244. APPENDIX. 
sorgho juice, the paper of Mr. Wray entirely sets at rest any doubt as 
to the possibility of sugar making with the imphee juice; and if the 
former be found wanting in this season’s trials, the effect will be, to 
augment the demand for the imphee, and largely extend its culture. 
ON THE SACCHARINE MATTER FOUND IN THE 
VARIETY OF SORGHUM, CULTIVATED IN NEW 
ENGLAND AS A SOURCE OF SUGAR. 
By AUGUSTUS A. HAYES, M.D, Assayer to the State of Massachusetts. 
Ear ty after the ripening of this plant the stalks were sent to me for 
a chemical examination of the kind of sugar produced from the juice. 
Samples of the syrup, from several places in the northern states, and 
one sample made by Colonel Peters, of Georgia, were also given to me. 
The research was deemed important in its economical bearings, and 
interesting in a chemical view. The course was, therefore, made to 
embrace a knowledge of the sugar as it naturally existed in the stalk, 
in its appropriate cells, and of the sugar extracted by the refined 
methods of modern chemistry. 
Sugar in the Cells—The horizontal and angular sections of the 
pith of various samples of the sorghum plant, produced from the 
black, or French variety of seed, were found, when viewed by_the 
microscope, to show perfectly-formed cells, with every character of 
maturation. 
In these cells, isolated from other principles, a fluid sugar could be 
seen and experimented on easily. 
When withdrawn from the cells it did not crystallize, even after long 
exposure. Recent pith, carefully dried by absorbents, did not exhibit 
pe crystallized sugar. Slips of the common sugar cane, under the 
ame exposure, showed crystals of sugar formed, and, as it dried, bril- 
ie colorless, and beautiful groups formed in the cells, without the 
apparent presence of any other matter. A minute drop of the fluid in 
the cells of the common sugar cane, soon after exposure, became a 
