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business men of Nashville will engage in the business of sugar 

 making. He is now getting up all the necessary information to 

 enable him to go into the business intelligently, and there is no 

 doubt but that his success will invite others to enjoy the profits of 

 the business. 



The process of sugar making involves an outlay of from $3,000 

 to $10,000, according to the character of the machinery employed. 

 The former machine will not take the sugar through the refining 

 process, only through the centrifugals, a machine that revolves 

 with great rapidity and throws out the molasses, leaving a dry 

 white sugar, equal to Coffee A sugar, but purer than any kind ex- 

 cept the granulated sugars. There are so many adulterations of 

 sugar, molasses and honey, that even were it carried no further, 

 this would add greatly to its purity and healthfulness. Nearly all 

 those beautiful fancy brands of syprus that attract the admiration 

 of house keepers, are concocted from corn starch and poisonous 

 acids, with the addition of glucose. Even much of our sugar is 

 made from these materials, and it is impossible to eliminate all the 

 poisonous acids from it. 



The finer and more costly machines carry it through a refining 

 process, making all the fancy brands of sugar and syrup. The 

 establishment of a refinery involves the erection of numerous steam 

 works to boil the syrup to the proper consistence, and these sell to 

 the refiners their products, either in the form of syrup or semi- 

 syrup and mush sugar. The latter is made by boiling the syrup to 

 a certain consistence and then putting it in vats, where it remains 

 in a cool atmosphere to granulate, which process is completed in 

 forty- eight to fifty hours. 



Cane is grown according to the directions given above. To 

 make sugar, however, the soil is never fertilized, nor is the ground 

 stirred after the cane gets twenty inches high, as either of these 

 measures injures the character of the juice. The quantity of juice 

 as well as its richness varies with every season. When the seasons 

 are wet more juice is made, and when dry less juice but more sugar. 

 In these there is but little difference, except in the labor of boiling 

 down. In wet seasons the juice makes about 8 per cent of sugar, 

 while in dry seasons it reaches from 12 to 14 per cent. 



The best soil for growing sorghum is sandy or gravelly loam, 

 and the land that makes nothing else will turn out a fair crop of 



