STUDY OF ECONOMIC PLANTS 



29 



Notes for a Lesson on the Sugar Cane. (Cont.) 



Facts to be " drawn out " of chil- 

 dren by direct and indirect ques- 

 tions (educere, to draw out). 



7. Canes " trashed ". 



8. Ripe canes cut. 



9. Next year's plants spring 

 from stools known as ratoons. 



5. Manufacture of Sugar. 

 Order of process. 



1. Ripe canes cut. 



2. Crushed in mill. 



3. Cane juice heated, "limed", 

 and skimmed. 



4. Boiled thick until syrup is 

 formed. 



5. Syrup allowed to cool, sugar 

 crystallizing out and molasses 

 draining off. 



6. Sugar crystals refined in 

 centrifugal. 



Manufacture of Rum 



1. Molasses (see fifth staere 







above) mixed with the skim- 

 mings and allowed to ferment. 



2. Transferred to still. 



3. Wash distilled. 



4. White wines collected 



in 



receiver. 



5. White wines coloured with 



burnt sugar. 



Methods of teaching; specimens, 

 drawings, experiments, &c. 



5. Manufacture of Sugar. 



On the blackboard make rough 

 drawings illustrating in order the 

 stages of manufacture and the 

 type of machinery used. 



Prepare a solution of sugar 

 and water, evaporate and obtain 

 the sugar. Prepare sugar from 

 cane juice in an evaporating 

 basin. 



Exhibit cane juice, molasses, 

 wet sugar, Muscovado sugar, 

 Albion sugar. 



Put some yeast in a solution 

 of sugar and water; observe the 

 change that takes place in a few 

 days, and notice the smell of al- 

 cohol. 



Put the residue from above in 

 a retort and distil. Collect the 

 liquid that condenses first; test 

 its alcoholic character by smell 

 and by its inflammability. 



