THE SUGAR CANE. 215 



72; woody fibre, 10; and sugar, 18; in ever}' 100 parts; 

 yet, notwithstanding the water and sugar (juice) constitute 

 90 per cent, of the cane, the best horizontal rollers have 

 been made to express from 70 to 75 per cent, only, while 

 the more imperfect grinding often reduces this below 50 

 per cent. It is estimated that the average product is about 

 56 per cent, of juice, leaving 34-90ths or more than one 

 third of the entire quantity still in the bagasse, and wholly 

 unavailable for any economical^purpose. This shows a great 

 deficiency in the mechanical operations of sugar-making ; 

 and it is the more to be regretted, as we know that the mi- 

 nute grains of sugar exist as perfect in the cane, as in any 

 subsequent state of its. granulation. Boussingault asserts, 

 that he has seen the juice of the cane, unde-r the skillful treat- 

 ment of the chemist yield nothing but crystalizable sugar. 



Value of the products of cane for animal food. Large 

 quantities of the molasses have heretofore been used for dis- 

 tilling into alcohol, but the manufacture of this has mate- 

 rially lessened of late, and a salutary change has been made 

 in its disposal. When it would not bring a remunerating 

 price for exportation, as has sometimes been the case in the 

 West Indies, it has been mixed with other materials, and 

 fed to stock. It is healthful and exceedingly fattening to 

 animals. Its great value for conversion into fat will be 

 readily seen, by comparing the elements of each. Sugar, 

 which is identical with syrup and molasses, except that the 

 two latter contain more water, and often some salts and 

 other impurities, in suspension, has been analyzed by several 

 chemists, with slightly varying results. According to the 

 following authorities, it consists in every 100 parts, of 



Lussac & Thenard. Berzelius. Prout. Ure. 



Oxygen, 50.63 49.856 53.35 50.33 



Carbon, 42.47 43.265 39.99 43.38 



Hydrogen, 6.90 6.875 6.66 6.29 



Fat, according to Chevreul, consists of 79 carbon ; 11.4 hy- 

 drogen ; and 9.6 of oxygen. Thus, it will be seen, that fat 

 and molasses, are identical in their constituents, though va 

 rying in their relative proportions ; and it would be fairly 

 inferable from theory, as it has been found in practice, that no 

 food is better suited to the easy and rapid conversion into 

 animal fat, than sugar and molasses. 



The process of Sugar-making, is one rather belonging 

 to the arts, than to agriculture ; and my limits will prevent 



