152 THE CHINESE SUGAR CANE. 
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marks 8° B. no evaporation need take place, but the pan 
be used to raise the temperature of the liquid to say 80° 
Fahrenheit, then discharge the contents of the pan or pans 
into a vat suited to the quantity the farmer desires to 
ferment, fill this vat to within a foot or nine inches of the 
top, and, if you can getit, add by measure one gallon of 
brewers’ yeast to every hundred gallons in the vat, first 
take four or five gallons of the warm juice, mix the yeast 
well up in it, and return it to the vat, agitating the whole 
well together. In a couple of hours or so, if the weather 
be propitious, the contents of the vat will seem alive or 
boiling, owing to the bubbles of gas which are rising to 
the surface, and an aromatic flavor will begin to arise. 
The vat is now fermenting. The door of the room or 
shed where the vat or vats are placed, must be kept shut 
or open, asthe case may be, so as to keep the tempera-. 
ture of the air about 65° or 70°. In winter a stove will 
be necessary, for if the juice should get chilled, in all 
probability it would stop fermentation, and give trouble. 
Examine the vat from time to time, to see that all is 
going on well; in twenty-four hours after the fermen- 
tation has begun, take out sufficient to float Beaumé’s 
saccharometer, and insert a thermometer in the vat 
You will find, in all probability, that the wash has be- 
come attenuated to a certain degree, and has risen in tem- 
perature to 80° or 82°. That which yesterday marked 
8° B. now perhaps marks only 5° or 4° B., in which 
case you may be sure your vat is progressing as it ought 
todo. Had you set your wash with common molasses, 
instead of sorgho, it would not have attenuated one 
degree in soshort a time, and the fermentation would 
