Wheeling daily intelligencer. [volume] (Wheeling, Va. [W. Va.]) 1852-1859, 1858-06-28
THn cH1NEsH SUGAR CANE.
sfPunLIsnEp BIZ REouEsEl


Dr.. .Jpc1soas Process Of Making SyrtP and
Sugar from the 0Ainsss Sugar Cane
Iso,a The Agricultural Rep ofihe 3 Patent oss, ls7I
In the first place, it is Necessary 70 iaItsr the
Juice of The plant as Il comes from the mil, IN
order TO remove the cellulose and hbrous matters
and the starch al of which are present in IL
when expressed. A bag filter, or one made OF
a blanket placed in basket, will answer this
purpose. Next we have 10 add5a sulteieney -oi
milk Of lime Chat is, lime. Stacked and mixed 2
with Wutef) 70 the juice, to render 1t slightly
alkaline, as shown by its changing tniner1e- pa
per to n brown color, or Redeemed litmps paper
to blue. A small excess Of lime IS not injnTi-
GUS After this addition, the jniee should be
boiled, say for fifteen minutes. "A thick green
scum rapidly collects on the surface, which is
to be removed By askimmer, and then the liquid
should again be filtered II will now be pale
straw color, and ready for evaporation, and may
be boiled down quite rapidly TO about half its
original 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 1t from burning at the bottom Of the kettle
or cooperating pan Portions OF the syrup are
to be taken ont, from time to time, and allowed
TO cool 10 sec IL it is dense enough to crystaliZe.
Il should be aboutns dense as sugar house molas-
ses or tar When II has reached this condition, II
may be withdrawn from the eYapOrating vessel.
and bepIacedin tabs or casks to granulate- CFys-
three or four days and sometimes nearly the
whole mass viii granulate, leaving bat little
lnolasses TO be drained. After IL has sOlidihed,
it may be scooped out into eonical bags, made
of coarse open cloth, Orof canvas, which are 20
be hung over some vessel to receive the molass-
es; and the drainage being much aided by
warmth, It will be useful to keep the te'nPera-
ture of the room at 80 or 90 degs F. After
SONS DAYS. it may be removed from the bags,
and will be found to be good brown sugar.--
IL may now be refined by dissolYinS it in hot
water, adding to the solution some white OF
eggs, (say one egg for 100 pounds OF sugar.
mixed with cold water, after which, the teuI-
perature is to be raised to boiling, and the syr
up allowed to remain at that heat for half an
hour. Then skim and filter to remove the CO.
agnlated albuIpen and the Impurities It has eX-
tracted from the sugar.
BY means of bOne-black, such as is prepared
for sugar rcfiners, the sugar may be decolOred
by adding ounce to each gallon Of the sac
charine solution and boiling the whole together.
Then filter, and you will obtain n nearly coiorF
less syrup. EvapoTate this, as before directed,
briskly, to half its bulk, and then slowly until
dense enough to crystalline, leaving the syrup
as before in tubs, or pans, to granulato. This
sugar will be of light brown color, and may
now he clayed, or whitened, by the usual meth
cd; that is, by putting it into cones, and pour
ing saturated solution of white sugar upon II,
so as to displace tho lnolasses, which will drop
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 ofeon-
siderable 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 for making maple
sugar.
1t is evident that no ordinary methods can
compete with those of regular sugar refinery
where vacuum pans are employed, and evaPO-
ration is consequently carried ON at low tenn
peraturc. II the planter should raise sptii-
GENTLY large crops 10 warrant the expense of
such an apparatus on his place, he would not
fail to manufacture large quantities of sugar,
and to operate with perfect success, but this
can be done only in the Southern, Middle or
Western Stntes, where extensive farming is
common. Those who wish to have their brown
sugar clarified, can send it to some OF the arger
reiinerieS, where the operations may be com.
plcted, and the sugar pat up in the usual form
Of white loaves,
A very large proportion Of our agricultural
people will doubtless be satisfied with the pro-
ldction of good syrup from this plant They
may obtain It by following the methods de-
scribed in the fir-t part Of this paper, or they
may omit the lime, and make an agreeable, bat
slightly aeiduous syrup, which will be OF
lighter color than that which has been lined
This syrup is not apt to crystallizep owing to
the presence of acid matter. The unrine cane
can be employed for making mOlasses and alco-
hol, but VIII not yield true cane-sugar unless It
is well matured.
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