Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-08-13

late, and could learn the process Of convert
ing it into sugar The sugar from the
syrup product is more of Z rock candy. than
sugar. Please give the process of con
verting it into sugar, also into syrup that
will not ferment. Why is it that cane Ter
cowlot is salty in character What Will
prevent its becoming so where these fertil-
iZers are used! O.. NJ BoYNToN, VI. ID.
Swift, Tex.
1t is difficult matter 10 make
good syrup from ribbon cane that
will not granulate more or less.
Even the best sugar-house molassts
made a the large factories Will 10 il. IN
days when sugar-house molasses Was sugar
house molaSses sure enough, we very often
bought the barrels, after the moiasses nad
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 molasses. It an
swered well for use in preserving fruits.
But nowadays one seldom finds much
sugar at the bottom of q molasses barrel,
owing 10 the fact that 4 large per cent Of
the contents % the barrel had been
glucose, i substance that Will not
granulate. as YOU well know,
The finest New Orleans sugar house mo-
lasses' is now very apt 10 be largely made
up of glucose. so extensively has such
adulteration been carried on that the general
taste has been educated 10 expect il. Most
persons would now object to pure sugar
house molaSses on the plea that it did not
taste exactly right some way, and therefore
must have something wrong about it. If
pure sugar-house molasses is now on the
market in any way save under seal in tin
cans, we don't know il.
We have made great deal Of molaSseS,
or syrup, from ribbon cane on the SINAI,
plantation plan without any trouble what
ever SO far as related to fermentation. and
following is our process
Have large kettles set in 4 furnace con
veuient 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 unsacked lime.
Boil and skim off the matter that rises
to the surface so long as any rises, after
which move your juice to the evapordtor
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 skimming IS i'm
portant. as lime neutraliles 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 fcr!Ient. 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 small scale, but
considering the selling price of sugar it
would scarcely pay. /, would be an in
ferior raw sugar and would have to go away
to refinery before You would be willing 10
use ii. Your better plan, did Your people
decide to 20 well into sugar cane culture,
would be TO get 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 salty
character being impaired to the cane
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 liberal use Of stable and
lot manures. Salt Chloride Of sodium is
an element seldom found to any great ex-
tent in pladts. therefore the phenomenon
you mention must be one entirely worthy
OF careful scientific sturdy.