2 BULLETIN 921, IT. S. DEPARTMENT OF AGRICULTURE. 
DISADVANTAGES. 
Both of these methods have disadvantages, thereby failing to give 
entire satisfaction to the sirup manufacturer. The principal disad- 
vantage of the first or Louisiana method is that often the chemicals 
used in clarification injure the flavor of the sirup, but unless sufficient 
sulphur dioxid and lime are added to the juice the impurities sepa- 
rate slowly and incompletely. Too much lime makes the sirup very 
dark and too much sulphur dioxid gives it a metallic taste. 
The second and simpler method of clarification is slow and waste- 
ful, and unless very carefully executed the objectionable material 
is not removed completely. That sirup clarified by these methods is 
not entirely satisfactory is shown by the fact that it is not sold ex- 
tensively in many parts of the United States outside of the region 
where it is made. One of the many reasons for this is that the con- 
suming public of the Northern and Eastern States does not like the 
flavor of the Louisiana type of cane sirup and objects to the ap- 
pearance of the sirup made in many parts of the other sirup-producing 
States. ■ 
NEW METHOD OF CLARIFICATION. 
The method of clarifying cane juice for sirup manufacture de- 
scribed in this bulletin is the result of experimental work carried out 
with the object of finding a way to produce a clean sirup that is 
free from dirt and dregs, and at the same time retains its natural, 
mild, agreeable flavor. 
OUTLINE OF PROCESS. 
This process of clarification consists in heating the juice to a tem- 
perature just below the boiling point, intimately mixing with it a 
small amount of infusorial earth (sometimes called kieselguhr or 
diatomaceous earth), and pumping this mixture of juice and in- 
fusorial earth through a filter press. The resulting filtrate is clear 
and ready for evaporation to sirup. No further slamming or other 
treatment is necessary. The sirup obtained will be clean, free from 
dregs, and clearer than sirup clarified by either of the present 
methods. The color will depend upon the care taken to prevent 
scorching and caramelization. The flavor will be that of the natural 
cane juice, since the material added is an inert substance the func- 
tion of which is to make possible the formation of a porous filter- 
press cake through which the juice can flow freely, leaving all the 
scums, dregs, and impurities. 
INDUSTRIAL DEVELOPMENT. 
Production of a better sirup in Louisiana and in the other sirup- 
producing States will follow as a result of the industrial develop- 
