42 



of wheat. Indeed, the varying conditions of the weather so greatly 

 affect the appearance of ripeness, i. c., the hardness of the seed, the con- 

 dition of the leaves, etc., that the manufacturer, who must know before 

 he uses cane whether it is ripe or green, is left no other than the test of 

 chemical analysis. This determines the one point of interest to him, 

 namely, whether the cane has reached such a degree of maturity as to 

 have made its sugar. 



Again, although the cane may have reached full maturity, if it shall 

 have been cut and exposed to the atmospheric influences of the earlier 

 part of the season for any considerable time, the sugar may have been 

 changed to glucose. In moist weather this change may take place with- 

 out any accompanying change in the appearance of the cane. A notable 

 instance illustrating this kind of depreciation occurred at the Parkinson 

 works during the season just closed. A farmer brought in a sample of 

 excellent-looking cane. The book-keeper, who has had considerable 

 experience about sugar factories, examined it, and after ascertaining 

 by the hydrometer that the juice contained aboufc 13 per cent, of dis- 

 solved solids, was about to direct the farmer to bring in the cane. 

 An analysis showed that about 8 of this 13 per cent, was glucose, 3 per 

 cent, sugar, and 2 per cent, other substances not more valuable than 

 glucose. Inquiry disclosed the fact that the cane had been cut for 

 three days. The weather had been moist, so that no change in ap- 

 pearance had taken place. To have worked such cane for sugar would 

 have been worse than useless, since the glucose and other substances 

 its juice contained would have held from crystallization not only the 3 

 per cent, of sugar which this cane contained, but a considerable amount 

 more had it been worked with better juice. 



Instances might be multiplied to show the perplexities and disap. 

 pointments which are liable to result unless a most careful supervision 

 be had of the condition of the cane when it enters the factory. Cer- 

 tainly no field of cane should be cut until the development of its su- 

 gar has been reached and determined by the best means available. 



In the early part of the season, while the weather is warm, all cane 

 cut in the forenoon should be worked the same day, and that cut 

 in the afternoon should be worked by noon the next day. During the 

 cooler weather of the latter part of the season it is not necessary to be 

 quite so prompt. The delays which will be admissible can be deter- 

 mined by analysis of the cane. 



Not only is it necessary to know that the cane enters the factory with 

 its sugar intact, but it is important to see that it does not suffer inver- 

 sion during the process of manufacture. To prevent this all delays must 

 be avoided. The cane must go promptly and regularly through the cut- 

 ters and cleaners as rapidly as it can be thoroughly diffused. In a pile 

 of cane chips inversion of the sugar very soon begins^ and is soon fol- 

 lowed, if not accompanied, by acetic fermentation. If acetic or other 

 active acid be present in the diffusion cells it causes rapid inversion of 



