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INFORMATION TO CORRESPONDENTS ON SPECIAL SUBJECTS. 

 MANUFACTURE OF SORGHUM SUGAR. 



The Department of Agriculture lias received many solicitations to lay before 

 •the farmers such directions for making sorghum sugar and molasses as may aid 

 them in the coming sugar season. The following article is therefore published 

 in the monthly report, the substance of which is taken from communications 

 that will be found in the next annual Agricultural Report, but which will not 

 be published in time for some of the preliminary measures necessary to suc- 

 cessful sugar operations. 



1. W/ii/ the granulation of sugar docii. not readily iahe place- — The analyses 

 of various specimens of sorghum molasses by the chemist of the Department 

 show that there are large portions of sugar in them which do not crystallize, 

 although most of it is crystallizable. In eight specimens, most of which had 

 deposited one-third of their bulk of sugar, and from which all grains of sugar 

 were carefully excluded, there was an average of 22.65 per cent, of uncrystal- 

 lizable sugar, and 36.67 per cent, of crystallizable. Why do these 36.67 parts 

 not granulate 1 



The cbemist answers it by saying, that " this cane sugar is held in solution 

 by the salts natural to the juices of the cane, by the viscous (sticky) character 

 of the molasses, which in all molasses impedes a free motion of the molecules 

 (small particles) of cane sugar seeking crystallization, and by the presence of 

 gum and other impurities." 



Dr. Jackson, in his analyses of the sorghum molasses, says : " Sirup is not 

 liable to crystallize owing to the presence of acid matter." 



Here, then, we have the causes pointed out ; salts, gum, acids, and the sticki- 

 ness of the molasses. The practical question is : 



2. How can we overcome or get rid oj these 1 In two ways : hy lessening 

 them in a 'perfectly matured cane, and by destroying those that remain during 

 the boding process. 



1. The absolute necessity of having the canes perfectly matured is seen in 

 two things : in the nature of the cane, and in the analysis of it in different stages 

 of its growth. 



Writers on vegetable physiology inform us that gum and dextrine are first 

 formed in plants. These are subsequently transformed into sugar. Dextrine 

 is of a gummy character. Every farmer is familiar with these transformations 

 in the gradual ripening of fruits. Acid and thin watery juices are converted 

 into thick, sweet juices, as is seen in the gradual ripening of winter apples and 

 pears. Any observing former will see that a similar transformation is taking 

 place in the sorghum plant from the time of its flowering until the stalk and 

 leaves have turned red. 



2. Analysis confirms these views of vegetable philosophy. Dr. Jackson 

 says : " Unripe canes, when they were about to blossom :gave 11 per cent, of 

 sugar, but none of it would crystallize. So also when they were just flowering, 

 and also when the seed had begun to form. All these canes had much gum, 

 dextrine, and acids. But the ripe canes yielded from 12 J to 16 J per cent, of 

 sugar Avhich crystallized. Here we see a great change. Gum, dextrine, and 

 acids into, Jirst, uncrystallizable sugar; second, into crystallizable sugar." 



A comparison of the specimens of sorghum molasses sent to the Department 

 confirms these results. One with inferior cultivation of the cane, and a less 

 favorable soil, deposited more than one-half its bulk of sugar, Avhilst another of 

 excellent cultivation and soil deposited none at all. The first Avas not cut until 

 the blades and stalks had turned red ; the last about four weeks before that time. 

 The seed of the last had turned black, but as the roots and evaporation of the 



