34 



this point by sulphur should be replaced by the addition of phosphoric 

 acid. 



The sulphurous acid should be applied afterwards, but in the double 

 effect and strike pans. 



WASTE WATERS AND EXHAUSTED CHIPS. 



The amount of waste water was very small, compressed air having 

 been uniformily used to drive the water from the cell next to be dis- 

 charged. 



In the estimation of the sugar the sucrose was first inverted and the 

 whole sugar estimated as glucose. The mean percentage of both sugars 

 in the waste waters after September 30 was .17 per cent. Since the 

 mean glucose per hundred of sucrose for the season was nearly 44, the 

 respective quantities of sucrose and glucose were as follows : 



Per cent. 



Sucrose 11 



Glucose 06 



In the exhausted chips before October 1, by the same method of cal- 

 culation, there was of 



Per cent. 



Sucrose 16 



Glucose 08 



After September 30 the numbers are as follows : 



Per cent. 



Sucrose 35 



Glucose 17 



This increase in the sugar left in the chips was due to cutting out a 

 large portion of the battery, especially during the first week in October. 

 At this time often only six cells were under pressure, but the result is 

 seen in the large quantities of total sugar left in the chips, amounting 

 in one instance to 1.52 per cent. 



After the 6th of October nine or ten cells were kept under pressure, 

 and the content of sugar left in the chips was correspondingly dimin- 

 ished. 



Sorghum, however, lends itself to diifusiou more readily than any 

 other sugar-producing plant, and a battery of ten cells properly man- 

 aged would give good results as far as extraction is concerned. 



PRESS CAKES. 



The mean weight of the press cakes was 24.3 pounds. The mean 

 content of moisture was 46.45 per cent. 



Since considerable time elapsed from the time of sending the cakes 

 from Fort Scott until they were analyzed at Washington, a considera- 

 ble inversion of the sucrose took place. 



The mean total sugar in the twelve press-cakes examined was 4.42 

 per cent. 



