262 APPENDIX. 
any other way than by maceration. This new operation is, however, 
more indispensable, as the saccharine part remaining in the bagasse 
gives in maceration for 2500 Ibs. of these latter, 500 gallons of juice, 
weighing 3° by the areometer of Cartier. 
Thus, then, 260 Ibs. of canes yield, in reality, seventeen gallons of 
vesou, at a density of 10°, or, as we have already said, five quarts of 
alcohol at 94°, being two gallons of alcohol to twenty-five gallons of 
juice. But it is impossible to obtain these results if recourse is not 
had to maceration. Thus there will be seen the motives which have 
induced me to seek for the better employment of the seed of the 
sorgho. ; 
When I perceived that the cutting and stripping cost me so much, 
I caused to be made in the fields of the plants which were growing, a 
choice of the finest grain for my sowings of the following year ; and I 
left the panicles adhering to the stalk. Of the remainder, the panicles 
and leaves should be crushed in the cylinder and afterwards subjected 
to the process of maceration with the bagasse. The action of the warm 
water determining immediately the transformation into sugar of the 
starch contained in the grain, I was able to obtain by a single opera- 
tion the saccharine residue escaped from the cylinder, and to save thus 
the cutting off the seed, stripping, the grinding of the grain, and the 
tr®uble of the preparation of a certain quantity of malt to assist in the 
fermentation. The possibility of leaving for some time standing in the 
field the plants of the sorgho, has considerably assisted me in this ex- 
periment; for, as M. Hardy judiciously observes, the stalks of the 
sorgho preserve themselves not only uninjured for several months after 
their maturity upon the ground as they grew, but even increase in the 
proportion of sugar. I find proof of that in the specific weight of the 
juice, which in September last weighed 9° and now has increased 
to 10°. 
FERMENTATION. 
The juice as it passes out from the vats from maceration, is enriched 
by the addition of pure juice, and arrives in the fermenting vat with 
a density of 5°. Ihave made what is technically called the “foot ;” 
that is to say, by turning into a vat 200 gallons of juice at a tempera- 
ture of 30°; with this 5 quarts of brewer's yeast should be mixed; an 
