26 
THE SOUTHERN CULTIVATOR. 
fawn-colored precipitate is thus speedily got rid 
of, and the evaporation is then conducted in the 
same manner as in making maple sugar. There 
are two other mills in this neighborhood. At 
one of them, sixty gallons of molasses have been 
made I'rom an acre, in regard to cry.stalization, 
I entertain no scruples, when the evaporation is 
conducted properly and carried to the proper 
points.” The experiment has been also tried, it 
is said, in South Carolina, even to granulation, 
without difficulty, with perfect success; and con- 
fidence in its importance as a production is ex- 
pressed. 
In the number of the Albany Cultivator for 
January, 1843, a correspondent writes from Ohio, 
and, referring to an experiment of his own, says: 
“The result of this experiment has led me to 
the following conclusions: 
“1st. That Mr. Webb’s statement of the a- 
mount of sugar which can be made from an 
acre is not overrated. 
“2d. I'hat stripping the ears from the stalk is 
es.sential in the production of sugar, though not 
essential in the production of a much smaller 
quantity of excellent molasses. 
“3d. That large stalks yield much more juice 
than small ones in proportion to their size, and 
that, consequently, the corn should be grown in 
drills, and not by sowing broadcast. 
“4ih. That the principal labor in making su- 
gar from the cornstalk consists in stripping off 
the leaves, and that this is most expeditiously 
accomplished before the stalks are cut. 
“5th. That three quarts of juice will yield 
saccharine ma'ter equal to one pound of sugar; 
or that eight gallons of juice will make one gal- 
lon of thick molasses. 
“Gth. That the manufacture of .sugar from 
cornstalks is an object well worthy the attention 
of every family who has even one acre of ground 
to cultivate.” 
Such are some of the results of very imper- 
fect experiments, the first year after the an- 
nouncement of the fact that .sugar can be made 
from the cornstalk. They were commenced 
and pro.secuted, in most cases, with the simple 
view of deciding a question on which, probubly, 
nearly all who had j ust learned that such a thing 
was asserted, were, to say the least, somewhat 
skeptical. I'liey, too, had no conveniences for 
the manufacture; and yet, with all these draw- 
backs to .success, the question may be considered 
as fairly settled by a number of independent 
witnesses, who need only a knowledge of the 
process, and skill and experience in conducting 
the trial hereafter, to ensure complete success. — 
In order to aid in this desirable object, and as so 
many are interested in whatever may throw light 
on the subject, Mr. Webb’s account, originally 
drawn up for the National Agricultural Society, 
will be subjoined in Appendix No. 3. 
As numerous inquiries also have been made 
re.specting the best process of clarification, a 
communication detailing the mode has been ob- 
tained from Professor Mapes, of New York, 
who has paid much attention to the subject, 
which will be found in Appendix No. 4. tie, 
ftlso, as will be perceived, expresses his convic- 
tion, from some experiments on the cornstalk, 
of its entire superiority over the sugar cane, if 
the enthusiasm of those who made tlie former 
experiments publi.shed did not lead them into 
errors. 
The French scientific journals contain some 
notice of this subjebt, and a belief is there ex- 
pressed that sugar can be manufactured from 
the coj’n stalk, and from the Jig cactus found in 
the recent French possessions in Africa. 
There are some facts stated in relation to the 
manufacture of sugar from the cane, which as 
they may apply also to that from the corn stalk, 
it is thought proper to subjoin. They have been 
mostly derived from Porter’s Treaties on the 
culture of the cane. At 10'’ of Beaume’s sac- 
charometer, it is said, there are in 100 lbs. of 
cane juice or syrup 18 lbs. 6 oz. and 1 dr. of su- 
gar. This, it will be perceived, is not more, if 
as much, as Mr. Knapp and others obtained 
from the corn stalk. The weight of water, be- 
sides what is termed the water of .solution, to be 
evaporated to reduce the cane j nice to a state of 
saturated solution, is 70 lbs. y oz. 0 dr. A satu- 
rated solution of cane juice contains five parts 
of sugar and three parts of water. This is in- 
dicated by yd'’ of Beaume at the temperature of 
82 Falirenheit. Seventeen ounces of lime are 
u.sed for 300 gallons of juice. The greatest 
danger seems to be of using too large a propor- 
tion of alkali. The highe.st production of 100 
gallons of cane juice for nine years average, on 
an acre of an estate selected in Jamaica, js stat- 
ed to have been 122 lbs. of sugar. The experi- 
ments above cited, with re.spect to corn stalk, 
would show an equal, if not a greater average. 
It is evident that the whole difficulty of granula- 
tion may be obviated by boiling immediately 
and quickly in not too large quantities. The 
paper of Professor Mapes, in the Appendix, al- 
ready referred to, will also furnish valuable in- 
formation on this point. The Southern States, 
who have heretofore been engaged in the manu- 
facture of cane sugar, possess peculiar advan- 
tages in this re.spect, as they are already provided 
with the requisite machinery for grinding and 
boiling, and can apply their already acquired 
skill no doubt with great effect. Hence, we 
need not be sui’prised, if we should hereafter 
find them taking the lead in this business. It is 
a truly gratifying reflection, that, while the tem- 
perance reformation is so greatly les.sening the 
consmnption of corn in the manufacture of whis- 
key, the introduction of this manufacture of 
corn stalk sugar promises to furnish a much 
more profitable as well as salutary application. 
The following directions for its manufacture, 
furnished by Dr. Naudain, of Delaware, are the 
most clear and precise that we have seen: 
“ The fad that sugar can be made from the 
stalk of com is one of recent discovery. It has 
already excited a deep interest in the public 
mind, and every thing relating to it is looked lor 
with much interest. 
