SUGAR FROM SORQUUM. 175 



half or two-thirds emerged ; the third, when it was fairly' out, and 

 no ]Dortion of the stem showing — and so on ; but it onl}' marks in 

 brief the development of tlie pUmt till complete maturity, the per- 

 fect ripeness of the seed as indicated b}' its being as hard nearly' as 

 a filbert, certainlj- as a grain of thoroughly dried corn. You see 

 there was an increase in the juice. There is a point that few would 

 believe. One would suppose at this early stage, when it was so 

 green, there was more juice than later on, but remember this is 

 juice and not water. It probably did contain as much water at this 

 early time as any other, we cannot sa}' certain without some calcula- 

 tions, but this juice represents the water that was expressed b}- the 

 mill and the solids that were dissolved in that water ; the juice 

 then slowly increased up to the eighth stage, then dropped off; but 

 this does not represent much of a dropping off. I have placed below 

 here the actual figures which represent what is graphicall}' repre- 

 sented on the chart. 



That is the average of one hundred sixty-six separate determina- 

 tions. Here there were one hundred ninety-seven separate deter- 

 minations which fixed the points on the chart of this successive 

 line. Here were three hundred thirty-nine separate determinations 

 which fixed the points that are there. That you ma^^ clearly under- 

 stand, — here are the results of the examinations of thirt^'-eight 

 varieties of sorghum ; each of these thirty-eight were examined 

 perhaps a dozen times, or ten times or five, while they were in the 

 eighth stage. Now the average result of the examinations of all 

 the sorghums while in their eighth stage, for juices, is represented 

 here, and that was sixty-five per cent, of the weight of the stripped 

 stalk. This is a matter of considerable importance, and I dwell 

 upon it. Here we have the uncr3'stallizable sugar. You will observe 

 the same is true that is true of all these broken lines, they are 

 greatest early in the season and the^- run down towards the end. 

 Here it begun 4.26 and ends 1.56. Now that is nearly the average 

 of sugar cane in Louisiana. So that these thirty-eight sorghums 

 have a content of glucose not appreciabl}^ greater than the sugar 

 cane. A great manj'^ talk as though the^' knew a gi'eat deal about 

 it and perhaps may know more than jou, — talk that glucose is what 

 prevents 3'ou from getting sugar. It is there they say, but that 

 prevents your getting it out. You tell them there is no more glucose 

 in the sorghum juice when it is in its best condition than there is in 

 sugar cane juice ; and that is the actual fact, or so near it that it is 



