Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1843-03-24

too, had no conveniences for the manufae.
turc {; and yet, with all these drawbacks 10
s~uccess, the question may he considered a.
fairly settled by a number Of Independent
witnesses who need only a knowledge Of the
process, and skill and experience in conduct.
ing the trial hereafter, TO ensure complete
success. In order to aid in this desirable oh.
]eci, and as so many are interested in what
ever may throw light on the subject, Mr..
Webb's account, originally drawn up for tho
National Agricultural Society, will be sub.
joined in Appendix, No. 8.
As numerous inquiries also have been made
respecting the best process Of Qualification, q
communication detailing the mode has been
obtained from Professor Mapes,o New York,
who has paid much attention 10 the subject,
which will be found in Appendix No. 4. He,
also, as will be perceived, expresses his con-
vlction, from some experiments on the corn.
stalk, of its entire superiority over the sugar
cane, il the enthusiasm Of those who made
the former experiments published did not
lead them into errors.
The French scientific journals contain
some notice of this subject, and a belief 10
there expressed that sugar can be manufae.
iured from The corns,alk and from the fs
cactus found in the recent French posses.
sions in Africa.
There are some facts stated in relation to
the manufacture Of sugar from the cane,
which, as they may apply also to thai, from
the cornstalk, it is thought proper to subjoin.
They have been mostly derived from Por.
ter's Treatise on the culture of the cane
At 100 of Beaume's saccharomcter, it is said.
there are in 100 lbs. Of cane juice or strip
Is lbs. 6 OF. and l dr.. of sugar. This, il
will be perceived, is not more, If as much. a.
Mr.. Knapp and others obtained from the
cornsta!k. The weight of water, beside what
is termed the water dissolution, to be evapo.
rated to reduce the cane JUICE to a state OF
saturated solution, is 20 lbs. 9 OF. 9 dr.. A
saturated solution of cane juice contains five
parts o fsugar and three parts of water. This
is indicated by $40 of Beaume at the tempe.
nature of 80 Farcnheit. Seventeen ounces
ofIimc arc used for 800 gallons of cane juice.
The greatest danger seems to be of using too
large a proportion of alkali. The highest
produce of 100 gallons of cane juice for nine
years average, on an acre Of an estate Sc.
leclcd in jamaica, is stated to have been
l22 lbs. of sugar. The experiments above
cited, with respect TO cornstalk, would show
an equal, if not a greater average. 1t is ev.
ident, that the whole difficulty Of granula,ion
may be obviated by boiling Immediately and
quickly in not too large quantities. The pa.
per of Professor Mapcs, in the Appendix,
already referred TO, will also furnish valuable
information on this point. The Southern
+ States, who have heretofore been engaged
in the manufacture of cane sugar, possess
peculiar advantages in this respect, as they
are already provided with the requisite ma.
chinery for grinding and boiling, aud can ap.
ply their already acquired skill, no doub. with
great effect. Hence, we need not be sur.
prised, if we should hereafter find them IA.
king the lead in this business. 1t is a truly
gratifying reflection, that, while the Tempe
} rance reformation is so greatly lessening the
consumption Of corn in the manufacture Of
whiskey, the Introduction of this manufacture
Of cornstalk sugar promises to furnish .
J much more profitable as we'll as salutrry ap-
plication.