The Tipton advertiser. [volume] (Tipton, Cedar Co., Iowa) 1856-1962, 1860-10-25

In our report 81 the State Fair, We
spske particularly Of the sample Of Sor.
ghsm Sugar, exhibited by Mrs. Abigail
James, Of Knoxville, Marion County, in
our own State This Sugar attracted
gsssssl sttsntion and excited no little in.
tsteys, giving rise to the query: "shall
ws not b able to grow our own sugar
aud nolasses!" No little importance
attaches to the question, and the success.
full experiment Of Mrs. James, con hard.
ly Sail to encourage many experiments
among our farmers, during the coming
season. The growing of cane very ex-
tcSsively in our State, has demonstrated
its adaptability to our climate. Its sue
ccssful cultivation requires no more skill
than for the growing of Indian Corn
If from il We Gun make enough sugar aud
syrup Cor homo consumption, then the
Chinese sugar cane is, indeed most ben
c6cent addition to our agricultural pro-
ducts, and will prove mine, whose
wealth. cannot be easily computed.
That We can supply ourselves with
molasses from the Sorg hum cane, has
been demonstrated by least one county
in oar State. From DR.. J. d. Wright,
Of Marion county, Ito whom We are in.
debted for the process by which Mrs
Jaues. producted the sugar she exhibit. !
cd, We learn that his county produced
last year more than enough Sorghum (
Syrup for its own population, aud actually
exported small quantity. Such fact
il most encouraging, aud ought to slim
ulato to great effort and care for the de-
velopment Of so valuable product, as
We hope to see this become.
Below We print Mrs. james recipe,
adding only that the process can be re
lied upon. being moro domestic Il al
scientific 10 its character.
8ahi.1as~ Aa. ED.
RECIPE FOR SUGAR FROM THE CANE
OF IRE CHINESE SoRGHUM.-Take the
fresh juice from the ripe cane. (The
whole stock should be used.) Strain
through . coarse linen cloth, into YES
sci which has been previously cleaned to
brightness, a: creased. Place this YES
sci over brick fire. Skim the juice
very frequently, not allowing the scum
to remain any time. When the juice
has boiled clear, and begins to color a
littk, remove to the shce. iron pan pre-.
viousiy arranged over the furnace as TOW
described This sheet iron pan should
be Get over regularly built brick fur,
macs. A sheet iron damper should be
fitted to slide between the pan and fire
from the pan whenever desired. The
danPss should run the whole length of
the furnace. A strong fire should be
burning in this furnace before the pan
is filled, but the ERE should be shut off
from the pan by means of the damper, SO
that the pan may be cold when the juice
is put into it,
When the pan is filed with juice IS
described, Withdraw the damper and let
on the FIRE, which should burn as briskly
as p: ssible, in order that the syrup be
brought to boil very quickIy-the
quicker, the batter. Keep the juice
boiling hard all the time, or '"oa FOAM
as the Maple sugar makers say. Boil
until the syrup will "wax' when drop.
ed into cold water. When i: has reach
ed this point, shut off the fire by closing
tue damper, that the syrup may no, burn.
Pour off the syrup Into vessels or into
barrels as may be convenient. To clear
the syrup, use eight eggs, well beaten,)
andtwo quarts Of new milk Beat to-
eethsr and add to barrel of the syrup.
It viii commence to sranulate in about
six hours, but the process Of srann!atlon
is quite slow All you need to do !. to
let the vessels stand until lie procee. IL
completed. A 5ary, warm atmosphere,
and free exposure of the syrup facilitates
granulatiou.- Ioro Republican.