SUGAR AND SUGAR MAKING. ite 
rate, with a space between each; the gable walls of these 
buildings ought to have no windows, and the doors com- 
municating should be of iron, so that in case any one of 
the buildings caught fire, the conflagration would be con- 
fined to the place where it originated, and thus the valu- 
able stock or machinery in the other buildings be saved. 
CHEAP AND SIMPLE PROCESS FOR MAKING SUGAR OR SYRUP ON A 
SMALL SCALE. 
For the benefit of a large class whose facilities or incli- 
nations have this year induced them only to plant a 
small patch of Chinese Sugar Cane, by way of experi- 
ment, yet who, nevertheless, are desirous of making a 
trial of syrup or sugar making on their own account, 
without waiting for the voluminous reports which will 
be forthcoming at the end of the season, I subjoin the 
following description of a process by which, at a trifling 
expense, both syrup and sugar may be manufactured in 
a small way for family use, by any farmer or householder 
who has but a few canes growing in his garden, and 
which may be applied to any operation on from five to 
twenty-five gallons of juice. 
- Of course, the first thing is to permit the sorgho to 
fully ripen, as in that condition it makes the best syrup, 
and will be free from the grassy flavor complained of in 
previous experiments. This, as has been previously 
said, 1s known by the seeds becoming black and hard. 
When fully ripe, then, with acorn-cutter, a large carving 
knife, or, what is better, a small hatchet, cut the canes off 
close to the roots, strip off their leaves as far as the joints 
