Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1915-04-30

portance Of largely raising II, Dut o"-
ing to it's novelty, and the apprehen-
sion Of failure, there was but little
cultivated. But, unlike many other
new and untried things, it is proving
itself to be an invaluable product.
Its native climate is very little differ
ent from ours and hence 1t can be very
successfully cultivated on any or
our lands that will pro6uce corn. 1t
grows more luXuriantly than any
other cereal, even on poor lands, and
ordinarily rich land will yield enough
of the cane per acre to make iron
fifty 70 one hundred and fifty gallons
Of nice syrup, or proportionate guam
tity of nice raw sugar. 1t was
thought, several years ago, that sugar
could not be made from it, but it has
been clearly demonstrated by actual
experiment, that it can. The process
es of manufacturing sugar or syrup
from this cane are very simple and
easy. When the seed are perfectly
ripe, cut them off with about foot
of the upper part Of the stalk, and
strip off the blades. afterwards cut
the cane in succession as you can
crush it, for If you cut In large guam
titles and place at your mill or else
where for day or more together, II
will become somewhat sour; and the
cane will stand ten or twelve days
after being stripped Of iCs seed and
blades without injury. At your crush
ing mill, you can easily arrange
so that the juice of the cane will be
passed through a thin cloth as 1t Is
caught in proper vessels. Next, put
the juice thus expressed into your
boilers, boiling it slowly with regu-
lar temperature Of heat, and skimming
off the scum on top Of the simmering
liquid. AS it begins to attain the
thickness of syrup, it should be con-
tinually we'll stirred to prevent its
being burnt.
If you wish to simply make syrup,
you can easily determine when it has
been sufficiently simmered, by taking
up small quantities and cooling 1t. II
you wish to make sugar, continue the
process of simmering and stirring it
we'll until bubbles are formed and
broken on the surface Of the syrup.
The bubbles will break in about fifteen
minutes after they are formed. After
this, put it in wooden vessels, and be
sure not to stir or disturb it in any
way while it is cooling. When it has
become quite cool, put it in a barrel
arranged so that the syrup can drip
off and leave the granulated sugar.
The cane that has been crushed, II
closely packed in barrels with prop
er quantity of water, will make good
vinegar After the packed cane has
been with the water for three days,
you may remove it and feed It to your
hogs. You can also make very nice
beer with the juice Of the cane, by
boiling it short time, skimming 1t
well, and then putting it up in a
wooden cask or earthen vessel to fer
ment.
The blades gathered from the
sorghum are about equal In quantity
and superior in quality to the blades
of Indian corn. And it will. like
wise. yield forty or more bushels of
seed per acre. These make good food
for stock or if ground into flour, 1t
makes cakes quite as nice as the
celebrated buckwheat cake. We should
he careful never to give the cane or
blades to horses or cows while they
are uncured, for while In this state.
they are injurious. especially to the
above named stock, on account OF the
unfermented saccharine matter.
We might speak Of many other
properties and uses of the sorghum,