32 



The chemist produces glucose, or grape sugar, from either starch or 

 sugar by treatment with acid, but all attempts have failed to produce 

 cane sugar from either starch or grape sugar. 



THE FARMER THE REAL SUGAR-MAKER. 



The farmer then, or perhaps more accurately the power which impels 

 the plant to select and combine in pjoper form and proportions the 

 three elements, carbon, hydrogen, and oxygen, is the real sugar-maker. 

 All after processes are merely devices for separating the sugar from the 

 other substances with which it grows. 



HOW IS THE SUGAR FORMED IN THE CANE ? 



The process of the formation of sugar in the cane is not fully deter- 

 mined ; but analyses of canes made at different stages of growth show 

 that the sap of growing cane contains a soluble substance having a 

 composition and giving reactions similar to starch. As maturity ap- 

 proaches, grape sugar is also found in the juice. A 'further advance 

 towards maturity discloses cane sugar with the other substances, and 

 at full maturity perfect canes contain much cane sugar and little grape 

 sugar and starchy matter. 



In sweet fruits the change from grape sugar to cane sugar does not 

 take place, or takes place but sparingly. The grape sugar is ver} r sweet, 

 however. 



INVERSION OR CHANGE OF CANE SUGAR INTO GRAPE SUGAR. 



Cane sugar, called also sucrose or crystallizable sugar, when in dilute 

 solution, is changed very readily into grape sugar or glucose, a substance 

 which is much more difficult than cane sugar to crystallize. This 

 change, called inversion, takes place in overripe canes ; it sets in very 

 soon after cutting in any cane during warm weather; it occurs in cane 

 which has been injured by blowing down or by insects or by frost, 

 and it probably occurs in cane which takes a second growth after nearly 

 or quite reaching maturity. 



Inversion will be further considered in another place. 



THE FARMER'S PART MOST IMPORTANT OF ALL. 



Since sugar is produced only by nature's processes of growth and is 

 easily lost through inversion, it is evident that the farmer's part in the 

 process of sugar- making is first and most important of all. It is a sub- 

 ject which invites most careful, scientific, and practical attention, and 

 will be further considered under the subject " Improving the cane." 



It is apparent from what has already been said, that to insure a suc- 

 cessful outcome from the operations of the factory, the cane must be so 

 planted, cultivated, and matured as to make the sugar in its juice; 



