we THE CHINESE SUGAR CANE. 
watery as the weather moderates, and a syrup finished 
at night will differ materially from that of the noon-day. 
Although a good approximation, it is not exact enough 
for the tyro—to secure a desirable uniformity in the con- 
sistence and value of the product, or to obviate the 
danger of fermentation and loss. ‘To remedy this uncer- 
tainty, and secure a uniform result at all times, I have 
constructed a simple instrument which determines readily, 
and with certainty, the precise moment when the syrup 
should be removed from the fire and transferred to the 
barrels. 
“Tt is a prevalent opinion that lime should always be 
added to the juice, as soon as it is pressed out, and the 
idea has been advanced that it could not be clarified 
without hme. This is undoubtedly a mistake; the juice 
alone, under my hands, clarifies itself more readily with- 
out lime than with it. The latter answers no useful pur- 
pose, so far as the syrup is concerned, save to neutralize 
the free acid (phosphoric) which exists naturally in the 
cane. Lime darkens the color, and, to my taste, detracts 
from the peculiar grateful flavor of the syrup. Many 
would, perhaps, object to the slight acidity. To such I 
would say, use the lime, but use it sparingly. To pre- 
pare it for use, take a half peck of lime, slake it in a bucket 
of water, gradually added, stir up well, and strain the 
milk through a cloth; let it settle for half a day, pour 
off the water and dry the powder. Of the latter, you 
may use from half a teaspoonful to two teaspoonful for 
every five gallons juice, after the scum has been removed.” 
