The Tipton advertiser. [volume] (Tipton, Cedar Co., Iowa) 1856-1962, 1858-04-24


EOryho.
We End the following in Emeryis Jour-
nal Of Agriculturs, taken from work BY
H. 8. Olcott; published by A. o. Moore,
N. Y.
spoa nsau seaie. !, ON the JUICE u The sorsho
tsinE practical Cpl iieaion cf j. =. Los.Ti"g'
Procsss.
GENERAL PRINCIPLES
Tho juice Of the ripe sorgho lie compo-
sed Of,
l. Cryskalli,able sugar, shout seven
and quarter per cent.
2. Uncrystallizsble molassss, about
seven per cent,
8. Acid.
4. Vegetable mucilage, or gum.
s. Coloring matter.
6. Water
Our object is to 'spars.s tie sugar
and molssscs.
The acid and mucilago prevent the su.
gar from crystalIiziug.
l. Our first step will be to neutralize
the acid in the juice BY combining it with
an alkali Oime).
2. Our second step will be to remove
uucilage by the addition Of liquid nlbue
men (blood, eggs, or milk to the cold
juice; VIC then apply heat; the albumen,
being heated, coasulstes, and, rising in
the form of scum, carries the muciage
with it. This process is called clarifying,
and should be t.cice repeated at least.
3. Having now got rid Of the acid
and most Of the mucilage, our third step
is to remove the coloring matter, by FL
teripg the clarified juice through granu-
lated bone black.
But a peculiar mucilage still remains,
inseparable at lower heat than about
$3.50 Fahrenheit.
4. Our next step will be to boil the
filtered juice to 2250 Fahrenheit, and
then to add lime water. This Inueilage
then rises as scum, and is removed.
We now have left solution com posed
Of !. Sugar. 2. Molasses. 3. Water.
5. To crystalline the sugar, we must
evaporatc the excess Of water by boiling.
Most Of the sugar will crystalline when
the solution grows cold. The uncrystal-
lied part, we drain off as molasses.
These Operations require the creates.
exactness, for.
If We do not boil enough. the sugar
contained in the solution will not crysta-
llze when cold; or, if we boil too much. the
molasses becomes so thick, when it cools,
As to impair the crystallizi.g Of the sugar.,
and cannot be separated from it.
But how shall we know when to stop
the boiling?
By the hea: Of the boiling liquid, as
marked by the thermometer.
Pure water boils at 212 degrees Of
Fahrenheit's thermometer. You cannot
make it hotter without changing it to
steom
The sorgho juice, being solution of
about fourteen per cent. of sugar aud mo-
lasses, &C., in T:.cr, becomes three de-
grees hotter before boiling, and boils at
2l5o Fahrenheit. AS the water evapo-
aires, greater heat is required to keep
the concentrated Juice ut boil; in other
words, the juice grows hotter aud hotter.
When it reaches the heat marked on the
thermometer 1852 Fahrenheit, there is
just enough water left to enable The sugar
to separate from the molasses when cold
6. We now pour the concentrated
Juice into mould, key, barrel, or 9TH
or deep vessel, with plug in tho bottom,
and allow it to cool
7. When quite cold (say in twenty
four hours), We remove the plug, The
liquid portion, being mo'asscs with lit
tie sugar and water, gradually drains cut,
leaving the sugar dry in from four to ten
DAYS.
1t is a'so important to remember.
That the juice begins to ferment almost
ss soon as it leaves the cane, and there
fore should be ncutraiized, clarified, and
boiled ,etttout deloy. \ very few hours
delay will spoil it.
4 long continued exposure to heat
gradually converts crystallizable sugar
into uuerystallizable molasses; therefore
the evaporation should be as rapid az
possible.
a concentrated solution Of sugar and
molasses is very LIABLE to burn, end should
therefore, be carefully watched, aud ex.
posed to a more and more moaerete FIR.
as the evaporation advances.
The use Of a sacclarometer is to indi
cate the relative weight or density Of H.
quid as compared with water. This densi
t. depends upon the amount Of sugar or
other heavy substances held in solution
Consequently, the degree Of destiny indi,
Gated by the saccharometer is an index Of
the proportion of sugar, &c, contained
in the juice.
1t is simply a hollow tube terminating
in . bulb, loaded with shot, to keep the bull
down aud the tube upright. Floating il
pure water, the tube, at the point wher,
II appears above the surface, marks
But in proportion as the liquid is heavier
the bulb does not sink so deep, and NOR
OF the tube appears above the surface
The density OF the sorgho juice, cold, i
about loo beaume, so called from Beaum
the Inventor.
II your kettles or moulds are Of iron
give them two good coats of white pain
inside, drying each coat thoroughly
This prevents the sugar from being mad
dark by contact with iron, which will b
the case if the slightest acid be presca;
Before using them, scald them thorough
tnice, letting boiling water stand in ther
until cold, to remove the taste OF tn
paint.
TO be contiaued1
Conversion Of n Gambler.
At Ripley, Ohio, the proprietor Of
gambling saloon was recently converted