The granulated or lump sugar is filled into the hopper and thence lead along a conveyor to be ground in another part of the machine, and can be controlled as regards quantity. The blades, which pass through about 3000 revolutions a minute, seize the sugar and swing it against the ribbed walls of the mantle, after which it falls in smaller fragments on a grater fitted in the under part of the apparatus. The sugar which passes through the grating is now conducted by conveyor and elevator to the sifting arrangement, whilst the rougher material is again whirled round by the blades. This sifting arrangement consists of a cylindrical sieve, on the interior of which there occur revolving arms which provide for the despatch of material through the various sieves. The rougher stuff which remains is removed by hand or some other mechanical means and transported to the hopper once more. A chamber placed above the machine and connected with the grinding apparatus by means of pipes provides for the protection of the machine against dust. Such installations are constructed in various sizes and fashions, and possess immense outputs (up to even 5000 kilogrammes daily). That they must be built in special shops is clear from the fact that so large a quantity of dusty sugar sacks need transporting after the processes are completed. It is further to be noted that the fineness of the sugar corresponds to the mesh-work of the sieves, which as we have previously stated, can be chosen with any size of hole desired, yet this naturally influences the machine, and recently a very high standard of fineness has been generally dropped, and rougher siftings are now made, as when the sugar is too fine.—e. g. in the case of the cheaper qualities—it absorbs too much of the fatty contents, and so necessitates the addition of cacao butter, whilst on the other hand, when the chocolate is of a finer quality, the sugar is sufficiently reduced in the trituration to which the mixed material is subjected. b) Saccharin and other sweetening agents. Apart from the sugar, which is such an important factor in the chocolate manufacture, mention must also be made of another sweetening material, formerly frequently used as a substitute for sugar, but now only to be obtained at the apothecary’s on exhibition of a medical order, in consequence of certain legal restrictions which have recently come in force. It is called Fahlberg saccharin, and again zuckerin, sykorin, crystallose, “Süßstoss Höchst” and sykose. Saccharin is not like sugar a carbohydrate naturally produced by plants, but a derivative of the aromatic compounds which the chemist has artificially constructed from the products of the distillation of coal. Saccharin is benzoyl-sulphonimide, and it has the chemical formula / CO \ C_{6}H_{4}< >NH \SO_{2}/