(146) 



Constituents are the same, only having one equivalent more 

 of hydrogen and oxygen than carbon. It is undoubtedly 

 due to the presence of some acid, as cane sugar can be con- 

 verted into glucose by the addition of acids, or by passing a 

 stream of air through the boiling syrup. In this inventive 

 age the mind of man has only to be turned to this subject 

 and it will be done. 



The Imphee cane, as a rule, produces more crystals in 

 the syrup than the Chinese, consequently the latter is more 

 universally cultivated, being better suited to making syrup. 

 Besides, the African or Imphee cane grows much taller and 

 is easily blown down by high winds, making a tangled 

 mass in the field very difficult to harvest. 



CULTIVATION AND HARVESTING. 



Sorghum will grow and thrive, like dhouro, on the poor- 

 est soi Is. When the earth, is parched up by drought it 

 maintains its fresh, green color, and contimits to grow. 

 However, it will thrive better on rich land, and, though the 

 juice may have more water, it will make far more syrup'. 

 The roots of sorghum penetrate the soil farther than any 

 other cereal, and consequently det'p plowing is absolutely 

 requisite for a full crop. Not only should the plow, but the 

 sub.soiler should also be applied. On good land it grows to 

 a height of fifteen or eighteen ieet, on poor, badly prepared 

 land it stops at five or six feet. Because it will grow on 

 poorer land than other plants is no evidence that poor land 

 is better for it. Therefore let the land be in good heat and 

 the increased quantity of syrup will well repay the labor. 

 On gravelly or sandy subsoils, the roots will go four or five 

 feet deep, and on this kind ot land, if rich, it will make far 

 more syrup and of a better quality. 



It should be planted in drills three feet apart, and in four 

 or five days the young tender stalks will come up, looking 

 yrry much like gi^s. Bat it will soon begin to grow rap- 

 idly, and outstrip grass or weeds. When three or lour 



