MISCELLANEOUS CROPS. 215 



wasting juice. You will need in addition to the waste cane 

 bagasse, about one-third or one-half as much fuel as you would 

 naturally use to keep up steam without them. But your fire- 

 man will object to the use of them, for it is a little harder work 

 and requires considerable muscle as well as grit in the operator 

 to do the job and not grumble. 



Arrange the juice pipe from your crusher so you can let it 

 run into two different vessels or cisterns at will, for if you do a 

 custom work in the factory you will desire to know the value 

 of each man's cane delivered to the mill, which can be best 

 done by testing the quantity and quality of the juice ; there- 

 fore if you have two cisterns to catch the juice, when one 

 batch of cane is pressed, gauge the vessel so you will know 

 the exact number of gallons of the juice. Then with a saccha- 

 rometer ascertain its density, take the degree murk on the sac- 

 charometer for a divisor, and divide sixty by that number, and 

 the quotient will be the number of gallons of that juice it will 

 take to make a gallon of eleven-pound molasses. You can then 

 mix all your cane juice together, and be sure that upon this 

 basis, you can regulate the exact worth of each man's cane, he 

 can not cheat you if you buy upon this test alone, and it is the 

 only sure plan, or truly correct one, for every man should be 

 paid according to the true merit of his produce. The juice 

 should be received through some kind of a strainer to free it 

 from any substance that will prevent its passage through a steam 

 or common pump, and then for convenience and profit, it should 

 be elevated to a reservoir high enough that all the changes and 

 transfers made during the manufacturing process afterwards may 

 finally land the sugar and molasses directly where you wish to 

 pack and ship the goods. 



We draw from our reservoir three hundred gallons at a 

 time, into a defecating pan, made of pine plank, eight feet 

 long, forty inches wide, and fourteen inches deep with a skim- 

 ming arrangement at one end of the pan. This is heated by 

 eight lengths of a three-quarter-inch gas pipe, running length- 

 wise on the bottom of the pan inside, and the steam let on or 

 shut off with a common globe steam valve. We allow the heat 



