(145) 



2d Race — Impheb. 



1. Prcecocia, (early Sorgo). 2. Ooui-se-a-na, (Otaheitan). 

 3. White Imphee, (Nee aga na.) 4. Black Imphee, (Nig- 

 errinoa). 5. Red Imphee, (Cerasina, cherry red) Slila- 

 goo va. 6. Liberia, (Liberian). 



In Tennessee the nomenclature is shortened by all being 

 called " red" or "black," and " Chinese" or "African." 



Sorghum, submitted to a pressure of ten tons, will yield 

 about 60 per cent, of juice, leaving 40 per cent, of woody 

 fibre, gum, juices, etc. Of this 60 per cent, about 10 per 

 cent, is sugar, both cane and grape, -or, if not reduced to 

 sugar, it will make about 25 per cent, of syrup, or 15 per 

 cent, of the expressed juice. . 



However, in fact, this amount varies very much, accord- 

 ing to the soil on which it is raised. On. rich bottom land,, 

 where the cane grows to be very tall and large, there is- 

 more water and less sugar in the juice, while on poor, ."andy,. 

 dry land the proportion is much greater. In some .speci- 

 mens of syrup, when boiled down thick and allowed to stand,, 

 crystals of sugar will form all through it. These crystals- 

 are in the form of a modified rhombic prism. But in the 

 generality of specimens, from the presence of an acid, the- 

 cane sugar is converted into glucose and no manipiilutii>n is- 

 suffieient to cause it to crystaiize. A few years ago, at one 

 of the expositions held in the city of Nashville, ajar of this- 

 sugar was on exhibition, and there is a fair specimen now in 

 the cabinet of this Bureau, and, as before stated, some excel- 

 lent specimens at Washington. Should an early and cheap: 

 means be devised to secure rapid crystalizStion tlie result 

 •will be to bring down the price of sugar. Molas.'-es, which 

 sold at one dollar per gallon, was brought, by the introduc- 

 tion of sorghum syrup, down to twenty five and thirty cents^ 

 There is so little difference between this grape and cane 

 sugar, that it is to be hoped some process may yet be in- 

 vented by which the syrup can be crystalized at will. The^ 



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