The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1863-01-10
FARMERS DEPARTMENT.
Sorghum Sugar.

We have before US sample of sorghum
sugar, made by E. D. Foss, of Meanwhile,
Warren county, upon his patent evaporator.
1t Is as white as the best New Orleans; the
crystals are large and translucent as honey,
and the flavor is equal to any in the mar
ket. We are informed by Mr. Fess that
he uses no chemical preparation to produce
granulation or to clarity his sugar He
simply evaporates the syrup, and drains
1t in the usual manner. Much, indeed ev-
erything, depends upon the stage at which
the cane is cut. Farmers, he assures US,
are generally at fault in cutting their cane
too early. His experience and observation,
which have been extensive, determine him
IN the opinion tia the most favorable time
to cut the cane, both for molasses and SUI
gar, is when the leaves and stalks have
turned yellow. If cut before, the syrup is
dark and acid, and has sorghum flavor
which it is impossible to eradicate. While
tolerable molasses may be made from it, it
will not granulate by any process known to
him, and even the molasses will be infe-
rior to that made from cane cut at the proper
stage.
At the present price Of sugar and molas-
ses, sorghum is one of the most profitable
crops that can be grown. A fair average
yield will produce 200 gallons, and the yield
not unfrequently reaches 800 gallons of syr-
up to the acre. Taking 200 as the average,
at thirty cents gallon-a low estimate
the gross receipts will be $50. Sorghum
scarcely requires more attention than Indian
corn, and will reward the cultivator much
better.
The cultivation of sorghum Is yet in its
infancy. 1t required fifteen years to enable
the Louisiana planters to perfect their sys-
tenn Of culture and manufacture, and bring
their sugar successfully into the market. In
much less time the farmers of the West rem
der sorghum sugar and molasses as COM
mon and as much priced as the article
raised further south; and by the aid Of ex-
pertinent and suitable machinery, they will
be made as abundant and as economically.
Sorghum bids fair to become one of the
great Western staples, aud those who give
the earliest and closest attention to its cul-
ture will profit most by its introduction
into the country Cincinnati Commercial.
Preserving Potatoes by Burying Them.
A correspondent of the Scottish Farmer
writes 10 thai journal as follows:
Your notice of the conservative principle
in seeds buried at depth beyond the action
of air and moisture, brings to my recollec-
ton a case Of potatoes being buried for two
years, six feet under the surface, at the end
Of which time they were taken up quite
sound and good for use. The case I refer
to was the result Of accident, and happened
thus. | had an old ice we'll of the ordinary
description, which l abandoned when
built one OF double timbers on tile surface,
after the American fashion. My gardener
used for several years the old well as potato
store. 1t happened three years ago that the
roof fell in and buried several hundred
weights of potatoes, which, as we had plen-
ty, were not cared for at the time. Last
year we required stones for purpose, and
had those forming the sides and roof Of the
old ice-house dug out, when TO our aston
ishment we found almost the whole of the
potatoes as sound as those of the same years
crop.
l mention this, as it may be turned to
account in seasons when we have, as we
had last year, a surplus crop, that by bury
ing them deep enough and in a dry place,
we might secure ourselves against a short
crop, as in all probability will be the case
this year on account Of the prevailing dis
ease.
In mentioning this to a friend learned in
such matters, he tells me that potatoes bur-
led one foot deep produce shoots near the
end of spring; at the depth of two feet they
appear about the middle of summer; at three
feet in depth they appear very short, and
never come to the surface; and between
three and five feet they cease to vegetate.
He further informs me that he has buried
potatoes in his garden at the~depth of three
and half feet, which were not removed
until after one and two years, when they
were found quite sound, and posses ed their
original freshness, frmness, goodness and
taste.