VoL. I. 
AUGUSTA, Ga., APRIL 12, 1843. 
No. 6. 
SUGAR FROM CORN. 
We have received a great number of inqui- 
ries from different parts of our country, on the 
subject of manufacturing sugar from Indian 
com, ot which the following will embrace all 
the essential points, and to which we shall give 
as full a reply as the present condition of the 
manufacture will admit. 
1. What is the best method of growing corn 
intended for making sugarl 
2. Time of gathering and preparation for 
grinding! 
3. Machinery for the manufacture! 
4. Process of boiling, and granulation of the 
Sugar! 
1. In planting corn for sugar, two objects 
must ue kept in view — the securing the greatest 
growth of stalks, and the prevention of the for- 
mation of ears. The kind of soil required for 
a great growth of corn, is so well known that it 
is unnecessary to describe it here. It must be 
rich, and should be friable, that it may be culti- 
vated easily. A heavy clover lay, manured, 
and I hen turned over, rolled and the surface 
harrowed line, makes a good soil for a corn 
crop. Mr. Webb, the most successful manufac- 
turer of sugar thus far, directs that the corn be 
drilled in rows north and south, that the influ- 
ence of the sun may be felt as much as possible, 
the rows to be two and a half feet apart, and the 
plants in the rows not more than two or ihree 
incher apart. This thick planting on a rich 
soil gives a great stand of corn, and in consider- 
able degree prevents the formation of ears, as 
ears cannot be expected where the corn is as 
thick as is here directed. Mr. Blake of Indian- 
apolis, made an extensive experiment. last year, 
and from 4* acres produced about 280 gallons 
of excellent molasses. He planted his corn, or 
rather drilled it in rows four feet apart, plants 
close set in the rows, but distance not stated. — 
It is probable in planting corn for sugar, some- 
thing should depend on the variety selected; as 
it is evident the small northern kinds would re- 
quire closer planting than the tall southern or 
western kinds. We have not learned that any 
experiments have been instituted to test the com- 
parative value of the several varieties of corn 
for sugar; though it is certain that large stalks 
yield more juice than small ones, in proportion 
to their size. 
2. Theory indicated that a large portion of 
the sugar in the cornstalk would be lost, if ears 
were allowed to form; and experiments demons- 
trated that such was the case. When corn is 
planted thick no ears will form, or only small 
and imperfect ones. If ears form, they must be 
broken or cut off; not too early, as their tender., 
ness greatly increases the labor required, Any 
time previous to the formation of the grain on 
the cob Avill be soon enough. When the stalk 
is fully matured, or ripe, the process of cutting 
off the top.® or the blossom part, and stripping 
off the leaves, must be performed. The early 
northern kinds will be lit for stripping in Au- 
gust, the later kinds will continue to ripen until 
in September or October, or until killed by the 
frosts. The tops and blades must be secured 
for fodder, of which they make the best quality. 
When topped and stripped, the stalks are cut up 
by the bottom, close to the ground, bound in 
bundles, and taken to the mill for grinding. It 
is found by experience that the corn can be top- 
ped and stripped much more rapidly on the hill, 
than if cut up previous to those operations. If 
the tops and leaves are not taken off, a quantity 
of the juice will be lost, and the formation of 
sugar rendered more difficult. 
3. The machinery req\rired for the manufac- 
ture of cornstalk sugar is the same in effect as 
that used in making cane sugar. It was at first 
supposed that wood cylinders might be used for 
the corn stalk, instead of the iron ones requisite 
for the cane, and all the experiments hitherto 
made, have been in mills of this kind. Experi- 
ence shows, however, that iron mills must be 
used, it requiring more hardness and firmness 
than wood possesses to operate successfully for 
any length of time. We give the figures of two 
mills for grinding com or cane, one upright, and 
the other horizontal. The first (fig. 29,) is a 
figure ot tlie mill used by Mr. Webb and others, 
the past season, and is of wood, worked by hor- 
ses. Iffie other mill is, of iron, and may be 
worked by water, steam or horse power. Mr. 
Webb describes the first mill as follows: “It may 
be made with three upright w'ooden rollers, from 
20 to 40 inches in length, turned so as to run 
true, and fitted into a strong frame work, con- 
sisting of two horizontal pieces, sustained by 
uprights. These pieces are morticed to admit 
wedges on each side of the pivots of the two 
outside rollers, by which their distances from 
the middle one may be regulated. The power 
is applied to the middle roller, and the others 
are moved from it by means of cogs. In grind- 
ing, the stalks pass through on the right side ol 
the middle cylinder, and come in contact with a 
piece of wood work called the dumb returner, 
which directs them backwards, so that they pass 
through the rollers again on the left side ol the 
middle one.” The arms and braces used when 
the mill is worked by cattle or horses, are seen 
in the engraving. The iron mill does not differ 
greatly in principle from the wood one, except 
that the distance of the side rollers from the 
centre one is regulated by screws, as seen in the 
engraving, and that tvhen propelled by animal 
power, the upper roller is turned by cogs at one 
end, moved by others on a vertical shaft. The 
iron mills are the most expensive in the outset, 
but they are the most durable, less liable to get 
out of order, and separate the juice from the 
stalk much more perfectly than the rvood mill. — 
The experiments of Mr. Webb, the past season, 
Irom which so much was justly anticipated, 
failed in a great measure in consequence of his 
mill giving way on the second day of its use. 
