CRYSTALLIZED SORGHO SUGAR. 243 
ing number of the Report of the Assembly. M. De Breaurscarp (the 
President) PRESENTED TO THE AssEMBLY Rum aNnp ORysTALLIZED 
SUGAR EXTRACTED FROM THE SoRGHO. A. PELLICOT.” 
The report of the Count made its appearance according to the above 
announcement, and the Count speaks as follows : 
“T have likewise been able, gentlemen, (thanks to the obliging and 
intelligent assistance of M. Verignon, a chemist at Hyéres,) to make 
attempts to obtain the crystallization of the syrup from the juice of 
the holcus saccharatus.. ... After practical boiling, losing the 
hope of seeing in form the crystals, we left upon a shelf the con- 
centrated syrup without disturbance for a while, and we have been 
most agreeably surprised to find, on again looking at it, that the entire 
inside surface of the vessel containing it was studded with very beautiful 
crystals, which I have the pleasure of exhibiting before you to-day.” 
At the sitting of May Ist, 1855, was presented a paper, entitled, 
“Documents Nouveaux sur la Culture du Sorgho a Sucré,” in which 
occurs the following : 
“We have recently learned from a manufacturer at Lyons, M. 
Doney, that he has, the past year, obtained from a small quantity of 
sorgho stalks, treated by him, beautiful cubic crystals of sugar. His 
process is as follows: The clippings of sorgho stalks are submitted to 
maceration ; then they are pressed, and the juice obtained is reduced 
by boiling. ‘Treated by lime which is purified of salts, defecated by 
means of ox blood, clarified with animal black, the juice evaporated 
gave BEAUTIFUL CRYSTALS OF CANE SUGAR.” 
Testimony stronger than this could not be made. In his official re- 
port to the Minister of War, Dr. Turrel distinctly states, that experi- 
ments made by a Commission of the Imperial Acclimation Society had 
“resulted in their obtaining magnificent cubic crystals of sugar.” 
Thus supported, then, my readers will, doubtless, unite with me in 
the previously expressed wish, that indeed by the lst of January we 
may be able to offer a complete refutation to the opinion advanced by 
- Dr. Hayes. It must be remembered that, in making beet-sugar, the 
manufacturer is sometimes obliged to wait as long as a fortnight before 
the syrup will strike into crystals. 
Doubtful as has been the question as to the crystallization of the 
