, 1861-10-01

Although the principles Of sugar making are
simple, the Practice, as before stated, is beset
with mary difficulties, and attended with loss
end injury Of material, arising from the ex- i
tEeme Susceptibility to change Of the cane
Juice itself The ]atter,a it runs froa, the crush
ing machine, is free from acida, but q very brief
Exposure to the atmosphere in Harm weather
tastens decomposition, which, unleee quickly
checked, rapidjy advances, and in short time
converts this sweet tasted liquid into spiritu.
bic matter, and wholly unfit for use to manu.
tacture into sugar or syrup. To prevent this
chemical ncipally due to the albu-
men Of the juice-the sulpta:e Of lime, sui
phur and various Other substances have been
used, with yezJ marked success. The latest
d:scovEry-knoWn as Roeeeau's process-cou-
Es8ts In removing the albuunine in the juice by
mixing very snail qnanhty Of su1phatc Of
line with the juice immediately when extract
ed, beating it up to ,2i2 degrees in boiler,
wien the alhn1nen 1ises to the top, and Is
ektnmed of. About eight per cent. of A5-
deated protoxi1e Of Iron Is nov Stirred In, and
thie, it is said, peutralizes all the changenbls
part Of the Juice, and leaves It color1ess. The
Juice Is EoW simply evapoIated to obtain
beautiful crystals, without the usual tedious
animal charcoal, &c. Another process has
been patented by Mr. Leonard Wray, of Lon
don. It is this !: Instead OF heating the fresh.
II expressed juice Of the sotgho to blood heat,
ii order to insure Its and introdu
chg Stacked lime, asis asualy the cas-, to neu-
ttafiz. the free acids, the lime should be ap
Piled while the liquid Is cold. The lime is used
1or the pusposa Of saturating these acids,
which should be done as quickly as possible,
in order to restore the gluten contained in the
liquid to its iuso1nbllisy, 50 that it may imme-
diate1y coagulate and t8ke IN all those sub
stances contained in green and gpmmy matters.
| 1t is ascertained beg Jond doubt that the lime
| will absorb q greater quantity Of pure acid
| Tpaf$dr iuffa NJ r. -ako
than ia warm, just as cold water win dissolve
| more lime than warm. After this proceeding,
the liquid should be strained through cloths,
| then clarified with nutgalls OF other tannic
substances, aided By the action OF hea*, When
It should be again strained or filtered, and
then boiled down to proper consistency for
The opinion Of Ii. vilrnoriu, Of Paris, upon
the capitalization Of the Chinese sugar cane,
We published last Einter; but, as It may have
! escsped d the attention or recollection Of our
readers interested, We repeat It:
| 1.-THE Capitalization OF the sugar Of the
sorgho, it seeuls to me, shon1d be early OBJ
tained in Ill cases where the cane caa be suf1-
cfent1y rpened and. as the proportion Of the
s1sas i "a unfailtng index Of ripenees, it
taining good c1ystallization Of juiees the
density Of which exceeds LOIS, whilst weaker
ones conld not yield satisfactory results after
concentration. '. = :
| - AtLI4CuGa t44f$ ps.El41A[1ty 60 ING f4ck f1M[
the sugar is Prgcsded In the juice by guumy
principle, which seema to be transformed, At
4 later dste, fot its proportion di1nInishes in
exact correspondence with theinetease ofthe
saccha1ine matter. H,>t- -
"The unu5stsIlzahle sugar, or glucose, un-
de1goes the same change; that ie to say, it is
| moTe abundant before than after the complete
maturity; but its action seems less unfavora-
bic to tho progress Of cr5staluzation. tn ,
gunmy principle obstracts it In two WAITS !;
for,. besides being serious obstac1e to the
! commencement Of 1ysta1liz.tton, It afserwa.d
renders it almost mstter Of lmposGhl]ity to
purge the crystals, Il obtained,
.. However, as observed, this difficulty on
! II presents Itself in The employment Of unripe
canes for, as soon as the Juices attain the
denaity Of 10S0 aud more, they contain but
little else than cTystal'izab1e sugar, and their
Treatment presents 20 difficulty.
"The lime employed. even to sIght *,
eets, Is not SO detrimental, it seams to ne, in
Perhkp', eight fern entation, which is iaevis
taole, mag e1sepgsge enough ca1banie acid to
| destroy the e1cryafa,hzsble compound formed
II is pnior with the sugar. The facs il, tha:
t:s~ les: crJsta1!saicns oa!a1aed hare oc-