15 



chines, the sugar being extracted from these bj the use of water. 

 If the pieces of cane are placed in a vessel, and a quantity of 

 water equal to the quantity of juice in them be added, part of the 

 sugar will at once pass through the cell walls into the surround- 

 ing water, while part of the water will enter the cells. This 

 will continue until the liquids inside and outside of the cell walls 

 are of the same density. If this water be drained off, it will 

 contain half the sugar. , If, now, this same cane be treated with 

 equal and successive portions of water, each portion, when 

 drained off, will contain one-half of the sugar contained in the 

 cane at the time when it was added. In other words, the cane 

 will retain after each draining, one-half, one-fourth, one-eighth, 

 one-sixteenth, one-thirty-second, etc., of the sugar originally in the 

 cane. In practice this process is carried on in such a way that 

 the water is used over again on successive portions of 

 cane until it becomes nearly as rich in sugar as the juice, only 

 about 20 per cent, of water being added.' An apparatus work- 

 ing on this principle has been invented in Europe, in whicb slices 

 of cane or beets are made to pass upward through a cylinder, by 

 the aid of a mechanical feeder, while water passes in at the top 

 of the cylinder, and in passing down becomes more and more 

 charged with sugar, until it issues from below, carrying with it 

 almost the whole of the sugar from the cane. 



In this way, it is claimed 94 per cent, of all the sugar in the 

 cane is obtained, or 2 1 per cent, more than that obtained by an 

 average good mill. This difference would constitute an immense 

 profit in a large establishment. The juice is, moreover, perfectly 

 clear, containing but small quantities of chlorophyl and other 

 vegetable matter, which occur so abundantly in juice expressed 

 by the mill. A better syrup and a larger yield of sugar is the 

 result. 



CANE FOR SYRUP MAKING. 



For the making of syrup exclusively, some experiments were 

 made with the Early Amber, Early Orange and Honduras. Three 

 plots were planted, one with each variety, in close proximity to 

 each other. They received the same amount of cultivation, and 

 the comparative results are, we believe, as fair as they can possi- 



