CRYSTALLIZATION OF THE JUICE. 2385 
divided longitudinal tubes and transparent cells, as seen surrounding 
these opaque dots, in which, when placed in sunshine, glittering 
erystals are observable, which it may be inferred are sugar, formed 
in consequence of the evaporation of the aqueous part of the juice 
of the cells. These facts would seem to prove that the saccharine 
matter of the cane exists in it, in a state of solution, according to the 
commonly received opinion. 
In the manner in which cane juice is usually obtained by the pres- 
sure of rollers, it consists of a compound, not. only of what it holds 
in solution, but whatever it contains in suspension. However care- 
fully expressed, it is never at this time transparent, but colored and 
turbid, in a slight degree. If viewed under a microscope of high 
power, innumerable granules will be seen floating in the fluid, vary- 
ing in diameter from -00010 to -00015 of an inch. By careful 
filtration through bibulous paper, most of these granules will be 
separated, and the liquid will be rendered nearly transparent. The 
matter of which they chiefly consist, it is believed, is of the nature 
of gluten, and has the power of exciting fermentation, even if kept 
ayear. It isa question not fully determined whether this glutinous 
matter exists suspended in the juice, when contained in the cells ; 
whether it is separated from the walls of the cells, or is produced by 
the minute fragments of the longitudinal tubes of the cane, by the 
pressure employed. It may here be remarked that, besides gluten, 
there may be other proximate principles suspended in fresh cane- 
juice, such as starch, gum, wax, &c.; but their presence, in the 
minute quantities in which they occur, is probably of little importance 
in practice. 
' As to the question whether the saccharine matter contained in 
cane juice is altogether susceptible of being crystallized into sugar, 
or in part consists of other varieties of sugar, which are not crystal- 
lizable, or only so with difficulty, it may be stated that various 
epinions have been expressed by chemists in this respect. M. Hervey, 
of France, contends that there is no uncrystallizable sugar in pre- 
existence in the cane, and that the formation of glucose (grape sugar) 
or molasses is only owing to the action of the salts contained in the 
liquid during the manufacturing process. Be this as it may, it is 
