M. VILMORIN’S RESEARCHES. 823 
two methods: Ist. Cut the stalks into small pieces, chop coarsely or 
abrade, press them ; this process gives us figures which approximate 
‘to the yield in manufacture. 2nd. Cut into small pieces, wash and 
dry ; this gives the exact figures by comparison. 
The extraction of the juices for their treatment, may be accom- 
plished in many ways. In my first trials I made use of a small 
rolling mill (laminoir) of which the work was so imperfect that I was 
compelled to repass the stalks under a small percussion press of 
sufficient power. In this way I obtained from fifty-five to sixty per 
cent. of juice, in proportion as I used canes more or less alike or hard. 
In another experiment I made use of a cider mill and an ordinary 
press. The action of the rollers upon the stalks had liberated much 
chlorophyl, and my sap flowed out much charged with green feculous 
matter ; the yield was the same as above shown; but a considerable 
loss (about fifteen per cent.) due to the size of the apparatus as com- 
pared with the mass of matter on which I operated, carried these 
figures higher than they should have gone. Without doubt, the use 
of more powerful methods, such as crushing or hydraulic presses, as at 
present successfully employed with sugar cane, would give greater 
results, and such as would quickly meet the considerable expense of 
commencing them. In those cases where only the distillation is looked 
to, maceration might perhaps be resorted to with success, as a very 
economical method, as well as the process which consisted in causing 
the direct fermentation of the coarsely crushed canes. This latter 
process would, however, have greater probabilities of success, as will 
be shown, the crushed stalks constitute an excellent ferment for the 
juice of the sorgho. 
In the laboratory experiments I have always used as a ferment the 
yeast of beer, because this is the most rapid and the best process for 
quantitative experiments; it, however, has the inconvenience of im- 
parting a disagreeable odor to the products of distillation. However, 
the number of substances which are adequate to inducing fermentation 
is almost illimitable. The Count de Beauregard, who has made, in the 
neighborhood of Toulon, experiments on an extensive scale, employed 
with complete success—according to what I have been told by Dr. 
Turrel—the crushed stalks of the sorgho itself to induce the fer- 
mentation of the juice. 
