In this work there are about 150 people employed. The work goes on night and day, one gang replacing the other. The whole evaporation is done by two vacuum pans, each 6½ feet in diameter, 80,000 kilogrammes of beet-root are used daily, from which about 6,000 kilogrammes of sugar are obtained, equal to about 6 tons English weight. In these and every other works I visited--eight in all--the centrifugal machines were in use, and had in most cases been so for two years; those lately made have been much simplified in construction, and work admirably. Cail & Co., of Paris, are the makers; their charge is 3,000 francs for each machine (£120 stg.). They require about one and a half horse power each. As they are wrought in France, one machine is about equal to work off a ton and a half of sugar daily, working all the 24 hours. Mr. Cail recommends a separate engine for those machines; so that they can be used at any time, independent of the other machinery. The charge put into a machine is about 80 kilogrammes, from which about 30 to 35 kilogrammes of dry sugar is obtained; the calculation is, I believe, 40 per cent. I weighed some of the baskets of sugar taken out after drying, and found them 35 kilogrammes. Sugar intended for the machine is never concentrated beyond 41 degrees Baumè; that made from the juice direct is allowed 18 to 34 hours to crystallize, and is put into the machine in a semi-liquid state; the motion at first is comparatively slow; in about three minutes the sugar appears nearly dry; about three-fourths of a gallon of brown syrup is then poured into the machine whilst in motion, and the speed brought up to its highest, about 1200 revolutions a minute; in 3 or 4 minutes more the machine is stopped, the sugar scooped out and thrown into baskets, the inside of the revolving part, and especially the wire cloth, carefully washed with a brush and water, and a fresh charge put in. The whole time betwixt each charge is about 15 minutes. From the large proportion of molasses you will see very plainly that those who do not intend to re-boil, need not think of centrifugal machines. The sugar dried in this way is not altogether white, but has a slight greyish yellow tinge.