The Kansas herald of freedom., 1857-11-07


Sugar of honey. IS s 5Ss ss9Se
SMEAR of mamma, $50 $40 go
sugar Vi i lHIO 1916 613
frIvcerin 1907 5l00 o99
sugar u A DO0 1876 663
In comparing these numbers, it will be
seen that cane-sugar, which may be con-
sidered as the prototype, may be repre-
scented chemically by@an atom of carbon
and an atom of water; and that the pro-
portion of water increases as the sugar
becomes less capable ofcompact crystalli
cation. Accordingly, the sugar of grapes,
of starch, of honey &c, has less carbon
and more water than cane-sugar. The re-
suits of the different analyses are also the
more discordant as the sugar is less regu-
larly crystalhzable and associated with a
greater number of foreign substances, as
in the sugar of mamma and the sugar OF
milk. And the analyses which exhibits
the greatest portion of hydrogen is pre-
cisely thatof the sweet matter, (glycerin,)
which is procured from the most highly
hydrogenated of all these substances,
namely oily matters.
Although the principles of sugar-mak-
ing are simple, the practice, as before stat
ed, is beset with difficulties and attended
with loss and injury of material, arising
from the extreme susceptibility of charge
of cane-iuice itself. The latter, as it runs
from the crushing mill, is nearly colorless;
but a very brief exposure to the atmos-
phere, in warm weather, hastens decom-
position, which, unless checked, rapidly
advances, and in a short time converts
this eet-tasted, bland liquid into
spirituouS or aceseent product, turbid from
insoluble suspended matter, and wholly
unfit for the purpose to which 1t was IN
tended to be applied. To guard against
this evil, the operator always endeayors to
conduct the first part of the process, at
least, as expeditiously as possible. But
instead of heating the freshly-expressed
Juice of sorgho, in order to insure its crys-
utilization, in large vessel to blood-heat,
or upward, and adding little Stacked
lime, as is usually the case, TO neutralize
the free acids, which are always present
in the Juice of the sugar-eane the lime
should be applied while the liquid is cold,
comfortably 10 the method discovered by
Mr.. Leonard Wray, of London, and re-
Gently patented by him in Europe and
elsewhere. The lime is employed for the
purpose of saturating these acids, which
should be done as quickly as possible, in
order to restore the gluten contained In
the liquid to its original insolubility. SO
that it may subsequently coagulate and be
skinned of, enveloping in its substance
all these textures impregnated with green
or gummy matter. Let it be borne in
mind, in connection with this process,
that the lime will absorb greater quanti-
ty of free acid, and this more rapidly, in
a cold than in warm state, in similar
manner as cold water will dissolve more
lime than warm. After this proceeding,
the liquid may be strained through cloths
or fine sleeves, and then clarified with nut
gals, or other fannie substances, aided by
the action of strong heat, until it is re-
duced to what is supposed to be a proper
consistence for granulation, on cooling,
conformably to the method patented by
Mr.. Wray.
In letter from NJ. Louis Vilmorin, of
Paris, bearing date of April 20, 1857, he
saws: "The crystallization of the sugar
of the sorgho, it seems, should be easily
obtained in all cases where the cane can
be sufficiently ripened; and, as the pro-
portion of the sugar is an unfailing index
Of ripeness, it follows that we could al
ways be sure of obtaining good crystal
lization of juices the density of which
exceeds LOIS, whilst weaker ones could
not yield satisfactory results after concen-
tration.
81 attribute this peculiarly to the fact
that the sugar is preceded in the Juice by
a gummy principle, which seems to be
transformed, at later date, for its -rropor-
ton diminishes in exact correspondence
with the increase of saccharine matter.
"The unerystallizabie sugar, or giucos,
undergoes the same change; that is to say,
it is more abundant before than after the
complete maturity; but its action seems
less unfavOrable to the progress of crys-
utilization. The gummy principle OBJ
structs it in two ways; for, besides being
a serious obstacle to the commencement
of capitalization, it afterwards renders it
almost matter of impossibility to purge
the crystals, if obtained.
..However, as observed, this difficulty
only presents itself in the employment of
unripe canes; for, as soon as the juices at
tain the density of 1850 and more, they
contain but little else than cryStallizable
sugar, and their treatment presents no
difficulty.
'The lime employed, even to slight
excess, is not so detrimental, it seems to
me, in practice, as theory would perhaps
indicate. Perhaps, slight fermentation,
which is inevitable, may disengage enough
carbonic acid to destroy the uncrystalliza-
bic compound formed by its union with
the sugar. The fact is, that the best crys-
affiliations obtained have occurred in
those experiments in which / feared to
have used too much lime"
Subioined is an extract of another letter
from NJ. Madinier, of Paris, on the same
subject -
"Up to the present time, the making of
sugar from the sorgho has received but
little attention in France, owing to the
DACoCu1 ct1tC Va makes
it much more advantageous to convert the
cane into alcohol than into sugar. Aside
from this fact, it is certain, that from this
plant crystallizable sugar can be extracted
similar in every respect to that made from
the cane of the tropics. Of this, I enter
tain the highest conviction, which is sup
ported By authentic, though not very
nfruarorlS facts = 4 Tba
stalks of the sorgho contain crystallizable
sugar, without furnishing greater guam
tity of molasses than the cane. An ex-
pertinent made at Yerrieres, with Clcrget's
apparatus, showed the juice to contain 10
per cent. of sugar, of which there were
only lO15 per cent crystallizable, and 522s5
per cent. uncrystallizable; yet we can BY
no means depend upon result gained
from plants grown in the Department of
the Seine and Disc. in climaue altogeth-
er beyond the range adapted to the sor-
Ohio -