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THE ILLINOIS PARMER. 



271 



was expressed by a mill with wooden rollers. 

 He estimates that his caoe produced at the 

 rate of 20O gallons of molasses to the acre. 

 He thinks that the raising of the cane and 

 the manafacturing of the jaice mast be a 

 profitable business. 



Mr. Jas. D. Johnson, of LimaTille, Ohio, 

 made of 208 gallons of jaice, 30 1-2 of 

 very handsome thick molasses. He says 

 that the manafacturing shoald be done in a 

 pan which is exposed to the fire only at 

 the bottom. If this is done, the syrap will 

 bo of a color resembling the purest honey. 

 He says that with his experience he is con- 

 vinced that this cane will become as common 

 in the North as Indian corn. 



Wm. Bonar, of Mt. Vernon, Ohio, raised 

 what would be equal to about five-eights of 

 an acre. He evaported the juice in shal- 

 low pans and made 112 gallons — the juice 

 yielding about 12 per cent, of syrup. 



John Day, Lawrence, Kansas, writes — 

 A great quantity of Chineie Cane has been 

 grown in Kansas this year. I obtained 12 

 quarts of juice from 100 canes, and in every 

 case I got one sixth syrup, I have two 

 long pans, made of Russia iron, and use 

 lime. 



A gentleman in North View, Baltimore 

 county, Md., writes to the Country Gentle- 

 man, that from 1 3 gallons of juice he made 

 nearly two gallons of syrup, equal in flavor 

 and quality to any similar article he ever 

 saw. He believes the plant to be one of 

 greatest acquisitions of our country, that has 

 been introduced for many years. 



The Louisville Courier of the 2'7th Oct 

 says — That the Chinese sugar cane is a per- 

 fect success in that State, and that Dr. 

 Broadnux, of Oldham county, who has 

 eighteen acres, was manufacturing two bar- 

 rels of superior syrup per day. 



Mr. J. H. Smith writes to the Commis- 

 sioner of the Patent Office — "I have suc- 

 ceeded in proiucing the most beautifully 

 flavored syrup I have ever tasted. I think 

 it will take the place of the Boston golden 

 syrup. I have also succeeded in taking 

 from the syrup the entire .cane taste, and 

 boiling it down till it becomes quite thick. 



then setting it aside in some open vesiel a 

 few days, it turns and grains gradually into 

 sugar. The manner of my boiling is to 

 put a small sprinkling of unslacked lime — 

 say one gill into a hundred gallons of juice 

 — will at least make 100 gallons of good 

 syrup." 



Drs. Bowman & Cobbledicks, of Rock 

 Island county, have grown the present 

 season, forty-five acres of the Chinese 

 sugar cane. Considering the season, they 

 made a very fair crop. They have put up 

 an efficient mill for grinding the cane — the 

 rollers being of cast iron. The motive 

 power is a steam engine. They make about 

 100 gallons of molasses per day, for which 

 they find a quick market, in which they 

 readily obtain $1 per gallon. 



Benj. Jenkins, of Kaneville, made a good 

 syrup by putting a small table spoonful of 

 soda into a kettle of 12 gallons of juice when 

 when blood warm. He thus got a first 

 rate article, clear as honey, and without the 

 least bitter taste. 



Geo. W. Bushe, of Jerseyville, has been 

 successful in raising the cane and making 

 syrup. He says that an acre of cane 

 can be raised at the same expense as an 

 acre of corn, and that it will make 10 bar- 

 rels of molasses. .The boiling process is 

 the same as for making maple sugar, but 

 copper or brass kettles are better than iron 

 — (making the syrup of a lighter color.) 



Dr. C. B. Ostrander, of Livingston coun- 

 ty, writes to the Prairie Farmer: "Last 

 spring I obtained three dollars' worth of 

 seed, and planted in rows four feet apart, 

 one kernel or seed every twelve to twenty 

 inches, on one acre of dry loam soil, a part 

 of which I highly manured from my stable, 

 I planted the seed May 19th, and in about 

 a week it came up. On the manured ground 

 it grew fast; the other very slow. The 

 first named ripened its seed well; the other 

 scarcely got into good dough. I purchased 

 a sugar (crushing) mill of two iron rollers, 

 5 1-2 inches in diameter, and 14 inches longf 

 had new gear wheels cast, both a size, to 

 give equal motion to the rollers; then com- 

 menced grinding and boiling, and soon found 



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