"I'll venture to say it was," agreed Mr. Hennessey. "In the first place, you did not make such a quantity of it; then you did not try to get it white. Furthermore, you were content to take it in cakes. Making cane-sugar is, however, easy enough if one is careful and knows the exact way to do it. There is plenty of opportunity to spoil it--I'll admit that; but it is seldom that a batch of our sugar goes back on us. We have fine chemists who watch every step of the process and who constantly test samples of the liquid at every stage into which it passes until it comes out water-white." "And then?" "Then follows crystallization, and this too requires skilled workmen and extreme care. The water is evaporated and the sugar crystallized in the vacuum pans, the size crystal depending upon the temperature at which the liquid is boiled. It takes a lower temperature to form a small crystal and a higher one to form a large crystal. An expert who takes the temperature of the boiling sugar regulates what we call fine-grain or coarse-grain sugar by regulating the size of the crystals. By drawing off some of the liquid and examining it on a glass slide by electric light he can tell the precise moment at which the crystals are the right size. Each size has a name by which it is known in the trade: Diamond A; Fine Granulated; Coarse Granulated; Crystal Domino; Confectioners' A and so on." They were walking as Mr. Hennessey talked. "After the sugar has been crystallized in the pans it passes into a mixer, where it is stirred and kept from caking until it is put into the centrifugal machines, which actually spin off the crystals. These machines are lined with gauze, and as they whirl at tremendous velocity they force out through this gauze the liquid part of the sugar and leave the sugar crystals inside the machine. When these are quite dry the bottom of the receptacle opens, and the granular sugar is dropped through into a large bin." "But I should think it would stick together," objected Van. "That's an intelligent objection, my boy," declared Mr. Hennessey, much pleased at Van's grasp of the subject. "It would stick if it were not dried off by a degree of heat just right to keep the particles separate and not allow them to cake. After this any dust or dirt adhering to the sugar is blown off by an air blast. The product is then ready to be pressed into moulds or cut; boxed in small packages of varying weights; or put into bags or barrels." Mr. Hennessey led the way to another floor of the refinery. [Illustration: "I SHOULD THINK IT WOULD STICK TOGETHER."]