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or depreciate what good syrup there is in tte tank; and if it is intended for 

 sugar, it will te what is called a gray sugar, having a dull, dirty appearance. 

 It was a case of this kind that occurred to us when we first commenced that 

 suggested this plan of evaporation to me for our own safety and protection. 

 Our finishing pan is similar to our evaporator, but smaller in dimensions. 



Our cooler works admirably, and is actually necessary in large works to 

 cool the syrup immediately after finishing for commercial use or for sugar 

 making. 



Our whole outfit, including land, buildings and macbinery, cost about 

 $6,000, and has a capacity of making from eight to twelve hrndred gallons 

 of syrup per day. The amount of syrup made per day depends mostly upon 

 the strength of the juice we are making. 



In regard to mj'- ideas of the future of this industry, I would say I have 

 had no occasion to change my opinion expressed three years ago. I then 

 made up my mind that if t e indostry was conducted on strictly business 

 principles there was money in it for the farmer and the manufacturer of syrup 

 alone, even if they should fail to produce sugar; and my past experience has 

 confirmed that belief. And your own valuable experiments made at the Uni- 

 versity farm this past season, witli the able assistence of the department 

 chemist, Mr. Swenson, will dispel the doubts that existed in the minds of 

 many, who could not possibly be persuaded to believe that sugar could be 

 produced here at home, grown on our own farms. 



The many central works and refineries devoted exclusively to llie sorgo 

 industry, that have been put in operation in many of the states, at a cost of 

 from $5,000 to $60,000 each, is evidence of the fact that the most timid and 

 skeptical factor in the development of this new industry — capital — has be- 

 come convinced that it is a safe investment ; after the most careful and search- 

 ing scrutiny have united with science and skill and are partly carrying out the 

 idea of central works, that I have been laboring to establish in this state, 

 and the fine results you have obtained in your experiments will hasten the 

 time of its realization. 



There seems to me to be no other practical way of meeting the require- 

 ments of this rapidly growing business than by establishing central works. 



A central works located at some point accessible by rail from several direc- 

 tions, to facilitate receiving raw syrups from a large amount of territory, 

 and fully equipped with all the latest improved mechanical appliances 

 that have been tested and proven to be well adapted to the manipulation of 

 the sorgo juice, to manufacture a first class commercial syrup, and a soft 

 white and yellow sugar. The central works should have a capacity of grind- 

 ing from 800 to 500 acres of cane annually, to insure having a sufficient 

 amount of business early in the season, so as to keep the works in operation 

 as much as possible during the year. The central works could have nearly 

 or quite all of their crop worked up before they would be able to obtain 

 semisyrup from the auxiliary works, for making sugar and refined syrups 

 from. The central works should be under the management of some one who 



