1857.] The '■^ Sorghum'^ as a Sugar Flanf, etc. 533 



tlie way of success is, the liability of the juice to acidify, and conse- 

 quently to make it impracticable to produce sugar from it. In 

 France, various experiments have been made. As yet notliin"- defin- 

 ite has been determined, but opinions are expressed that the juice of 

 the Sorghum is crystilizable — that is, that the cayie sugar can be pro- 

 duced from it. But by a test experiment it has been shown that 

 though the juice contained 16 percent, of sugar, there was only ten 

 and one-third percent, of it crysliUzahle ox cane sugat\yih.\\Q the re- 

 maining five and two-thirds per cent, was glucose or grape sugar. 



The drawback on the value of this plant, then, should this test ap- 

 proximate the true result, can be readily calculated. One ounce of 

 cane sugar has the same sweetening capacity of two ounces and a 

 half of glucose. This proportion will hold good in the market value 

 of molasses as well as sus-ar. 



As some of our readers may not know the diflPerence, we may 

 State that there are large quantities of sugar made in Europe from 

 starch. It is Ga,\\ed granular sugar or glucose to distinguish it from 

 crystaline sugar, the term employed to distinguish cane sugar. 



The Sorghum produces both kinds of sugar, and is consequently 

 lessened in value in proportion to the amount of glucose it contains. 

 The acids present in the juice, acting upon the cane sugar, are capa- 

 ble of changing it also into glucose or grape sugar and thus rendering 

 it impossible to make crj^stilized sugar from the Sorghum. How are 

 these difficulties to be overcome? 



In relation to the Sorghum as a forage crop our experience has been 

 but limited, but would say that to us it presents even here its objec- 

 tionable features. 



Before it is ripe it differs but little in its properties from Indian 

 corn, not having as yet developed the saccharine element. When ripe 

 and filled with juice it is difficult to dry or cure, and the heat ren- 

 ders it almost certain that the juice will acidify and ferment, 

 thus making the product useless if not injurious. The seed-heads 

 also, unless thoroughly dried, will heat when thrown into a heap, 

 and even if properly dried and preserved there is great contrariety 

 of view as to its value, some maintaining that the seed is positively 

 injurious, the grain being surrounded with a bitter pellicle, contain- 

 ing, as the Patent Office Reports says a valuable dye stuff, for color- 

 ing wool or silk. There is no doubt but that the Sorghum Sacchar- 

 atum contains all the properties to make a large return of alcohol, 

 and for this it may be profitable , and if the bagass be found to con- 



