REPORT OF THE CHEMIST. 105 
This was effected, in the absence of a centrifugal machine, which would 
have facilitated the operation greatly, by squeezing out the sirup by 
means of a common press, the sirup and crystallized sugar being inclosed 
in a stout grain-bag. 
This rude method not sufficing to remove the uncrystallized sirup 
wholly, and leaving the sugar-crystals adhesive from the small quantity 
of molasses remaining, a small quantity of water was added to the moist 
sugar, sufficient to dissolve some 5 per cent. of the sugar, and after stir- 
ring the mass about, and again subjecting it to pressure, the molasses 
was almost completely removed, and the sugar obtained in a most satis- 
factory condition in every respect, comparing most favorably with the 
best raw sugar of the market, as will be at once seen by reference to 
their very high polarization: Maize sugar, 90°; sorghum sugar, 94°; 
millet sugar, 929°. 
Moreover, the quantity of sugar thus obtained, although much below 
the maximum, was in the case of experiment No. 10, with sorghum, equal 
to 34.6 per cent. of the weight of the sirup; in the case of the sorghum 
in experiment No. 6, to 31.3 per cent. of the sirup; while in the case of 
maize, in experiment No. 2, the amount of sugar thus obtained was 32 
per cent. of the weight of the sirup. The sirup obtained by expressing 
it from these sugars still has a large quantity of crystallizable sugar, as 
is evident by the fact that they are again granulated rapidly, and they 
show a polarization of 36° for the maize sirup and of 43° for the sorghum 
sirup. 
Arranging, then, the results of these three experiments, Nos. 2, 6, and 
10, we have the following results: 
Experiment No. 10, with sorghum sirup, yielded 34.6 per cent. of sugar, 
polarizing 94°; 65.4 per cent. of sirup, polarizing 43°. 
Experiment No. 2, with maize sirup, yielded 32 per cent. of sugar, polar- 
izing 90°; 68 per cent. of sirup, polarizing 36°. 
Experiment No. 6, with sorghum sirup, yielded 31.3 per cent. of sugar, 
polarizing 94°; 68.7 per cent. of sirup, polarizing 43°. 
Jn the other experiments varying results were obtained, owing to the 
reason already given, viz., the unequal degree of concentration of the 
Sirups, and consequently a lesser product of sugar, but an increased 
product in sirup, which still contained a large amount of erystallizable 
sugar. Thus, in experiment No. 4, there was obtained 14.6 per cent. of 
sugar. In experiment No. 7 there was obtained 19.6 per cent. of sugar. 
In experiment No. 8, there was obtained 17.8 per cent. of sugar. In ex- 
periment No. 9 there was obtained 20.9 per cent. of sugar. 
In the following table I give the degree of polarization, 7. ¢., the per- 
centage of pure cane sugar, in the several samples of raw sugar 
obtained : 
Per cent. : Per cent. 
Inexperiment) No... .2.-ecascicess SO cIUNOr a tiacdctadancieseecitsni SESE 79.6 
NOM mete See acceahicesssrasen se wect 7 INOS Re ee A ee ee ee 88.8 
DAO ppd Be yt i Mlle baeai eB he IORI 20 re rere meee tang 81.5 
IN ORR A Sh ees Sieg Se eee GEL A) oe 8 87 INGY TOE 2232S EEN? ote ee ee oe 82.8 
INOS tre Ss Se pe Ee BSS INO Mis 2 Ears SES ck 84.6 
INO SRG aeeyos ce ats eetco hs LE Un Oon 
The sugars obtained in some of the above experiments were washed 
Slightly, and their appearance was greatly improved thereby, and the 
following results as to polarization were obtained : 
Per cent. Per cent. 
WOM epolarized. 7. . ia canes sco e ue Ue eNO ef POlaTi Zed tan eats tac). ene OUs G 
Non powrsed) loo. oe oh. SOO IN Oer) oO PULAEIZEdieece ce ae ee ceae ere. 
No. Gpolerized :js52 2509. Loses! S795) NGM polarized’e 258. Ces Ane a 8759 
