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270 



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THE ILLINOIS FARMER. 



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.SCALE10.ROD^ 



DBSIQN FOR A LBYXL flITUATIOV. 



This design, (fig. 2,) is on half the scale of the 

 former, and is explained with the same letters. 

 Also, U indicates the farn land — P the wagon 

 track along the hedge. The hoase is 1 6 rods fr«m 

 the road. The piece of groand appropriated to 

 the lawn extsnds 40 rods oa the road and 20 rods 

 back, and contains 4 acres, but being wide on 

 the road, and covered with scattering trees, it 

 looks mu«h larger than it really is. Here we 

 have a tama, lerel sitaation, with the roadpass» 



ing directly by. It will not admit each iaterest- 

 ing diversity, yet 8v«n hariw* can hare a braad- 

 th of beaaty aad an air of f randear. We do not 

 have such a variety af shade, bat wa have the 

 broad, eittnded viaws. Every place neads a 

 small pasture, and we hava it here with all the 

 charms of a park. If w« are a few rods farther 

 from the road than exactly suits car Yankee no- 

 tion, we are jast that much nearer the eentre of 

 our farm — that much nearer all our work. 



d; 



The Northern Sugar Cane. 



We have before alluded to the fact that 

 but little was known of the proper man- 

 ner of converting the juice of this cane into 

 syrup until the present fall. Many scienti- 

 fic modes were suggested, which on trial al- 

 together failed in producing satisfactory re- 

 sults. We know of several cases in which 

 the use of lime made the syrap entirely 

 worthless, and when no more was added to 

 the juice than was necessary to neutralize the 

 acid, tested by the litmus paper. It 

 was, indeed, in most cases an unknown field, 

 in which every thiag was to be learned by 

 experiment. Would it be strange, then, if 

 some of the trials failed to be successful? 

 We do not, however, knew of such failure. 



Our present purpose is collate from the 

 dififerent statements published in the news- 

 papers now before us on the subject of man- 

 ufacturing syrap from the juice of the cane, 

 whatever may seem to be important or as 

 furnishing hints by which "the best system 



[for doing the work may be accomplished. 



Mr. Ambrose Henderson, of Jackson- 

 ville, in this State, has been very success- 

 ful in making a capital article of molasses 

 from the juice of the cane. In a few min- 

 utes conversation with him we learn some- 

 thing of his mode of operatioas. After ex- 

 perimenting with lime and failing to make 

 a good article, he discarded the use of lime 

 and succeeded to his satisfaction. He found 

 neither lime, [eggs or milk, necessary to 

 purify the juice. He gradually brought the 

 juice to the boiling point, then took it from 

 the fire, the impurities rose, they were taken 

 off, the juice then returned to the fire and 

 the boiling completed. Unripe canes he 

 found to make the lightest colored syrnp, 

 but not the best. Ripe canes which were 

 frozen twice, once solid, made good syrup 

 but less in quantity than the same before 

 they were frozen. ' 



Mr. S. S. Riby, of Macon county, has 

 made some very fair molasses. The jnice 



