Vol. VIII. No. 198. 



THE AGRICULTUKAL NEWS. 



38.3 



CANE-SUGAli AXD ITS MANUFACTURE. By 

 H. C. Prinsen Geerligs, Norman Eodtjer, Allrlncham. 



Tlie opening sentences of tbe preface of this book define 

 its scope completely and succinctly. They are; ' The aim of 

 the present work is to compile in one book everything that is 

 known about the chemistry am] the technology of the sugar- 

 cane and cane-sugar manufacture.' It is due to the author 

 to say, at once, that he has fulfilled that aim admirably — in 

 a way, in fact, for which there can be nothing but praise. 

 Part of his success is due to the elimination of details of 

 a technical nature relating to machinery; thus the clearness 

 of his treatment of the subject is not lessened by the inclus- 

 ion of a part of it which has been amply dealt with in other 

 works. This is a small consideration, however, in compari- 

 son with tbe extent to which the value of the book is enhanced 

 as a result of the long experience and the thoroughness 

 of the work of the author himself. 



In its general plan, the book is divided into two parts, 

 the first of which deals with the sugar-cane itself, and the 

 second with tbe manufacture of sugar from its juice. As 

 would be expected, the length of the former of these is the 

 smaller: it contains two chapters, one on the constituents of 

 the sugar-cane, and the other on the proportion and distribu- 

 tion of these in the plant. In the second part, there are 

 five chapters, the first four of which may be said to deal with 

 the history of the juice in the factory, while the fifth is 

 concerned with a side issue— that of molas.ses. Turning 

 atrain to the first part, the first chapter naturally consists of 

 statements of facts, with little discussion; and the particular- 

 ized aspects of these facts are presented in well tabulated 

 form. There is more room for theoretical considerations in 

 the second, and it is here that illustrative tables reach their 

 greatest number in relation to the textual matter of the book. 

 In relation to table.s, it may be conveniently said at this 

 stage that the.sc are excellent throughout; their scope is wide, 

 their arrangement handy; they contain few errors, and the 

 publication of them alone would have given a valuable book 

 of reference. 



As has been indicated already, the first chapter of the 

 second part commences the history of the juice in the process 

 of the manufacture of sugar; it is therefore concerned with 

 mills, diffusion, and the composition and uses of niegass. The 

 second chapter presents the matters relating to clarification 

 and decolourization of juices in a very clear and useful 

 manner, and a strikingly thorough resume is given of the 

 many methods of effecting these, with the theoretical aspect, 

 -and advantages and disadvantages of each. The concentra- 

 tion of the clarified juice for the removal of the sugar forms 

 the subject-matter of the third chapter, and the calculations 

 to which this part of the process necessarily gives rise are 

 made simply and clearly. The curing of sugar and its 

 preservation during storage and transport (Chapter IV) are 

 presented in the spirit of thoroughness that characterizes the 

 took, and there does not appear to be any problem which 



may arise in connexion with this troubIe.some part of the 

 process that does not receive due and proper consideration. 

 The same remarks ajaply to Chapter V, which, as has been 

 stated, is devoted to molas.ses, the theories in regard to the 

 formation of which, as would be expected from the author's 

 illuminating work on the subject, are pre.sented in a particu- 

 larly clear and interesting manner. 



Readers might, perhaps, have been grateful to the 

 author had he included a few more chemical formulae and 

 equations in the introductory parts dealing with the 

 chemistry of sugar and associated bodies; but throughout the 

 book, the business requirements of the manufacturer have 

 been rather in view, so that there is little ground for 

 complaint. AVhat strikes the reader at every turn is the 

 highly scientific character of the work, coupled with a sound, 

 practical, rational manner of discussing manufacturing pro- 

 cesses; the recommendations concerning methods eliminate 

 all those of doubtful utility, leaving the reader in possession 

 of an array of carefully' considered suggestions for practical 

 guidance, such as he is unlikely to find eLsewhere in so 

 compact and handy a form. 



Although the work will find application principally in 

 those countries where sugar is made in large factories (and 

 these embrace by far the greater part of those producing 

 sugar), still there is much that will prove of interest and 

 value to those who are engaged in the manufacture of mus- 

 covado sugar in the West Indies. Particularly would we 

 recommend to such readers the study of the effect of lime on 

 the juice, on the sugar, and on the resulting molasses 

 (Part II, Chapter 2), as tending to alford a clear insight 

 into matters of inqjortance, and explanations of some phe- 

 nomena hitherto obscure. Those who are interested in 

 muscovado sugar will also find instructive reading in con- 

 nexion with fermentative and other changes of sugar and 

 molasses, and also useful information concerning the puzzling 

 froth fermentation which has recently engaged attention in 

 these islands. 



To term this excellent work merely a book of reference 

 would be to do scant justice to its author. It is so essentially 

 readable, so essentially the lucid exposition of the results of 

 the life-work of its authoritative writer, coupled with his 

 discriminating appreciation of the work of others, that no 

 one who is seriously interested in the subject with which it 

 deals can afford to be without it. In such circumstances, it 

 is gratifying to be able to say that the manner in which it is 

 published is clear, useful and attractive, and one which is 

 worthy of its admirable contents. 



Rice in British Guiana. 



The last fortnightly report of Messrs. Sandbach 

 Parker & Co., of Georgetown, on the rice industry of 

 British Guiana, dated November 12, 1909, gives 

 information as follows : — 



The weather during the fortnight has continued dry, 

 and suitable for reaping and milling. 



Piice is coming to town freely, and shipments to West 

 India islands amounted to 1,950 bags during the fortnight. 



We quote to-day, f.o.b. Demerara for good export 

 quality : — • 



Nominally 18.«. 3(/. to 19.s. Si. per bag of 180 lb. gross. 

 16.«f. M. to 17s. 9d „ „ „ 164 &. „ 



