GENERAL ANALYSES OF SORGHUM JUICES, ETC. 



239 



the seed is in the " hardeniug dough" state. But it is to be said, that 

 only two varieties were carried beyond that state of maturity ; and 

 this matter is one of such great practical importance, that a fuller dis- 

 cussion of these apparent exceptions appears justified. 



Their results with these two were as follows, averaging the analyses : 



From this it appears that these results show, that as at Washington 

 so in Illinois, the "Orange" cane was at its maximum content of 

 sugar when the seed was ripe, and had increased 1.65 per cent in 

 amount over that present when the seed was in the "hardening 

 dough." On the other liand, the "Amber" had fallen off 1.63 per 

 cent in its content of sugar between the " hardening dough " stage and 

 ripe seed. In neither case were the examinations, as reported, carried 

 beyond this stage, and as the matter stands there is at least an even 

 case. In explanation of such a result with the Amber, it has been 

 found often true of many varieties, that, during the period of ripening 

 of the seed, there is a slight falling off in the content of the sugar in 

 the juice, as though the demands of the plant at this period for mate- 

 rial from which to elaborate the seed was a little in excess of the pro- 

 duction of this material, and that there was, therefore, a drawing upon 

 the supply already stored up in the plant; but it was found invaria- 

 bly, as an average result of all the varieties under investigation each 

 year, that, so soon as the seed had ripened, this slight deficiency in 

 sugar in the juice was not only speedily made good, but that the 

 amount of sugar actually increased in tlie plants. This will be made 

 clear by the consideration of analyses made in Washington of a few 

 of the many varieties which have .shown such deportments ; as, for 

 example, Early Amber, Early Golden, Golden Syrup, Early Orange, 

 Neeazana, and others. 



But by reference to the charts showing the average results of all the 

 varieties for 1879-82, it will be seen, that the maximum of sugar 

 was in every case attained after the seed was ripe, and was maintained 

 loue: afterward. 



