THE ILLINOIS FARMER. 



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They are likely to know almost a great deal. 

 And last of the items we shall here mention, 

 is your district school. The school house 

 should be in order, you should secure a good 

 teacher, and then see to it, with your 

 noighborSj that every thing is provided to 

 enable your teacher to do justice to himself 

 and his scholars. 



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Northern Sugar Cane. 

 The editor of the Ohio Farmer says in 

 his paper: 



"At every fair I have attended this sea- 

 son I fouud the Sorghum oa exhibition, 

 varying from eight to eighteen feet in hight; 

 at every fair I foun.l the Sorgho syrup, no 

 two specimens of which wore alike. At 

 Delaware, I found the best syrup, and also 

 that which I had heretofore deemed an im- 

 possibility, viz — a splendid article of sugar 

 from the Sorghuiu! In appearance and 

 taste it closely resembled the best maple 

 sugar. It was a great gratification to know 

 that sugar could be manufactured from this 

 plant, whose reputation for being a humbug 

 was getting very fair. In Ohio are, in 

 round numbers, twenty-five millions of acres 

 of land; now suppose that every two hun- 

 dredth acre is sown in Sorghum, and the 

 average product to be three hundred gal- 

 lons of syrup to the acre, the result will be 

 that instead of importing millions of gallons 

 of syrup, we shall have thirty-seven and a 

 half millions for consumption and export! 

 Let us nextyear devote sufficient land to the 

 Sorgho for the production of sugar for do- 

 mestic consumption." 



The Editor of the Ohio Cultivator, visit- 

 ed the Delaware county fair. He also no- 

 tices t'le same sugar, thus — 



"But what was most satisfactory of all, 

 we found at Delaware a jar of the bona fide 

 grained sugar, beautifully crystalized, light 

 and delicious, made by the ordinary process 

 in a single kettle. We consider the ques- 

 tion settled, and what farmers want fur- 

 ther, is experience as to the best modes and 

 implements of manufacture. These will 

 come right along now." 



Judge Caton, at his farm in LaSalle 

 county, has succeeded in making sugar from 

 the Chinese sugar cane. He expressed the 

 juice in the usual manner — put several gal- 

 lons into an iron boiler, out of doors, adding 

 two spoonsful of lime, first mixed with juice. 

 In thirty-five minutes after fire was applied 



the juice was brought to the boiling point, 

 when the fire was withdrawn, and it was 

 allowed to cool twenty minutes — the scum 

 was removed, and the juice strained through 

 a cotton cloth,— and when the juice was so 

 cool that a finger could be held in it, the 

 whites of three eggs were added, and it was 

 returned to the boiler, and again brought 

 to the boiling point, — the fire was then 

 withdrawn till morning. The scum, which 

 formed half an inch thick and covered two- 

 thirds of the liquor, was removed. The 

 liquor was then drained ofif, and much im- 

 purity which had settled in the kettle, taken 

 away and the kettle made clean. The 

 liquor was again returned and boiled down 

 to two gallons; it was then removed to the 

 stove and boiled down to six quarts. 

 Four quarts were then taken out, and the 

 remainder boiled down till bubblea rose, as 

 they do in mush. It was then taken off 

 and cooled; but believing that it was not 

 sufficiently boiled to granulate, it was boiled 

 again and until it would adhere to the skim- 

 mer in broad flakes A portion of this was 

 placed in a vessel, a little good sugar 

 added and in a few hours it had so granu- 

 lated that it was turned out into a cloth 

 to drip and dry. And thus veritable Sor- 

 ghum sugar was obtained. The Judge 

 afterwards learned from a southern sugar- 

 maker that the last boiling injured the syrup 

 for sugar making. 



Mr. E. Andrews, of Chicago, seems to 

 have made sugar without much difficulty. 

 He boiled and purified his syrup as usual, 

 set it away, and it granulated into sugar. 



PiCKLi.vG Cabbage. — Slice the heads very 

 finely. A head ot red eabbage mixed with half 

 a dozen white ones give the whole a pretty 

 color. Sprinkle on and mix in a little salt. 

 Scald together, say one gallon of jfoad vinegar 

 two or three tabltspoonfuls of sugar, one table 

 spoonful cloves, on* of ground cinnamon, and a 

 teaspoontiul or lesg of ground black pepper 

 The cloves, cinnamon and pepper sboald ba put 

 into a bag while scalding. When cold poUf 

 the pickle over the cubb;ige, and also drop in tha 

 bag of spices. Keep the w;;ole well covered, 

 putting a plate over the caboage to hold it down 

 ifi the pickle. 



