Nashville union and dispatch. [volume] (Nashville, Tenn.) 1866-1868, 1867-04-26
SOrgho CuIaure-New Process Cor RE-
filming Syrup.


The manufacture of sorghum syrup
has proved an immense saving to many
farmers, and il it could be properly re
fined we have no doubt it would enter
much more largely into domestic con
sumption, since it can be produced at
much less cost than the Louisiana or
West India molasseS Of the best quality,
while the golden syrup costs considerably
more. The difficulty and expense Of re-
timing sorghum syrup bias greatly effected
its production as a commercial article
and its more general consumption. Very
little syrup has been made free from AN
unpalatable favor, and no refining pre-
cess has been found adequate to remove
it, except the expensive one adopted only
in extensive sugar refneries The expe-
riments that have been made seem to have
resulted in discovering process by
which the syrup is freed from the un-
palatable favor to which we refer and
which few who have used it have failed
to notice. We propose to give some di~
rections for the culture Of sorghum, ac-
companied by this new process of refn-
ing the syrup A correspondent of the |
Wisconsin Farmer furnishes his method |
Of culture as follows
Having given the sorgo business CON
siderable attention during the past ten |
years, and as the season for planting is |
drawing near, perhaps n few suggestions, |
both in regard 70 its culture and its manu- |
facture, may not come amiss. A great |
many object 10 planting sorgo because they |
think il an uncertain crop, and the chances |
of success 30 few that shey dare not under |
take il. II they depend entirely upon |
chance in the matter, they will be apt 10 |
fail, and they ought 10 fail bat if they use |
their own good common sense, together with |
what information they NAV obtain upon /
the subject, they will succeed not only 70 |
their satisfaction, hut 10 their pecuniary |
interest ...
Ii we wish 10 raise good crop Of corn, |
we must select ground adapted TO the growth /
OF corn; we must plant good seed, and after /
IL comes up we must take care of IL and /
keep il free from weeds. The same rule i
will apply to sorgo. IL we select a piece
Of ground because il happens to be con-
venient, and We think il will not raise any
thing else, and then step into the first gro
Gerry we come to and buy our seed, running |
the chance of its being sorgo or something
else, or nothing at all, and then after il
comes up, let IL take its chance among grass
and weeds, there are ten chances 10 one
that our sorgo crop will be a failure. And
why should tnot2 The same labor laid
out IN the right way, would have made |
suoJes certainty, and chance would have
nothing 20 do with IT,
Select good, sandy loan or grayelly soil;
procure seed from a responsible man, who |
has taken the trouble 20 select seed that he
knows to be good; plant as early as the
tenth of May keep the weeds out, and Won
will have good crop of sorgo.
Another great cause Of failure in the sor-
90 business is bad management Of the cane
in harvesting. II must be cut before heavy
frosts, but IL need not be made immediate.
ly. On the contrary, it improves by stand
ing, ifkept in a proper way. II will some
times keep well in the field, piled mp and
protected from the sun by a covering Of
leaves, but there Is risk in this-some
chance about it. The only sure way is TO
cut, strip and bind into bundles of size
convenient 10 handle, draw and stand on
end in the barn or under an open shed In
this way, il may be kept six or eight weeks
without receiving any injury, and the syrup
will invariably be better than that made
from cane Immediately after il is cut.
Sorgo must be taken care of in proper
season and in the proper wav, or the best
apparatus in the hands of the most skillfui |
operator will not produce from il a good
article Of syrup. With cane in good CON
dition, the manufacture Of good syrup is no
longer z question, but a fixed fact, and
failures are entirely owing either 10 the
handling Of the cane before il comes 20 the
mill, or the unskillfulness Of the OPERATOR
The manufacture Of good syrup with any
evaporation requires mere or less skill.
There are scarcely two lots Of cane that
will work just alike, and the process Of
even with the same appa-
ratus, that will produce good syrup from
one lot Of cane will, from another, produce
an article almost worthless.
The Commissioner of Agriculture an
nounces the discovery of "a very simple
and inexpensive refining process by
gentleman Of Cincinnati Ii has been
exhibited at the rooms Of the department
for two weeks, both in refining crude
syrup and in operating upon green juice
"A delicious table syrup, from the Juice
of Games somewhat decayed, resulted. 1t
was also tested upon crude syrups of va
nous qualities, with satisfactory results
NO filters Of any kind are used no ex-
pensiVe or intricate apparatus rs required,
and the expense Tor Ingredients used in
the process is a mere triAe, not exceeding
one or two cents per gallon In refining
old syrups, the solution (syrUp) Is reduced
u the density Of To- or lS' Beaume
The refining agents are then added
and thoroughly mixed with the jaice or
diluted syrup, and the liquid brought 10
the boiling point At the boiling tempe