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THE /% ? i/ , /3 
 
 NEW SUGAE CANES. 
 
 AN INQUIRY INTO THE 
 
 NATURE, USES AND ECONOMIC VALUE 
 
 OF THE 
 
 €M\xHt mA ^UUm ^m^m §\mUf 
 
 WITH SPECIAL REFERENCE TO WESTERN CANADA. 
 
 READ BEFORR 
 
 APRIL 18, 1859, 
 
 BY CHARLES ROBB, C. E. ,,.., 
 
 ) 
 
 PUBLISHED BY REQUEST. 
 
 HAMILTON : 
 
 BROWN & GREIG, JAMES STREET. 
 
 1859. 
 
'0<=:5^,<^'-r.^ 
 
 JUN1£ l^)^b- 
 
THE NEW SUGAR CANES. 
 
 -♦ ♦ » 
 
 The consideration of the subject to \?hich I shall have the honor, on 
 the present occasion, of directing the" attention of the Association, has 
 been suggested to me by my esteemed friend Mr. Adam Brown, who, on 
 a recent visic to New York, procured a copy of a work by Mr. Henry 
 S. Olcott,* an eminent Agriculturist of New York State, embodying the 
 fullest, most recent, and authentic information on the subject. Being 
 strongly impressed with the opinion that the introduction of this new 
 branch of Agricultural Industry into Canada on a scale commensurate 
 with its importance, would be of signiil benefit to the Province under its 
 present circumstances, Mr. Brown did me the honor of requesting me to 
 investigate the subject in detail, with the view of bringing it under the 
 notice of farmers throughout the country, in the event of the result of \he 
 inquiry proving satisfactory. I have, with the consent of the Council, 
 taken the liberty of laying my observations^ in the first instance, before 
 the Society, hoping thereby at once to elicit some further valuable infor- 
 mation on the subject, and to obtain the benefit of your verdict as to the 
 propriety of directing public attention it. 
 
 This is by no means the first time, as you are all probably aware, that 
 these interesting Plants have been brought under notice in this Province. 
 For upwards of five years they have been cultivated with more or less 
 success in the neighbouring States, chiefly, however, in an experimental 
 manner, and on a small scale ; and during last year, patches of the 
 Sorgho, or Chinese Sugar Cane, were grown by some enterprising farmers 
 in this neighbourhood with fair success and encouraging results, consider- 
 ing the rudeness of the apparatus employed, and the general want of 
 information on the subject. The inducements to continued and extended 
 
 * Sorgho and Imphee; the Chinese and African Sugar Cane. A Treatise upon their 
 Origin, Varieties and Culture. By Henry S. Olcott. New York: A. 0. Moore, 140 
 FvXUm Street, 1858. 
 
operations are at the present time yastly more powerful than ever before 
 in the history of the Province. Circumstancea seem to conspire to point 
 to this enterprise as an important means of retrieving somewhat of 
 our national prosperity. The con'inued and most disheartening failures, 
 during the past two successive years, in our wheat crops, to whatever 
 cause this may be attributable — the increasing demand for Sugar, Mo- 
 lapses and Syrups, now no longer to be regarded as luxuries, but absolute 
 necessaries of life — the rapid and alarming decline in the yield of Sugar 
 in the West Indies, Brazils and the Southern States, and consequent rise 
 in the prices — the expediency, (rendered but too manifest by the com- 
 mercial crisis through which we are now passing) , of restricting to the 
 utmost the drain of money from the Province— and last, and most power- 
 ful of all, the operation of our new Tariff in virtually shutting us out 
 from our accustomed markets in New York and Boston. Such a com- 
 bination of circumstances cannot fail to secure a hearty welcome and a 
 fair trial to a Sugar-bearing Plant, which appears capable of immediate 
 acclimation in Canada, and promises, even were it only partially, to afford 
 a supply within ourselves. 
 
 During the present year, in anticipation of the enhanced price of Sugar, 
 the farmers in all parts of the country are devoting an increased amount 
 of attention to the manufacture of Maple Sugar, but this product must 
 obviously be available to a very limited extent as a substitute for the 
 article to which we are accustomed. In various parts of the country, 
 chiefly in the counties of Norfolk and Lincoln, farmers are t^Jready this 
 season preparing to cultivate the Chinese Sugar Cane. But it is to be 
 feared that, from want of proper information— from forming too sanguine 
 anticipations — and from omitting the requisite precautions both in cul- 
 tivating and applying the products, much disappointment may ensue, and 
 a corresponding delay in the general introduction of these most useful 
 planti. 
 
