1857.] Sugar. 5(7 



Agricultural Press," by Albert Gore, West UAana, Illinois. — 

 " The Ohio Farmer," bj Thomas Browne, Cleveland, O., a weekly 

 Family Journal, devoted to Agriculture, Horticulture, Art, Science, 

 Literature and general intelligence. A number one paper. 



"The Prairie Farmer," published at Chicago, also a weekly, edited 

 by Charles D. Braqdon, and others. " The Inventor," published 

 by Low, Haskell & Co., New York, and Gteorge H. Dadd's Bos- 

 ton, Mass. "Veterinary Journal," valuable papers in their respective 

 departments. Wo would not fail to mention the " Wisconsin Farm- 

 er and North-western Cultivator," which bids fair to be a valuable 

 monthly, published by Powers & Skinner, Madison, Wisconsin. 



These and many other works of similar character are enriching 

 science, collecting facts, and adding valuable stores to that literature 

 which is well calculated for the elevation and enlightenment of the 

 industrial classes, and especially that largest, the agricultural, and 

 they will, if persevered in, ultimate in giving to this however 

 hitherto neglected class a rightful and dignified position. 



SUGAK. 



A COMPOUND of charcoal and water, says the chemist ; so his ulti- 

 mate analysis tells him, but unfortunately he is not able to prove it 

 synthetically. He can not grind them up again into sugar. Since 

 the introduction of the " Sorghum" the manufacture of sugar has 

 become a matter of great interest to the agriculturist, therefore it 

 may be well to give a brief account of its chemical nature and prop- 

 erties. 



All kinds of sugar, however diSFering in proparties, are composed 

 of the same elements, viz : carbon, hydrogen, and oxygen ; in the 

 proportion of six equivalents of the first, and five of each of the 

 others. In examining the properties of difi'erent sugars, chemistry 

 distinguishes two principal kinds, the one known as Cane-sugar, and 

 the other as Grape sugar or Glucose. The former is furnished, as its 

 name indicates, by the southern sugar cane (arundo saccharatum,) 

 also in the maple, in beet-root, and the sorghum. The latter is 

 found in the grape and many other fruits, and can be formed from 

 starch by long boiling with a small quantity of oil of vitriol and is 



