The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1863-09-26
a = gsIC 2 LII y y a =
rrcm Hedges, Work 90 S'fsho'
Sugar from Sorgho.

found entirely reliable: (,
aThe juice d the ripe oofgho -
composed Of, 1. Cry siallizable sugar, n
;.hoat seven and.a quarter percent, IA
y. Uncryslallizablc moiasses' aoou'
seven pr cent. 3. Acid. 4. Nvse'
able ninclIasc. or gum. \. SoiofiuE
matter. 8. Water.
"Onr object is to separatc the sugar
aud molasses.
the acid and mucilage prevent
the sugar from crysialllzng
II. Oar first step will be 70 nen
tralizs tue acid 10 the juice by coln !
biniur il with an aIkali ,lme).
-. Oar second step vii oe 70 re-
move the mucilage blythe addition q
liqnld. albumen d God, eggs, or m'lN)
10 the cold Juice; We then apply hea''
the albumcn, being heated, coaguia'es
and. rising in the form Of scum, gar
ries the mncllage with il. ms pro-
cess il called clarifying. AMI shonin
be twice repeated at least.
70. Having nov got rid Of the acla
and most Of the mucilage, our tilru
Stem i TO remove tile c0loring matter.
IN '6ltering the clarified juice through
formulated boneblack. But peculiar
mucilage still remains, inseparanle AZ
a lower heat than about 10 fanr.
~. Our next step will be to % !
the filtered Juice to 225' FahreuIleit-
and then to add lime-water. THIS
mucilage then rises as a scum, ana y
removed. We now have left a soln'
tion composed OF, /. Sugar. Z. MciAs-
ses. 3. Water.
IS. To crystalline the sugar, VI
must evapora.e the excess Of water
Nv boiling. Most OF the sugar WI
crystalline when the solution gre"
cold. The uncrystallIzed part VI
drain off az molasses.
rs. We now pour the concentrate
mice into mold. keg. a barrel, /"
other deep vessel, with plug ~ "a
bottom. and allow it 10 cool.
~. When quite cold, (say in twenty
four hours we remove the plug. IN
liauid portion. being molasses WIN
little sugar and water, gradually drali
ont. leaving the sugar dry, ia iro'
tour 10 ten DAYS
The conclusions to be drawn trol
Mr.. Coverings experiments Will
seen by the following synopsis:
..1st. That it Is obvious that the
i a eliminating point 10 the develo
mcnt OF the sugar in the cane, WIN
i the best time for sugar making.
This point Or season consider :,
when most. ii not all. the seeds a
ripe. and after several i'rosts; say w
the temperature falls to 70 Or p
Fahrenheit.
sod. That frost. or even hard fre'
inc does not njnre the Juice nor
SUGAR. but that warm lndIan-sumn
weather. after the frost aud hard ire
inc. does iniure them very material
and reduces both quantity and quail
I'D. That ii the cane i cut 4
housed. or shocked in the field, vi
in its most favorable condition, II
probably keep unchanged for -
time
18th. That when the juice i .ota
Cd. the process should proceed z
tinuously and with mt delay.
18th. That the Qualification sho
be as perfect as possible by the =
the density reaches l5- Baume,
syrup having the appearance q Z
brandy.
seth. That although eggs were .
in these small experiments, on
count Of their convenience, bnllo
blood. If TO be had, is equally =
and the milk Of lime alone will
swer the purpose; in the latter G
however. more constant and prplor
skimming will be required e pros
a perfect Qualification, which Is hi
important.
s.7th. That the concentration
boiling down, after claritica
should be as rapid as possible wit
scorching, shallow evaporators :
the best"
A WoRp TO FARMERS. d.
know that what we are going q