The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1858-02-03
From the Philadelphia Evening Bulletin.
SORGHUM SUGAR AT LAST.


Avery few months ago, the question ssWill
Sorghum sugar crystalize?" 7" was ranked with
those of "wIl saltpetre explode 7" or g is
there perpetual motions" A few spe-
cimens of sugar whose true crystaIiza-
tion was disputed, and which parties averse
to the success Of the Sorghum contended
was merely glucose, or similar to the mock
sugar Of grapes, was all that had been pre-
sented to the public in this country, despite
the enormous hopes entertained of the new
saccharine contributor. 1t was to be cuIti-
yated, but only for syrup and feed. Fortu-
nately il was remarkably valuable for these
alone.
But just at time when Sorghum stock is
down to its lowest ebb, we are startled by
the indisputable fact that Joseph S. Lover
ing, Of Oakhill, Philadelphia county, having
grown the Sorghum and brought the full
force Of scientific analysis to bear upon its
results, has established that not only will the
new cane yield crystalized sugar, but that
the process is so inexpensive as to make it
very profitable, while the trouble and skill
involved are, after certain simple prepara.
tions have been observed, actually no greater
than what may be required in making any
ordinary dish. With very little practice
any farmer may make his own sugar.
A portion of the results of MIR. Coverings
experiments is before us, in the shape Of
boxes Of sugar Of different qualities, and a
large vial OF the molasses. While so nearly
resembling ordinary cane sugar that it may
be used for any of the purposes of the lat
ter, we remark that this, from the sorghum,
has rich, pleasant flavor, almost as superior
to that from the cane, as hook is superior to
cider. 1t is like that of maple sugar, but
more delicate. Certain il is, that sorghum
sugar would vanish inconceivabIy sooner
than cane, in family where children abound.
The molasses is also of remarkably pleasant
taste.
Mr.. Coverings first experiment was to
ascertain from purified cane juice, with the
polariscope, the existence of crystalized
sugar and its proportion. This done, he
had still to discover the means Of practically
extracting it. The result Of the first expe-
riment was discouraging. "a dark, riscid
mass, apparently oaput nort,msa," was GER
tainly not very promising. Ii stood six DAYS
without the sign of crystal, when il was
placed over flue and kept warm four DAYS
longer, when there was found "a pretty
good crop Of soft crystals, the whole very
similar to the melada from Cuba, but of
darker color" This result reminds US of
what was said some months ago BY one ia
miliar with French sorgho-cuturc, that the
Americans did not boil the juice long enough,
and that the first man who made sugar from
it, did so by neglecting his kettles and leav-
ing them to boil in sheer despair.
Seven experiments gave the result that an
acre will yield az least ,466.e2 lbs. Of sugar
and 74.59 gallons molasses from 1886 gall
Ions juice. When it is borne in mind that
in many cases twice this amount Of juice has
been raised to the acre, and that Mr.. Lover
ing's loss by imperfect machinery must have
amounted TO ten per cent, i will be seen
that the sorghum Is even more valuable than
has been supposed by its most sanguine
friends. II is, furthermore. very evident
that experiment, and better knowledge Of
the degrees Of temperature requisite, will
unquestionably greatly reduce the expense
and increase che quantity Of sugar and the
profit.
We commend the dissemination Of these
results TO all friends Of the Sorghum, OF
rather TO all desirous Of seeing our country
/ free from one of its greatest burdens. There
can now be no reasonable doubt that in 4
very few years every variety of sugar will
be in the market at remarkably reduced
rates, and that no small portion Of the prais,
which such results deserve will be due I,
the scientific knowledge and perseverance,
Of Mr.. Lowering.