The Richmond Virginian. (Richmond, Va.) 1910-1920, 1915-02-28

i1zing late in the season. as that tends
TO produce a green, sappy cane that
VIII not make good grade of syrup.
LATE rains tend also to keep the cane
green too long to give the highest
quality of syrup.
In most sections suited to the
CROWN or sugar cane it does not ma
lure sHfhciently to make "a good grade
Oh syrup much before the first of No
Nember, though in s6me sections it is
customary TO cut a little cane and
make IL INTO syrup early in October
Just as soon as there is q slight
chanSe to cool weather the cane
stops growing and begins To mature
When the juice will register 8 or .
degrees by the Beaunre hydrometer
when every sugar and syrup maker
should have. the cane is in good con
dition 10 Grind. The cane should be
mllied before it freezes. or within a
week after freezing, as otherWis. it
VIII make q sour syrup of low grade.
III tlSTe is prospect OF a freeze %he
cane can be cut down with the fodder
not fully shade the ground by mid
on and windrowed with the butts
next to the ground. and may be
ie1t there IL necessary until the end
iof December or later, unless an UNI
usually low temperature occurs.
/ me greatest source Of loss to the
small grower OF cane is in the low mill
extraction of juice, especially when
using the cheaper kinds of horse
power mills. They should be kept
screwed up tight and from time to
time tested to see Ii they are Getting
+ reasonable amount OF Juice from
the cane. Good cane contains from
+ 81 to 80 per cent of juice, and any
good miller should extract at least
SO per cent of the weight of the cane.
This can be tested by weighing out
100 or zoo pounds of cane, cleaning
out the mill, running the weiehted
cane through, and catching the bagasse
on wagon sheet, after which il can
be weighted. If the weight of the ba
gasse Is more than 40 pounds per hun
idred pounds of cane ground, the mill
lis not doing good work. With any
good steam power mill II should rur
down TO 80 or 25 pounds per hundred
Clarifying Juice.
| There are two ways of clarifying
the Juice--by Swimming while evapor-
ating, and by heating and settling
The first method it too well-knowr
to require description, but the latter
IL not so we'll understood. 1t is easier
TO use this method when the syrur
maker has steam evaporation. but il
lcan be done with an open evaporation
lover a furnace. Provide several bar.
lcets so arranged that they will al
lempty into a wooden trough used tt
conduct the juice into the juice end o1
the evaporation in the usual way,
bring it To a boil, and open the mo-
lasses gate at the discharge end SO
that the boiling juice will run JUS
fast enough to come To boiling poin
before flowing out. Bail this hot juice
into the first barrel until it is full
leave this perfectly quiet for one hour
while filling the succeeding barrels,
d When enough juice has been boiled
ito fillrall the barrels. follow the las
raw Juice through the evaporator with
clear juice drawn off from the frs
ariel OF boiled and settled juice, which
should be boiled and skinned in tht
usual way until made into syrup
Juice can be drawn from each barre
in succession as long as it runs clear
after which the skimmings usually
taken off In the evaporators viii bt
found in the bottom OF the barrel
which can be washed out and mad.
ready for another settling. Daily
washing and thorough cleanliness il
the evaporators. juice barrels, and mil
are essential to the best results.
The syrup should be evarporated Il
a density of "a to 35 degrees Beaum.
while hot, and cooled in a shallow
tank before putting into barrels
When 1t is desired to put it up il
cans It should be packed as hot al
possible and sealed at once. The cam
: should be kept clean, dry. and FREE
from dust by protecting them from
Contamination rather than by wash
ing and drying.
If the syrup is to be offered for sale
1t is best to label the cans with tn.
nature OF contents. and the name aaf
; address of the syrup maker