FARTHER INJURIOUS EFFECTS. 167 
cane sugar. 3. Presenting a great barrier to the crystalli- 
zation of the remainder. 4. Making the evaporation 
more troublesome on account of excessive foam. 5. Caus- 
ing subsequent fermentation in the syrup. 
Acid sorghum syrup not only always retains more strongly 
than any other the peculiarly harsh, unpleasant flavor of the 
green parts of the plant, but also is subject to deteriora- 
tion, because either by the action of the heat assisted by 
the impurities during evaporation, or by subsequent trans- 
formation induced by the retained albumen, a large part of 
the sugar really contained in the juice is converted into 
uncrystallizable or grape sugar, and the presence of this 
lower grade of sugar in any considerable quantity is an in- 
superable barrier to the crystallization of the cane sugar 
which has not suffered transformation. Such syrups also, 
however dense they may be boiled, become invariably 
thinner after the winter is past, the result of partial de- 
composition. Fermentation soon sets in. During evap- 
oration such syrups are more frothy, and the viscidity of 
the scum renders its separation more difficult. 
The solution of albuminous matter in the boiling syrup 
is productive of further evil effects. It impedes the action 
of boiling, itself, by preventing the mobility of the parti- 
cles and the free circulation of the currents in the heated 
liquid. Such syrup is heated less readily and cools more 
slowly; more fuel is used to reduce it; the boiling point 
is higher, and consequently there is much more danger, 
than in well-clarified syrup, of destruction of the sugar at 
the last by converting it into caramel. A slimy feculent 
matter commonly separates from undefecated syrup, col- 
lecting upon the bottom of the evaporating pan, which soon 
hardens and burns upon the metal. This, if not constantly 
removed, soon destroys the pan, as well as burns and dis- 
colors the syrup, which scorches upon the burning crust 
