On the Saccharine contents of Sugar Cane. 417 



waited personally to observe the result. Soon after this, I learnt that 

 similar researches had been made by Peligot in France, who struck also 

 with the great difference in the yield of Cane scientifically treated, and 

 by the ordinary colonial processes, had aided in getting up a company 

 for the exportation of Cane, with permission from the French Govern- 

 ment to introduce into France, free from duty, eight millions of pounds 

 of dried Cane. The difference of produce may be estimated by the fact, 

 that our Island Sugar Cane contains from sixteen to twenty-two per 

 cent, of sugar and syrup, whilst by the ordinary methods of manufac- 

 ture, from eight to twelve are the limits. Peligot in his analysis gives 

 eighteen per cent, of bond fide crystallizable sugar as the contents of 

 the Cane, with ten to twelve per cent, of woody matter; and states, that 

 the Cane juice is a simple solution of sugar and water, and is altogether 

 crystallizable. This latter observation does not coincide with my repeat- 

 ed researches. But there can be no doubt, that there is less uncrystal- 

 lizable sugar in any given quantity of Cane, treated by the dry process, 

 than when treated in the ordinary method. The violent crushing 

 action of our Cane mills, by creating a great exposure to atmospheric 

 oxygen, evidently occasions some change in the relations of the 

 elements of the Cane, and the trifling difference which exists between 

 gum, sugar, starch, &c, will afford some insight into the causes of the 

 change which does actually take place ; for the quantity of mola sses or 

 uncrystallizable sugar is very much greater, than when the saccharine 

 matter is properly extracted without crushing the Cane. Our Island 

 process gives from 100 parts or pounds of Cane, fifty to sixty lbs. of 

 Cane juice, forty to fifty of trash, whereas this latter should be but 

 ten or twelve. The difference being the loss, besides a larger portion 

 rendered uncrystallizable. The drying method may be applied to any 

 extent of operations, and some questions arise affording subject for 

 reflection, such as the dried and powdered Cane being compressible in- 

 to bales might be sent home, and run directly through the superior pro - 

 cesses of the European refiners ; or, as it contains more than half its 

 weight of sugar, why might not the poor employ it directly. A portion 

 placed in a bit of open muslin, and put in a cup of tea, yields its sugar 

 instantly to the fluid, without any foreign or ill flavor whatever. If you 

 will take a portion of the dry Cane I now send you, and pour it lightly 

 into a | inch glass tube, say six or eight inches deep ; on pouring a little 

 cold water over it, clear syrup will run through by the method of dis- 

 placement, until nothing but water comes off; by pouring the latter syrup 

 in a fresh portion, a concentrated syrup will be obtained. This is the 

 method to employ on the large scale, operating on tons at a time. It is 



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