OTHER FARM CROPS 667 



fore, been difficult to sell the sirup to merchants, because of this 

 trouble and loss incurred in handling it. But it is not necessary that 

 either of these conditions should occur, if the sirup is made just 

 right. The essential step toward avoiding them is to have some 

 means of taking the specific gravity or density of the sirup, as al- 

 ready pointed out. Have this density 33 ^ or 34 degrees Beaume, 

 when just removed from the boiling pan, or 40 degrees Beaume, 

 when the sirup is cold. The next important step is to see that the 

 sirup retains a slight acidity it need only barely turn blue litmus 

 paper red after remaining in the sirup one minute and this aciditv 

 should be due preferably to a trace of free sulphurous acid, whict 

 is made by simply passing sulphur fumes into water. An excess of 

 lime must not remain in the sirup ; it not only turns it dark, but in- 

 jures its keeping qualities. It is by leaving a slight excess of a sulph- 

 ide, or of sulphurous acid in glucose sirup, that the manufacturer 

 protects it from fermentation. 



Then again, when cane sirup is stored, whether in bottle, jug, 

 keg, or barrel, it should be exposed to the air as little as possible. 

 If in keg or barrel, this should not be disturbed any more than is ab- 

 solutely necessary. The best plan is to put up that which can be im- 

 mediately disposed of, or which is to be immediately used, in small 

 quantities, not to exceed five gallon kegs, preferably in one or two 

 gallon cans or jugs. The barrels, when opened, should then be di- 

 vided out in small quantities in the same way. (Tex. E. S. B. 68.) 



As to the commercial value of the marketing method followed 

 a few facts are important. The common sirup of the farm, if put up 

 in barrels, will sell at a much less rate per gallon than if put in 

 smaller containers. Shipments of sirups in cans will net about fifty 

 cents per gallon, the cost of the can being about ten cents each, 

 though larger quantities will cost less. The average marketing 

 price per gallon, if the sirup is put in barrels, will be about twenty- 

 five cents. Between the profits of the two methods there can be no 

 question. The process 01 marketing in small containers, preferably 

 tin cans, has been put to the test of actual remunerative returns, and 

 can be recommended to others without hesitation or reservation. 

 (Pla. E. S. B.44.) 



The Home Manufacture of Sugar. The foregoing is devoted 

 essentially to the interests of the average farmer rather than to the 

 consideration of exceptional conditions. So far, therefore, as it can 

 touch upon the question of sugar production it will deal solely with 

 the domestic phase of the industry in the hope of enabling intelli- 

 gent growers of sugar cane to utilize a portion of the same for more 

 economically and satisfactorily supplying their own home and local 

 requirements. It must be borne in mind that all that has thus far 

 been recorded pertaining to the growing of cane and the making 

 of syrup is equally applicable when the ultimate end in view is sugar 

 rather than syrup, the essential difference being that the process is 

 continued farther. The Spanish moss, double-pan method recom- 

 mended for syrup is also equally applicable and commendable for 

 sugar. 



