SUGAR FROM SORGHUM. 177 



Next, eight hundred sevent3\ Next, nine hundred thirty-nine. 

 Next, twelve hundred one. Next, fourteen hundred forty-one. 

 Next, fifteen hundred eighty. Next, sixteen hundred sixty-two. 

 Next, sixteen hundred ninet^'-seven. Next, seventeen hundred 

 twenty-eight. Next, seventeen hundred thirty-nine. Next, nineteen 

 hundred sixty-seven. That is, the average of about one hundred 

 ninety-seven separate determinations of thirty-eight varieties of 

 sorgluira inehiding every analysis made at that time, showed that 

 there was approximately a ton of sugar to the acre availaljle. I 

 have no more doubt than I have of anything, other than my exist- 

 ence, but that a ton of sugar can be obtained from an acre of good! 

 stalks in that condition, and, as a matter of fact, although I have- 

 not obtained a ton of sugar, I have obtained at that rate, as I already 

 have mentioned, with three of these varieties of sorghum, and at- 

 the rate of two tons of sugar from another variety of sorghum. 



Tiiere are a few words I would like to say in regard to corn stalk 

 sugar. The experiments with corn stalks have not been so 

 thoroughly carried out as with the sorghum, — I mean so extensively 

 carried out. It was simply a question of how much one could pos-- 

 sibl^' do ; but nine varieties of corn were planted, two of them ; 

 were sweet corn, two of them were Flint corn, and five the common. 

 Dent corn, such as we have literally millions of acres of in the 

 South and West. I presume few of you are aware of the numerous 

 acreage of our corn crop ; it occupies thirty-seven per cent, of the 

 entire cultivated land of the United States. Now, the experiments . 

 with these corns were conducted in this way : When the ears on 

 each A^ariety had reached such a condition as we would sa}' they 

 were in good roasting-ear state, we took tags and labelled twenty 

 stalks — say, for instance, the " 20th of July — ear removed," was 

 all that was written, and it was tiecj on the stalk. The ear was 

 taken off; of course it was then in condition to feed or roast, or to 

 can. The rest of the field was allowed to ripen, its crop. The day 

 we removed the roasting ear the stalks of each variety were taken 

 and treated in the same way as the sorghum was treated, as has . 

 already been explained. A week after, another lot of those stalks 

 from which the ears had been stripped the week before, were taken, 

 and so on two weeks after, and three weeks after, and four and five. 

 The ears had been removed and successive examinations in these 

 stalks were made. Then, after the corn had thorouglily matured, 

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