THE EMIGRANT'S HAND-BOOK. 875 



in favor of the corn-stalk. Only let the corn-stalk sugar 

 have the delicious flavor and the beautiful crystallization 

 of the improved maple, and no longer will that pride of 

 the forest be hacked and bored, " with wicked hands," to 

 obtain its sap. 



May we not hope that Mr. Ellsworth's forth-coming re- 

 port will throw much light on the subject ? The collect- 

 ed experience of all that have been engaged in the busi- 

 ness the past season, will soon be laid before Congress and 

 the people. If Professor J. I. Mapes, shall fulfil his 

 pledge made in the last report, some scientific and practi- 

 cal information will no doubt be the result. 



With these remarks, I submit this report. I have en- 

 deavored to give a faithful and full account of my experi- 

 ment. I am aware, that on some parts of this business, I 

 cannot speak as favorably as might be desired ; but for 

 myself, I have no fear of the result of the enterprise. 1 

 would beg leave to suggest, that a liberal premium be 

 offered next year, for a given amount of corn-stalk sugar 

 of the best quality. This might stimulate, not only a 

 greater amount, but more careful experiment. 



TO MAKE CORN-STALK SUGAR. 



1st. Cut the cane as ripe as possible, but before any acetio 

 acid is formed ; litmus paper, touched to the fresh-cut 

 cane, will turn red if acid. 



2nd. Express the juice without' loss of time, as every 

 moment after cutting will deteriorate its quality. 



3rd. A small quantity of clear lime-water (say one quart 

 to a hundred gallons of juice, should be added the mo- 

 ment it is expressed, unless the juice shows acidity with 

 litmus paper ; in that case, no lime should be used, but a 

 solution of sal soda, or soda ash, should be added, until it 

 is precisely neutral. . 



4th. When the juice is neutral, (free from excess of acid 



