b SORGHUM. 



pointed to investigate the subject of sorghum, in their report (Annual 

 Report, Department of Agriculture, 1857), say: 



Where the plant was well matured, the juice yielded from 13 to 16 per cent 

 of dry saccharine matter, from 9 to 11 per cent of which was well-defined crys- 

 tallized cane sugar. * * * A palatable bread was made from the flour 

 ground from the seeds. * * * Paper of various qualities has been manu- 

 factured from the fibrous parts of the stalks. 



/. J. N. Smith, of Quiucy, 111. (Annual Report, Department of Ag- 

 riculture, 1862, p. 134), says: 



The syrup [from sorghum] will not make sugar if the cane is cut before the 

 seed is in the dough. * * * The crop should be allowed to stand in the 

 "field as long as possible, without being in danger of frost. 



g. L. Bollman, Bloomington, Iowa, upon page 147, loc. cit., says: 



To me it is obvious, that the chief requisite for sugar making from the sor- 

 ghum canes is \he\r j^er feci maturity, and such maturity is dependent on correct 

 cultivation and late cuttincr. 



h. J. Stanton Gould, in a report on " Sorghum Culture," made to 

 the New York State Agricultural Society, 1863 (Transactions New 

 York State Agricultural Society, p. 752), says : 



The seed of the cane [sorghum] continues in the dough for about a week. It 

 is the general impression that the cane should be cut during this period, as it is 

 then supposed to have the greatest amount of saccharine matter; at least, this 

 is thought to be true of all the varieties except the white imphee, which is usu- 

 ally cut just as it is f/oing out of the milk, or just entering the dough. 



i. William Clough, editor Sorgho Journal, Cincinnati, Ohio (Annual 

 Report, Department of Agriculture, 1864, p. 59), says: 



The precise period most appropriate for harvesting the cane, is when the sac- 

 charine properties are fully developed, and before any supplementary 

 action sets in. This will be found to be at the time when the seed at the 

 middle of the panicle is just beginning to harden, or to pass from the fluid or 

 milky state. 



Again, he says (Annual Report, Department of Agriculture, 1865, 

 p. 312) : 



Until recently, the opinion has prevailed, that cane for making sugar should 

 be thoroughly ripe; that it could not remain standing in the field too long, pro- 

 vided it escaped the frost: but, lately, this notion has been somewhat modified. 

 * ® * Something like a case for early or premature harvesting has been 

 made out. The matter can not, however, be considered as definitely settled, 

 until the results of the season of 1866 shall have been determined. After the 

 next year, it will be fully understood. The precise stage of maturity most 

 favorable for the production of crystallizable sugar, according to the new the- 

 ory, is just after the seeds are formed, and before they begin to harden. 



j. Prof. Henry Erni, chemist. Department of Agriculture, 1865, p.- 



48, says : 



