The Lancaster ledger. [volume] (Lancaster, S.C.) 1852-1905, 1864-09-06


If pale straw color, and r.ndv f,,r evapo
ntion. IL may now be boiled down quite
apidly, the temperature not To exceed '2I5
irgress, To about half of its orr, inal bulk.
,ller winch ,he fire must be kept low, the
evaporation TO be carried ON with q-.u
caution, aud the syrup constantly stir ed to
prevent II from burning NJ the bottom Of
The Kettle or evnporutng pan Portions of
the syrup are To be taken uut from time t.
tine, and allowed 10 coul, to see II il i
dense enough to cry=.al;ze !, should be
M dense as sugar house mJlas srs or ,ar.-
When il has r. nched this condition it may
be withdrawn from the evaporu,ng vessel,
and be placed in tubs or casks TO yranuta;e
Or. stalls of sugar will begin Ia form in three
or ionr days; but 1t oft,n happens that
weeks intervene before crtsIaliZ ,Ion takes
place bat it may alway, be h g ened by
adding TO the thick syrup, when cooled. u
few grains ~ brown sugar, or n little pul
'er'zei white sugar. Afler il ls so!diiied
1t may be &" o"Ped ont into cnnicsl bags,
made OF course ore c0tn. or Of canytiss,
which are to be hung over the receivers of
moIas>es, aud the drniu"g. being much
aiced 10y warmth, it will be- u-cful 10 keep
tie temper iure of the room at 81 to 90
deg. r. After some DAYS tie sugar ma,
he removed from The bags, and will be
found to be gred brown sugar IL may
now be refined by dissolving IT in bo, a
t. r, adding tn the solution the whit..ot AN
egg, mixed with cold water, for every 100
pounds Of sugar, after which the rrrrp-ra
ture Is To be raj. el to boiling and iie.sy
rup shOuid be allowed To r"innin nj that
heat Tor half an hour Then skim and til
ter, To remove The co.gularrd nIbrrnen and
the impurities II has extracted fron the
sugar.
IL must not be. forgotten I. ct suga. ma
KING ~ an nTt. and that excellence in il is
only attained by close Observation aud lunu
experience. Nhrt was necessary for th.
extraction of sugar from tho beet oot,
from which France annually produces 20,
OoOUUO pounds ot sugar il d,ub Ie,s re
qnrcd forte sorgho, viz: u thorough study
at rs nature, with PROCESS Of ex ricting
The sugar ~rsciniiy ndhP ed To it. vrr,
large proportion Of our p"cpe will d"u6t
ess be sn,istied with the production uf
good syrup, which they may obtain by f"l
towing the pre- Cess de-cribei as above, un
I'll the juice at'nins the density BY omit
ling the iime wa'er, a agreeable but slight,
~ "cii"!Gu~ syrup il formed OF lighter
color, but IL il not Liable 10 rr,s,alize oyv
cheap ana good vinegar can be made
from the sy Tup. TO .igh, gnilons of clear
rain water, udd three quarts of syrup:
the mixture iato clean light = SIX. shake
II we'll two or three times and add thrs.
spoonfus of good yeast or ,easl cakes
flace the ca-k ia u warm Place, and in ten
or ,htieen days ndd u sheet Of vo,utpop wrnp
ping paper, smeared with mulsss-s, and
'orn int" BARROW strips. aud you will soon
have good vinegar. ANY sweet fruits or
roots, such as hys, be-is, water m.lon
Juice, The skiintiD.a Of the sngar boiler,
&c ndd To the baik and quaniity, when
exposed to the oxygen If the ak for ,I.e
aceious fermentatiun to be rfscied The
scientific mode ot making vinegar rapidly
IL TO pass the liq u"r repeatedly through
barrels perforated at iLe- sides with holes,
aud hiird with " ood shn,ings. 80 that il
may be Thoroughly p.rmented BY the oxy.
gen Of the aihosphere.
The unripe canes can he used for ma
King syrup and alcohol, but will nnt .yi-ld
snga'. The alcohol produced 6y only one
dsiiliaiion Is nearly destitute of foreign
hasor, having an agreeable ta.te Som. hat
resembling noyau, being much less i.ry
than run. beverage analogous To cider
il also made from the frrmenlcd Juice OF
the sorsho.
Ii should be r-colIrc,-d that TO Wnke
sugar. syrup, vinegar, alcohol or cider, the
juice Of the sorgho must be first d-.ert.d
or cInrih, by lime (ihr.c ounces Of i'm.
in five or six times its weight OF wafer Ia
each gallon OF juicr) aud heat, aud then MI
tered. Al tie proper temperature, and
with the nddiio of little brewer, veas,,
or Yeast cakes, Che jnice will undo rgo III,
VII Gus fermentation in from three to Eve
days. r.