Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1880-11-17

give you our experience with the amber
cane. We planted few seeds of the
above cane last spring, in the garden.
This fall my brother made n small mill to
crush the stalks | think there could not
have been over two hundred and fifty
stalks, but did not count them. Neither
do know how much juice was obtained
from these stalks, but after it was boiled
down there was over gallon of very nice
thick syrup. 1t was very clear and light
colored, equal to any maple syrup have
ever seen. We shall plant considerable
quantity Of ii next spring, and | think
some of our neighbors will also.
We tried Il few corn stalks, but did not
get rs good resuts-they did not make as
much good syrup.
1t is proved beyond all doubt in my
mind that the farmers of Vermont can
raise their own sweetening Mt much less
cost than by depending upon maple trees,
to say nothing about having to work in
the slush with wet feet, etc. 1t can be
made with the same apparatus that is used
for making maple sugar, and with much
less labor.
Young FARMER
Grand Isle, VT, Nov. 8, 80.
We must remark to Young Farmer that
We do not believe that sorghum, beets or
any other substitute will ever drive out the
manufacture of our delicious maple sugar
the flavor of which will make it an article
of luxury for all time. But if we can
from corn, sorghum or beets produce Il,
home what we now import, we shall have
taken very important step forward in
national prosperity.
SUGAR EXPERIMENTS.
In the special report of the department
Of agriculture for September we have Prof
Golfers tests for this season of the sugar
in The juice of various sorts o: sorghum
and corn. The only one of these special,
interesting to Vermont farmers are tn,
lists of amber sorghum and the earlier
corns The others are too late in coming
10 maturity for this part of the country
Contrary to our expectations, he does no
find the Sanford corn to be sweetest, bu
has one exceedingly important quality
When taken at the right time it has hardl
any glucose or uncryStallizable suga
in it. The Importance of this will be see
when it is understood that one pound @
glucose will prevent two pounds of can
sugar from crystallizng. Sanford cor
(seed from DR.. +. B. Hathaway, Milton
Vt,) contained August 18th, in stalks, tw
weeks after plucking the roasting ears
one and sixty .eight one-hundredlhs pc
cent of glucose. and ten and eighIy-fou
one hundredths of sucrose (cryslallzabl
sugar.. August 18th, stalks from tn
same plat contained eighty on,
hundreds of one per cent of glucose AN
ten per cent of sucrose. September At
! it contained lightweight one-hundredtt
Of one per cent of glucose and ten an
titly-seven one hundredths per cent
sucrose.
The tests show that during all the fou
T. weeks, beginning one week after the cal
S were iii for roasting, the glucose nevt
i exceeded one and sixty eight one hur
:, dredths per cent, and the sucrose WI
u never less than nine and sixty-six on,
e hundredths per cent. This shows tn;
r while the juice of the Sanford corn is NJ
Y 50 rich in saccharine matter as the tru
b sugar cane, it Is as near being pure Can
II sugar.and nearly as much 50 us maple SAL
7 while being about three times as sweet
5, the latter. These tests show that we ca
n begin crushing the Sanford corn stalks
, week after the ears are mature enough ft
Il roasting, and continue grinding for fol-
weeks before the crystallizable sugar b.
s gins to diminish or the glucose to increas
e his, We think, makes it sure that sugs
!, cane can be profitably made from Sanfol
corn stalks in nearly all parts of Vernon
u This year Sanford corn on one farr
d planted June LIST, was ripe enough to Ct
h October 9Th, and was tit to roast thr,
q weeks earlier. This was unnecessary
late planting. as we had other kinds l
when the Sanford was planted. II
IS Champlain valley is much more favorab
;. for the grOwti If this corn than that
!. Memphremagc
The early au er sorghum juice. at
best stage Of gr tn, had, by Prof. Co
IS of sucrose in y e cases, but in only
single Ind it show less than OF
per cent OF glucose. while in nearly d
the quantity vi glucose exceeded that
the Sanford com at the same stage
:. growth. This difference in favor of COZ
! rs compared with sorghum, as regar,
!, glucose, was shown by other varieties
y corn. The early Minnesosa dent corn
. one test showed twelve per cent
, sucrose, but did not hold out as well :
: the Sanford, the next trial, seven da,
:, later, giving less than eight per cent. ri
mammoth dent corn of Pennsy Ivan
, showed almost twelve per cent. but it
40 late for Vermont, its best tests n,
shou, till August 28th, or two weel
.'Go~ , ne 'ord began TO be fit to grint
; Il'oi p sle SSH "Orn was, however,
ar an = onnsyly ,.Ii - ""k longer tina
r. oonui'ioh one We an sweI
c cne Sanford; Stowelrs evergre.-
corn showed at its best twelve ner cen,
sncrose, and was fit to grind from Auousl
zlst to September 18th. This corn i.
probably superior to the Sanford for sugar