The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-07-11
GEORGIA SYRUP.
Some suggestions for Making n Coed
Article.

Some suggestions for Making n Coed
Article.
Editor Morning News: While a sugar
refinery in Savannah would doubtless be
a paying investm as well as a great
help to the farmers in thel over part of
Georgia, let us not forget in the discussion
as TO whether or not such an enterprise
would be feasible, that 1t requires much
time to build large refinery, and before
such plant could possibly be ready for
work we will necessarily have to market
our present crop of syrup.
I would urge the farmers first of all 20
make good syrup The necessary quail
fcations of good syrup are good flavor
bright color and freedom from vegetable
matter, and should be boiled to a density
of SO degrees Beaume. Syrup made to
this standard win always find ready
market at fair prices. while the poorer
grades will have to be sold al a low
price.
If each farmer who takes an interest in
making syrup will write 10 the Florida
experimental station, Lake City. Fla, for
bulletin Al he will learn much from it in
regard to the growing Of cane, making
syrup and sugar.
Every farmer who plants from ten to
thirty ac. IS of cane should have a tf
teen or tweuty-horse power engine, a
boiler capacity of thirty-five to forty-hOrse
power and a good three or fve-roller cane
mill. This, with two boiling vats, will
cost about $1,000. The cleansing vat should
be made of heavy plank, 16x36x96 inches
and lined with sheet iron. This vat
should be heated by means Of iron steam
pipes from the boiler The syrup vat
should be the same size as the cleansing
vat. except that It might be made two
inches shalower and should be lined with
copper and heated with copper steam
pipes.
This machinery, if properly handled wih
make 500 to coo gallons of syrup in TWEEN
ty-four hours.
The juice should be transferred from the
mil to the cleansing vat. where it should
be treated with sulphate of lime and heat
ed to the boiling point, at which time the
heavy scum should be removed. Then
it should be transferred TO the syrup vat.
where the boiling and Swimming are con-
tinued until the proper density for syrup
is reached.
A strainer should be made of canton fan
mel having the rough or fuzzy side down
through which the syrup should be Strain
ed to remove all impurities which escape
the skinner.
All sugar cane syrup will ferment if eX-
posed to the germs of the atmosphere,
though the great amount of impurities re-
moved therefrom the less viii be the fer
mentation.
Packages for Syrup.
For marketing during the winter a neat
al cypress barrel holding thirty to thir-
ty-three gallons, with a two-inch bung in
the side should be used If for summer
use, it should be put in alright cans or
bottles, by which means the fresh, mild
flavor is preserved. Let not our farmers
or dealers make the mistake that the New
Orleans dealers have made-that of adul-
terating or mixing their syrup with glu-
eose or other substances.
Let the words pure Georgia cane syrup
accompany your name on every package,
and mean what it says.
l had the good fortune recently of a
talk with a sugar manufacturer of Lou
isiana, who remarked during the CONVEX
sation: THE New Orleans syrup mixers
have killed the goose that laid the golden
egg by persistent adulteration and it now
is almost impossible to get pure syrup
from that place" Thomas Wright.
Cairo, Ga, July s, 1899.