155 



Carbonate of lime . . . . .12.52 



of magnesia . . . . .71 



Oxide of iron ...... 8.51 



Oxide of manganese . . . . . .33 



Insoluble silicious and aluminous matter . . 53.57 



100.00 



The sugar of the cane and grape sugar are distinguished by the 

 following difference in their elements, as proved by analysis : — 



Cane sugar. Grape sugar. 



Carbon 12 12 



Hydrogen 10 12 



Oxygen 10 12 



Water 1 2 



There is a remarkable difference, howerer, between their 

 fermentable properties. "When a solution is made of the 

 same quantities of these two sugars, in equal proportions of 

 distilled water, it will be necessary to add eight times as much of 

 the same ferment to induce alcoholic fermentation in the solution 

 of cane sugar, as in that of grape sugar. Under the action of a 

 larger quantity of lerment, cane sugar is transformed into grape 

 sugar. 



If you cut a sugar cane in two, and examine the interior part of 

 it with a magnifying glass, you perceive the crystals of sugar as 

 distinct and as white as those of double-refined sugar. The object 

 ot the operator should be then either to extract those crystals 

 without altering their color, or, if that be found impracticable , to 

 separate them from the impurities mixed with them, while the 

 juice is in its natural state, and yet contains but little coloring 

 matter. Instead of this, the juice is limed while all the impurities 

 are in it. In separating the feculencies from the juice and uniting 

 them in large flakes, lime dissolves a portion of them and forms 

 with them coloring matter, which we all know at once discolors 

 the juice, when lime is used in excess. Afterwards heat is applied, 

 either in clarifiers or in the grand copper, but most of the impuri- 

 ties found in the juice will decompose, and burn at a degree of heat 

 far below the boiling point, say at 120 deg. of Pahrenheit. This 

 is shown by the thick scales continually forming in the grande. 

 From that degree of heat the decomposition goes on in the clarifier 

 till the juice is drawn, and continues in the grande so long as there 

 are feculencies left. This decomposition greatly increases the 

 quantity of coloring matter, so that, as the juice is being clarified, 

 it loses in color what it gains in purity. And here let me show the 

 relative value of the "grande" and of clarifiers as agents of clarifica- 

 tion. In the grande, if it is well attended to, the scummings are 

 taken up as soon as they rise. A portion of them is removed be- 

 fore they begin to decompose, and the process goes on, so that 

 before the juice reaches the boiling point nearly all the feculencies 

 are removed, and the source of coloring matter is removed with 

 them. Clarifiers reach the boiling point much quicker, and cannot 

 easily be scummed. The general practice is to bring them to that 

 point without scumming, to let the fecidencies separate from the 



