16 



blj be made. The plots were each one-fifth of an acre ; and for 

 convenience sake, the results in the following table are calculated 

 to one acre : 



Weight of stripped stalks 



Weight of juice expressed 



Per cent, of juice expressed. . . . 



Degree Beauine of juice 



Per cent, of cane sugar in juice 

 Per cent, of glucose in juice. . . 

 Gallons of syrup obtained 





13, 660 



58.80 

 8.0 



10.63 



2.68 



180 



23,520 31,000 43, 



17,966| 24,433 



57.95' 

 8.51 



10.501 



4.95 



239 



57.70 



7.0 



7.00 



4.20 



There was no marked difference in the quality of these differ- 

 ent kinds of syrup, and it would certainly repay the cane growers 

 to try the Honduras as a syrup producing cane. One great obsta- 

 cle, however, is that the seed would have to be imported from 

 more southern localities every season, as the seed hardly reaches 

 beyond the milk stage before frost may be expected. 



METHODS FOR MAKING SYRUP. 



Several different methods for making syrup were used. The 

 lightest colored syrup will be produced when the juice is nearly 

 boiled down, and skimmed without defecation. The acids which 

 in that case remain free in the syrup, change large quantities of 

 the cane sugar to glucose, and impart the " sorghum taste " to the 

 syrup. In order to make a syrup free from this taste, the juice 

 must be defecated. The defecation should be conducted in the 

 same manner as that described under sugar making. If too much 

 lime is added, a dark syrup will be the result. If the lime is 

 added very carefully, so as to make the juice very nearly neutral, 

 an excellent syrup will be produced. The following rule for 

 defecating juice for syrup works well : Fill the defecator three- 

 fourths full with fresh juice; heat to about 160° F., and add milk 

 of lime perfectly freed from coarse particles, until the juice becomes 

 slightly alkaline. Fill the defecator with fresh juice, mix well 

 and heat to boiling, skim and boil down to a syrup. The defe- 



