60 
THE CULTIVATOR. 
manufacturer of sugar thus far, directs that the corn be 
drilled in rows north and south, that the influence 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 three inches apart. This thick planting on 
a rich soil gives a great stand of corn, and in considera¬ 
ble degree prevents the formation of ears, as ears cannot 
be expected where the corn is as .hick as is here directed. 
Mr. Blake of Indianapolis, made an extensive experi¬ 
ment 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, something should depend on the 
variety selected; as it is evident the smaller northern 
kinds would require closer planting than the tall south¬ 
ern or western kinds. We have not learned that any ex¬ 
periments have been instituted to test the comparative 
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 demonstrated that such was the 
case. Where 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 pre¬ 
vious to the formation of the grain on the cob will be 
soon enough. When the stalk is fully matured, or ripe, 
the process of cutting off the tops or the blossom part, 
and stripping off the leaves, must be performed. The 
early northern kinds will be fit for stripping in August, 
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 topped 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 forma¬ 
tion of sugar rendered more ditficult. 
3. The machinery required for the manufacture of 
corn stalk sugar is the same in effect as that used in mak¬ 
ing cane sugar. It was at first supposed that wood cy¬ 
linders 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 re¬ 
quiring more hardness and firmness than wood possesses 
to operate successfully for any length of time. We give 
the figures of two mills for grinding corn or cane, one 
upright, and the other horizontal. The first (fig. 29,) 
is a figure of the mill used by Mr. Webb and others, the 
past season, and is of wood, worked by horses. The 
other mill is of iron, and may be worked by water, 
steam or horse power. Mr. Webb describes the first mill 
as follow.: “ It may be made with three upright wood¬ 
en rollers, from 20 to 40 inches in length, turned so as to 
run true, and fitted into a strong frame work, consisting 
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 distan¬ 
ces 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 grinding, the stalks pass 
through on the right side of 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 of 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 (figs. 30 and 31,) does not differ greatly 
in principle from the wood one, except that the distance 
of the side rollers from the central one is regulated by 
screws, as seen in the engraving, and that when pro¬ 
pelled 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 per¬ 
fectly than the wood mill. The experiments of Mr. 
Webb, the past season, from 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 well conducted experiment we have be¬ 
fore 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 pro¬ 
perly. It is probable, 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 reservoirs for the re¬ 
ceiving the juice as it flows from the corn stalk. 
4. We have not knovvn, or heard of a single instance, 
where the attempt to manufacture sugar, or rather syrup 
from the juice, has failed. The valuable Report of Mr. 
Ellsworth, contains statements from all parts of the coun¬ 
try, of the success which has attended the conversion of 
juice into syrup, but the instances were comparatively 
few in which the granulation of the syrup, or its conver¬ 
sion into sugar, was effected. In this, we apprehend, 
the greatest obstacle to the manufacture will be found. 
The simple fact, however, that such conversion has been 
repeatedly effected, shows there is nothing but experi¬ 
ence and skill wanted to insure such a result at all times. 
When the manufacture of beet root sugar first commenced 
Side View of Iron Mill.—(Fig 30.) 
ting to the finishing the boiling, should not exceed one 
hour. To know when boiled enough, use Farenheit's 
Thermometer; 239° or 240° is the proper point. The 
instant a charge is finished, it must be thrown into a 
cooler large enough to contain several charges. The se¬ 
cond charge, and so for each one, must be mixed with 
the preceding, by gently stirring, but no more stirring 
should be used than is necessary, as it will be injurious. 
When all is boiled, let the mass cool to 175° and then 
fill the sugar molds, which should hold not less than 14 
galls. There must be a plug at thebotom of the mold to 
allow the molasses to escape. 
One of the most important steps in the process, and 
which is essential to the formation of sugar, is quick 
boiling. Long boiling renders the syrup dark, and pre¬ 
vents granulation. Mr. Webb, the last year, found it 
necessary to discard his former deep boilers, and substi¬ 
tute broad shallow vessels, in which the evaporation 
would proceed apidly. The sugar made in this way, is 
of a finer quality than that made by longer boiling, and 
the crystalization is more perfect and certain. Syrup, 
however, made by quick boiling, as directed by Mr. 
Mapes, retains more of the peculiar taste of the ccrn- 
stalk, than when boiled for a longer time. The sugar is 
free from this flavor, and Mr. Webb, to remove it from 
the molasses, recommends, after it is drained from the su¬ 
gar, to dilute it with water, and boil it until this taste is 
lost. It is very probable, we think, that as the subject 
is farther investigated, and science is brought more effi¬ 
ciently to the aid the manufacturer, that the little ob¬ 
stacles impeding h s progress will disappear, as they 
have done in many other cases already. Where failures 
in the formation of sugar have occurred, (every attempt 
to make molasses has succeeded,) they can easily be 
traced to the imperfections of the machinery, or the in¬ 
experience of the manufacturer, and will not be liable 
to again occur. There is scarcely room for doubt that a 
vast and profitable manufacture is opening upon the 
country, particularly the corn regions of the west and 
south; and there is every indication that the great im¬ 
portation of foreign sugars will soon cease, if not be 
changed to exportation. 
USE OF POUDRETTE. 
