The National tribune., 1882-04-22

| cess has TO be performed with great nicely,
for the cuticle contains resinous matter
which imparts color and disagreeahe
flavor to the starch, which no subsequent
treatment can remove. After this process
they are carefully washed, and then crushed
between powerful rollers, REDUCING the whole
to pulp; this IS thrown into large perto-
rated cylinders where it is agitated by re-
volving wooden paddles, while Il stream of
pure water carries off the tecula and dis
charges it, in the form of milk, through the
perforated bottom OF the cylinder, from
whence it is conveyed in pipes and passed
through fine muslin strainers into large
reservoirs, where it is allowed to settle, and
the supernated water drawn off After being
repeatedly washed, it is allowed to settle for
some time, when the surface is skinned
with palette knives of German silver, in order
to remove any slightly discolored particles
which may appear on the top, and retaining
only the lower, purer, and denser portion for
drying for market.
The rollers and cylinders are made of
brass and copper, so as to preseve the purity
of the material. The drying is conducted
with equal care and cleanliness. The sub
stance is spread in fiat copper pans and inn
mediately covered with white gauZe, to
exclude dust and insects. These pans are
placed on rollers, and run under glass
covered sheds when there is any danger
from rains or dews When thoroughly dry
ii is packed with German-silver shoyels into
new barrels, which are usually imported
from this country; these are first lined with
paper which is gummed with arrowroot
paste, and exported on the decks of vessels,
under cover; if placed in the hold the con-
tents of the packages might be tainted by
the ellluvia of sugar or other freight with
which they might be brought into contact.
Arrowroct is frequently adulterated with
inferior starchc.-a. potato starch, brazilian
arrowroot, sago meal, or whest -four. When
the adnlteration is made with wheat -four it
may be detected by the foam which remains
upon the surface of thc boiled preparation,
for with pure starch there is no froth.
The arrowroot is grown in Florida, but
not to any great extent as yet.
SUGAR FROM SoRGUUM.-In a recent
note on beet-sugar which appeared in these
columns we casually remarked that we
must look TO the sorghum cane for n supply
of sugar outside of the semi-tropicat range
of climate. But although many people are
sangUine as to the success Of this cane yet
it must be confessed that but little mas of
| late been shown in this production beyond
what was known twenty years ago" Refer
ring to the above n friend advises Us that the
most important discovery in regard to
sugar from sorghum is the recent one which
shows that The best time to cut cane is when
the seed and cane is nearly matured that
the crystallizable sugar is then most fully
developed.
This is true, bit it as not Of recent discovery.
In report from the United States Agricul-
tural Department September 1868, we take
the following extracts:
H'6y the grdnuIation Of sugar docs not
readily take pIdce.-The analysis of various
specimens of sorghum mOlasses show that
there are large portions of sugar in them
most of which had desposited one-third of
their bulk of sugar, and from which all
grains of sugar were carefully excluded,
there was an average of 22.G5 per cent. of
uncrvstallizable sugar, and 1867 per cent. of
crystallizable. Why do these 1867 parts not
granulate 2"
The chemist answers by saying that this
cane sugar is held in solution by the salts
natural TO the juices OF the cane, by the
viscous (sticky) character of the molasses,
which in all molasses impedes a free
motion ot the molecules (small particles) Of
cane sugar seeking crystallization, and by
the presence of gum and other impurities
DR. Jackson, in his analyses of the sOr-
gbum molasses, says: Strip is not liable
to crystallize owing to the presence Of acid
matter"
Here, then, we have the causes pointed
out: salts, gum, acids, and the sickness Of
the molasses. The question is: How can
we overcome or get rid of these? In two
ways: by Icssening them an a perfectly mGtured
cane and by destroying those that remain
during the process Of boiling The absolute
necessity Of having the cane perfectly ma
tured is seen in the analysis of it in differ
ent stages Of its growth.
Writers on vegetable physiology inform
us that gum and dextrine are first formed in
plants. These are subsequently transformed
into sugar. Dextrine is of a gummy char
acter. Every farmer is familiar with these
transformations in the gradual ripen-
ing of fruits. Acids and their watery
juices are converted into thick, sweet
juices, as is seen in the gradual ripening of
winter apples and pears.
Analysis confirms these views DR.. Jack
son says: Unripe canes, when they began
to blossom, gave eleven per cent. of sugar,
6m none Of 1t 'rouId crystGUise. So also when
they were just Towering, and also when
the seed had begun to form. All these canes
had much gum, dextrine, and acids But
the ripe canes yielded from 121 to 169 per
cent. of sugar which crystallized. Here we
see change. Gum, dextrine, and acids into,
first, uncrystallizable sugar; Second into
crystallizable sugar"
"a comparison Ofthe specimens ofsorghum
molasses sent to the Department confirm
these results. One with inferior cultivation
Of the cane, and less favorable SOIL depos-
tied more than one-half its bulk of sunar