2 BULLETIN 921, U. S. DEPARTMENT OF AGRICULTURE. 



DISADVANTAGES. 



Both of these methods have disadvantages, thereby failing to give 

 entire satisfaction to the sirup manufacturer. The principal disad- 

 vantage of the first or Louisiana method is that often the chemicals 

 used in clarification injure the flavor of the sirup, but unless sufficient 

 sulphur dioxid and lime are added to the juice the impurities sepa- 

 rate slowly and incompletely. Too much lime makes the sirup very 

 dark and too much sulphur dioxid gives it a metallic taste. 



The second and simpler method of clarification is slow and waste- 

 ful, and unless very carefully executed the objectionable material 

 is not removed completely. That sirup clarified by these methods is 

 not entirely satisfactory is shown by the fact that it is not sold ex- 

 tensively in many parts of the United States outside of the region 

 where it is made. One of the many reasons for this is that the con- 

 suming public of the Northern and Eastern States does not like the 

 flavor of the Louisiana type of cane sirup and objects to the ap- 

 pearance of the sirup made in many parts of the other sirup-producing 

 States. 



NEW METHOD OF CLARIFICATION. 



The method of clarifying cane juice for sirup manufacture de- 

 scribed in this bulletin is the result of experimental work carried out 

 with the object of finding a way to produce a clean sirup that is 

 free from dirt and dregs, and at the same time retains its natural, 

 mild, agreeable flavor. 



OUTLINE OF PROCESS. 



This process of clarification consists in heating the juice to a tem- 

 perature just below the boiling point, intimately mixing with it a 

 small amount of infusorial earth (sometimes called kieselguhr or 

 diatomaceous earth), and pumping this mixture of juice and in- 

 fusorial earth through a filter press. The resulting filtrate is clear 

 and ready for evaporation to sirup. No further skimming or other 

 treatment is necessary. The sirup obtained will be clean, free from 

 dregs, and clearer than sirup clarified by either of the present 

 methods. The color will depend upon the care taken to prevent 

 scorching and caramelization. The flavor will be that of the natural 

 cane juice, since the material added is an inert substance the func- 

 tion of which is to make possible the formation of a porous filter- 

 press cake through which the juice can flow freely, leaving all the 

 scums, dregs, and impurities. 



INDUSTRIAL DEVELOPMENT. 



Production of a better sirup in Louisiana and in the other sirup- 

 producing States will follow as a result of the industrial develop- 



