NORTHERN SUGAR INDUSTRY. 



81 



second, that the cultivation of the sorghum is more rapid and leav^es 

 the ground free sooner. 



7. Likewise the grain of the sorghum furnishes a good food for cattle,, 

 as seen by the following analysis : 



Analysis of sorghum seed. 

 TABLE IV. 



One bandred parts of seed contain: 



Moisture - 



Ashes 



Albaminons matter , 



Fat 



Starch and sugar 



Fiber, &c 



Ripe 

 seed. 



8. 210 



2. 113 

 13. 470 



3. 164 

 70. 320 



1.993 



Half ripe 

 seed. 



10. 620 

 2. 340 



12. 300 

 2. 593 



68. 980 

 2. 134 



METHOD OF HARVESTING. 



The harvest of Amber sorghum was made by cutting the stalks on a 

 level with the ground, and was performed in four different periods, di- 

 vided as follows: 1st. One quarter of each division immediately after 

 blossoming. 2d. Another quarter one month after blossoming. 3d. 

 Another quarter shortly after the ripening of the seed. 4th. The last 

 quarter fifteen days later, unless the different origins of the seed or the 

 different cultivations made in the drills or hills delay or hasten very 

 much the blossoming or the ripening of the fruit; the gathering should 

 take place on the same day in all the divisions. 



For each gathering and each division, the following things were ex- 

 amined separately: {a) the weight of the seed heads; (/;) the weight of 

 the leaves; (c) the weight of the stalks (d) for the third and the fourth 

 gatherings, the weight and the measure of the cleansed grain were also 

 noted. 



The stalks being gathered, the extraction of the juice and the sac- 

 charometric tests were made at three different times, that is : 1st the 

 day after the harvest; 2d, ten days after the harvest; 3d, one mouth 

 after the harvest, keeping account (a) of the })roportion of weight be- 

 tween the juice and the stalks, {b) of the saccharine richness of the 

 juice, (c) of the proportion between glucose and sucrose. 



PROCESS EMPLOYED TO DETERMINE THE AMOUNT OF SACCHARINE 

 MATTER OF SORGHUM. 



The saccharometric determinations were made with Fehling's cupro- 

 ammoniac reagent, the juice being first treated with basic acetate of 

 lead, the excess of which was precipitated with carbonate of soda. 

 16435 N s 6 



