187 



The presence of organic impurities lias the effect of 

 increasing the tendency of syrups to ferment, so that a 

 failure to properly clarify or defecate (remove impurities 

 from) the syrups during the process of manufacture will 

 almost invariably lead to the fermentation of the syrup, after 

 the lapse of a few months, at least. 



A lack of care in regulating the heat during the cooking 

 process frequently results in the scorching of a portion of 

 the syrup and a consequent darkening of the liquid, owing 

 to the formation of caramel or similar substances. 



While a dark syrup may equal a syrup of lighter and 

 brighter shade as regards sweetness and flavor, the lighter 

 and brighter syrups almost invariably command a higher 

 price on the market, so that it is advantageous to make as 

 clear and bright an article as possible, if the syrup is being 

 manufactured for sale. 



The materials and appliances for the proper clarification 

 or purification of syrups are quite simple in character, and 

 in order to show that they could be successfully employed 

 in syrup making on a small scale in this section, a series 

 of experiments were conducted by the writer during last 

 November. 



As it was found difficult to secure a portable furnace or mill 

 for use at the Experiment Station, it was found advisable 

 to conduct the experiments at the adjacent place of Mr. M. 

 Floyd, where both furnace and mill were in operation. 



For effecting the clarification or defecation of the juice, 

 both sulphur and lime were employed as raw mate- 

 rials, the former being converted into sulphur di-oxide 

 or sulphur fumes by burning in a small furnace, while the 

 latter was employed in the form of milk of lime. 



Both of these agents are successfully employed in Louis- 

 iana and in other sugar producing sections upon a large 

 scale, but the manner of applcation with the small outfits 

 at our disposal was necessarily somewhat different. 



