436 FIELD CKOPii 



5 per cent of the total juice. The crushed stalks (bagasse) 

 are then carried on a conveyor to the furnaces. Ordinarily, 

 the bagasse supplies sufficient fuel to run the mill. 



598. Making the Sugar. The methods of manufacturing 

 cane sugar are not very different from those already described 

 for beet sugar. The juice is first heated and then purified 

 by the addition of milk of lime, after which it is skimmed and 

 filtered to remove the solids which have united with the lime. 

 This refuse is returned to the fields as fertilizer, as it contains 

 a large part of the phosphorus and potash removed by the 

 crop. After it has been purified, the juice is concentrated 

 by boiling in a series of vacuum pans and is finally crystal- 

 hzed in a larger pan of the same kind. The sugar is then 

 dried and packed for market. The by-products of manu- 

 facture and the various grades of sugar, sirup, and molasses 

 are little different from those made from sugar beets. 



LABORATORY AND FIELD EXERCLSES 



1. A few sugar beets may be grown in different plats of different 

 soils and with different fertilizers on the same soil. Write out the 

 results fully and carefully. Show how many pounds could be raised 

 on an acre under each condition, if the plat average were maintained. 



2. Those who are interested in the production of sugar cane should 

 visit a cane mill, if possible, and become familiar with its various pro- 

 cesses and products. 



3. Does your community and your state produce as much sugar 

 as it uses? 



REFERENCES 



Cyclopedia of American Agriculture, Vol. II, Bailey. 



Farm Crops, Burkett. 



Southern Field Crops, Duggar. 



Forage and Fiber Crops of America, Hunt. 



Field Crop Production, Livingston. 



The American Sugar Industry, Myrick. 



Farmers' Cyclopedia of Agricultiu-e, Wilcox and Smith. 



Sugar Beet Seed, Palmer. 



Sugar Growing in the U.S., Harris. 



