SUGAR FROM SORGHUM 215 



will grow north of that line. It is probable that the area of 

 successful sorghum culture is not nearly so extensive as a 

 few years ago it was thought to be; * but at a comparatively 

 small expenditure the question of climate for special localities, 

 the best varieties of sorghum for planting, and other condi- 

 tions, could be tested by a chemical analysis of the plant, 

 whose juices respond as quickly to favorable or adverse con- 

 ditions as the mercury to heat and cold. 



The history of the introduction of sorghum into America 

 would fill several volumes. "All the evidence goes to show 

 that China was the first country that cultivated it, and manu- 

 factured sugar; and not only were the Chinese the first, but 

 there is good reason to believe that they enjoyed its use many 

 centuries before it was generally known and used in Europe. 

 When first known it went by the name of Indian salt, and 

 under that name it was sent abroad from China to India and 

 Arabia, and thence to Rome and^Greece among the costly 

 spices, and was considered a rare luxury. The cultivation of 

 the plant gradually extended over the different countries of 

 Europe. 



"For some time after the introduction of sugar into Europe, 

 it was used only on great occasions, such as feasts, and for 

 medicines; and in a different form from what it is now com- 

 monly used more like our candy. The sugar cane was first 

 brought to this country and cultivated to some extent in Louisi- 

 ana, on the very place where the city of New Orleans now 

 stands." 2 



It is said that sugar marks the progress of civilization. " The 

 consumption of sugar may be taken as the index to the pros- 

 perity and refinement of the people. Those nations holding 

 first rank in wealth, intelligence, and enterprise are the great- 

 est sugar-eaters." 3 We must contest with England to hold 

 the first place in this respect. The immensely large quantities 

 of table syrup used in this country, in addition to the 56 Ibs. 



1 Bui. No. 14, Chem. Div. Dept. Agr., p. 43. 



2 The Chinese Sugar Cane, its History, Mode of Cultivation, etc., by James 

 F. C. Hyde, N. Y., 1857. 



3 "Our Sugar Supply," from Bui. No. 2, Chem. Soc. of Washington, 

 p. 32. 