“ The writer has become possessed of some 
facts which may materially aid others in the 
pre.sent experimental state of the business. For 
as yet it is experiment, although enough is 
known to convince the most skeptical that the 
probability is that sugar from Indian corn will 
be, at a future and not very distant day, one ol 
the great staples of the country. 
“Without further remark, then, it should be 
remembered that as much corn-stalk as possible 
should be grown. I'o do this, the corn should 
be planted as broom-com i.s commonly planted, 
very close in the row, probably a stalk evejy 
three or four inches. The tillage will be the 
same as for broom-corn. When the young ears 
begin to appear, it is necessary to pluck them 
off carefully, and to repeat the gathering as of- 
ten as necessary, so as to prevent the formation 
of any grain. Because, if grain be allowed to 
form, it takes all the sugar from the stalk. — 
About the time the corn begins to harden, the 
making of sugar should be begun. It is not 
necessary to say any thing about a proper mill 
to crush the stalk and separate the juieS, be- 
cause mills of the cheapest kinds only should 
be employed now, until the business would ful- 
ly warrant an expensive outlay. It would pro- 
bably be found that the common cider mill, with 
plain cylindrical nuts, would be quite sufficient 
for a fanner who v'ould raise a fourth or half 
an acre of corn for sugar for his family, and this 
quantity would be quite sufficient for satisfac- 
tory experiment. 
“When the juice is .separated from the stalk, 
about a fable spoonful of white wash made of 
the dcst quick lime, and about the consistence of 
thick cream, should be added to each gallon of 
the juice, and then the bailing should commence. 
The scumihat rises should be carefully remov- 
ed; and the juice, if this process has been pro- 
perly and carefully conducted, Avill be quite 
clear and nearly colorless. Then commences 
the process of evaporation ; and when the juice 
has boiled down in about the proportion of eight 
gallons to one, the boiling will be completed, 
and it may be poured out into a shallow tight 
wooden box to grain. 
“It has been ascertained, although as yet the 
reason is unknown, that if the juice be boiled in 
a deep vessel, like the common cooking vessels, 
sugar will seldom be obtained; Avhile if it be 
done in a shallow vessel, so that the juice at the 
commencement of the boiling shall not be more 
than three to five inches deep, sugar would b© 
obtained without difficulty. It has been ascer- 
tained also that the sugar from corn will not 
grain so readily as that from the sugar-cane, — 
And in some instances it has remained more 
than a week after the boiling before the .sugar 
was formed, and yet excellent sugar made. 
“It should be partrculaniy remembered that the 
juice should be boiled as soon as separated from 
the stalk. It becomes acid very soon, and no 
sugar can be made if the juice be allowed to 
stand two or three hours before it is boiled. The 
j uice will even spoil in the stalk before it is 
ground, if the stalk be cut off a few hours be- 
fore grinding. It is necessary then that every 
part of the process should be done with the 
greatest despatch. The stalks should be brought 
to the mill as soon as cut, and ground immedi- 
ately. The vessel lor boiling ought to be pro- 
perly filled in an hour, or at most two hour’s 
grinding. And the proce.s.s of boiling down 
should immediately commence and be continued 
until completed. 
“Excellent syrup, .superior to the best molas- 
ses, will be obtained by observing tlie above di- 
rection.s, and boiling five gallons of juice to one 
gallon. 
“The juice of the corn-stalk is very rich in 
sugar when cultivated in the manner suggested. 
Tested by Beaume’s .sacharometer, the instru- 
ment used to mea.sure the strength of syrups, 
the juice of the coin-stalk weighs 1,0 to lOj de- 
grees, which is about the weight of the juice of 
the best cane in the West Indies, and is richer 
than the juice of the cane in Louisiana, which 
is seldom heavier than 8^ degrees. 
“One gallon of juice will produce nearly H 
pounds of sugar; and an acre of good corn will 
yield, if carefully expressed, fiom 700 to 1000 
gallons of juice.” 
CURE FOR A FOUNDERED HORSE. 
I send you the following prescription, which 
you may give a place in your useful paper, if 
you think it will be of any advantage to plant- 
ers and travellers. 
As soon as you find your horse is fpundered, 
bleed him in the neck in proportion to the great- 
ne.ss of the founder. In extreme ca.ses, you may 
bleed him as long as he can stand up. Then 
draw his head up, as common in drenching, and 
Avith a spoon put far back on his tongue strong 
salt, until you get him to swallotv one pint. Be 
careful not to let him drink too much. Then 
anoint around the edges of his hoofs with spirits 
of turpentine, and your horse willbe well in one 
hour. 
A founder pervades every part of the system 
of a horse. The phlegms arrest it from the 
blood; the salt arrests it from the stomach and 
bowels; and the spirits arrest it from the feet 
and limbs. 
I once rode a hired horse 99 miles in two days, 
returning him at night the secoi d day; and his 
owner would not have known that he had been 
foundered if I had not told him, and his founder 
Avas one of the deepest kinds, 
I once, in atravm of 700 miles, foundered my 
horse three times, and I do not think that my 
journey was retarded more than one day by the 
misfortune, having in all the cases observed and 
practised the above prescription. I have known 
a foundered horse turned in at night on green 
feed; in the morning he Avould be well, having 
been purged by the green feed. All founders 
must be attended to immediately. 
Southwestern Farmer. 
Agriculture is the nursing mother of the 
arts. — Xenophon, 
