Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1858-09-24
AGRICULTURAL.
From the s7nlerican .4griculf,rist.
The Chinese Cane for SWeetening.

j ne tnlDeSe Sdnc IOf SWeeteNiHg'
The present and prospective high prices of
all grades Of sugar will render it an object for
those who have the Chinese Sugar Cane grow
ing in quantity, to turn it to account in The
manufacture of syrup. The still imperfect de-
velopment of processes for manufacturing SUI
gar from the juice, will prevent much being
done in that line, the present season at least.
We still hope that even during tnis year the
experiments 10 be made will go ear 10 establish
some convenient and profitable mode Of obtain
ing the dry sugar itself. But whether this be
the case or not, We have proved by our ownex-
perinents, last year, if he had not had hun
dreds of confrmatory evidences, that the juice
may be converted into cheap palatable syrup.
AS stated in former number, We obtained
about 100 gallons of syrup from half an acre,
though the imperfection in the manufacture
rendered the larger portion of il of p9or quail
ity. The same processes which made even
small portion of it an excellent syrup, would
have rendered the whole SO, if they had been
known and adopted in season.
The articles We published last Fall and Wiz
Ter perhaps indicated clearly enough what are
the main requisites for producing good syrup,
but &e will add hint or Two now.
/. Some kind Of naill or rollers will be need
for pressing cut the juice thoroughly. Whcth-
or the mill be large or small, Of wood OF iron,
will dspend upon the anant Of material to be
pressed, and the convenience Of obtaining such
mill as may be desired. We think roa roll
lcrs are by fer the best, unless for the smallest
experiments, when homemade wooden rollers
may be used
2. The cane should be cat as SOON as conye-
aieat after tae seed pulp enters the ripcning or
Lard doughy state. 1t should be cut no faster
than pressed or oiled. The cutting nay be
continued until after sufficient freezing and
ihawing takes place to slightly sour the juice.
g. The boiling shoald be commenced as soon
ns the juice Is expressed.
T. The boiling down should be done in shall
low vessels, With the ERE touching only the bot
tom, for in no case, aud al no stage Of the boil
ing, should the FIRE on the outside Of the YES
rel be allowed TO come up as high as the sur
face of the liquid withiu.
s. The boiling should be as BRISK as poss'-
Ne, until tLc syrup is SO thick as to be in dan
ger Of burning, when the heat should be re-
dueed. Three or or four honrs at most is all
the tino that should ordinarily be taken to re-
duce the juice TO moderate thick syrup.
6. In majority of cases reported, the best
results have been obtained by adding nothing
TO The juice, but boiling rapidly in vessels of a
few inches in depth, and simply removing the
rising scum entirely from the surface. THE
"skimmiugs" may be .qyned to good account
for vinegar, BY simply putting them in bar
rels with some water, ADD leaving them to
souri,
The exceptions TO this last rule are, tha'
when the canes are long ripened, or subject to
freezing and thawing, or when the boiling is
long continued, il is we'll to add a little soda OF
lime, TO neuiralizc auy acid formed. The same
will be the case when tho juice has stood loug
after expressing it, before brisk boiling has
been secured