The Savannah morning news., 1900-09-22
FACTS ABOUT SUGAR CANE.
Information for Farmers Issued by
the Central Railroad.

Information for Farmers Issued ny
the Central Railroad.
Under the series Of Facts for the Farm
ers." begun by President John NJ. Egan
Of the Central Mr.. r. l.. PHtchard. land
and industrial agent. has just issued his
bulletin for September 90 the farmers
living along the line. The bulletin is de-
voted exclusively TO sugar cane-its Gull
ture. conversion into syrup and the mar
keeling Of the product. The circular, in
part. Is as follows:
Cane grown on a black sIluvial soil
will make a greater tonnage per acre than
cane grown on light soil. but Is lack
ing Ia sugar content Thus analyses Of
Georgia cane show rs per cent OF sugar,
while analyses Of Louisiana cane show
hut Y per cent Most of the lands Of
South Georgia and Alabama are admira-
bly, adapted 70 the growth Of sugar cane.
aud there r. no doubt but that the near
future viii see most Of these lands being
used for this purpose. bringing the pro
ducers even greater financial returns than
are obtained by the planters OF Loutsi-
ana But economical sugar maklng has
become an exact science. requiring costly
machinery and educated experts. and the
present scattered acreage of Georgia and
Alabama T. not sufficient TO warrant the
establishment OF central sugar houses,
costing from 100000 20 S0OWon
Fortunately, however. the syrup which
Il made from she cane grown iu South
Georgia and Alabama Is Of a superior quli-
uy and brings financial return which
enables a farmer to make a. much out
Of his cane by making syrup as he would
be able to get by making sugar. Geof-
ria cane syrup has always had the very
best reputation tn the markets. but here
iofore the markets have only been che
home markets and few localities Of
North Georgia and the Caroiinar. During
recent ycars however Georgia cane syrup
has been introduced ia the Northern mar
kets, where q completes with maple syrup
an article universally used throughout
tho North. The supply OF pure maple
syrup. however. does not ana cannot equal
the demand. and OF recent years most OF
the so-callcd maple syrup found IN the
open market is simply glucose mixed with
other materials aud chemicals 81 order
10 give q flavor. The pure Georgia cane
syrup Is superior 60 any syrup made. and
when introduced N any market q demand
is created which iE ever increasing. The
supply Of syrup during the past year was
not near cquoi to the demand \ vast
market. heretofore closed. has now been
opened and Il will take an immense IN
crease IN acreage OF Georgia cane in or
der % supply the demand for the syrup
in the future.
Many experiments have been made IN
order TO obtain come method OF making
syrup 50 that Il will not fermcut Untii
recently no simple method OF obtaining
this desired end has been made known
For several years. however. many OF the
farmers ~ South Georgia and Florida
have been using the common Spanish
moss for this purpose with great sue
cfss. The moss grows luxuriantly upon
the forest trees OF South Georgia aud
Florida. and the method ~ using Il 10
prevent fermentation 81 cane syrup was
explained 10y Prof Stockhridge OF the
Florida Experiment Station. at the recent
meeting OF the Georgia state Agricultur-
al Society. Every syrup maker should oh
tain two barrels q this moss and the
farmers OF Central Georgia or other To-
calities where the moss Is not native. can
easily obtain supply from the southern
portion 81 either Of these states The
fresh moss should he cured by placing
a cnder a bed Of sand for about three
weeks Tho juice from the mill should
run through a barrel cOmpacily filled with
the moss. and from this barrel 20 into the
evaporator. In some unexplained way the
moss has the power OF eNtrac ing the i'm
puriiies from the Juice. that the syrup
VIA not only not fcrmcnt. but VIII not
crystalline. After the barrel OF moss has
been used for day the moss should
be thoroughly washed ard exposed TO the
air and sunlight for a day before being
used again. Thus two barrels OF the moss
are needed. the same one being used every
other day. This method OF making a non
fermentiuE syrup g. very simple and
should be practiced by every Georgia syr-
UP maker la making up this seasons
crop.
syrup should be OF uniform density
Old syruy makers pride themselves IN
making a syrup always o. the same thick