Kenosha tribune & telegraph. [volume] (Kenosha, Wis.) 1856-1859, 1858-07-08
from the Agricultural Report of the United States Patent
Office for 1851
DR.. Jackson's Process Of Making Syrup
and Sugar from the Chinese Sugar-Cane

In the first place, it is necessary to filter the
juice of the plant, as it comes from the mill, in
order to remove the celluose and tibrous mat
ters and tie starch, all of which are present in
it when expressed. a bag filter, or one made
of IL blanket placed in a basket, will answer this
purpose. Next, we have to add n sufficiency of
milk OF lime Chat is, lime Stacked and mixed
with water) to the juice, to render IL slightly al
kahne, as shown by its changing tumeric paper
to a brown color, Redeemed litmus paper to a
blue. A small excess of lime is not injurious
After this addition the juice should be boiled
say for fifteen minutes. thick green scum
rapidly collects the surface, which is to be re-
moved by skinner and then the liquid should
again be filtered. 1t will now be of pale straw
color, and ready for evaporation, and may be
boiled down quite rapidly to about half its orr
ginal bulk after which the fire must be kept
low, the evaporation to be carried on with great
caution, and The syrup constantly stirred to pre-
vent it from burning at the bottom of the Ilet
tie or evapo. ain9 pan. Portions of tho syrup
are to be taken out, from time to time, and al
lowed to COOL to sec if it is dense enough to crys-
talize 1t should be about as dense as sugar
house molasSes or tar. When ii has reached
this condition, it may be withdrawn from the
evaporating vessel, and be placed in tubs or
casks to granulate. Crystals of sugar will be-
gin to form generally in three or four days, and
sometimes nearly the whole mass will granu-
After it has solidfi 3D. it may be scooped out in
to conical bags, made of coarse open cloth, or
OF canvas, which are to be hung over some YES
sci to receive the molasses; and the drainage
being much aided by warmth, it will be useful
to keep the temperature of the room at 50 or
80 f. After some days, it may be removed
from the bags, and will be found TO be good
| brown sugar. 1t may BOW be refined by dissoy-
ing it in hot water, adding to the solution some
white OF eggs, (say one egg for one hundred
pounds of sugar. mixed with cold water, after
which, the temperature Is to be raised to boiling,
and the syrup allowed to remain at that heat for
half an hour. Then skim and filter to remove
the coagulated albumen and the impurities it
has extracted from the sugar.
! By means OF bone-blacl1. such as is prepared
for sugar refiners, the sugar may be de-coiored.
by adding an ounce to each gallon of the sac
charine solution, and boiling the whole togeth>
er. Then filter, and you will obtain a nearly
colorless syrup. Evaporate this, as before d.
rected briskly, to half its bulk, and then slowly
until dense enough to crystalline, leaving the syr-
up as before in tubs or pans to granulate This
sugar will be of light-brown color, and may
now be clayed, or whitened, by the usual meth
cd; that is by putting it into cones and pour
ing a saturated solution Of white sugar upon it.
so to displace the molasses, which will drop
from the apex of the cone when inverted 1t is
now refined or loaf sugar.
| The methods here described are the common
and cheap ones such as any farmer can employ.
1t may be advantageous, when operations of
considerable extent are contemplated, to arrange
a regular system of shallow evaporating pans
for the concentration OF the syrup, similar to
those now used in Vermont tor making maple
sugar
1t is evident that ordinary methods can
compete with those of regular sugar refinery,
where vacuum pans employed, and evapora-
ton is consequently carried on at low temper
allure. If the planter should raise sufficiently
large crops to warrant the expense of such an
apparatus on his place he would not fail to man.
utacture large quantities of sugar, and to operate
with perfect success, but this can be done only in
the Southern, Middle or Western States, where
extensive farming is common. Those who wish
to have their brown sugar clarified, can send it
to some of the larger retineries, where the ope-
rations may be completed and the sugar. put up
in the usual form of white loaves.
A very large proportion of our agricultural
people will doubtless be satisfied with the pro-
duction of a good syrup from this plant They
may obtain it by following the methods describ-
ed in the first part of this paper, or they may
omit the lime and make an agreeable but
Slightly acidulous syrup which will be of a
Tighter color than that which has been lined
This syrup is not APT to crystaze, owing to the
presence of acid matter The unrpe can be en-
ployed for making molasses and alcohol, but will
not yield true cane-sugar unless it is we'll matur-
ed.