CHAPTER III. 



PROPER METHOD OF CUTTING CANES — IMPURITIES OE CANE-JUICE 



DESCRIBED — SOLUBLE SALTS AZOTISED COMPOUNDS NON-AZO- 



TISED VEGETABLE PROXIMATE PRINCIPLES* — MATIERE DELIQUES- 

 CENTE OF HERVEY — IMPURITIES WHICH CAN BE REMOVED ME- 

 CHANICALLY. 



I 



Canes should always be cut as close to the earth as 

 possible, both on account of the superiority of the shoots 

 which will in that case spring for ratoons, and because the 

 lower joints of the canes are the richest in saccharine 

 matter. The upper joints should be unsparingly cut off 

 with the top, as they not only contain little sugar, but 

 their juice abounds more in soluble salts, than that of the 

 more mature portion of the cane, and therefore is pro- 

 ductive of mischief during the process of manufacture. 

 For the latter reason all young shoots and leaves should be 

 carefully removed from the canes before they are brought 

 to the mill. 



The impurities contained in cane-juice are the con- 

 tents of the sap vessels which are ruptured by the pres- 

 sure, and which become thus mingled with the cell-juice. 



