The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1863-06-17

matter. which the alkali takes hold of by
tie attraction Of i,s ac ids, and brings to the
surface as scum. These constant skim
'nings Will soon give you clear juice, ca
pable OF making a clear. thick acidless
syrup. This use 0f soda | discovered in
1887 BY experimenting. and experience has
fully confirmed its superiority over all
other alkales.
The Louisiana and West Indian sugar
planters use lime to purify the juice. Ii
will neutralize the acids, but doubt its
purifying agency. The lime will readily
unite with and neutralize the phosphoric
aud sulphuric acids, butare mt compounds.
the sulphate Of lime, or plaster of Paris, be-
,ng one, too heavy TO elevate the green,
woody matter to the sarface | think 40.
aud Tor this reason. unless you wish 10 eat
plaster Of Paris, in mechanical solution in
Your syrup, do not use lime in your cane
juice.
! am fartlfied in these views, against the
use Of lime to clarity and purify syrup, by
l,r. Robert Bauey, one Of the abIest prac-
teal agricultural chemists in Georgia. He
says deliberately" Lime answers no use
lul purpose 80 far as syrup is concerned,
save 70 neutfallze ile free acid which exists
naturally IN the eane. Liise darkens the
color. aud to my taste, detracts from the
grateful favor Of the syrup" | regret
that pr. Battey did not 90 farther and give
the reasos why lime does not clarify.
have already suggested the specific gra,i-
y, asa base; as being TOO heavy, as the
reason.
II soda cannot be had, have ready strong
ley from green hickory ashes. This alka.
line solution i the next best 10 that of So
ia. and apply il in the same wsy.
Alter the juice is both neatraligeJ of its
free acids and purified Of its fecula, which
may be seen and known by the cessation of
rfrrsescence and the transparency Of the
juice. then boil down 10 The syrup point.
In The absence u instruments, which
cannut now be hal, be sure you bail enough.
Il = safer to err BY boiling too much than
not enough. Asa general guide, YOU have
70 20 by eve sight, aud as 5ut lew in the
South ever paid auy attention 10 il hereto
lore, will give certain general rules which
should be observed.
|. Boil down until the syrup is about
one iitth d lhr original quantity Of juice,
toe i y true iha, five gallnns Of juice will
average one gallon Of syrup.
2. Boil down until The syrup. being re-
dueed to abont one filth uf its original
quantity, will hang In flakes on the rim Of
the dIppsr as YOU pour il out and suspend
it III rie air.
2. Boil down until all water il expelled
This may be seen and knnwn when the
syrup. being reduced to..ahout one.fifth is
original juice, throws up jets so~e six
inches high; this latter is the water escap-
Ins as steam; continue to boil uuti these
jets cease, then strike of your syrup into
tubs. and when cnal barrel il.
The Bdrreis.-Put up your syrup in cy.
press barrels; white oak barrels will nut
hold syrup. Scsesal large planters put ~
their syrup in poplar irougll.. These will
hold lhe syrup, but The oxygen u The IL.
n,osPhers will certainly. a. il has d.ne.
aetd'ly i. u il thus has - macl, surface 10
act on.
In conclusion tile Chinese sugar millpl
Il 40 industrial plant"l girat utility to tie
south II these Uor times ii trial. 6luckaEe
aud war. It's i.dtlrr j. equal 10 that pi
corn. ~ seetl i equal 70 tmo-ihitJs Of corn,
and " syrup nearly equal 10 that Of sugar
h"use mala.sss, yielding Is many gallons
Y syrup pee acre as The lands can pecks VI
culn.
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