Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1863-05-14
Why Sorghum Juice Does Not Orys-
eek2 taJgze Ak8E4k

~. w DCuuCi, piaCtiCai CuculiSt, COu-
nected with the Chicago Sugar Refinery.
discusses this, question in the Chicago
Tribune froma new point Of view He
divides the sugar of sorghum juice into
two kinds. cane sugar and grape sugar
Cane sugar crystallizes rapidly. grape SUI
gar with, difficulty !, and the crystals are of
a small and underlined shape. When mix
ed in the -sascharine jnice, re6ners as
sumo that one part of the grape sugar pre-
vents one part of the cane sugar from
crystalizlng, rendering the juice fit only
for. syrup where it contains equal parts of
each - The practical point in working up
sorghum is, what are the relative proper
tons of the tzo kinds in the cane at diff,
ferent periods Of ripeness, and In different
varieties of cane? While some writers as
sumo that the saccharine IN after Of the sor-
ghum is altogether crvstalizable. Mr. Ben
der. from avarity of experiments on the
fresh cane as well a. on syrups, finds that
the grape sugar amounts to from to 4 of
of the whole saccharine matter, AMI still
less in some varieties of the imphee. Full
y matured cane seems to have less grape
sugar than unripened. He assumes that
one acre OF well cultivated land will pro-
duce 200 gallons of syrup, equal to 1900
pounds. 1,724 pounds of which is ssccha-
rine matter, and 575 pounds water and
new sugar. If one fourth be grape sugar.
say 431 pounds, thu same amount Of cane
sugar will be uncrystalized, being yield
to the acre of 862 pounds of cane sugar
If one-third be grape sugar. the yield will
be $50 pounds in the. FIRST case and 1l50
pounds in the latter. .1selI s,sa...-..- {, T.
He ther discussesthe cause of failure in
the production of sugar from the sorghum
juice.T The juice of the beet contains. il
fresh not only cane sugar, but also large
amount of salts Of potash. pectine.S al
bumen, snd other matters. which are term
ed by the refner. "syrup forming SUBJ
stance, "vbeesuse their direct tsndency is
to prevent granulation BY combining with
the cane augar and forming uncrystaliza-
bic compounds. Some Of them change
cane sugar very rapidly to grape sr,gar.-
These substances are present in high de-
gree to beets raised on highly rmanured
land. and in a greater degree in beets of a
large size than in those weighing less than
five ponnds. To granulate beet Juice sue
cessfully. 1t is necessary to refine it at fhe
outset with bone black. before concentra-
ton. is attempted. Otherwise the beet
would yield small amount OF sugar and
a largo sam,u1. of ba;k. salin,. suu-
Palpable molasses. fit only for distilling
into spirits.
s The juice Of Abe sorghum is Analogue to
that of the sugar, but in this respect it con-
tains an amount Of albuminoas and nitro
genious matter equal to that of salene mat
ter in the beet The heterogeneous matter in
sorghum juioe mounts to 2 per. cent. 1t
forms principal part of the green and
white scums. Mechanically diffnsed
through the Juice. as an opaiesoent Shiny
mass, by boiling, it prevents capitalization,
and chemically tends to change cane into
Igrapesugar. Hence it should be separated
from the juice as soon as it leaves ibe
veFnsher. "a w1sxeas afaueunF~
The salts of potash and soda are not
so easily removed by the refining process.
and when present in appreciable quantity
produce smeary and gummy syrups. AS
they are derived from the soil. aSsoil too
rich in these constituents should be avoid
ed. "A pssfectneutvalizationv Of The acid
| in the jui e is also simportant.s 0EkI A
Mr.. Bender sums up the assssatiab Of
success to be- I'll
~ L. "A good eultivatiousofa good tsari
ETY. Of cane on the proper soil. onnsh -
2. Preparation of the cane for the mill.
cutting the tops and stripping the leaves.
g. he6nins the Juice, before evap6ra-
ton with snitsbls apparatus. -'a a. - -
The last requisite will necessitate large
outlay Of money ip. pachinery and build
ings, requiring neigh borhoed refneri& 10
tbo built p sssszsi1 aEa = - - eess2 ,f1s13