Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1858-02-25
farmur's department,
From the Philadelphia Evening Bulletin.
SORGHUM SUGAR AT LAST.

! SORGd - M OO IAEU Al hAOI'
A very few months ago, the question
'Will Sorghum sugar crystalize - Was rank
ed with those of '.will saltpctre explode ?"
or 'is there perpetual motion?' 4 few
specimens Of sugar whose true crystalizatlon
was disputed, and which parties averse to
the success of the Sorghum conteuded was
merely ylucosr, or similar to the mock sugar
of grapes, was all that had been presented to
the public in this country, despite the enor-
nous hopes entertained of the new saccha-
rine contributor. 1t was to be cultivated,
only for syrup and feed. Fortunately it 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, hav-
! ing 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 great
er than what may be required in making
any ordinary dish. With very little prac-
tice any farmer may make his own sugar.
: A portion of the results of Coverings ex-
periments is before US, in the shape Of boxes
of sugar of different qualities, and large
vial of molasses While so nearly resembling
ordinary cane sugar that it may be used for
any of the purposes of the latter, 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 deli
cate. Certain it is, that Sorghum sugar
would vanish iuconceivably sooner than cane,
in family where children abound. The
molasses is also of a remarkably pleasant
taste.
Mr.. Coverings first experiment was to
ascertain from purified cane juice, with the
polariscope, the existence of crystalized su-
gar and its proportion. This done, he had
still to discover the means of practically ex-
tracting it. The result Of the first expert
ment was discouraging. "A dark, viscld
mass, apparently capm mortuum," was
certainly not very promising. 1t stood six
days without the sign of crystal, when it
was placed over Aue and kept warm four
days longer, when there was found ga pretty
good crop of soft crystals, the whole very
similar to the meloda from Cuba, but of
of darker color" This result reminds US Of
what was said some months ago by one ia
miliar with French Sorgo-culture, that the
Americans did not boil the juice long e.
nough, and that the first man who made
sugar from it, did so by neglecting his
kettles and leaving them to boil in sheer des-
pair
Seven experiments gave the result that
an acre will yield at least 1,446,22 lbs. of
sugar and 74,39 gallons of molasses from
1926 gallons juice. When it is borne in
mind that in many cases that twice this a.
mount of juice has been raised to the acre,
! auu tuaI MI l4uFelipS ioss W iuPeiiee.
machinery must have amouted to ten per
cent, it will be seen that the Sorghum is
even more valuable than has been supposed
by its most sauguine friends. 1t is, further
more, very evident that experiment, and a
better knowledge of the degrees of tempera-
ture requisite, will unques'ionably greatly
reduce the expense and increase the quanti-
ty of sugar and the profit.
We commend the dissemination of these
results to all friends of the Sorghum, or
rather to all desirous of seeing our country
free from one of its greatest burdens. There
can now be no reasonable doubt that in
very few years every variety of sugar will be
in the market at remarkably reduced rates,
and that no small portion of the praise which
such results deserve will be due to the sci
enti6c knowledge and perseverance of Mr.
Lowering