440 SORGHUM. 



From the above table it will be seen, that five of the above varieties 

 of field corn gave an average yield of available sugar of 527 pounds to 

 the acre, with a reasonable possibility of averaging 873 pounds per 

 acre. That is, the sugar present in the juice, was in this excess above 

 the sum of glucose and other solids, and our experiments have shown 

 that this available sugar may be increased by properly making the 

 syrup, see page 309. 



It will be seen that these five varieties also give as the average of 

 the total sugars per acre 1,195 pounds, Avith a reasonable possibility 

 of 1,977 pounds per acre, which is equal to from 1,553 to 2,570 pounds 

 of syrup, by allowing, as is correct, 70 per cent of total sugars for 

 syrup. This would be equal to a product of fro:n 124 to 206 gallons 

 of syrup per acre, allowing 12|^ pounds to the gallon. The average 

 actually obtained was 124 gallons, and the 06 is ait least possible. 



Besides the above results embodied in the table, there were made 

 seven separate analyses of bundles of sugar corn stalks, from which 

 the ears had been removed for canning from 1 to 6 weeks before the 

 stalks were cut and examined. As these stalks were from a field of 

 over 2.000 acres, the entire product of which was used for canning 

 purposes, the results are perhaps of greater practical interest. The 

 average available sugar in the juices of the seven lots was 6.38 

 per cent. 



The average of 57 analyses of 9 varieties of common field corn stalk, 

 taken for analyses from 1 to 6 weeks after the ears had been removed 

 for roasting, was as follows : 



Per rent juir'e expressed 52 6fi 



Specitic gravity of juice .• 1 0(')46 



Per cent sucrose in jnice lo X8 



Per cent slucose in juice • — 1,04 



Per cent otlior solids in jnice 4 10 



Per cent available sugar in juice 5.74 



This would give 1,053 pounds of juice, and 60^ pounds of available 

 sugar, to each ton of stalks, or 13 gallons of syrup. 



Sugar from Corn Stalks. 

 ■ The author has made many experiments for the purpose of extract- 

 ing the sugar from maize stalks, and in every case secured such a re- 

 sult as the character of the juice indicated. All of the experiments 

 were by open pan evaporation, so that there would appear to be no 

 trouble in more than reaching such results upon a large scale. The 

 sugar extracted amounted in several experiments, in 1878, to 32 per 

 cent, in 1879, to 39.3 per cent, and in one case to 47 per cent, of the 

 weio-ht of the syrup made. This sugar was by many preferred to the 

 raw sorp^hum sugar. In taste, it much resembled maple sugar. 



