IPERIMENTAL WORK IN THE PRODUCTION OF TABLE 

 SIRUP AT WAYCROSS, GA M 1905, 



TOGETHER WITH A SUMMARY OF THE FOUR-YEAR EXPERIMENT ON 

 FERTILIZATION OF SUGAR CANE. 



INTRODUCTION. 



An appropriation of $3,000 was given to the Bureau of Chemistry 



>r the special purpose of further studying the possibilities of the 



miiiHMVKil manufacture of table sirup from sugar cane at Waycross, 



a., supplementary to the experimental work of 1902, 1903, and 



11)04." 



From the previous work the following conclusions had been 

 cmwn: 



First . A table sirup of high palatability and agreeable color can be made from sugar cane 

 thout the addition of any bleaching or clarifying substances of any kind and without 

 y other manipulation than the application of heat, mechanical skimming, settling, 

 id filtering. 



Second. A sirup made in this way can be kept indefinitely in barrels, if the barrels be 

 <-\ iously sterilized before filling. The sirup is put into the barrels hot as it comes from 

 ' filtrations, and the barrels are closed with sterilized stoppers. 



Third. By means of a faucet, such as that devised by the Agricultural Experiment Sta- 

 >n of Louisiana (Bulletin 75, second series, Agricultural Experiment Station of Louisiana, 

 *'{. pa^os 256 and following), the contents of a sterilized barrel as described above can 

 drawn off, from time to time, in any desired amount and the empty space filled with 

 erilized air in such a way that no danger of fermentation is incurred. 



The above points are matters of primary importance from an 

 jonomical point of view, since they show that a sirup of this kind 

 in be made without the addition of any chemicals of any descrip- 

 <>n, and thus no substance injurious to health is introduced into the 

 nip. In the second place, it is demonstrated that a sirup made in 

 'is way may be safely kept without danger of fermentation until 

 Id and used. By the application of the system of establishing 

 rades of color (described in Bulletin 93), it is possible to offer to 

 H> trade sirups of standard color which can be guaranteed abso- 



tely pure and of the highest nutritive and condimental properties. 



U. S. Dept. Agr., Bureau of Chemistry, Buls. Nos. 70, 75, and 93. 



(5) 



