, 1861-03-08

then putin more water, but notB hot, and COZ
tinued to change when the water got cold un
til the seed had sprouted. JMr. q. think
much depends upon deep plowing and thor
ough pulvcrization. The roots Of the Chi
Sugar Cane are ofrapid and sturdy growth
and they strike deep into the soil, and thu
the deeper the plowing the better growth tn
cane will get-and thus poor soil is really bet
ter than the richer, as it leaves much less o
the vegetable taste in the syrup than that pro
duced from the latter. His planting in tht
mldule OF June was in measure necessity
lie would hare planted earlier il he had had
good quality Of seed. As general rule, Trims
planting produces 4 better article than tht
original growth This is trueas regards cab
bages, bcets and almost any other garde1
vegetable and is equally tru in regard to Chi
neae Sugar Cane.
Remarks were made by other gentlemen
present in the meeting, but We believe all th<
material facts developed are embodied in the
above report. The meeting, as we have stated
was well attended, and the interest manifested
was dcclaed and uutlagging.
At the conclusion Of the meeting Mr. Han
ford offered the following resolution, which
| was unanimously passed:
Reso!ued, That the raising and manufacture oi
the Chinese Sugar Cane In Wfnnebngo county ig q
success: and We recommend its general cultivation
ny the farmers OF the county
Nlr. Kimbau also offered the following,
which was likewise unanimously passed:
Reso.ptd. Tint farmers and others who engage IL
the cultivation Of the Chinese Sugar Cane fhe en-.
SUNG season, be requested to keep record Of the
Time u plantt1g, manner of cultivation, and po
s1.ion Of soil, and success In manufacturing sugar
and syrup.
EYApoRAroRs.
The evaporator used by most of those en-
gagged in the culture Of Chinese Sugar Cane in
Winnebago county is the one known Us Cooks
EvaporatoE. It is made Of sheet iron bottom,
wooden sides and ends, oblong shape, with
partitions running across, about six inchcs
apart, with alternate openings at the end of each
Partition. In this way sap starts from one
end Of the pan, passing transyersely between
the different partitions until it reaches the
other end Of the pan, when it IS considered to
be sufficiently boiled or cyaporated. Under
this pan, and upon which it rests, is q sheet
Iron furnace built upon rockers, by which the
pan can be tipped in either direction. The
Chief objection to this evaporator, probably,
is its liability to scorch the syrup, owing to
the strong leat coming upon thin sheet iron.
There was present ut this meeting, as we
have stated above, Mr.. Banja1nin OF Laporte,
Indiana, who is the agent aud selling county
rights for an Eyapotator patented by A. H.
Miller, also Of Laporte. This :Eraporator we
have spoken Of incidentally on q previous occa-
sion. The material used in its construction
iron. It is circular in form with division
across the center. tits placed on semi-circu
lar arch, resting upon four friction rollers, and
sustained in its place by means Of q center
bolt secured to the arch or furnace, around
which it easily rotates. The largest size pan
Is six feet in diameter, and six inches deep,
the bottom being fVe-eight's ofan inch thick
holding about one hundred gallons. By means
of the rotary motion, the juice when sufficient.
II reduced or boiled to the proper consisten-
ey Tor either sugar or molaseea, is removed
from the fire, and the juice in the opposite or
projecting half Of the pan, takes its place over
the tire, and while being boiled, the syrup or
eugaris rtmoved from the first half Of the
pan, and another supply Of Juice takes its
place. Thus, By the alienation: Of the pans,
the proces Of boiling aud cooling is
golnsl on continuously, causing neither
loss OF time nor heat in drawing off
the syrup or re-flling the pan with Juice.
and also giving ample time for washing and
cleansing the pan when necessary, without in
tsrrnpting the process Of evaporation. To the
eTaparator is attached a stirring apparatus, by
which the operator Is enabled to reduce the
syrap to any required degree Of density for
sugar, without the remotest danger Of scorch-
ing. Quick evaporation by means Of intense
heat in the furnace, thereby removing the glu-
eose, gummy substance contained in tho
juicc-the presence Of which il detrimental to
cry5talization-is very essential to the manu-
facturc Of sugar, and this power this Eyapora-
tor possesses in an eminent degree Tie
EVaporator is now in use by large number of
Chinese sugar.canc growers in different parts
Of the country. Dr.. Williams, Of Kingston,
Caldwell county, No., writes that ali his sue
cess in making sugar from sorghum lie
attributes to tho use Of Mr.. Atiller's
Ryaporator, IS he knows It frees the
syrup from the glucose. DR.. Teegar-
den Of La Porte, Hon. Schuyler Colfax of
South Bend, Air. Dunn, well known cane
raiser and manufacturer in Caldwell county,
Mo-, and large numbers Of others, testify TO
the superiority Of Mr. Mil1ar's Evaporator in
this respect; that is-that it will make sugar
where every other evaporator fails. Our con-
victions are founded upon pretty thorough
knowledge Of Mr.. Miller's Eyaporator, that it
is decidedly the best article HOW in use for
producing syrup and sugar, hut more ospec-
lally the lattcr. This Eyaporotor also super
cedes the necessity for large kettles of any
kind for farin use. It is The best article that
can he obtained for trying lard. making soap,
cooking feed for cattle, and the various other
uses which render 1nrge kettles necessary on q
farm, except boiling cider: Mr. Benjamin 49,
sures us that he eau Try out 200 pounds Of first
quality lard in two hours-which is five lines
faster than 1t can be done BY the ordinary Iet-
Ties. We have spoken thus at length Of Mr..
Mlller's Efaporator because We think it de.
serves it; and We deem it one of the necessi-
lies for success in the making of sugar.