The syrup that was thrown off from the crystals in the centrifugal machines is taken back to the vacuum pan, evaporated in the same manner as previously described, and from the vacuum pan goes into the crystallizers to carry the process of crystallization as far as it will go. These contain from 1000 to 1600 cubic feet of the crystallized mass which remains in them from 36 to 72 hours, during which time it is kept in constant motion by a set of slowly revolving paddles, or arms, to facilitate further crystallization. From the crystallizers it goes to the centrifugal machines, where the syrup is separated from the crystals as before. The crystals are remelted and go in with the thick juice for white sugar. The syrup, still containing a large amount of sugar, goes out to be sold as cattle feed or to an Osmose or Steffens process, where a portion of the remaining sugar may be recovered. This lost syrup constitutes the largest loss in the entire process. It contains all the impurities of the beet juice not removed by the lime. These impurities prevent more than one and one-half times their weight of sugar from crystalizing, and make what is called molasses.] [Illustration: A SEA OF BEET PULP. For a century the high feeding value of sugar-beet pulp has been recognized in Europe, but until a few years ago millions of tons of this valuable by-product rotted about American beet-sugar factories, as shown above, because American farmers could not be made to believe it possessed sufficient value to pay for hauling it back to the farm.] [Illustration: MACHINE THAT FILLS, WEIGHS AND SEWS THE BAGS OF SUGAR SACKING ROOM.--SHOWING AUTOMATIC SCALES AND SEWING MACHINE. After the moisture has been thoroughly removed in the granulators or dryers, the sugar drops directly to the sacking room through a chute, at the lower end of which the top of the double bag is attached. The sugar flows directly into the sack, the flow being cut off automatically with each 100 pounds, when an endless belt conveyor passes the upright sack past the sewing machine at the proper speed and the product is sealed ready for storage or shipment. While it requires from 400 to 1000 men to man a factory, not a human hand has touched either beets or product since the beets were topped in the field, and at no stage of the operation could flies or vermin or filth come in contact with the product, which from the beginning has been subjected to continuous high temperatures.] Pictures herewith by courtesy of United States Beet Sugar Industry. How Can We Smell Things? You do not need to be told what organ of the body we use in exercising the sense of smell. You can prove that easily to yourself by getting the nose within range of a distasteful smell.