CORN FOR SUGAR. 



backward, so that they pass through 

 the rollers again, on the opposite side 

 of the middle one. The modern im- 

 proved machine is made entirely of 

 iron, three horizontal rollers, arran- 

 ged in a triangular form, one above 

 and two below ; the cane or stalk 

 passes directly through, receiving two 

 pressures before it escapes. The low- 

 er cylinders are contained in a small 

 cistern which receives the juice. The 

 latter machine is the most complete ; 

 the former the least expensive. These 

 mills may be moved by cattle ; but, 

 for large operations, steam or water 

 power is preferable. When the ver- 

 tical cylmders are turned by cattle, 

 the axis of the middle one has long 

 levers fixed across it, extending from 

 ten to fifteen feet from the centre. 

 To render the arms firm, the axis of 

 this roller is carried up to a consid- 

 erable height, and oblique braces of 

 wood, by which the oxen or horses 

 draw, are extended from the top of 

 the vertical axis to the extremities of 

 each of the arms. When horizontal 

 cylinders are propelled by animal 

 power, the upper roller is turned by 

 the cogs at one end, which are caught 

 by cogs on a vertical shaft. It is said 

 that, in the West Indies, the purest 

 cane juice will ferment in twenty 

 minutes after it enters the receiver. 

 Corn juice has been kept for one hour 

 before boiling without any apparent 

 injury resulting ; but so much delay 

 is not desirable, as it may be attend- 

 ed with bad effects. 



"The process which has been em- 

 ployed in the manufacture of maize 

 sugar is as follows : The juice, after 

 coming from the mill, stood for a short 

 time to deposite some of its coarser 

 impurities. It was then poured ofT, 

 and passed through a flannel strainer, 

 in order to get rid of such matters as 

 could be separated in this way. Lime- 

 water, called milk of lime, was then 

 added, in the proportion of one or two 

 table-spoonfulls to the gallon. It is 

 said by sugar manufacturers that 

 knowledge on this point can only be 

 acquired by experience ; but I have 

 never failed in making sugar from 

 employing too much or too little of 



the lime. A certain portion of this 

 substance, however, is undoubtedly 

 necessary, and more or less than this 

 will be injurious, but no precise di- 

 rections can be given about it. The 

 juice was then placed over the fire, 

 and brought nearly to the boihng 

 point, when it was carefully skim- 

 med, taking care to complete this op- 

 eration before ebullition commenced. 

 It was then boiled down rapidly, re- 

 moving the scum as it rose. The 

 juice was examined from time to 

 time, and if there was any appear- 

 ance of feculent particles, which 

 would not rise to the surface, it was 

 again passed through a flannel strain- 

 er. In judging when the sirup is suf- 

 ficiently boiled, a portion was taken 

 between the thumb and finger, and 

 if, when moderately cool, a thread 

 half an inch long could be drawn, it 

 was considered to be done, and pour- 

 ed into broad, shallow vessels to crys- 

 tallize. In some cases, crystaUization 

 commenced in twelve hours ; in oth- 

 ers, not till after several days ; and 

 in no case was this process so far 

 completed as to allow the sugar to be 

 drained in less than three weeks from 

 the time of boiling. The reason why 

 so great a length of time was re- 

 quired I have not yet been able to 

 discover. There is no doubt that 

 an improved process of manufacture 

 will cause it to granulate as quickly 

 as any other. 



" Enough has been said to enable 

 any one so disposed to manufacture 

 sugar from maize. 



" As to the profits of the business, 

 I shall make no positive assertions ; 

 experience on the subject is yet too 

 limited to warrant them ; and, as all 

 the facts in relation to it are now be- 

 fore the public, every one interested 

 can draw his own conclusions. It is 

 said, by those acquainted with the 

 cultivation of the cane, that that bu- 

 siness cannot be carried on profitably 

 on less than one hundred acres in 

 crop, and that attempts on a small 

 scale will be certain to fail, with a 

 great loss of time and labour. How 

 far this may be applicable to corn re- 

 mains to be seen. 



187 



