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236 QUEENSLAND AGRICULTURAL JOURNAL. {1 Mar., 1899. 
SUGAR FROM MILK. 
Suaar, as is well known to most people, is not obtained solely from the sugar- 
cane and beetroot, but from sources which would appear the most unlikely to 
yield any edible product. Take coal tar, for instance, from which so many 
beautiful dyes are obtained, and we believe also an exquisite scent. From the 
foul-smelling tar a very sweet sugar is obtained. In fact, so excessive are the 
sweetening properties of coal-tar sugar, that a quantity sufficient only to thinly 
cover a threepenny piece will suffice to sweeten a large cup of tea. Maple 
sugar is largely produced in North America from the maple-tree. In that 
country, Ohicago Produce says that at Marengo, Ill., sugar is made from the 
whey from the cheese vats. This whey is forced into large boilers, and after 
boiling for some time it is run into evaporating pans, where the boiling is 
continued until a thick syrup is left. After standing a certain length of time 
it is again boiled, when the sugar forms. The sugar is worked over till 
thoroughly drained, and is then packed in barrels for the refinery. It now 
resembles the ordinary brown sugar of commerce. The secret of refining is 
known only to two persons. When the product emerges from the refinery it 
is snow white. A new factory has just been completed at Marengo. It 
requires 5,000 1b. of milk to produce one barrel of sugar, which sells at 
40 cents (1s. 8d.) per lb. There are thus at least four commercial products 
resulting from the manipulation of milk—viz., butter, cheese, cream, and 
sugar, besides which there are waste products which are utilised by farmers in 
feeding stock. : 
RAPID REFINING OF RAW SUGARS. 
A new process of refining raw sugars has been invented by a French engineer, 
M. Robin Langlois. This gentleman has perfected a process for reducing raw. 
sugars, made from either cane or beet, {o solid cubes of white sugar possessing 
all the characteristics and qualities of the bestrefined sugar. What constitutes 
the great value of the invention is, that whereas fifteen or sixteen days are 
required in our refineries to transform raws to whites, only a few hours are 
requisite under the new process. 
SUGAR AT BUNDABERG. 
Messrs. Gisson Bros., of Bingera and Watawa plantations, at Bundaberg, 
have turned out the largest quantity of sugar during the past season of any 
single mill in the district. The total output was 9,500 tons of 88:0 net titre, 
which is a record for Bundaberg. The mill ran for three months, and during 
that period 90,000 tons of cane went through the rollers. Of this quantity, 
40,000 tons were purchased and 30,000 were brought in by rail, the balance 
coming from the plantation. 
At the end of January, Knockroe (A. C. Walker) closed down, having 
made 6,300 tons from 65,000 tons of cane. This plantation is owned by Mr. 
A. ©. Walker, and the mill by Messrs. T. Penny and Co. 
Windermere had a long season, extending over thirty weeks, which is the: 
longest run on record. Twenty-four thousand tong of cane passed through the: 
mill. Some fifty or sixty acres had, however, to stand over. Nearly the whole 
of this plantation is leased on the royalty system, and the leaseholders haye been 
very successful with their crops, which have in the main all been good. ‘The 
mill is the property of the Windermere Sugar-mill Company, and is located 
about the centre of the Windermere Plantation, which is owned by Mr. 
F, L. Nott, who is also manager for the company. 
The Isis Scrub correspondent of the Maryborough Chronicle says that 
between 10,000 and 12,000 tons of cane are left to stand over which should 
have been harvested this season,.and that next season’s crop promises to be 
larger than the present one. This would point to the necessity for increased. 
crushing appliances. 