 The success of the Chinese Sugar Cane in the neighbouring States, 
 both as respects its capability of cultivation and of yielding crystalized 
 Sugar, is no longer a matter of doubt ; and my object in the present 
 Essay is to prove that the climate and soil of Western Canada are 
 equally well adapted for the growth of such plants — to explain the most 
 approved modes of culture, and the treatment after harvesting — to point 
 out the various uses to which they may be applied — and finally to illus- 
 trate the economy and advantage which will result from their general 
 introduction on a large scale into this country. For the practical in- 
 •tnictioDs embodied in the Essay, I am mainly indebted to the work of 
 Mr. Oloott, already referred to. 
 
 
• before 
 point 
 bat of 
 isiilurps, 
 atever 
 r, Mo- 
 bsolute 
 Sugar 
 
 THE SORGHO, OR CHINESE SUGAR OANE. 
 
 Of the two varieties of Sugar-bearing Plants now under review, and 
 called respectively the Sorgho and Imphee, or Chinese and African Sugar 
 Canes, I give the precedence, on this occasion, to the former ; not that iti 
 superiority in circumstances such as ours, has been clearly established, 
 but because, having been for a longer period and more extensively tested 
 in the neighbouring States, we can speak more positively as to its merits. 
 Under this head, therefore, it should be distinctly understood that my 
 remarks are applicable only to the Chinese variety, reserving the con- 
 sideration of the African plants till the sequel. 
 
 HISTORY. 
 
 The name Sorgho, or Sorgho Sucre, as it is called in France and 
 Algeria, where it has been pretty extensively cultivated, is believed by 
 some authorities to be incorrect ; but I consider it safest to adhere to the 
 generic name SORGHUM, which is recognized as the legitimate one by 
 Dr. Gray, in his " Manual of the Botany of the Northern United States." 
 
 It was introduced into America from France in 1854, by Mr. D. Jay 
 Browne, of the United States Patent OflBce; from which, in accordance 
 with the admirable system pursued in that Institutio packages of the 
 seed were distributed to some of the more enterprising I trmers and men 
 of science in various parts of the Union. In spite of the feeling of sus- 
 picion with which all new projects are apt to be met, the success which 
 attended these trials was so marked and so encouraging as at once to give 
 rise to the demand for seed upon an extensive scale ; but although the 
 juice has been turned to profitable account in the manufacture of syrup 
 for several years past, it was not until the beginning of last year that ita 
 complete success, as a source of crystalized sugar, was demonstrated io 
 the detailed account of his experiments and observations, presented to the 
 United States Agricultural Society by Mr. Joseph S. Loverinjf, a prac- 
 tical Sugar Refiner, as well as Agriculturist, in Pennsylvania. 
 
 APPEARANCE. 
 
 This Plant presents much of the appearance of Maize, or Indian Com ; 
 and I may state here that the same analogy holds, in a general way, with 
 respect to the mode of cultivation, the soil and climate required, and the 
 seasons of growth and maturity. The Sorgho is, however, much more 
 graceful in appearance than the Indian Corn, growing to an average 
 height of about eleven feet, and each stalk being surmounted by an elegant 
 tuft, forming the panicle or seed head; and, unlike the Maize, thii is the 
 
6 
 
 only fhiit prodaced by the plant. As it approaches maturity, the seeds 
 undergo progressive changes in color and density, passing from green to 
 ▼iolet, brown, and finally to a deep parple, almost black ; at which latter 
 itage, and when the seed has become quite hard, the plant is ripe, and 
 will yield its greatest amount of sugar. The stalks rarely grow single, 
 bat in groups, issuing from the same seed, forming a large stool, and 
 ocoupying a considerable space. The general thickness of the stalk, when 
 ripe, if about one and a quarter inch at one foot from the ground. 
 
 ADAPTATION TO CLIMATE. 
 
 In the systematic treatment of the subject. Climate is the first essential 
 element which claims to be considered; and the method which I propose 
 to adopt is, not to enter into any abstract or theoretical enquiry on this 
 head, but simply to state the results of experience in climates similar to 
 our own. From long habits of association, we are accustomecl to regard 
 sugar as the product of tropical and juxta-tropical regions ; and it is an 
 undoubted fact that the plants which yield this precious commodity most 
 luxuriantly and abundantly flourish best in proportion as they are grown 
 nearer to the Equator. But waiving in the meantime all such consider- 
 ations, I shall proceed to shew that this plant is capable of being success- 
 fully cultivated in Western Canada; reserving the results for the concluding 
 part of my Essay. 
 
