340 APPENDIX. 
nearly the equivalent of alcohol ; whence it follows, that the saccha- 
rine or alcoholic rzchness had on the contrary increased. 
From the close of November to the middle of February, the dimin- 
ution in weight and quality has not arrived at such a degree as to 
prevent the economical manufacture of products throughout this long 
lapse of time. This is of great moment. In fact, whilst in the mid- 
dle of France the frosts have destroyed the stalks of the sorgho as 
early as the end of October, in Algeria these stalks may be preserved 
without alteration, so to speak, and without expense, throughout 
almost the entire winter, for the use of the distilleries. 
The trials for alcohol producing, were made on the juice extracted 
January 31. I put in two globes of glass, two litres of juice, with 
the addition of a little brewer’s yeast, somewhat old and slightly sour ; 
and two other litres, without yeast. ‘Then I boiled some cuttings of 
the sorgho, which I then peeled and pressed. This juice was put ina 
third globe. The three glasses were put in the green house for young 
plants (serre aux boutures)—the temperature ranging from twenty-two 
to thirty degrees centigrade. 
The next day, the juice which had been mixed with no foreign ingre- 
dient, and which I call the plain juice, commenced fermenting. Num- 
erous bubbles of carbonic acid gas arose ; but neither in the boiled 
juice, nor in that mixed with yeast, were any signs of fermentation 
manifested. 
The 3d February, I made a trial with the Salleron apparatus. 
The plain juice, gave two and a half per cent. of alcohol; juice 
with yeast, gave 0; boiled juice gave 0. 
February 6th, second trial made. Plain juice, gave 6-20 per cent. 
of alcohol ; juice, with yeast, gave 0 ; boiled juice, gave 0. 
February 8th, third trial. Plain juice, gave 10°30 per cent. of 
alcohol ; juice, with yeast, gave 0; boiled juice gave 1 per cent. 
February 10th, fourth trial. Plain juice, gave 9°90 per cent. of 
alcohol ; juice with yeast, gave 0; boiled juice, gave 3°20 per cent. 
February 12th, fifth trial. Plain juice gave 9°30 per cent of alco- 
hol; with yeast gave 1; boiled, gave 5:40. 
February 14th, sixth trial. Plain juice gave 8°60 per cent. of alco 
hol ; with yeast, gave 0; boiled, gave 2°40. 
