SUFIISM. 669 SUGAR. signifies what we call a church, because through the rapture of the wine ami the wonder of the embrace the Suli is filled with thoughts of the Beloved; a red rose is the beloved damsel and the nightingale is the lover; but tlie Beloved is al- ways God. There are many sects among the Sufis, but 'their differences are not strictly Sufiistie; they have arisen on external and unessential ground and are of little interest outside of Sufiism. Sufiism has exerted a powerful influence where Mohammedanism rules, especially in Arabia, Persia, and Egypt, and it is flourishing to-day in Turkey. India also has a large number of Sufis. Persian literature, more than any other, bears strong impress of it. Consult: Jalal-ud-Din Rumi, Mathnawt, trans- lated by Rcdhouse (London. 1881) and by Whin- field (ib., 1887); Farid-ud-Din Attar,' Mantiq at-Tair, edited and translated by Garcin de Tassy (Paris, 1857-G3) ; ilahmud Shabistari, GhISijii- i-liuz, edited and translated by Whinfield (Lon- don, 1880) ; Tholuck. Hufismus, sire Theosophia Persaruni Pantheistica (Berlin. 1821); id.. Bliitensammlung uus dcr morgenlnndischen ilgs- tik (ib., 1825) ; Palmer, Oriental Mysticism. (Cambridge. 1867); Brown. The Dervishes, or Oriental Hpiritualism (London. 1868) ; Kremer. Gesehichte der herrsehenden Ideen des Islam (Leipzig, 1868) ; Eth^. "Der Qiifismus und seine drei Hauptvertreter in der persischen Poesie." in his Morgenliindische Studien (ib.. 1870) ; id.. Die mystische, didaktische und lyrische Poesie und das spatere Schrifttnm der Perser (Ham- burg, 1888) : id., "Xeupersische Litteratur," in Geiger and Kuhn, Grundriss der iranischen Phi- lologie. vol. ii. (Strassburg, 1896-97) ; Frank, Beifrag zur Erkenntniss des Sufismus (Leipzig, 1884) ; Pizzi. atoria delta Poesia persiana Tir'u. 1894) ; Gibbs, History of Ottoman Poetry (Lon- don, 1900) ; Browne, Sufiism," in Religions Systems of the ^yorld (ib., 1'-"!I2) ; id., literary History of Persia (ib., 1902) ; Bjerregaard, Sufi Interpretations of the Quatrains of Omar Khayyam and Fitzgerald (New York, 1902) ; Macdonald, Development of Muslim Theology. Jurisprudence and Constitutional Tlieory (ib., 1903). STJGAK, JI.NrFACTURE of. Cane sugar is found in varying quantities in many plants, but sugar-cane {Sareharum offieinarum) . the sugar beet {Beta vulgaris), the sugar ma]de [Acer saecharinum) . and various species of palms are its only commercially important sources. (See table.) At one time the United States Department of Agriculture experimented with sorghum {Sorghum rulgare), which seeined a promising source of cane sugar, but though several varieties containing from 10 to 20 per cent, of cane sugar were produced by seed selection, sorghum has never been move than locally important as a source of syrup, because great difficulty has been experienced in puri- fying the juice by any known process except that recommended by the department, a pro- cess which failed to attract investors, because alcohol, its principal factor, was subject to unfavorable revenue regulations. Several sorghum sugar factories were erected in Kansas and elsewhere about 1890. but development failed to pass the experimental stage. In 1889 the production of syrup was 24,23.5,219 gallons; in 1899. 16,972,783 gallons. (See Sorghum.) Ex- perimentally, small quantities of cane sugar have been made from corn stalks and from melons. Owing to the presence of iminirities, including saccharine substances other than cane sugar, raw sugars obtained from the various plants men- tioned differ greatly in flavor, but, contrary to popular belief, the granulated or refined sugar derived from them differs not at all in sweeten- ing power, since it( consists of more than 99 per cent, of cane sugar and less than 1 per cent, of impurities including mineral matter, water, etc. Cane Sugab. During the middle of the eight- eenth century sugar-cane (q.v. ) was introduced from Southern Europe into Louisiana, where the successful manufacture of sugar began during the last decade of that centur^v. Formerly the juice obtained by more or less crude piocesses was evaporated in open pans ('kettles') and the molasses allowed to drain in barrels or other forms of coolers. The molasses, which was gener- ally not reboiled, was superior in flavor and lighter in color than that remaining after the re- moval of several crops of crystals in a modern sugar factory, because of its smaller proportion of impurities. The modern sugar factory is equipped with every apparatus suggested by scientific research. The juice of the cane is extracted in 'mills' consisting mainly of a system of rollers, often eight, arranged in three sets, through which the cane successively passes; first, two corru- gated rolls, which break and prepare the cane for the heavier pressures applied by the suc- ceeding sets of three rolls each. Between the second and third set the crushed cane is sprayed with water to facilitate the removal of sugar by the last set. This process removes from 50 to 85 per cent, of the sugar, according to the effi- ciency of the apparatus and the care with which it is operated. 'The crushed cane, called 'bagasse,' is used for fuel to furnish steam for the engines and pumps, and for the evaporation of the juice. The diffusion process, which is used in relatively few cane-sugar factories (see Beef Sugar), se- cures from 90 to 97 per cent, of the sugar, but the bagasse is unfit for fuel. Aside from the minor details the process of manufacture is essentially the same in each case. For white sugar the juice is bleached with the fumes of burning sulphur. Lime is next added to neutralize it or to leave it faintly acid. In the subsequent heating the insoluble compounds of lime formed with the organic acids, the al- buminous bodies, and other impurities rise to the surface and are removed by skinnning or are precipitated. Since the quality of the sugar produced depends upon this process of clarifica- tion, considerable skill and care are bestowed upon it. The skimmings and stillings. which were formerly thrown away, are now filtered and saved, and in many factories the clear juice is often filtered also to remove all traces of in- soluble matter. In a new and eflicient process adopted by many factories during the closing decade of the last century the limed juice is pumped continuously under high pressure tlirouirh pipes surrounded by steam in n chamber ('superheater') : thence it passes through a cooler in which the same pipes, extended, are surrounded by the cold juice, which absorbs the surplus heat: and lastly it passes direct to the filter presses and settling
