426 THE AMERICAN FARMER. 



rupture of the sacks, and afterwards with sufficient power to remove all the syrup and leave 

 the sugar nearly dry. This fine dry sugar is then to be transferred without further drying to 

 a heating-vessel, and about one-tenth of its weight of pure water mixed with it. Here it is 

 to be heated very gradually, with frequent stirring, to diffuse the heat through the mass, and 

 when it has partially re-melted, and it is in the liquefied state, it is to be poured finally into 

 the crystallizing-boxes in a room heated to about 90 F., where it will form a solid mass of 

 crystals as soon as it becomes cool. The result is a very coarse-grained, beautiful sugar of a 

 high grade. If properly prepared, it will be almost white, and the immediate yield is almost 

 double that which may be secured in any other way without re-boiling. 



The sugar prepared from sorghum in this way has the additional advantage of not being 

 contaminated with the secondary products usually formed by re-boiling. The final crystalliza 

 tion is attended with no risk, is easily and cheaply done, and in quality, with due care, should 

 rank nearly or quite equal to vacuum sugar. The very small quantity of syrup left in con 

 tact with the crystals will drain off from the crystallizers, and, being almost free from glucose, 

 will crystallize gradually if exposed in broad trays at the temperature of the room. If the 

 production of sugar of a softer and more open grain is desired, it can readily be accom 

 plished by a mode of treatment almost identical with the &quot; stirring off &quot; process adopted by 

 maple-sugar producers, but with better results. As soon as the half -liquefied sugary mass, 

 produced as already mentioned, has been poured in the crystallizing-boxes, it should be 

 stirred with a broad oar-shaped wooden instrument, without interruption, until it is cool and 

 the sugar has become dry.&quot; 



For the successful manufacture of syrup or sugar, the best appliances, in the form of 

 good mills and evaporators, are highly essential. Where sorgo is commonly grown, it would 

 be well for a few farmers, living in the same vicinity, to own machinery for this purpose in 

 company, thus securing the use of first-class implements at a comparatively small expense. 

 Or a single party, having sufficient capital, and other favoring conditions, might manufacture 

 the product for the farmers of the neighborhood, for a specified remuneration. 



Sugar -Beet. Various efforts have been made in this country within the last fifteen 

 or twenty years to establish the beet-sugar industry, which enterprise has not thus far proved 

 as successful as was anticipated. The general reason for the want of success in this direction 

 is in the cost of the production. Sugar of the best quality has been made in these experi 

 ments, but the high price of labor has failed to render its manufacture profitable. The lack 

 of proper appliances and skillful knowledge of the business have also been obstacles in the 

 way of its success. That the manufacture of beet sugar will eventually prove a successful 

 enterprise in this country there is no reason to doubt, when a better knowledge of the art, 

 combined with improved machinery, and other methods employed, shall so reduce the expense 

 as to render it a source of profit to both the grower and manufacturer of the product. 



In Europe, large quantities of sugar are made from the beet-root. More than forty per 

 cent, of the estimated sugar product of the world is derived from this source. The beet can 

 be grown both North and South, but in the latter section it is not as well adapted for culture 

 as the tropical cane, since it will deteriorate in saccharine matter in a warm climate. About 

 the forty-fifth degree of latitude seems to be the southern limit of its successful culture for 

 sugar production. It is, however, a very hardy plant, and can be successfully grown, even 

 in the extreme North. 



There are many varieties of beet used in the manufacture of sugar. Only the white- . 

 fleshed kinds are employed for this purpose; those that are firm, brittle, perfectly solid, and 

 emit a cracking sound when cut, are generally the best in quality. The beet for sugar man 

 ufacture should also be smooth, rather long, with tapering roots, or pear-shaped, and fine 

 grained ; not growing above the surface of the ground. 



The variety known as the White Silesian seems to be most in favor with manufacturers 



