330 APPENDIX. 
sugary juices, can take on the alcoholic fermentation; it is almost 
needless to mention this here. It may be distilled, and will yield tafia, 
the same as that from the sugar cane. The molasses dripping from 
the raw sugar of the sorgho juice may likewise produce rum or 
alcohol, as desired; but these alcoholic liquors have nothing of the 
flavor of Cognac brandies, and cannot replace them in their various 
uses. 
We will conclude this notice by saying that the sugar sorgho makes 
an excellent forage for animals, preferable to corn stalks. Cows, 
horses, mules and oxen devour the leaves and the entire stalk, even to 
the last particle. We ask of the planters to make trial of this plant, 
either as a green fodder, or for the extraction of sugar. An experi- 
ment upon twenty-five or thirty acres would be no great expense for 
them. 
Agree, gentlemen, &c., AVEQUIN. 
REPORT 
Addressed to his Excellency Marsuau Vartuatnt, Minister of War in 
France, upon the Culture of the Sugar Sorgho, by Doctor Turret, 
Secretary of the Assembly of Toulon, §c., §c. Translated by Henry 
S. Oxtcort, Westchester Farm School, Mount Vernon, N. Y. 
(From *‘‘SuGar CANE AND SUGAR MakinG,”’ by Chas. F. Stansbury.—A. O, Moore, N. Y.) 
May iT PLEASE your Excrtiency,—The sugar sorgho (Holcus 
saccharatus) is a botanical species not entirely unknown to more 
southern countries. It was cultivated in the 15th century in Italy, 
where it had probably been introduced by the Venetians and Genoese 
at the period of the development of their maritime commerce. At 
the commencement of that century, and as a consequence of the 
Continental war, we notice in Italy large experiments with the sugar 
cane; but, whether on account of their process for the extraction of 
the sugar not being sufficiently perfect to warrant the idea that it | 
could exclude other colonial products of an analogous nature, or 
