MOLASSES

is the syrup, 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 process of manufacture (see article on SUGAR). It is also widely, but incorrectly, applied to burnt Sugar-house Syrup or "black-strap," the uncrystallizable residue left after boiling molasses to extract additional sugar from it. U. S. Standard Molasses contains not more than 25% water nor more than 5% ash.

The quality of molasses depends on the color, strength and treatment of the raw sugar from which it is obtained. The best is that from sugar made from the first crops collected previous to the copious periodical rains which occur where the cane is cultivated. It is generally of dark-brown color, but the best grades, those produced in St. Croix, Barbados, Antigua, Porto Rico and Louisiana, are of bright amber tint. The choicest qualities are listed commercially by the name of the place of production; ordinary types are graded as "open-kettle," prime, good, fair, common, etc.

In addition to its consumption in its natural condition and in various degrees of refining, large quantities of molasses are used in the manufacture of rum.