Carroll free press. [volume] (Carrollton [Ohio]) 1834-1861, 1858-11-17
Dr.. Jaokson's Process Of Making
Syrup and Sugar from the Chi
nese Sugar-Cane.


Dr.. Jaokson's Process Of Making
Syrup and Sugar from the Chi
nese sugar-Cane.
Ia the fnt place, Il is necessary to filter
the juice Of the plant, as Il comes from the
mill, in order to remove the eelu!ose and
fibefous matters and the starch, ell oI
which are present 10 il when expressed.-
A bag filterer, or one made Of blanket
placed in a basket, will answer this pur-
pose. Next; we have to add a suficieuey
Of milk Of lime lthat is lime Stacked aud
mixed With Waler) to the juice, TO render
i slightly alkaline, as shown by its chang
ing tumeric paper TO brown color, or red
dened 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. A thick green scum
rapidly collected on the surface, which is
to be removed 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 guile rapidly to about half its orig
inal bulk, after which the fire must b kept
low, the evaporation to be carried on With
great caution, and the syrup constantly
stirred TO prevent il from burning at the
bottom Of the kettle or evsporating pan.
Portions Of the syrup are to be taken out,
from time to time, and allowed to cool, TO
see if it is dense enough TO crystalize. 1t
should be about as dense as sugar house
molasses or tar. When it has reached this
condition it may be withdrawn from the
svsporating vessel. aud be placed in tubs
or casks to gfanuate. Crystals Of sugar
will begin to form generally iu three or four
days, and sometimes nearly the whole mass
will granulate, leaving but little moasses
to be drained. After it has solidified, it
may be scooped out into con'cal bags
made of coarse open cloth, or Of canvas,
which are TO be hung over some vessel to
receive the molasses; and the drainage be.
ing much aided by warmth, it will be use.
ful to keep the temperature of the room at
80 or 80 degrees F, After some days it
may be removed from the bags, and will
be found to be good brown sugar. 1t may
now be refined by diseolving it in hot wa.
ter, adding to the solution some white Of
an egg, (say one egg for every loo pounds
of sugar, mixed with cold water, after
which the temperature is 10 be raised to
boiling, and the syrup allowed to remain
at that heat for half an hour. Then skim
and filter to remove the cosgulated album.
en- and the impurities it has extracted from
the sugar.
By the use of bone-black, such as is
prepared for sugar refners, the sugar may
be re-colored by adding an ounce to each
gallon Of saehsrine solution and boiling
The whole together. Then filter, and you
will obtain nearly colorless syrup. Evap.
orate this. as before directed, briskIy, to
half its bulk, and then slowly, until dense
enough TO crystalize, leaving the syrup as
before in tubs, or pans, to granulate. This
'ugar will be of lght-brown color, and
nay now be clsyel or whiteued by the
Usual method; that is, by putting it into
zones, and pouring a saturated solution Of
white sugar upon it so as to displace the
which will drop from the apex Of
he cone when inverted, 1t is now refined |
,r loaf sugar. !
The methods here described are The
common and cheap ones, such as any
arlner ca employ. 1t may be Advantage.
'us, when operations of considerable ex-
ent are contemplated, to arrange a regu.
ar system of shallow evapOrating pans for
be concentration Of the syrup, similar to
hose now used in Vermont for making
maple sugar.
1t is evident that no ordinary methods
an compete with those Of regular sugar
efnery, where vacuum pans are employed,
nd evaporation is consequently carried on
t low temperature. If the planter
hould raise sufficiently large crops to war
ant the expense OF such an apparatus on
is place, be would not fail to manufacture
'rge quantities Of sugar and to operate
18th perfect success, but this can be done
My in the Southern, Middle or Western
tates, where extensive culture is common.
hose who wish to have their brown su-
ar clarified, can send It to some o: the
lrge refneries, where the operations may
e completed, and The sugar put up in the
sual form of white loayes.
A very large proportion of our agricul-
lral people will doubtless be satisfied with
he production Of good syrup from this
liant. They may obtain It by following
le methods described in the first part Of
lis paper, or they may omit the lime, and $
lake an agreeable but slightly scidulous
'rup, which will be of lighter color
ian that which has been lined. This
'rup is not apt to crystalize, owing to the /
-esence of acid matter. The unripe cPr
} employed for making molasses, but will
1t yield true cane sugar unless it is well
atured.-PGt. Office Report 1857.