The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1882-05-19
Exnariments in Amber Game.

We are under obligations to MIR. Ed
win johnson, OF Eagle Lake, for
pamphlet containing report of expert
ments in Amber Cane at the experiment
tai farm, of the State University, Madi-
son, Wis. We deem the subject of suffi
cient importance to publish for the
benefit of the farmers of Blue Earth |
county who contemplate growing and
manufacturing that product. AS Il pre-
face we will state that the Legislature of
Wisconsin at its session in 1881, made
an appropriation of 81, OOOfor the purpose
of making experiments in Amber Cane
culture, and the manufacture of syrup
and sugar, under the direction Of the
Professor Of Agriculture, VIM. A Henry.
The Prof. found by his experiments
that the average cane contains about 80
per cent of juice and 10 per cent. OF dry
bagassc, and that the constituent elc-
mcnts of cane sugar and glucose are al
most the same. The only difference
between the two is one part of water.
All cane juice contains considerable
proportion Of free organic acids. ii,
therefore, the juice be boiled down with
out first neutralizing these acids, large
part of the cane sugar will DC changed
into glucose.
Glucose has only one-third the sweet
ening power of cane sugar, and its pres
ence prevents, to large extent, the
crystalization of cane sugar. The light
cOlored, putty-like deposit in Amber
syrup, which is often mistaken for canc
sugar, is glucose.
Lime is used to neutralizc this acid.
II more lime than is necessary to neu-
tralize the acid is used, although the
excess has no effect whatever on the
cane sugar, it will at once decompose
the glucose, changing it into series of
very dark and bitter products, which
will impart dark color and bitter,
burnt taste to the syrup.
The next thing which destroys cane
sugar is fermentation. This process be-
gins almost Immediately after the juice
leaves the mill, and when the weather
is warm large quantities of sugar ART
lost in this way. Fermentation is al
once arrested by heating the juice It
the boiling point. Cane juice should
therefore, never be allowed To remain
standing any length of time, but should
he defeated as soon rs possible aftcl
coming from the mill. The juice shoul'
be boiled down rs rapidly us possible
: the scum which comes to the surface
: being skinned off. After the syrul
has been boiled down to the propr
density, it should be placed in n room
: where the temperature may he main
tanned at about 90o +. to crystalline
: The disqualification usually begins in
= few hours, and in five or six days tn
: sugar may be separated.
! \ good yield of sugar may be oh
!, tanned if the following rules are strict
y adhered to
U Do not cut the cane until the see
, begins to harden.
u Do not allow the cane to stand strip
ped in the field.
Work up the cane rs soon as possib!
- after being cut.
u Defecate the juice as soon as possib
= after leaving the mill.
u For DELEGATION use milk of lime, free
q from coarse particles by straining ad
. it gradually to the juice with vigorol
&c y, stirring, until piece of red litmus pr
= per is turned to u pale purple.
:. Heat the juice quickly to the boilir
" " point, as shown by the swelling in
- breaking of the scum.
~ Remove the scum after allowing Il
n n juice to remain quiet for five minutes.
y Draw off the clear juice, through
"a aperture near the bottom of the dcfec
u tor, into the evaporating pan.
"a EvapOrate down until it reaches
70 density of 45o b., or if boiled in an OPP,
y, W. pan, to boiling temperature of234 =