St. Charles City Republican intelligencer. [volume] (St. Charles City [Charles City], Iowa) 1857-1861, 1857-10-15
agricultural.
sorgho Manufacture.

From a new work by II. ). Olcott,
we gather some important facts in ref
crcnce to the manufacture of molas-
ses and sugar from the Chinese sugar
cane We extract the following:
Having brought your canes to the
mill. pass them through two at time
till YOU have sufficient juice for bolt
inc saw ten or fifteen gallons, which
shonld be crushed out in half an hour.
Now build fire place with stones, or
set up two forkcd poles, and put an
other across, on which sling your pot,
which may be of sheet tin or iron. 1t
may hold ten gallons or more. get
skinner, and you are prepared Tor
boiling. Every thing being ready,
slack tcacupful of lime, mix it to the
consistency of cream, and set 1t byl
for use. Light your fire, with char
coal if you have it, for it makes no
smoke, but if you have none, use dry
kindling wood. If possible, SO ar
range your rude fire place as to let
the fire reach no more than half way
I'D the sides of the pot Put hive or
six gallons of juice into the pot, and
when it becomes milk warm, add one
large table spoonful of the cream OF
lime. and mix it thoroughly through
the Juice. Now take the white OF two
fresh eggs, beat them up with tea
cupful Of the juice from the pot, and
when thoroughly mixed, pour back
and stir them well through the mass.
Bring it to boil as soon as possible,
but the moment you sec the first signs
of boiling lift the boiler off the fire ;
set it on the ground and let it remain
quiet fifteen or twenty minutes. After
adding the lime and eggs thick
scum will rise which must be allowed
to gather undisturbcd till you take
the vessel from the fire. Let it stane
fifteen or twenty minutes and then re
move the scum. The juice will now
NC clear and ready for boiling down
to any consistency you require wheth,
or for molasses or sugar. Ciaf1y al
your Juice in this way and then com
mence boiling. If any scum rises re
move it with your skinner. Two OF
more boilers may be used, as well as
one.
Should you wish to make an extra
sirup for table use, get flannel bag
and filter the juice through it afte1
YOU have skinned it and then boil i
down.
1t is important to know when tho
Juice is boiled enough. This must DC
ascertained by experiments. Dip the
skinner into the boiling liquid, take
it out and allow the strip to run of
A few drops will remain on the edge
falling at intervals. If these breal
with long string between, which a
the break jerks back to the skimmc
again, and which when taken between
the finger and thumb feels like mOlasses
it is fair to suppose the sirup is sufii
GENTLY boiled.
For making sugar it will be neces
sary to boil the strip till the steam
escapes from it in little puffs, ant
when the skinner is dipped in, tn
falling drops break short and fall hca
vily. Pour it in tub in war;
place and let it cool slowly. 1t is be
shat the vessel to contain the suSa
should be broad or showl, and that
depth of only one Or two inches OF til
sirup be poured in at time. Ate
the first has cooled pour on some NOR
which is hot, and so continue to az
until all is poured in. Mix it well to
gether and .dlow it to stand. II b.
the next day there are no signs
crystalization, stir in a handful OF ray
sugar. Still if there are no crystal
do not despair. 1t may stand fort
night and then suddenly bccom
sugar.