Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1864-07-28
FTOm LnS CNarIeBLUu IOutleI.
Sorgho and It's Products.

Editors Courier AS the period for the maturing
of the sorgho, Chinese sugar cane, is rapidly ap
preaching it may not be uninterestng to portion OF
YOUR readers to have views on the manufacture OF
its several products-sugar syrup, alcohol vinegar and
beverage from the fermented Juice analogous to- cler
he information IS derived principally from the reports
of Professor jackson, of Boston, Mass, and Professor
Smith, of Louisville, KY ia the agricultural Report OF
the Patent Office for 1857, and partly from ether
sources That the valuable articles above enumerated
can be produced from the sorgho there is not shadow
of doubt and the quantity and excellence OF the pro-
duct will depend upon the care and skill with which the
operations are conducted.
1t is matter of controversy at what period of
its growth the stalk begins to contain sugar. and COL
sequently when its manufacture should commence I'll.
Vimorin, Of Paris who has given much attention TO
the subject came the conclusion that 1t conceded
with the putting forth of the spikes, but the proportion
of sugar continued to increase until the seeds were IN
milky state and according to the report of M. De
Beauregard, addressed to the Comce de 1outon, the
rpening of the sorghO in that latitude hao no unfaVor-
able effect and he considers the seeds and the sugar a.
two products to be conformity attained On the other
hand Mr.. Uray, equally authoritative, says that the
Zouous ca1res to WHOSE country the sorgho Is lnd-
genous are in the habit of breaking of the panlces inc
moment they appear in order to augment the quanuty
of saccharine matter in the stalks The question may
be of some importance in our section, and experiments
should be made for its accurate determination.
To succeed well in making sugar, or syrup OF the
first quality it is essential that greater quantity CT
the stalks should be cut at one time than can be prop
erl7 pressed and the juice boiled down to the granua-
ting point, on the same day. [ aware that dIHer.
ent opinion has been entertained and acted on but
am also that the suit OF this action Das pee
the failure generally to make sugar at ALL ana Inc ma
king of very large quantity OF Inferior syrup lnose
who have not the Of pressing and nollng tns
Juice OF the the day they cut had better
confne their efforts to the making Of syrup, vinegar
and alcohol as their attempts at making sugar must
result Usuccessfu!ly and unprohably Inc cause OF
this is that soon the Cane Is cut, an ateroi cou'
mences almost Immediately, which gradually cfeeps
from the cnt extremity into the joints OF the stah oe
creasng the amount Of crysazabe sugar contained IN
it, Even the broken and bruised canes OF neio vii
deeriorate the juice passed through the mill with the
perfect canes The Toulouse cafres, when they have
more cut than be pressed expeditiousy bury
the surplus in the ground to prevent it from the effects
of the atmosphere.
The Juice should be pressed from the canes thor
ouybly as possible even if it should be necessary for
this purpose to pass them repeatedly through the rollers
as that portion which is most difficult to be expressed
is considered the richest in saccbarine matter 1t is
necessary to filter the juice it comes FROM the mill,
in order to remove the celuiose and brous matters;
and the starch, all of which is present IN 1t when ex-
pressed bag filter, or made of blanket placed
in basket, will answer. Next, add to each gallon of
Juice three ounces of line slaked In five or six times
lis weight of water. The juice should then be boec
BY application of gradual heat, for twenty or thirty
minutes, when the impurities will rapidly rise TO the
removed by the Skinner, and then the liquid should
again be filtered. 1t will be of pale straw color, and
ready for evaporation 1t may no" be boiled down
qu rapidIy the temperature not to exceed 2l5 de-
to half Of its original bulk after ha which
on with greet caution and the syrup constantly stirred
to prevent from burning at the bottom or the Kettle
or evaporating PAN Portions OF the syrup are 70 De
taken out from time to tine and allowed TO coo, to
see if it is deuse enough to crystalline 1t should De as
densh as sugar house mo'asses or tar: When 1t has
reached this condition it may be Withdrawn from the
evaporatng vessel and be placed in tubs or casks to
granulate Crystals of sugar will begin to form in
three or four days. but it often happens that weeks in
tervene before Capitalization takes place. but it may
always be fastened by adding to the thick syrup when
cooled few grains of brown sugar, or little pulver-
lied white sugar. After it has solidied it may be
swooped out into conica bags, made of coarse ope1
CLOTH or of canva1 which to be hung the re-
ceivers of molasses and the drainage being much aided
by warmth it will be useful to keep the temperature OF
the room at so or 80 deg. F. after days the su
gar may be removed from the bags, and will be founc
to be good brown sugar. 1t may COW be refined BY
disaolYpg it in hot water, adding to the solution the