Hints to Cultivators of the Sugar Cane. 291 
which I have had the opportunity of perusing, I am induced to 
believe, that, if large vessels were in use, alum would very essen- 
tially and powerfully resist fermentation. From analogy, in the 
animal and vegetable kingdom, I conclude, that as alum is found 
to resist putrefaction in a greater degree by forty times thau 
common sea-salt, so I think it may act as a preservative from 
the great evil to be avoided in the manufacture of our grand 
staple, sugar. 
Great Pond Estate, St. Ann’s, C.. BLACKForD. 
June 9. 1813. ; \ 
June 29.—Since my last communication I made the following 
experiment to prove how far alum acted in resisting fermentation 
by applying it to cane-juice in the manufacture of sugar, which 
I briefly subjoin:—On the 23d inst. [ filled a large decanter 
with cane-juice as it flowed from the mill, and five three-ounce 
phials, prepared, the first, as a standard from the mill; into the 
second | put a small portion of alum; with the third I teok 
clarified liquor from the receiver, in which there was also some 
alum; the fourth contained simply clarified liquor ; and the fifth 
eane liquor out of the decanter, saturated with white lime. I 
then filled up the decanter with Seville orange-juice. The de- 
canter was in a rapid fermentation the next morning. The first 
phial was not observed to ferment on the 24th, but on the morn- 
ing of the 25th it was visible ; the second, with the alum applied 
to it, has not to this day any sign of fermentation ; the third has 
not yet shown any degree of agitation, though both the latter 
smell and taste a little acid; the fourth fermented on the 
26th ; and the fifth did not show any sign of fermentation until 
the 28th, and then slowly. Thus have I endeavoured in a crude 
state to ascertain the power of alum to counteract the great evil 
to be avoided in making sugar, leaving to those who are more 
able to determine with precision its due effect and properties, 
and humbly hoping that the attempt, however imperfect, may be 
considered as an offering of one using his best endeavours to pro- 
mote useful knowledge. 
July 7—The phial alumed from the receiver of clarified liquor 
was observed to ferment on the morning of the Ist inst. The 
phial also alumed from the cane-juice as it flowed from the mill, 
began to be in a state of fermentation on the 2d inst. being from 
the 23d of June, both days inclusive, a period of ten days: an in- 
controvertible proof of the quality of alum as a powerful cuunter- 
actor of fermentation. Many other grand advantages may be 
derived from it in the manufacture of sugar. 1 could make some 
observations that arose during the trial, but I feel | have been al- 
ready too prolix.—I shall only observe, that all the phials were 
exposed to the same situation as to air; being also uncorked, 
T2 and 
