58 THE CHINESE SUGAR-CANE. 



all times, I have constructed a simple instrument, 

 wliicli determines readily and with certainty the 

 precise moment when the syrup should be re- 

 moved from the fire and transferred to the bar- 

 rels. For the convenience of those who may 

 desire this aid, I shall prepare a number of them 

 during the season, which may be furnished by 

 mail. With such a guide to the uninitiated, 

 there are certainly few more simple operations 

 upon the farm than the manufacture of syrup 

 from this cane. 



' ' It is a prevalent opinion that lime should 

 always be added to the juice as soon as it is 

 pressed out, and the idea has been advanced 

 that it could not be clarified without lime. This 

 is undoubtedly a mistake ; the juice alone, un- 

 der my hands, clarifies itself more readily with- 

 out lime than with it. The latter answers no 

 useful purpose, as far as the syrup is concerned, 

 save to neutralize the free acid (phosphoric) 

 which exists naturally in the cane. Lime dark- 

 ens the color, and, to my taste, detracts from 

 the peculiar grateful flavor of the syrup. Many 

 would, perhaps, object to the slight acidity ; to 

 such I would say, use the lime, but use it spar- 

 ingly. To prepare it for use, take a half-peck 

 of lime, slake it in a bucket of water gradually 



