28 MANUFACTURE OF TABLE SIRUPS FROM SUGAR CANE. 



Of the individual samples from Alabama several were of very liigli 

 quality, especially some of those received from Henry County, viz, 

 Nos. 13, 17, and It). In these sam])les l)oth the content of piire 

 sugar and the purity are very high. An excellent sample was also 

 received from (Tcneva County, viz, No. 22, in which the content of 

 sucrose was 1'T.4 and the purity 84.6. 



From Florida 24 samples were received, in which it is shown that 

 the average content of sugar Avas 12.4, reducing sugar 1.26, and the 

 average pui-ity 79.7. As comiitired witli Alabama the samples from 

 Florida show a lower content of sugai", witli a sliglitly higher purity. 

 IVlany excellent individual samples were also re(;eived from Florida, 

 and it is oidy because of a few which were exceptionally poor that 

 the average of the State is so low. 



Ninety-nine samples were received from the State of Georgia, repre- 

 senting iiractically every })ai-t of the State in which sugar cane is 

 grown. The average data for Georgia show i;3.o per cent of sugar, 

 1.3(1 per cent of reducing sugar, and a pui-ity of 70.3. A glance at 

 the analytical data will show lai-ge numbers of samples of exception- 

 ally line qualily, and the average is certainl}' suri)rising in the content 

 of sucrose which it reveals. The coefficient of i^urity does not quite 

 reach the desired standard of so. It (^omes, however, very near reach- 

 ing this standai'd, and falls below it by reason of the somewhat large 

 percentage of reducing sugar which the Georgia canes have shown. 

 Many of Ihese canes were forwarded for analysis after the hard freeze 

 referred to above, and hence the suci'ose nuiy, to some extent, have 

 been invertcMl by fermentative processes after the frost. Neverthe- 

 less, taken as a wliole, the data are entirely satisfactory. In so far as 

 sirup making is concerned, indeed, a high coutent of reducing sugars 

 is desirable, since these sugars tend to pi-event the crystallization of 

 the sucrose, which, when it occurs in commercial samples of sirups, 

 unfits th(Mn to a certain extent for th(^ market. 



ARRANGEMENT OF A SIRUP FACTORY. 



In the preceding pages it has been shown that the simplest appa- 

 ratus can be used effectively fen- making sirup from sugar cane. In 

 fact, some of the sirups of the finest flavor and most desirable quali- 

 ties are produced with a simple mill, operated b,y a mule or horse, and 

 with a single oi)en kettle for evaporation. When woi-king on a large 

 scale, however, more extensive apparatus and appliances are required. 

 It is evident that, in point of economy, the horse mill and open pan 

 can not compete su(;cessfully with the heavier mills, defecating i)ans, 

 steam evaporators, pumps for lifting sirups and juices, cranes For 

 loading and unloading cane, and other mechanical appliances to save 

 labor and facilitate rai)idity of work. 



