14 



NORTHERN SUGAR INDUSTRY. 



Lately the agricultural experiment station of New Jersey, Bulletin 

 Ko. XXX, in explaining the loss of sugar in the bagasse, has said : 



To explain this it is necessary to assume that a considerable portion of the sugar is 

 stored in the cane in a solid state, either as pure crystallized sugar or in some com- 

 bination easily decomposed or dissolved in water. 



Inasmuch as crystals of sugar, or sugar in a solid state in the stalks, 

 have hot been actually seen at the New Jersey station, I am inclined to 

 think that it will be necessary to seek some other cause for the anomaly 

 mentioned. 



Cane sugar is remarkably soluble in water, and the proportion of sugar 



Fig. 3. 



to water in the stalks would have to be nearly three to one before we 

 could look for a crystallization. 



The quantity of water and substances soluble therein at 100° C. in 

 the sorghum cane I have determined by a large number of analyses. 

 The average per cent, is about 8.9.* 



It is proper to state here that the analyses of the canes on which 

 this and the following results are based were made on the variety 

 known as Link's Hybrid. These canes pressed in the experimental mill 

 yielded 64 per cent, of juice, which gave an average analysis of about 

 9.0 per cent, sucrose and 3.0 per cent, other sugars. This is a better 



* For formula to calculate the percentage of water in cane, see Bulletin No. 2, Chem. 

 Divkion, p. 5. . ' 