Mr. Blake, whose Avell conducted experiment 
we have before noticed, used a wood mill, and 
found that a large part of the juice was lost, by 
the surface of the rollers soon becoming uneven, 
and not pressing the stalk properly. It is pro- 
bable, therefore, that iron mills will be found 
the most economical in the end, and there is no 
necessity for their being very expensive. In 
both cases the rollers must move in or over re- 
servoirs for the receiving the juice as it flows 
from the corn stalk. 
4. We have not knoAvn, or heard of a single 
instance, where the attempt to manufacture su- 
gar, or rather syrup from the juice, has failed. — 
The valuable report of Mr. Ellsworth, contains 
statements from all parts of the country, of the 
success which has attended the conversion of 
juice into syrup, but the instances were com- 
paratively few in which the granulation of the 
syrup, or its conversion into sugar, was effect- 
ed. In this, we apprehend, the greatest obstacle 
to the manufacture AviU be found, The simple 
fact, however, that such conversion has been re- 
peatedly effected, shoe’ s there is nothing but ex- 
perience and skid wanted to insure a result at 
all times. When the manufacture of beet root 
sugar first commenced in France, granulation 
of the syrup Avas almost impossible; now the 
process is as certain and effectual as in the case 
of the cane or maple. The great source of the 
difficulty seems to arise from the rapidity Avith 
Avhich the juice passes into a state of partial fer- 
mentation, rendering its immediate reduction 
after extraction, indispensable. Beet root juice 
ferments immediately after it is pressed opt, and 
it is said that in the West Indies, the purest 
cane juice Avill ferment in twenty^ minutes after 
it enters the rcceiA'er. Mr. Webb kept some 
coin juice for an hour Avithout injury; but a 
great variety of experiments prove that it should 
be boiled as soon as possible. We give from a 
letter of Mr. Webb’s, the following account of 
his process, because it is the result of practice 
rather than theory', he having made a beautiful 
sugar for two years by the process: 
“The juice after coming from the mill, stood 
for a short time to deposit some of its coarser 
impurities. It Avas then poured off, and passed 
through a flannel strainer, to get rid of such mat- 
ter as could be separated in that Avay'. Lime 
water, called milk of lime, was then added in 
the proportion of one or two table spoonfulls to 
the gallon. It is said by sugar manufacturers, 
that knoAvledge on this point can only be acquir- 
ed by experience; but I have never failed in 
making sugar from having too much or too lit- 
tle of the lime. A certain portion of this sub- 
stance is doubtless necessary', and more or less 
than this will be injurious: but no precise di- 
rections can be given about it. The juice AA'as 
then placed over the fire, and brought nearly to 
the boiling point, when it Avas carefully skim- 
med — taking care to complete this operation be- 
fore boiling commenced. It was then boiled 
doAA'n rapidly, removing the scum as it rose. — 
The juice was examined from time to time, and 
if there was any appearance of feculent parti- 
cles, which Avould not rise to the surface, it AV'as 
again passed through the flannel strainer. In 
judging when the syrup is sufficiently boiled, a 
portion was taken between the thumb and fin- 
ger, and if, Avhen moderately cool, a thread half 
an inch long could be draAvn, it was considered 
done, and poured into broad shallow vessels to 
crystalize. In some cases, cry'stalization com- 
menced in twelve hours, in others not till after 
seA'eral days.” 
The folloAving is a condensed vIcaa' of the di- 
rections given by Prof. Mapes of New York, a 
gentleman Avho has paid much attention to the 
subject. The stalks (cane or corn) to be cut as 
ripe as possible, but before any acetic acid is 
formed; litmus paper Avill turn red if any acid is 
presented. Express the juice Avithout loss of 
time, as every moment after cutting will deteri- 
orate its quality. Clear lime Avater, one quart 
to 100 gallons of mice, to be added as soon as 
expressed, unless the juice shoAvs acid Avith the 
litmus paper, AA'hen the lime is to be omitted, 
and a solution of sal. soda, or soda ash, added 
till it is precisely neutral. In this state, the 
juice must be evaporated in such an apparatus 
as to finish its change in 30 minutes. Unless 
boiled quick, good crystalization is not to be 
