Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-08-09

late, and could learn the process of convert
ing il into sugar. The sugar from The
syrup product is more of rock candy than
sugar. Please give the process of con-
verting II into sugar, also into syrup that
viii not ferInent. Why is it that cane fer
tilted with scrapings from the stable or
cowlot is salty in character! What will
prevent its becoming so where these fertil-
izers are used' G.. NJ BoYSToS, NJ d.
Swift, Tex.
1t is a difficult matter to make
good syrup from ribbon cane that
will not granulate more or less.
Even the best sugar-house molasses
made at the large factories will do it. In
days when sugar-house molasses was sugar
house molasseS sure enough, we very often
bought the barrels, after the molasses had
been drawn off, expressly for the sugar
that would be found at the bottom. Some
times we would get twenty or thirty
pounds OF wet sugar which could be re-
boiled and turned into mo!asSeS. Il an
swered well for use in preserving fruits.
But nowadays one seldom finds much
sugar at the bottom OF molasses barrel,
owing to the fact that large per cent of
the contents of the barrel had been
glucose, substance that Will not
granulate. as YOU well know.
The finest New Orleans sugar house mo-
lasses" is now very apt to be largely made
up of glucose So extensively has such
adulteration been carried on that the general
taste has been educated TO expect il. Most
persons would now object to pure sugar
house molasses on the plea that il did not
taste exactly right some way, and therefore
must have something wrong about ii. Ii
pure sugar-house molasses is ROW on the
market in any way save under seal in tin
cans, we don't know it.
We have made great deal of molasses,
or syrup, from ribbon cane on the small ,
plantation plan without any trouble what
ever so far as related TO fermentation, and
following is our process:
Have large kettles set in u furnace con
venient to your evaporator and run your
juice into them directly from the mill. To
each gallon of fresh juice add about one
third of an ounce of good Unslacked lime.
Boil and skim off the matter that rises
to the surface so long as any rises, after
which move your juice to the evaporator
and reduce it to the thickness desired.
Don't be afraid of getting it too thick \
great trouble with many syrup makers
lies in the fact that they do not cook down
thick enough.
The lining. boiling and Swimming is i'm
portant, as lime neutralizeS the natural
acid in the juice and skimming removes
impurities
We have kept syrup made on this plan
for years without having it show any dis
position whatever to fernent. But there
was always some settling of sugar at the
bottom of The barrel, and we know of no
way to prevent that.
Sugar may be made on a small scale, but
considering the selling price of sugar it
would scarcely pay 1t would be an in
ferior raw sugar and would have to go away
to a refinery before you would be willing TO
use it. Your better plan, did your people
decide to go well into sugar cane culture,
would be TO get a small central sugar mill
TO work up all the product of the region.
Such mills are now doing 4 good business
in many localities.
What you say with reference to a salty
character being impaired to the caue
through an employment of stable or lot
manure as fertilizer, is something entirely
new to US. Never heard of anything like it
before, though in our cane operations we
have,always made a liberal use of stable and
lot manurcs. Salt Chloride of sodium) is
tent in pladts. therefore the phenomenon
you mention must be one entirely worthy
of careful scientific study.