52 



Applying this method we have the following results: 



AT FORT SCOTT. 



Sucrose in cane per cent . . 9. 56 



One and a half times glucose in cane do 2. 40 



Theoretical available sugar do 7. 16 



Pounds per ton 143. 2 



Pounds per ton obtained 144 



AT MAGNOLIA. 



Sucrose in cane . per cent . . 10, 90 



One and a half times glucose in cane do 1. 38 



Theoretical available sugar do . ... 9. 52 



Pounds per ton 194. 4 



Pounds per ton obtained 148. 75 



Difference , pounds.. 41.65 



This shows in the most convincing manner that by the process of 

 diffusion and carbonatation the yield of sugar from sugar-cane can be 

 increased fully 30 per cent, over the best milling and subsequent treat- 

 ment of the juice which has ever been practiced in this or in any other 

 country. 



If this be true of the best milling, it is easy to estimate the increase 

 over the average milling of Louisiana. It is not extravagant to sup- 

 pose that this increase will be fully 40 per cent. 



But the problem may also be approached in another way. It has 

 just been shown what the product would have been had the Fort Scott 

 process been applied at Magnolia. It may now be asked, " What would 

 have been the yield had the Magnolia process been applied at Fort 

 Scott?" 



The process used at Magnolia produced 148.75 pounds sugar from 

 cane in which the available sugar was 190.4 pounds. The percentage 

 of available sugar obtained was 



148.75 x 100 + 190.4 = 78.1 per cent. 



The available sugar in the cane at Fort Scott was 7.10 per cent. 

 Multiply this by .78 and the product, 5.5.8 will be the yield of sugar 

 which the Magnolia process would have given at Fort Scott, or 111.6 

 pounds per ton. Deduct this from the quantity obtained and the re- 

 mainder will represent the increased yield, viz, 32.4 pounds. Thus in 

 whatever way the calculation is made it is seen that the processes of 

 diffusion and carbonatation give a largely increased yield. 



Another important question which arises is this, " Does this increased 

 yield come wholly from the increased extraction, or is it partly due to 

 the method of purifying the juice ? " I will try to give a rational answer 

 to this question based on the data of the analyses and the respective 

 rendements given by the two processes. 



The percentage of extraction at Magnolia was 78. Beckoning the 



