SUGAR FROM SORGHUM 
215 
will grow north of that line. It is probable that the area of 
successful sorghum culture is not nearly so extensive as a 
few years ago it was thought to be; 1 but at a comparatively 
small expenditure the question of climate for special localities, 
the best varieties of sorghum for planting, and other condi¬ 
tions, could be tested by a chemical analysis of the plant, 
whose juices respond as quickly to favorable or adverse con¬ 
ditions as the mercury to heat and cold. 
The history of the introduction of sorghum into America 
would fill several volumes. “All the evidence goes to show 
that China was the first country that cultivated it, and manu¬ 
factured sugar; and not only were the Chinese the first, but 
there is good reason to believe that they enjoyed its use many 
centuries before it was generally known and used in Europe. 
When first known it went by the name of Indian salt, and 
under that name it was sent abroad from China to India and 
Arabia, and thence to Rome and Greece among the costly 
spices, and was considered a rare luxury. The cultivation of 
the plant gradually extended over the different countries of 
Europe. 
“For some time after the introduction of sugar into Europe, 
it was used only on great occasions, such as feasts, and for 
medicines; and in a different form from what it is now com¬ 
monly used — more like our candy. The sugar cane was first 
brought to this country and cultivated to some extent in Louisi¬ 
ana, on the very place where the city of New Orleans now 
stands.” 2 
It is said that sugar marks the progress of civilization. “ The 
consumption of sugar may be taken as the index to the pros¬ 
perity and refinement of the people. Those nations holding 
first rank in wealth, intelligence, and enterprise are the great¬ 
est sugar-eaters.” 3 We must contest with England to hold 
the first place in this respect. The immensely large quantities 
of table syrup used in this country, in addition to the 56 lbs. 
1 Bui. No. 14, Chem. Div. Dept. Agr p. 43. 
2 The Chinese Sugar Cane , its History , Mode of Cultivation , etc., by James 
F. C. Hyde, N. Y., 1857. 
3 “Our Sugar Supply,” from Bui. No. 2, Chem. Soc. of Washington , 
p. 32. 
