar has a decided tendency to cake and become hard, and the coarse sugar from which it is ground should be particularly free from moisture. After being crushed or ground between corrugated rolls turning at high speed, the ground sugar passes into a screening or sifting device, of which there are many kinds in use, the most common being the horizontal, revolving centrifugal screen. The crushed sugar goes in at the head end, and, as it enters, a number of revolving arms throw it against a silk screen on a circular frame, revolving in an opposite direction, that permits the finest, or powdered, sugar to pass through a silk cloth having over sixteen thousand openings per square inch.