120 SUGAR-CAMS. 



cilaginous substances and the uncrystallizable sugar, the existence 

 of which was held as demonstrated, are, in fact, nowise constituents 

 of the sugar-oane. Whence we may conclude, with M. Peligol, that 

 every drop of molasses which drains from the sugar is the produce 

 of the manufacture ; an opinion to which I assent the more readily 

 from having myself seen oftener than once the juice of the cane 

 yield nothing but crystallizable sugar These analyses further de- 

 monstrate, more powerfully than could any discussion, the imperfec- 

 tion of the processes usually followed in manufacturing sugar. They 

 prove, in fact, that in the mill rather more t,han a third of the whole 

 juice contained in the cane is left in the trash. This loss might be 

 considerably diminished were more perfect pressure employed in 

 extracting the juice. But it appears that the planters are indisposed 

 to crush the trash too much, as by this it is rendered less fit for fuel, 

 a considerable quantity of which, by the present mode of manufac- 

 ture, is indispensable. M. Dupree, however, says that by insisting 

 on obtaining from 65 to 66 per cent, of juice in all cases, the trash is 

 still left with all its value as a combustible. The trash on coming 

 from the mill appears quite dry. I have seen some which, after 

 having been pressed twice consecutively, looked as if it were im- 

 possible by any further amount of pressure to express more liquid. 

 Nevertheless, it was enough to taste this pressed cane, to be satis- 

 fied that it still contained a considerable quantity of sugar. To« 

 procure this without usinjj more powerful machinery, M. Peligot 

 proposed to steep the trash in water, and to press it a second lime. 

 Hy this means a weak juice is obtained, which, addt^d to the first 

 pressings, raises the produce of sugar from 7 to 10 per cent. uj)on 

 the whole amount of cane employed. Hy following this process, 

 suggested by theorv, upon the great scale, .M. I)u[)re«; has succeeded 

 in obtaining 'ih more than the usual quantity of sugar without ma- 

 king any change in his apparatus, and without findmg the trash loo 

 much shaken to be burned under his coppers.* In some circum- 

 stances the increase in the quantity of juice which this procedure 

 implies, might be found an objection on account of the larger quan- 

 tity of fuel re(iuired for its evaporation ; but wherever a supply of 

 wood is to be had, M. Peligot's method ought undoubtedly to be ap- 

 plied. 



The very dissimilar quantities of crystallizable sujrar obtained from 

 canes, which as we have seen all contain very nearly the same quan- 

 tity of this substance, prove that the processes of concentration and 

 purifieation of the sap also c(»ntribute to the loss which has been in- 

 dicated. M. Peligot has pointed out several causes which concur to 

 deteriorate sufjar ; amoni: the numl)er : 1. A viscous fermentation 

 which renders the sap thick an<l striniiy, like mucdage, by which 

 the boiling becomes dithcull and the crystallizatiori of the sugar 

 which has escaped change, is rendered imperfect. "2 An acidity 

 which takes place when the juice is not run at once into the coppers 

 and boiled, an acidity which reijuires the addition of lime to destroy 



* Peligot, Muritiinc and Colonial AnunN \ut{U4t, 164S. 



