46 



Trustine that the above hastily condensed items are encouraging to you in 

 you practical endeavors to place on a good foundation one of the best in- 

 dustries of the northv?est, and hoping that success will continue to crown 

 your labors, I remain 



Very truly yours, 



J.D.SHERWOOD. 



[The following extract from a letter from Joseph H. Osborn, Esq.. Oshkosh^ 

 Wisconsin, contains some valuable suggestions:] 



" I am satisfied that the sooner cane is worked up after it is cut, the better 

 will be the clia'acterof the syrup made from it. I have no faith in the cur- 

 ing process'wbich has been recommended frequently. 



" Again, the cane should be kept clean. Carelessness in this respect cannot 

 be remedied in small works like mine. The dirt will be carried through 

 into the syr^ip and is very damaging in its eflect. Large establishments 

 might provide for taking it out, but in this case prevention is belter than 

 cure. 



" I am very glad that the farmer and rural manufacturer is likely to have 

 the aid ot scientific gentlemen in developing this ' new industry.' 



" There are a great many things in connection with the manufacture of 

 Byrup, the proper knowledge of which must come from a scientific source. 

 Among these is the correct method of using the saccharometer. Scarcely a 

 , writa- in the Rural World,\xpon the subject of Amber cane culture and 

 manufacture, but refers to the test of the j nice by the saccharometer. He may 

 tell hoiv he planted the seed and when; how he cared for the crop, and how 

 he harvested it; but when he says the juice tested T B. or 12^ B., he does not 

 state what were the conditions of the test. Did he test the juice as it run 

 from the machine? If so, did he also test it by the thermometer? If it was 

 not 60" by the thermometer, did he take means to make it so? If yea, how 

 did he proceed ? 



"Again, if he tested the juice by the saccharometer as it came directly 

 from the mill, and a^so by the thermometer, even if the latter indicated 60°, 

 did he allow the juice to stand an hour and test it again; and, if so, was the 

 result the same? I think not; my experience is that there will be several 

 degrees difference. If Prof. Collier stated that juice tested a certain degree, 

 I should of course know that the conditions of test were correct; but from 

 my own experience, I doubt very much if all the writers for the Rural World 

 who state results by the saccharometer, can be relied upon as having secured 

 the correct conditions necessary for the test. It seems to me that correct in- 

 formation upon the correct use of the saccharometer should be given in a 

 popular way for the benefits of those engaged in this Amber cane business. 



" Again, in regard to the use of lime. Are we to accept it for a settled fact 

 that if the cold juice is tested with lime, that it can be allowed to stand 

 without injury for a length of time. (If so, how long?) If I remember 



correctly, this statement was made by Prof. , of Illinois, through 



the Rural World. 



