130 THE CHINESE SUGAR CANE. 
the cultivation of the plant and manufacture of its syrup, 
He has, besides this, he informs me, written a thousand 
or more letters of reply. Samples of his sorgho syrup 
were given to him by a number of persons in all sections 
of the country; and amongst others, a keg of it was 
kindly sent to myself. 
The success of Mr. Peters being made known early in 
the season, induced many farmers in the northern and 
north-western states, who had small patches under culti- 
vation, to endeavor to make a little syrup themselves; 
and in no case, so far as I have seen reported in the 
public papers, was the attempt unsuccessful. By per- 
sonal correspondence, I know of syrup having been made 
in thirteen states and territories. And I doubt not that 
Mr. D. Jay Browne, and Colonel Peters, could add con- 
siderably to the list. 
As might have been expected, when we consider the 
rude method employed in expressing the juice and 
boiling it, the syrups in some cases were of questionable 
excellence; but where more care was taken, the most 
gratifying results were attained. Colonel Peters’ syrup 
was boiled in a common iron ‘“cow-pot,” and from inex- 
perience or carelessness of the hands employed in the 
operation, it was not only suffered to become scorched, 
but it was not properly neutralized with alkalies, and 
kept from exposure to the air. Another reason for its 
imperfect quality was, that the barrel from which the 
specimen samples were taken, was made from frosted 
canes. In fact, so imperfect was it compared to what it 
might have been, that, judging from its quality, Mr. 
Peters is now convinced, that if he but takes ordinary 
