Richmond enquirer. [volume] (Richmond, Va.) 1815-1867, 1864-09-23
called the African cane. It ripens one III
tsr, ,,seks later than the Sorehun, End thtrs

II broon, corn is planted nsar either varsity
the csns will so partaks Of its nature ea 10
yicll .,uuoh lc:s quantity Of syrup, aud tc
generslly impaired i'll quality.
The iron mill with two rollers ia the heel
The wooden mill, as ordinarily used, it is said.
does not extract more than thres-fturths OF
the juice. But by reversing it and twisting
the bagasss (cEushed cans) in the tclm d
ropes and running.i it through second tins,
tho wooden mills may answer good rur-
pose.
The expressed juice must not be allowed to
stand over twelve hours, before it is plAoai in
the kettle and boiled. having first strained ii
through thick ciot:4. Will boiling it must
be constantly stirred aod the SCUM SKINNED
from the eurfacs. Excellent skimmers can lie
made of old tin Lssirs with long wooden han
dlss attached and few nail holes punched
thrcu.h tho bottom. The skinlmings should
be carefully preserved in cask. If allowed
to ferment they make excellent vinegar, or, il
distilled, rum is the result; pronounced by
| some equal to tho old Jamaica. Due ALLOW
ance, we suppose, must DO made 10 the block
ado affecting the judgment and taste.
A pint ord half Of clear lime water IL
| added to about thirty gallons Of the syrup
during the process of boiling, adding tea cop
| full at simo. Soda or other slkali will AL
swor For this purpose q jar Of Inns water is
nlscsd near the kettles. 1hs tests to deter
| mine when it haS boiled sufiI;eatly. arc t
oLssrva tho bubbles formed on tbs sur.a 6 10
be similar to those formed with molacae5, wls!i
being stewed into osudy, filling with sir and
breaking slowly, and to pour Some over tho
edge of the Skinner, holding the skinner iu Il
druining position for while. If it forms in
thin sheets like paper from the elge cf the
| skinner, it is 81 absolute test that the syrup
has boiled sufficiently, nnd rhould be immedi-
atsly removed. ANY subsequent boiling will
only produce injury. Great care is needed tho.
the syrup does not burn, especially in the last
stages of boiling.
When barrels arc difficult to obtain, VA
have seen en- excellent substitute in large
| poplar troushs, which any farm hand can
make. These, with plank top nailed on,
after being filled and an orifoe stopped with -
plug in one end or side, will be found 10 kc
very convenient to the farmer.
The sorghum, like all sugar cane, riPsns
from the bottom. The joints nearest the
ground are ripe aid Lave their full conpla-
ment of pacckarine matter long bsforc the cen
version has taken place in those joints nearest
the top, and it often harpsna mush Cane ls cut
when not more than half Of the stalk is ripe,
and the whole stalk run through the mill
From this juice of partly unri?e cane the first
quality ofsyyup cannot be made. Htn'e, TO
make cask uf choice syrup, the ripest canes
should be eclectsd, and the top part for three
or fouc feet cut off. The juice should lie we'll
strained through cloths when put into the
boilers, and the hot syrup again strained when
taken from the boiler to the cooler. When we'll
made, it should have almost the appearance
and consistency of honey.
If the cane is out and allowed to stand long
before being ground by tho mill, largo per
centage of juice il lost or if frost falls before
the cane is out, it is materially injured, and
Il: then only for making rum.
It is said that 40 ac:e planted in sorghum
will produce ns much fodder aai ne many
husLlcs of ssed as the sume land planted m
Indian corn, with the addition Of the syrup.
We osnno: v0uch for the truth Of this state
ment.
The seed constitutes an excellent food for
stock, esps ,ially hogs and mules. Wo have
heard Of some farmers making arrangements
to have tho seed ground, to mix with meal for
stock, which may prove judicious economy.
The -four made Of the sorghum saed is said
to make ioost excellent substitute for buok
wheat cakes, while tho husks Of tho seeds
dye d most beautiful purple. Tho seed
parcbed serves as q worry good substitute fer
coffee, while email quantity Of the syrup,
boiled with the coffee thus made, il not diSn-
greeable, but uFJrds raltabls drink for the
present e1genoy.
Chickens ore very fond of The seed, and by
continued feeding their aosh acquires 0 pur-
plish tings. Tine Jayasse or crushed cane iii
rather nuisance piled up around the mill
II thrown into tho stable yard AMI allowed &c
stay some years it will deoomposc, aui may
assist the formation Of manure, but at pEoScnt
il ID questionable economy, as its tangled cen,
4 ia l.r Ia h.. oto IN
yard in tho Spring hsrculean task. Il ID
admirably suited for filing up washed places.
We have known cheap vinegar made BY
throwing few buckets Of water on hasp Of
Jagasse and allowing it to stand until fsrmeu
tation occurred in tbs heap, and then again
passing it again through the mill. The eE-
pressed juice and water in an inoipient stage
Of fermentation was then converted into vine
gar.
Ths particular process Of mshiug sugar from
the syrup is not ytt known, bat no doutt will
bs discovered. 1t depends on ths condition
OF the cane and ths.tims Of boiling, snd he's BEEN
made in email quantities.
An acre Of cool IND will produce from eighty
to one hundred and twenty-five gallons gyrup.
10 tha rrsssnt eaizency no plant is Inore pro
duclivs and bett r quit I'd to our wants. We have
known pl4ht ii 1ns 10 tbs South whers not pound
of bacon WIS used for SIX months; sngrum syrup
wa, issuei i'll its stead and lurniihed All e1eeloLt
substitute. The usgrusa looked fat AM healthy
1t is ]spted to Ctr use in various why's. The
syrap will ans Tsr rs n sub. ute for meat, the
blade produces fodder, the Seed will maks food
fer stock, and a substitute for buckwhest or ctt
fee, while nj Or vinsg' ssn be made Il needed
OF tho refuss skimmings produced in billing the
syrnp, and the Lusks OF the sued Can be used IN
dyeing.
lfthe prsssnt crop ofscrshum seed is Careful
ly preserved and used on the farms in feeding
s.a,E G., an en valant o,no1nt Of corn no:.- he