15 



The samples taken from the tanks at different times represent fairly 

 well the average composition of the whole for the entire season. 



The sucrose remaining after the first crystallization is seen to be nearly 

 1.5 times the reducing sugar. 



The composition of the molasses gives a check on the yield of sugar per 

 ton, which the failure to weigh the cane left to a certain axtent undeter- 

 mined. Supposing that there was no appreciable destruction of reduc- 

 ing sugar during the process of clarification, and no inversion of su- 

 crose during the evaporation, the relative composition of the molasses 

 and diffusion juices will indicate the theoretical yield in sucrose. Since, 

 however, the quantity of diffusion juice drawn off is difficult to deter- 

 mine from the data furnished, the comparison will have to be made on 

 the composition of the normal juice expressed from the samples of fresh 

 chips. 



In these juices the mean composition for the season was 



Per cent. 



Sucrose 9.54 



Keducing sugars 3. 40 



In the molasses the proportion of reducing sugars to sucrose is 

 25.31 : 36.00, or 1.42. 



Now, the product of 3.40 by 1.42 is 4.83 ; and 9.54 - 4.83 = 4.71, the 

 percentage of sucrose obtained in first sugars. 



In 1 ton of cane chips there are, in round numbers, 1,800 pounds juice. 

 The extraction was 93 per cent., or 1,G74 pounds. The theoretical quan- 

 tity of pure sucrose obtained per ton was, therefore, 78,8 pounds. 



The mean polarization of the first sugars was 95.64. Then 78.8 ^-95. 64= 

 82.38 = number of pounds actual weight first sugar produced per ton. 



The yield per ton is estimated at 100 pounds by Mr. Swensoii 1 . By 

 Mr. Cowgill the yield per ton is estimated at 93.8 pounds per ton 2 . A 

 fact worthy of remark will be noticed on comparing this yield with the 

 output at Ilio Grande and Magnolia, to be mentioned further on. It is 

 this : That the quantity of sugar obtained at the first crystallization can 

 not be determined by any fixed rule based on the relative proportions 

 of sucrose and glucose in the juice. As the proportion of sucrose dimin- 

 ishes the relative amount obtained rapidly increases. At Rio Grande, 

 for instance, the quantity of sucrose remaining in the molasses after 

 the first crystallization is actually less in some cases than the glucose. 

 In Louisiana, even after a second or third crystallization, more sucrose 

 than glucose will usually not always be found in the molasses. 



In the working of sorghum of the richness indicated by the foregoing 

 analyacs, it is a grave question whether a second crystallization is com- 

 mercially desirable or even practicable, The difficulty of drying the 

 second masse cuite in the centrifugals is often so great as to render it 

 commercially unprofitable, Until the quality of sorghum, therefore, is 

 'Bull. 17, p. 10, -Ibid, p.ToT" 



