930 REPORT OF THE COMMISSIONER OF AGRICULTURE. 
HOW’ IS THE SUGAR FORMED IN THE CANE? 
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The process of the formation of sugar in the cane is not fully deter- 
mined; but analyses of canes made at different stages of growth 
show that the sap of growing cane contains a soluble substance hay-__ 
ing a composition and giving reaction similarto starch. As maturity — 
approaches, grape sugar is also found in the juice, <A further ad- ig 
vance towards maturity discloses cane sugar with the other sub- 
stances, and at full maturity perfect canes contain much cane sugar’ ~ 
and little grape sugar and starchy matter. “ee 
In sweet fruits the change from grape sugar to cane sugar does not. 
take place, or takes place but sparingly.- The grape sugar is very, _ 
sweet, however. Viagge® 
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INVERSION OR CHANGE OF CANE SUGAR INTO GRAPE SUGAR, 
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Cane sugar, called also sucrose or crystallizable sugar, when in di- 
lute solution, is changed very readily into grape sugar or glucose, a 
substance which is much more difficult than cane sugar to crystallize.. 
This change, called inversion, takes place in overripe canes; it sets © 
in very soon after cutting inany cane during warm weather; itoccurs — 
in cane which has been injured by blowing down or by insects or by 
frost, and it probably occurs in cane which takes a second row - 
after nearly or quite reaching maturity. UY: 
Inversion will be further considered in another place. 
THE FARMER’S PART MOST IMPORTANT OF ALL, c if 
Since sugar is produced only by nature’s processes of growth and a 
is easily lost through inversion, it is evident that the farmer’s partin | 
the process of sugar-making is first and most important of all. Itis. 
a aubipot which invites most careful, scientific, and practical attention, 
and will be further considered under the subject ‘‘ Improving the 
cane.” 
It is apparent from what has already been said that to insure asuc- 
sessful outcome from the operations of the factory the cane must be 
so planted, cultivated, and matured as to make the sugar in its juice; 
that it must be delivered to the factory very soon after cutting; and 
that it must be taken care of before the season of heavy frosts. 
THH WORK AT THE FACTORY. 
THE FIRST CUTTING. 
~ ‘The operations of the factory are illustrated in the large drawing, ~ 
to which the reader is referred in tracing the successive steps. The 
first cutting is accomplished in the ensilage or feed-cutter. This — 
cutter is provided with three knives, fastened to the three spokes of 
a cast-iron wheel, which makes about 250 revolutions per minute, — 
carrying the knives with a shearing motion past a dead knife. By 
a forced feed the cane is so fed as to be cut into pieces about 14 inches ~ 
long. This cutting frees the leaves’and nearly the entire sheaths 
from the pieces of cane. By a suitable elevator the pieces of cane, 
leaves, and sheaths are carried to the second floor. 
THE CLEANING. 
The elevator empties into a hopper, below which a series of four’ 
or five fans is arranged one below the other. By passing down 
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