70 



THE ILLINOIS FARMER. 



March 



with a fan that forces cold air throngli 

 them, thus keeping the boihng liquid 

 at a comparatively low temperature and 

 aid in the evaporation. When the sir- 

 up is reduced to a proper consistency it 

 is drawn into the cooler, on the bottom 

 Of which is several coils of lead pipe as 

 described above, by which the hot sir- 

 up is rapidly cooled, thus preventing 

 any danger of scorching or imparting 

 to tlie sirup a burnt taste, so common 



to all samples in domestic use. 



This plan of forcing cold air into the 



boiling s irup is not new in sugar mak- 

 ing at the South, but is believed to be 

 the first instance in which it has been 

 applied to the boiling of sorgho sirup. 

 By tho use of the blower the color of 

 the^sirup is improved, making it of a 

 clear amber, and it also prevents any 

 sediment settling on the bottom of the 

 pan, as all impurities are forced to the 

 surface and thrown back to the slonino- 

 end of the pan and skimmed oif. The 

 skimmings run into a tank directly un- 

 der this pan, where it settles, and the 

 liquid is drawn off. One gallon of 



this pure liquid makes three of vinegar. 

 To prevent the steam from the pans 



filling the building with its unpleasant 

 odor, they have covers or lids that close 

 all but the end where the skimming is 

 done. These are hung with pullies, so 

 as to bo easily handled ; over the open 

 end is suspended the mouth of a large 

 wood ventilator flue, which conducts 

 all the offensive matter out through the 

 roof, thus relieving the entire building 

 of the odor arising from the fecculent 

 matter, and the steam that would con- 

 dense on the roof and be constantly 

 dripping down. The building is thas 

 kept dry and pleasant at all times, and 

 free from that sloppy condition that so 

 often renders a cane mill a very un- 

 pleasant place. 



The water for cleaning tanks, pans, 

 etc., is elevated into a large tank near 

 the roof, and is carried through hose to 

 the point where it is needed, thus giv- 

 ing it great force, to wash out such im- 

 plements as are required. 



The reader will see that in this mill 

 the labor is comparatively light, the 

 whole is clean and neat, while a supe- 

 rior sirup is made. 



Labor is economised in every part, 

 the cane goes direct from the wagon to 

 the endless apron, or is stored along 

 side of it where no extra hauling is re- 

 quired. The hegasse goes into the cart, 

 is hauled out of the way and dumped 

 in the usual manner. The juice is pump- 

 ed to the highest point, from whence it 

 is drawn at easy stages until it arrive?, 

 in the barrel, on the ground floor ready 

 for market. The labor of skimming is 

 reduced to a mere trifle, as the form of 

 the pans is such as to throw all the im- 

 purities to one end, in the act of boiling, 

 when with the aid of a wooden hoe it 

 is scraped out into the trough that leads 

 to the vinegar tank. 



The mill cost six thousand dollars 

 and is capable of working up six to 

 eight acres of heavy cane a day. The 

 quantity made last fall was 5,000 gal- 

 lons from 250 acres of cane plant- 

 ed, or twenty gallons to the acre, 

 to which is added two hundred barrels 

 of vinegar. The drouth and frost com- 

 bined to nearly ruin the crop. 



The barrels used are made of Don- 

 gola of cypress in the same manner as 

 those used on the plantations of Louis- 

 iana. 



We might further extend these 

 notes on the manufacture of sorgho, but 

 have not the time at our disposal. Our 

 object is to place the manufacture of 

 sorgho sirup on its proper basis, by 



