SUGAR AND SUGAR MAKING. 87 
on this depends the value of his crop. To find out this, 
he uses a small instrument called a “saccharometer,” either 
of brass or glass, as shown at figures 8 and 4, as also a 
small copper test dipper, figure 5, in which he floats the 
saccharometer. 
SSS 
Sj ey 
fe =: 
= Soe 
Satie epee 
pe 
ee 
Figs.3. 4. 5. 
The mstrument most in ‘use is that of Beaumé, of 
Paris. This is marked in degrees from 0°, which repre- 
sents water, up to 50°. Each degree represents, by 
weight, nineteen parts in a thousand of the solution of 
sugar and water in which it is placed. If, therefore, the 
juice in November marks 8°, it shows that we have 
eight times nineteen parts in a thousand, or 152, per 
cent. of sugar. Ifin March it marks 11° on the saccha- 
rometer, then we know that we have eleven times ‘019, 
or 20 per cent. nearly, of sugar in the juice. When the 
juice exceeds 11° or 12° by boiling, :018 is nearer the 
amount of sugar to a degree Beaumé than °019, and 
ought to be taken instead as a basis in making the cal- 
culation. Thin cane juice, hot or cold, will mark the 
same on the saccharometer, but when itis in the state of 
syrup, it will mark much more cold than hot; therefore, 
when you test boiling syrup, add three degrees to the 
