4 . SORGHUM. 



velopment of the manufacture of beet sugar may be studied with great advan- 

 tage by those interested in the sorghum. 



d. Dr. Thomas Antisell, chemist, Department of Agriculture (An- 

 nual Report, Department of Agriculture, 1866, p. 48), says: 



The sorghum, while it contains some cane sugar in its early juice, loses it as 

 it advances in life; and, in all cases, by the usual methods of defecation and 

 classification, its existing sugar is almost wholly converted into uncrystallizable 

 sugar. 



Again, Dr. Antisell saj^ (Annual Report, Department of Agricul- 

 ture, ,1867, p. 33) : 



The attempt to separate and crystallize the cane sugar of sorghum on a large 

 scale, has been wholly unsuccessful, and, as a saccbariferous plant, it is only 

 valuable for molasses. 



e. Dr. C. A. Goessmann, chemist of Massachusetts State Agri- 

 cultural College, under date January 25th, 1881, says : 



The sorghum juice furnishes, when properly treated, a good syrup ; yet it is of 

 little importance for the production of sugar. 



/. President Stockbridge, of the ^Massachusetts Agricultural College, 

 in his Annual Report, December, 1881, p. 19, says: 



The experiments with sorghum, as a sugar producing plant, forever settled 

 the fact that no known variety of it can be profitably employed for the purpose, 

 unless chemical science can discover a law by which glucose can be changed 

 for cane sugar. 



The Best varieties of Sorghum for the production of Sugar. 



In the Sorgho Journal for February, 1869, p. 9, the editor, William 

 Clough, says: 



The Oomseeana is altogether the best, Neeazana is next, for making sugar. 

 It is not worth while to try to make sugar of any other variety which we now 

 possess. 



Again, p. 26, he says: 



It [the Oomseeana] is the only cane upon which the operation for sugar can 

 be conducted with any certainty. 



Again, he says : 



Spend no time in attempting to make sugar from any but the Oomseeana or 

 Neeazana varieties. 



Again, same page, he says : 



Its syrup does not tend to granulate. 



Time for harvesting and working the Sorghum, and when the maximum of 

 Sugar is present in the juice. 

 a. In the Annual Report, Department of Agriculture, 1854, p. 222, 

 M. Vilmorin, of Paris, is quoted as concluding that 



