NORTHERN SUGAR INDUSTRY. 



53 



From this it appears that caues even carefully prepared and pro- 

 tected will not keep in good condition longer than three days in warm 

 autumn weather. 



TABLE OF RESULTS. 



Indiana canes and sirups. 



Sucrose. 



15"o. 1. Sample of eio:lit selected canes .. 



No. 2. Sample of sixteen average canes 



No. 3. Cane cut October 1 



No. 4. Semi-sirup 



No. 5. Semi-sirup , 



Per cent. 

 13. 25 

 10 73 

 8. 54 



36. 76 



37. 27 



SEMI-SIRUPS. 



]N'os. 4 and 5 of preceding table were taken from semi-sirups made 

 October 1. The sirup was placed in glass-stoppered bottles, sealed with 

 wax, and sent by express to Washington. The analyses were made 

 October 8. 



REMARKS — SEMI-SIRUP. 



The semi-sirup from the Indiana cane acquired a somewhat darker 

 color by remaining three weeks in barrels than it had at first. It did 

 not, however, suffer any deterioration in its sugar content, and made 

 as much sugar doubtless as it would have done if boiled directly to 

 grain from the concentrating pans.* 



This fact is one which may prove of some importance to manufac- 

 turers whose strike-pans are inadequate to the capacity of the rest of the 

 works. 



My experience confirms that of Professors Weber and Scovell, who 

 last year stored semi-sirup at their works at Champaign, 111., with suc- 

 cess. In such cases, however, it is necessary to be constantly on the 

 alert to guard against every a^jpearance of fermentation. A fermenta- 

 tion once started in a quantity of semi sirup would act like a contagious 

 disease and soon aftect every fermentable liquid within its reach. Only 

 necessity, therefore, should lead to the storage of semi-sirup. It should 

 be reduced to melada as soon as possible. 



SUGAR. 



The sugar made from the Indiana cane was of a light yellow color, 

 slightly tinged with green. Washed with a little cold water in the 

 centrifugal it gave a product almost white, and of a fine flavor. The 

 crystals were large, hard, and bright, and such as would be most highly 

 prized by refiners. 



The washed sugar, however, would need no refining. It is already in 

 excellent condition for the table or kitchen. 



* About one quart of lime bisulphite was added to each barrel of semi-sirup. 



