The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1879-09-25
Hcw to Make Molasses for Sugar
Making.

cut and ground their cane. In fact
1T is essential that certain rules j
shall here give should be strictly
observed by co-operators in order
for me to be able TO extract the
sugar from the molssses. Since /
have engaged in this new enterprise
have found much of the sorghum
brought to me, and also some that
L have gone to see, utterly unfit for
sugar making; some owing to the
sugar not existing in the cane, and
others owing to the molasses having
been wrongly prepared, for sugar
making. And will here state that
molasses prepared for syrup only
and molasses prepared for sugar
making are two distinct things en-
tIrely, Notwithstanding that molas-
ses prepared for sugar, makes by
far the best syrup for table use after
the sugar has been extracted from
the same. Were it possible for me
to be present at each evaporation in
the county and elsewhere during
the making up of the cane, would
much prefer it, since / could then
have the syrup made up to suit me,
which would be decidedly to the in
terest of the cane grower as well as
to myself. 1 have reference OF
course to only such parties as wish
to have their molasses converted
into sugar and fine table syrup.
To begin, the juice of the. cane
should be thoroughly defeated,
and to do this. to a certain extent,
the 0 operator has simply to get him
water bucket full of clear water,
and add to it a wash-pan-full of
strong unslaked lime; agitate it
we'll and allow it to settle. Then
pour off the clear milk of lime into
another bucket and it is ready for
use. After the juice has passed
from the first to the second division,
pour into it a pint of this lime
water and then use litmus paper to
see if the proper naturalization has
taken place. If the litmus paper
turns a red color add more lime
water until it turns a purple color
or rather a color between a purple
and pink is preferred. If the lit
mus paper turns a blue, or rather
the same color you started with, you
have added too much lime water
and should let in more of the juice
from the first partition. The lime
water destroys the acid taste be-
sides facilitating the rising of the
scum, which should be removed
with perforated swimmers, and not
solid as have seen in many cases.
The solid swimmers should be used
only in removing the yellow scum
in the pans below, which scum
should always be preserved as it
contains much sugar. l made about
20 pounds of sugar once from about
two gallons of this skimming.
The evaporation should be as
rapid as possible, since molasses
kept over the fire for a long time
destroys the crystals of sugar exist
ing in the syrup. Yet the molasses
should not be allowed to burn by
any means, since that Is equally as
detrimental to the crystal as the
long continued heat. Hence syrup
for sugar making should be made
with great care. Now, the farmer
asks how he is to do this, and how
he is to know when he has done it2
My answer, as we'll as that of
every successful syrup and sugar
maker is, to make your molasses
from beginning to end by means
of Fahrenhelt's thermometer. The
heat should be gradual and contin
ually added until the mercury in
your thermometer marks 23S de |
grees, and never beyond this point, !
aud not less than s degrees below. |
When your syrup in the last pan or
partition has reached that degree,
having reached it gradually, but |
not too slow, your syrup is done so
far as evaporation is concerned. 1t
should then be strained in a seive
as well as some good cloth and put
n shallow vessels and allowed to
;oOl-but never in a barrel until
cool, since this retards granulation.
These vessels, land barrels sawed
n two will answer quite well) |
should be kept in a warm room and
allowed to remain for three or four
lays, which time it requires to bring
about a perfect granulatien.
If the molasses is made in &C
,ordance with the above rules, and
he cane contained sugar in the
stalk, l can extract the same by
means of my labratorY and ma
and will do the same either
IN the shares, or will pay cash for
Ill such mQlssses.
The sugar and syrup L make
being both of very superior color,
and entirely free from the sorghum
,aste. Parties wishing the Their
and the litmus paper, can
procure the same from me-that is,
will order such when requested. 1
Keep q constant supply of litmus pa
Der on hand and 90 cents worth will
De ample to make two or three hun
lred gallons of syrup. The Their
l can furnish for SI.50
and possibly little less; if l can do
30 l will, since ! want every cane
grower who raises sorghum for su-
gar making to have one, for it is
useless to think of making molasses
or sugar making without it. 1 re-
quest every farmer in the county to
send or bring me pint of the raw
uice of his cane for testing or even
he cane itself, in order that 1 may
determine whether his cane is the
light kind tor sugar making or not.
There is a variety of cane largely
aised in this county which con
aims no sugar at all, and Of that kind
would advise the farmer to de-
troy the seed and raise it no more.
IF all the canes for sorgo sugar
the Early Amber, a black
headed cane, is by far the best. The
honduras cane also contains sugar
n paying quantities. but l would
the Early Amber in
preference even to that. The pub
ic are invited TO visit my works,
ocated on East Hill, Pulaski, where
will take pleasure in explaining to
hem the process of sugar making.
EDWARD S. JONES.