The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1862-06-14
Chineee sugar Cane.


The Joura02 of tie LHEsois Agyienlsaral
Eocissy publishes prize article on the eul.
ture OF Sorghum, and its manufacture into
syrup and sugar, by E. T. Nevberry, from
which We extract and condenss the follow,
ing: 1880 erave.-rr.rxesyy
The richest soil give the largest growth OF
cane. but not the sweetest. and the syrup will
rarely grain. Mr. N. found that cane from
the post.oak fats. and from the red clay
soil near the timber wss much superior in
Tichpess to that from the black mold of the
praisies. eOsghan1 proved superior to the
Imphee. and % kseP il pure, il should be
planted at least quarter of q mile distant
from broom corn or Chocolate corn" Seed
should Be gathered from the earliest
patches. should be fully ripe. and only the
upper half Of each head be planted, as that
portion produces The msst vigorous canes.
The time Of planting varies with the sea-
son. but it may safely be put in week or
two before corn. A piece planted the frst
Of March was frozen in for nearly month.
bat yielded good crop Of cane. which
made superior quality of light colOred syr-
up. Fall blowing is advisable, repeating it
10 spring. and narrowing thoroughly. With
abundance Of land and scant labor it is bet
ter to cultivate 10 bills three feet apart In
four feet rows. Soak the seed in warm Va.
ter for twelve to sixteen hours and then
bury in sacks in the earth until it sprouts
Roll in dry plaster or ashes if it sticks to-
gethsr. Drop ten to fifteen seeds in place
and cover one inch or less. When one inch
high. 60 through with 8 harrow having the
front tooth removed so that the harrow may
60 OUss to each row. and follow With the hoe.
Continue t. harrow, or use the cultivator
and tend like Indian corn, thinning tn Eve
or eight stalks per hill when four inches
high. ar e.
Six to ten days before cutting strip of
che leaves. This causes the cane to ripen
quicker and gives richer juice. A quick
blow with long wooden knife will strip It
rapidly. Do not top the cane until it is full
ly ripe; then take of the Two upper joints
with the seed head-and at the, same time
cut up the cane. There is very little Juice
in the top of the stalks, and that of poor
quality. and incapable Of crystalizing. q
Cut the cane as soon as the seed Is we'll
ripened. and grind az fast rs possible. The
uncrushsd canes may be kept for months if
protected from frost BY covering or housing,
while even . slight freesing. especially before
outing. will give the syrup bitter. smoky
favor. The grinding mill should be very
strong. with two, or better, three rollers
upright if driven BY horse power. Let the
juice run from the mill through wire sieve
into the barrel or vat. Cooks svapofator is
recommended. and rapid sbullition, using
the skinner, is the best method of clar-
flying. Boil down three. fourths in the
svaporator, and finish in a large shallow OBJ
long pan over . brick or stone arch. into
which it is poured through strainer. Keep
up . brisk heat under the finishing pan.
until the syrup bubbles like mush. emitting
little jets Of steam. II is then run into the
cooler in finished state.
To make sugar. reject the upper half of
tie stalk and boil rapidly. as soon as the juice
is pressed out. Pour the thick syrup into
large shallov, paes or coolers. and stir brisk I
" until cool enough to bear the finger. IF
It does not begin to grain in day or two.
place in . room heated to 80 or 80 deg. in
open barrels with the lower end bored and
plugged in several places. The barrels
should stand on blocks go that the plugs
can be drawn to let the molasses drain off
when the contents have sufficiently gran
ulsted. ''- % rs