SYRUP. 135 
Thus, asample grown near Washington gave Mr. Browne 
fourteen per cent. of dry saccharine matter, but another 
from the Arsenal, near Boston, yielded twenty-three per 
cent. Vuilmorin’s proportions varied ten to sixteen per 
cent. Dr. Turrel’s from ten to twenty. Mr. Wray’s 
imphees sixteen per cent. of sugar. Mr. Avequin’s, in 
Louisiana, was a little over ten. The densities were also 
different. Dr. Battey, of Georgia, found his superior to Vil- 
morin’s, the latter ranging from 1:050 to 1-075, whilst the 
former’s uniformly stood at 1:085. Avequin’s was 1:064, 
reaching almost to 9° Beaumé. Mr. Hardy’s, in Algiers, 
stood at 82.° 
If we accept even the lowest per centage shown above, 
we still shall have a sacchariferous plant much superior to 
the sugar beet, which in 1854, in France alone, employed 
three hundred and thirty-two manufactories, producing 
158,000,000 pounds of sugar, besides molasses. In this 
same year (1854) there were consumed in the United 
States over fourteen million gallons of molasses, which, 
at thirty cents, cost us $4,200,000, and as we approach the 
threshold of 1858, the price is doubled. Who, then, will 
have the temerity to say that even if the sorgho had not 
proved its capacity to furnish good, crystallized sugar, 
that as a molasses-producing plant, it would not have 
proved a source of vast wealth ? 
SYRUP BOILING. 
The process of reducing the sap to the consistency of 
syrup, 1s so simple as scarcely to demand very protracted 
instructions. ‘The farmer, having cut his canes as near 
the ground as possible, stripped off the leaves and remoy- 
