The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1878-06-23

tall growth, large, diameter i've 10 SIX inches
greenfsh white, with dark ringlets at the
knot, said TO be very hardy.
The Green CdHe, moderate growth, rapid
maturing, thin rind, nice geen color, juice moi
plentiful but very sweet
The Pink Striped Ctlne, thin rind, minute
stalk, long joints with black ringlets, very
juicy.
oTAHEITE CANE.
The Otaheite Is the main stock from which
we have drawn our plant cane In the United
States and In the West Indies; it is divided
into the following varieties, to wit:
The Otahette or Yellow Cape, well known
among our planters end considered too deli
cate for successful cultivation In Louisiana.
The Otaheitg Ribbon Cine, streaked with
red streaks, fine growth, long joints, very
juicy, considered quite hardy.
The Otaheite Purple Cane, well known also
here, tough rind, not rich in juice but quite
sweet and very hardy.
The Transparent Striped Cane, known for
Its line dark red streaks over clear waxy
rind and being the main variety cultivated in
Louisiana.
BoRNBo CANE.
| Samples of this variety have never been i'm
ported to the United States, and their merits
are, therefore, unknown.
| There are four varieties cultivated there
and In the Philippine, which appear to be
Identical to each other, and are also claimed
as native to those localities, namely: The
| Emerald Cine, dark green, long stalk, tough
| rind, prickly near the joints, hardy In low
lands and very Juicy; Tbe Pgk Strtpsd, the the
other varieties, LEGS known.
MADAGASCAR CANE.
The varieties of the Madagascar eane or
Borb0n type, are generally similar to those
of the Otaheite, and comprise the four varie-
ties YeIlo,o, Green, Red Striped and Purple.
EGYPTIAN CANE
or Kassabmas varieties, are similar to the
white and yellow Canary varieties, and con-
stitute the stock cultivated in Sicily, Spain,
Algeria, Morocco, Nubia, Ethiopia, Syria.
Turkey and Greece.
ARABIAN CANE.
This embraces the following varieties:
The YetL0D Cane, thin Tind long jointed,
juicy and sweet, of the Canary or Creole type.
The White Cine, of lighter color and same
particulaTities.
The Green Striped, rind harder, pulp tough,
not SO juicy, but very sweet.
The Red Striped rfnd hard, stalk short,
pulp pressed and hard, juice abundant and
sweet, very hardy.
THE CHINESE AND INDIA
cane comprise varieties similar to all the
above, and constitute the stock from which
cording to all likelihood.
The West Indies, South American end
japanese hardly deserve separate mention,
since they were derived from that same origi-
nal Asiatic stock.
From what we have now seen 1t Is evident
that the fundamental error In our endeavors
to procure standard type of cane Is the fact
that, instead Of selecting it, after trial. from
the original Asiatic type, we have addressed
ourselves to the medium where the cane had
been imported, and where soil, climate, as
well as culture, had more or less modified IL,
The cane that does well under those condi-
tions in one locality and climate will not do
as well elsewhere, while its selection there is
mi
degeneTated or altered varieties.
More economy and better result would
have long since been realized among us If we
had taken our stock from the original species, |
selecting such varieties as, after trial we
would find best adaptible to our soil, faclli- !
ties and wants. In fact we have never had
the original species, but merely some of it's |
secondary and more or less modified yarie- |
ties, and we cannot, therefore conclude that |
1--WE have nothing more to do In that scope, >.
on the contrary,
WHY SHOULD WE IMPROVE.
The gigantic strides of beet root sugar
et1ra IN Enrnne should suffice to In
spire us with more wholesome ambition to t
do better than what is prevalent.
The increase of European demand was so /
much more rapid than the production of cane |
sugar that researches were begun In all parts |
OF Europe for the discovery Of fit substitute |
for cane.
In 1747 the German chemist Margraff pub
from which he had extracted 6 3 per cent OF |
sugar from the white, and or per cent from
the red variety.
Charles Francis Achard, q pupil Of Mar
graft, soon after created the beet root sugar
industry, setting up the first
BEET SUGAR FACTORY
at Steinau-on-the- Oder, In 1896.
1t was not long after this that the new In
dustry was implanted In France, in Russia
and In Austria, as well as In other parts of
Europe.
The beet sugar production, amounting to
1000 900 pounds In 1929, in France, had been
to S0,000,000 pounds in 1885.
Beet sugar industry in Germany, where it
had made its first strides under the direction
Of such learned scientists as Robert Schutzen-
bach, Schatten, Walkof, SCheibler and Jelli-
nek had reached I'm 1874, the enormous pro-
duction of 1887, 900 metrcal quinGals of sugar.
In the same year 1874 there were In Austria
260 beet sugar factories turning out on a
yearly average, 2,000,0 900 metrical quintals of
sugar
ducing q yearly crop of 100000 metrical
quintals of beet sugar; while Poland and
Russia, with 800 factories, were producing
l 100000 metrical quintals OF the same sugar.
ceptible Of large increase and Independently
OF the production in Belgium, Italy, Switzer-
land and other European countries.
OTHER SOURCES OF SUGAR.
Besides the beet root there are other
sources from which are or may be procured
sugar and whose competition with cane sugar
depends solely on the application OF ingenious
science to their extraction.
GLUCOSE
Is one of the principal substitutes employed
in various industries and commonly known as
''grape sugar." which Is extensively made
from the potato and sold in the forms of
syrup, of sugar paste and of granulated SUI
gar. Glucose syrup is used extensively for
Che manufacture of beer, ales and alcohol.
Glucose sugar is employed for the manufac-
ture of lower grade wines, as well as In pastry
and candy making, and it is often used as
mixture or adulteratiOn of cane sugar. The
extent Of glucose production Is much larger in
Europe than could be imagined, as 1t reaches
In France 100000 pounds year and In Ger
many the enormous quantity of 24,000,00e
pounds OF syrup and 16,000,000 pounds Of solid
glucose.
In the United States the production OF glu-
eose is considerable, and many Of our read