1 France, granulation of the syrup was almost impossi- 
le; now the process is as certain and effectual as in the 
ase of the cane or the maple. The great source of the 
ifiiculty seems to arise from the rapidity with which the 
rice passes into a state of partial fermentation, render- 
ig its immediate reduction after extraction, indispensa- 
le. Beet root juice ferments immediately' after it is 
ressed out, and it is said that in the West Indies, the 
urest cane juice will ferment in twenty minutes after it 
nters the receiver. Mr. Webb kept some corn juice for 
n hour without injury; but a great variety of experi- 
rents prove that it should be boiled as soon as possible. 
Ve give from a letter of Mr. Webb’s, the following ac- 
ount of his process, because it is the result of practice 
ather than theory, he having made a beautiful sugar for 
wo years by the process; 
“ The juice, after coming from the mill, stood for a 
hort time to deposit some of its coarser impurities. It 
vas then poured off and passed through a flannel strainer, 
o get rid of such matters as could be separated in that 
vay. Lime water, called milk of lime, was then added 
n the proportion of one or two table spoonfulls to the 
'allon. It is said by sugar manufacturers, that know- 
edge on this point can only be acquired by experience; 
)ut I have never failed in making sugar from having too 
nuch or too little of the lime. A certain portion of this 
lubstance is doubtless necessary, and more or less than 
his will be injurious; but no precise directions can be 
fiven about. The juice was then placed over the fire, 
ind brought nearly to the boiling point, when it was 
iarefully skimmed—taking care to complete this opera- 
ion before boiling commenced. It was then boiled 
lown rapidly, removing the scum as it rose. 'I he juice 
was examined from time to time, and if there was any 
ippearance of feculent particles, which would not rise to 
he surface, it was again passed through the flanriel 
strainer. In judging when the syrup is sufficiently boil- 
3 d, a portion was taken between the thumb and finger, 
md if, when moderately cool, a thread half an inch long 
30 uld be drawn, it was considered done, and poured in¬ 
to broad shallow vessels to crystalize. _ In some cases, 
crystallization commenced in 12 hours, in others not till 
after several days.” 
The following is a condensed view of the directions 
given by Prof. Mapes of New-York, a gentlemen who 
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 will turn red if 
any acid is present. Express the juice without loss of 
time, as every moment after cutting will deteriorate its 
quality. Clear lime water, 1 quart to 100 gallons of 
juice, to be added as soon as expressed, unless the juice 
shows acid with the litmus paper, when 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 charge 
in 30 minutes. Unless boiled quick, good crystalization 
is not to be expected. The time occupied from the cut- 
see by an advertisement in the last No. of the 
Cultivator,thatthe article of poudrette can be had in New- 
York, and at other times have seen a good deal said 
about its fertilizing effects; but I do not recollect to have 
seen anywhere, an acceount of the proper mode of using 
it upon the crops. I should be pleased, if you are in 
possession of information in regard to the use of this 
manure, of answers to the following queries: When is 
the proper time to apply it to corn?—when planting, or 
after it has come up?—and what quantity per hill? The 
best method of using it on the wheat crop; whether 
when seeding, or broadcast; if the latter, at what time, 
and how much per acre? If used broadcast, will it have 
the effect to hasten the ripening of the crop like yard 
or stable manure, or retard it like plaster? J. H.” 
Harrisonburg, Va., 1843. 
Poudrette is usually applied to corn at the time of plant¬ 
ing, and the quantity recommended is, from half a gill 
to a gill in each hill, to be dropped upon the corn, and 
covered at the proper depth. 
■ On wheat it is sown broadcast, though if the wheat 
was drilled, the poudrette might be deposited at the same 
time, and by the same machine. Experiments have been 
made, in which from 15 to 70 bushels per acre have 
been used, and the best results have been obtained when 
the quantity applied was from 25 to 35 bushels per acre. 
Its effect on crops is the same as that of rich stable ma¬ 
nure; applied too liberally to grain crops, it causes them 
to lodge in the same manner as other animal manures. 
BEES. 
“ Editoes of the Cultivatoe —Some of your sub¬ 
scribers in this place have lost many of their bees, in 
the syrup of the confectioner. Some large swarms have 
been nearly ruined. They resort to these places by 
thousands, and but few return to their hive. Can you 
suggest a remedy? The occupants of the shop cannot 
work without a free circulation of air. Millinet has 
been used to keep the bees out, but it makes the air in- 
sufiferably close. Would wire gauze answer a good pur¬ 
pose? If in your next number ypu can suggest any 
remedy for an obstacle more fatal in this place to the 
cultivation of bees, than all others, you will very much 
A SUBSCKIBEE.” 
Greenfield, Mass., 1843. 
We have seen flies, bees, wasps, &c. excluded from 
rooms, by placing before the windows the perforated 
plates of tin from the buttonmaker’s shops; and we have 
also known screens made of fine wire, used successfully 
for the same purpose. We have seen it stated as a sin¬ 
gular fact in natural history, that flies, bees, &c. are ef¬ 
fectually excluded by a wire gauze screen, even when 
the meshes were of a size to permit a free passage, if 
the protected window or passage, was not fronted by 
another open window or passage the light of which 
corresponded to the protected one. W^e should place 
more dependence on wire screens, than any other mode 
of prevention, as they would obstruct the air less, and 
may be wove so as to effectually exclude the bee. Care 
should be taken from the first, to allow no bees to get a 
taste of the sweets; since if this is once done, their ex¬ 
clusion will be ten fold more difficult. 
