CONTENTS. 



PAGE, 



PART I. INTRODUCTION . . . . . . . . 281 



,, II. HISTORICAL AND STATISTICS OF PRODUCTION . . . . 284 



History of English sugar factories in Jessore . . 292 



The Madras Palm Sugar industry . . . . 293 



,, III. OTHER SUGAR PRODUCING PALMS . . . . . . 294 



IV. THE AGRICULTURE OF THE DATE PALM . . . . 295 



V. TAPPING .. .. .. ..297 



Smoking the pots and its effect . . . . 300 



VI. TOURS .. .. .. ..305 



VII. JUICE '-.. .. .. ..307 



Yield per tree . . . . . Ibid 



Maximum daily yield per tiee . . . . 326 



Periodical variations in quantity and composition 



during night . . . . . . . . 327 



Its composition . . . . . . 329 



Methods of analysis . . . 331 



Factors influencing yield and con -position . . 333 



Amount of inversion during the nighb . . . . 338 



Effect of preservatives on the juice . . . . 340 



Acids present in the juice . . . . . . 343 



Cause of alkalinity of the j uice . . . . 343 



The kinds of sugar present . . . . . . 345 



Its mineral ingredients . . . . . . 348 



,. V11I. MANUFACTURE . . . . . . . 349 



Boiling the juice . . . . . . . . Ibid 



Yield of gur per tree and per acre . . . . 351 



Loss of sugar during boiling . . . . . . 353 



Amount of sugar in the tree . . . . . . 357 



Refining the gur . . . . . . . . 359 



Composition of the molasses . . . . . . 361 



gur .. .. Ibid 



Marketing the products . . . . . 364 



Present condition of the native refining industry . . 365 



