10 



Yield per ton : 



First sugar pounds.. 113.00 



Second sugar do 17. 5 



Molasses gallons.. 15. 5 



First sugar polarized 93. 



Second sugar polarized 88. 7 



Temperature in battery TV as between 75 and 80 C. 



SECOND TRIAL. 



Eighty-six tons of clean cane were worked; 54 tons on October 1, and 

 32 tons on October 2. All was boiled in one strike. No analyses were 

 made on October 2, and unfortunately the complete data can not there- 

 fore be given. The juice was not enriched as in the previous trial. 



The following are the results : 



Yield of first sugar pounds . . 9, 292 



Yield of second sugar do 1, 988 



Yield of molasses gallons.. 1,462 



Yield per ton : 



First sugar pounds.. 108 



Sscond sugar do 23 



Molasses gallons.. 17 



First sugar polarized 97 



Second sugar polarized 88 



AVERAGE YIELD OF SUGAR. 



Making a fair allowance for cane and juice lost in experiments during 

 the first part of the season, the average yield of first sugars will be fully 

 100 pounds per ton, polarizing 97. A strike of average molasses boiled 

 to string proof yielded 12J per cent, of the weight of the masse cuite in 

 sugar, containing 83 per cent, of sucrose. This is at. the rate of 28 

 pounds per ton of cane. Had the entire crop been boiled for seconds 

 the average yield per ton of cane would not have been less than 128 

 pounds of sugar and 10 gallons of molasses. From a financial stand- 

 point the advantage of working for seconds depends entirely on the 

 sirup market. In my judgment it would not have paid this season, as 

 the market is better than for years past. The entire product of 51,000 

 gallons has already been sold at a good price. 



AVAILABLE SUGAR. 



It is at once apparent that the old method of calculating available 

 sugar must be abandoned. According to this rule there would be but 

 G1.6 pounds available sugar per ton of cane in the diffusion juice of the 

 first trial, when as a matter of fact 130J pounds was obtained. It would 

 therefore seem that instead of preventing an equal weight of cane sugar 

 from crystallizing, the glucose and other solids not sugar in the juice 

 prevented only two-fifths of their weight of cane sugar from crystalliz- 

 ing. This is also borne out by the data furnished by the analysis of the 

 juices during the entire season. 



