LOVERING’S EXPERIMENTS, 177 
“The uncrystallizable sugar, or glucose, undergoes the 
same change; that is to say, it is more abundant before 
than after the complete maturity ; but its action seems less 
unfavorable to the progress of crystallization. The gummy 
principle obstructs it in two ways; for, besides being a 
serious obstacle to the commencement of crystallization, it 
afterward renders it almost a matter of impossibility to 
purge the crystals, if obtained. 
‘“ However, as I observed, this difficulty only presents 
itself in the employment of unripe canes; for as soon as 
the juices attain the density of 1:080 and more, they con- 
tain but litile else than crystallizable sugar, and their 
treatment presents no difficulty. 
“The lime employed, even to a slight excess, is not so 
detrimental, it seems to me, in practice, as theory would 
perhaps indicate. Perhaps a slight fermentation, which is 
inevitable, may disengage enough carbonic acid to destroy 
the uncrystallizable compound formed by its union with 
the sugar. The fact is, that the best crystallizations ob- 
tained have occurred in ‘those experiments in which I 
feared to have used too much lime.” 
All the authorities above quoted concur in proving the 
fact that immediately before and after the introduction of 
the Chinese cane into this country, cane sugar constituted 
nearly all of the saccharine matter in the ripe plant. A 
complete practical demonstration, however, of this fact, 
outside the laboratory, with only such aids as are within 
common reach, guided by good judgment and ripe experi- 
ence, was made about the same time, and the results pub- 
lished to the world. 
During the autumn of the year 1857, Mr. Joseph S. 
Lovering, the eminent sugar refiner of Philadelphia, in- 
stituted an extended series of experiments upon cane grown 
upon his own grounds; and from the yield of sugar and 
