The Kansas herald of freedom., 1858-10-30


quired. Three or four gills of blood will
answer for twenty gallons of juice. Two
pints Of milk to the same quantity viii
answer, but is not as good as the blood or
eggs. The acidity of juice is determined
BY the use of litmus paper; the acid
turns it blue, and when that has been
thoroughly neutralized, the same paper
that had heen used and changed to red
color and dried, if dipped in again, will
be neutralized to its original color. r
Boiling must be done in the same care
full manner that good maple sugar makers
pursue. AS soon as the juice begins to
boil, the albumen of the eggs, blood or
milk, will coagulato and rise, bringing
with it most Of the vegetable mucilage,
gummy matter and dirt, which must be
carefully SKINNED of, but not before it
really does boil, which it will do at 215
degrees Fahrenheit. 1t will be best to
take the kettle from the fire, or put it out,
as soon as the scum has arisen, and let the
juicercoo few minutes before skimming
it. You may then boil again. until nearly
half evaporated. The true rule is for the
sarcharometer to mark Is deg Beaume.
1t marked in Mr.. Coverings experiments
8 deg. to IL deg. in the clear juice before
boiling.
After this second boiling. the juice
should be cooled to 160 deg. Fahrenheit,
and more eggs, blood or milk added, and
again brought to the boiling point, and
again stopped boiling and allowed to be-
come quiet, and then SKINNED.
Deterioration is the next process.
This is done by decanting the liquid
through granulated burnt bones (aninal
charcoal from three to Eve feet deep.
It may be filled into any long, narrow
vessel, set on end, through which the
liquid is to be leached. This filter must
be prepared as q careful housewife pre-
pares her leach, so that no ashes shall be
washed down into the lye. A board with
holes in it, and piece of wire gauze, may
be fitted in the barrel above the bottom,
and the bone black thoroughly wet with
hot water, and that drawn of before put
ting in the juice. A thin blanket may be
used instead of wire gauze.
Boiling down the filtered liquid is the
next point and this requires care and
skill, combined with experience. Moth
ing else will answer; for,
"If we do not boil enough, the sugar
contained in the solution will not crystal
ize when cold or, .aal j.
"If we boil too much, the molasses
| will become SO thick when it cools, as to
impair the crystalizing Of the sugar, and
cannot be separated from it.
I p,,k sloll h r.,hno 10 oko
the boiling .-...
"By the heat of the boiling liquid, as
marked by the thermometer.
Pure water boils at 212 deg. Fahren-
heiPs thermometer. You cannot make it
hotter without changing it to steam. -.
The Sorgho juice, being solution of
about fourteen per cent. of sugar and mo-
lasses, &c, in water, becomes three de-
grees hotter before boiling, and boils at
215 deg. Fahrenheit. As the water evap-
crates, a greater heat is required to keep
the concentrated juice at boil in other
words, the juice grows hotter and hotter.
When it reaches the heat marked on the
thermometer, 238 deg. Fahrenheit, there
is Just enough water left to enable the su-
gar to separate from the molasses when
cold" "
A thermometer is therefore an essential
implement in sugar making.
The water being evaporated, the sugar
will crystslize as the syrup cools, if all
| the processes have been conducted per-
fectly, and if not, you will have for sugar
an excellent molasses. Sometimes that,
if kept exposed to the air, will half or
more crystalize weeks after it was put
away. Il is not so important for family
use only, that you should be able at once
to granulate the syrup, since it is almost
equally valuable in the form of molasses,
and that almost any family can have in
unlimited quantities from the Sorgho
cane.
If sugar is to be made, we recommend
that the juice, after being boiled to con-
centration sufficient for crystalization-
that is, reduced to about cne-seventh, by
evaporation, should be ladled into sugar
moulds. such as refners use, or substitutes
made of tall twelve gallon kegs. These
must be set where the thermometer stands
at about 20 deg. until the liquid cools, OF
till the next day, when, placing the mould
over draining pot and Withdrawing the
stopper, the uncrystalized syrup will drain
off slowly for week or more, and then
the mass of sugar may be turned ont oi
the mould and broken up for use.
A twelve gallon mould, if the syrup
crystalizes we'll, will give some forty
pounds or more of dry, yellow sugar, and
four gallons Of molassss. The lower end
of the cake of sugar should be cut off and
kept separate, as it is more saturated with
molasses than the upper end. af
At least three kettles should be used
and ample vessels for storing Juice, syrup
and sugar, and above all, an abundant
supply Of dry wood, so that the FIRE once
started, when boiling down, can be KEEP
hot. The kettles and moulds, if of iron
should be well painted with two white
coats inside, and thoroughly dried before
using. -e- - aria 10 e4,i +
If you do not understand sugar making
get some one who knows how to make
maple sugar to boil your cane juice. i9
|, Many of the best Louisiana planter
employ professional sugar boilers, and ths
same need exists for the manufacture o
Sorgho sugar. -'i'
4 You must be provided with the neces-
sary tools, or you never can succeed
First in the list is good iron mill; ther
three large kettles or pans, four or fyt
tubs for holding juice, thermometer, {
sacharometer, skimmers and ladies, mould
and draining pots, barrel or more of gran
ulstsd bone black, and lime, blood O
eggs, and sundry minor things.
If your cane is not mature, do not Try
to make granulated sugar, but 60 through
all the purifying processes til you get .
} syrup as clear and almost as sweet snt
rich as honey. If you cannot procure |
|, proper mill, or if you have a small stocl
!, of cane, and are anxious to Try your hant
at sugar or molasses making, remembe
, that you may get portion Of the juice