MOLASSES

the sirup, or (as it is termed in the districts where it is manufactured) the *‘mother-water,’’ that is separated from the crystals or grains of ‘‘raw sugar’? in the proce of manufacture (see the article on Sucar). Its quality depends upon the character and treatment of the cane jnice from which it is obtained. The best is that from sugar made from the first crops collected previous to the copious periodical rains which oecur where the cane is cultivated. It is generally dark-brown, but the choicest grades, those produced in St. Croix, Barbados, Antigua, Porto Rico, and Louisiana, are of bright amber tint. Fine products are listed commere i ally by the name of the place of production; ordinary types are graded as ‘‘open kettle,’’ prime, good, fair, common, ete. ‘‘Blackstrap mola es,’’ the poorest, is the final, or exhausted, mola es of raw sugar manufacture.