51 



The u thirds" fill five wagons, each containing 23 cubic feet, or in all 125 

 cubic feet, weighing approximately 10,000 pounds. Of this amount, 

 6,189 pounds are from the second run. 



Pounds. 



The total product, therefore, is, sugar * 11, !'.<) 



Thirds, masse cuite 6, 189 



Total 18,179 



Or 218.3 pounds per ton of cane worked. This is nearly 11 per cent, of 

 the weight of cane used. 



But calculated on the original masse cuite, which filled 9 cars, there 

 would have been 9 x 23 =207 cubic feet, or 18,837 pounds = 226 pounds 

 per ton, or 11.3 per cent. 



But the method of reckoning the increased production which has just 

 been used is not a fair one, since it rests on the assumption that the 

 sucrose in each case is equally available. But a moment's consideration 

 will show that this is not the case. 



The term " available sugar" is not a precise one. It may have many 

 interpretations. In France, for instance, the rendement is calculated by 

 deducting from the total sucrose twice the glucose and from three to 

 five times the ash. This is a good rule for beet sugar, but in cane-juice 

 the ash, being mostly calcium salts, is far less melassigenic than that of 

 the beet-juice, made up chiefly of potassium compounds. 



Another method of calculating "available sugar" is to dimmish the 

 percentage of sucrose by the difference between it and all the other 

 solids in solution. This method is apt, however, to give results too 

 low. In this uncertainty the term "available sugar" should always be 

 accompanied by an explanation of the manner of making the calculation. 



The yield of sugar obtained at Fort Scott, being the highest ever got 

 from sugar-cane, may be taken as the true amount of "available sugar" 

 until some better yields are reported. 



Notice, for a moment, the relation of this yield to the respective 

 quan tities of sucrose and glucose present: 



Per cent 



Sucrose in juice 10. 6*2 



Sucrose in caue 9. 56 



Yield -of sucrose 7. 20 



Difference between sucrose in cane and yield 2.36 



Glucose in jnice 1.78 



(Hiicose in cane 1.60 



Katio of per cent, of glucose to per cent, of sucrose lost 1.5 nearly. 



It appears, therefore, that the rational way to calculate " available 

 sugar" when the quantities of sucrose and glucose in the canes are 

 known is to diminish the percentage of sucrose by one and a half times 

 the glucose. 



