ALCOHOLIZATION. 297 
Before going further, it appears to us useful to compare the different 
sugar-bearing vegetables, to glance at their yield of sugar. 
1. The sugar cane gives, by the old process - 14 per cent. 
By the new apparatus, perfected hy Derosne 
ie Wyle) ee a We ea ae rn oe 
2. The sorgho cultivated in the South - soe NL Af 
3. Maple tree - - - - - - 4 « 
Be Ree ra spre oe) see a a 
But, in practice, obtain only - - - Ge & 
5. The Jerusalem artichoke, from 15 to16 per 
cent. - - - . - . Sines ue 
6. Corn cultivated at Paris Se ae ck Babee 
7. Corn cultivated at New Orleans Bir ee, eae 
If this last figure is reliable, which we do not greatly doubt, the 
corn cultivated in the south of France will give a result almost equiv- 
alent. It will be understood that their conditions of growth are 
similar in the corn as in the sorgho. In rainy seasons, a juice con- 
taining more of water, should, by that very fact, contain a less pro- 
portion of sugar ; which explains the remarkable differences between 
the analysis made by different experimenters. Here, then, we are in 
possession of two plants equally interesting and equally productive of 
sugar; for there exists between them some differences upon the score 
of yield. This would only be matter of greater or less quantity ; but 
their expressed juices are, chemically, the same. These two varietics 
have between them a relationship so similar, that it should not be an 
astonishing matter to see them giving similar products. We have 
seen, in the article extracted from the journal, L’utile et l Agreéab’e, 
that M. Vilmorin has made with the fermented juice of the sugar 
sorgho a cider of good quality. The fermented liquor of corn would 
be quite similar to it. What confirms this fact is, that in Chili, and 
in a part of South America, according to the saying of travelers, 
they make with the stalk of maize a species of fermented liquor called 
chica, which has, they say, the appearance and taste of a real cider 
from apples. They add, that it is in common use in the households ; 
and that, distilled, it furnishes a brandy very agreeable, which has 
quite a similarity to rum. With these facts before us, then, we advise 
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