The Union times. [volume] (Union, S.C.) 1894-1918, 1899-07-07
sIRUP' MAKING.
An Improvement on the Comnor
Method of Gin lHcatfon.

An Improvement on the Common
Method OF Qualification.
So much interest is manifested in
the making of sirup from sugar cane on
a small scale that the Alabama station
presents a report (bulletin 103) Of ex-
periments in this direction, which
should attract especial attention on ae-
count Of the low price Of the chief staple
crop and the consequent tendency Of
the farmers to diversity their products
to greater extent than heretofore. AS
stated in previous bulletin (No. 86),
but little attention has been given. as
n rule. to the Qualification or defecation
ot sirups in this state. and in many
cases considerable proportion Of the
Scums and suspended impurities 10
vuiIed down with the strip. darkening
its color, affecting it's taste and making
its preservation more difficult. A salts
factory Qualification OF the juice not
only brighteps the product very mate
cially, but also effects the removal Of
large proportion of the albuminous
matters. whose presence favors the
growth and action of ferments.
II is also of the greatest Importance
that moro attention be given to the
density to which the sirup has been
cooked, since In most cases the sirup
boiler determines by the eye and in
!ery crude way tho point at which the
strip should be drawn off.
In many cases the sirup lie cooked to
too thick consistency, and as a conse-
quence crystallizatiOn and deposition
of sugar take place, while. on the other
hand. if the sirup Is not boiled to the
proper density, fermentation is likely to
ensue, and the preservation Of the sirup
becomes u more difficult problem.
When the ordinary form of eyapo.
rator is at hand. the actual process Of
evaporation can pe conducted In the
usual manner, but the crude prelimi,
nary system Of Qualification now In gen.
eral use can be much improved by re.
sorting to the sulphuripg process.
In this process the Juice fresh from
the mill is allowed to run slowly
through sulphuring box containing a
number Of inclined shelves, and, as the
juice trickles slowly down from shelf
to shelf, it meets with an ascending
current of sulphur fumes which are
produced by burning birthstone or roll
sulphur in a roughly consIiu~.>.-....-.
furnace. -
In this way the juice is at once rem
dered lighter in color, apd when heated
in the evaporatpr the separation pf al:
buminous matters and other impurities
is effected much more readily and rap
idly. After the heating Of the juice h
commenced the addition of = email
amount Of milk Of lime Is frequently
found to facilitate the clarihcation and
renders the separation Of scums more
| easy. ,
Whero the above process Of clarifcs-
tion is employed the resulting strip is
much clearer and brighter. and at the
same time 1t can be preserved much
more readily. II 1t Ia desired to preserve
the Sirup for a considerable period Of
time, the hot liquid, concentrated to
the proper strength, is run into a bottle
or atwell glazed jug of from half gallon
to one gallon capacity. which has been
| rinsed out with hot water. The vessel
is filed almost mp to the mouth with
the hot sirup and is then securely
sealed and stored away for future use.
BY this process sirup has been suo-
cessfully preserved at tho laboratory tot
from onefto four years. land crystaliikal
tion Of sugar can nlso be prevented IL
care is taken to avoid cooking the eirup
to too great a; density. ".s :"
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