 Mr. Hind, in his admirable " Comparative view of the Climate of 
 Western Canada," has expressed the opinion that all those portions of 
 the Province lying south of the 44th parallel of latitude, enjoy a climate 
 superior to those parts of the United States which lie to the north of the 
 4l8t parallel ; the latter comprising the whole of the New England States, 
 together with the whole of New York, Michigan, Wisconsin and Iowa, 
 and the Northern half of Pennsylvania, Ohio and Indiana. Mr. Hind's 
 enquiries were made with special reference to the agricultural capabilities 
 of the Province, and embraced all the considerations which these involve ; 
 such as — adaptation to the growth of certain cereals — uniformity of dis- 
 tribution of rain over the agricultural months— humidity of atmosphere — 
 comparative immunity from spring frosts and from summer drouths — and 
 the favorable distribution of clear and cloudy days. These are all impor- 
 tant elements in the question ; but iu so far as our present enquiry is 
 concerned, the most important of all, and that which chiefly regulates the 
 growth of such crops, is the mean temperature of the summer months. 
 This, so far from being over-rated, is, I believe, rather underestimated by 
 Mr. Hind. From our worthy Secretary, Dr. Craigie's Meteorological 
 ObservationB, extending over a period of upwards of twelve years from 
 
the leeds 
 n green to 
 bich latter 
 
 ripe, and 
 
 ow single, 
 
 stool, and 
 
 )talk, when 
 
 3d. 
 
 3t essential 
 I propose 
 ry on this 
 similar to 
 to regard 
 d it is an 
 )dit7 most 
 are grown 
 
 I consider- 
 g success- 
 soncluding 
 
 Climate of 
 ortions of 
 a climate 
 Pth of the 
 nd States, 
 md Iowa, 
 r. Hind's 
 pabilitiea 
 3 involve ; 
 y of dis- 
 •sphere — 
 tbs— and 
 
 II impor- 
 iquiry is 
 lates the 
 
 months. 
 Dated by 
 [•ological 
 irs from 
 
 the present, I find that the mean temperature at this place of the three 
 hottest months of summer is 69.29^^, whereas it is stated by Mr. Hind at 
 only 66.54 '>'^ The year (1855) in which this m«an temperature waa 
 lowest, was not more than two and a half degrees below the average. 
 
 For the sake of comparison, I have compiled a Table of the Mean Tem- 
 peratures of the months of June, July and August ; and also, of the Mean 
 Temperatures throughout the year, at various points on the Continent, from 
 44° to 32° North Latitude inclusive. 
 
 Table of Meau .iTemperatares at various Latitudest 
 
 PLACES. 
 
 Latitcdks. 
 
 MiAK Temp, op 
 Hot Months. 
 
 Mean Txmp. of 
 wholi yxab. 
 
 Maine 
 
 o 
 44 
 
 m 
 
 42 J 
 
 42 
 
 40 J 
 
 40 
 
 39J 
 
 38 
 
 35i 
 
 34 
 
 33J 
 
 32 
 
 67.71 
 
 69.29 
 
 69.5 
 
 68.1 
 
 69.1 
 
 71.6 
 
 72.43 
 
 72.17 
 
 71.6 
 
 73.3 
 
 78.5 
 
 79.0 
 
 80.0 
 
 o 
 45.3 
 48.5 
 46.5 
 47.0 
 49.0 
 52.0 
 52.0 
 520 
 53.8 
 60^ 
 62.0 
 64.0 
 67.0 
 
 HAMILTON 
 
 Wisconsin 
 
 Massachusetts 
 
 Providence, R I 
 
 New York City 
 
 New Jersey 
 
 Pennsylvania 
 
 Kentucky 
 
 North Carolina 
 
 South Carolina 
 
 Arkansas 
 
 Georgia & Mississippi 
 
 From the above Table we perceive a remarkable regularity in the in- 
 crease of temperature of the summer months in proportion as we approach 
 the Line ; but at 43.3o, the latitude of Hamilton, we find that we enjoy 
 the same summer heat as at 41°, a point between Providence, B. I. and 
 New York City. 
 
 With this and other well known advantages to compensate for our 
 more northerly latitudes, and which are due, no doubt, mainly to onr 
 proximity to the Great Lakes, we are enabled to compete successfully, in 
 point of climate, with all those States of the Union which I have 
 enumerated. 
 
 I find from a Table printed in Mr. Olcott's interesting work, that 
 records have been preserved of not less than 48 experimental crops of the 
 Chinese Sugar Cane, raised during the year 1857 within the area referred 
 
 • Possibly this discrepancy may arise from the fact that Mr. Hind's observations vren 
 made at Toronto, and those of Dr. Graigie at Hamilton. The latter city, indeed, u poptt< 
 larly regarded as being hotter than the former. 
 
to, uid that of thete the great proportion reached maturity, and were cut 
 down in good condition, although some failed; no doubt, owing to the very 
 onfavorable season, the mean temperature of the whole year being 3o, 
 and that of the summer months 2° below average — the rains during 
 these months being unusually protracted aud severe— and the frosts having 
 ■et in unusually early. Even in the State of Maine, the most northerly 
 and most unfavorably situated of all, the experiment was successful. 
 These facts set at rest the question as to the adaptation of our Climate to 
 the growth of the plant, and it is unnecessary that I should say a word 
 more on this part of the subject. 
 
 SOIL AND MANURES. 
 
 It is equally unnecessary to dwell upon the subject of Soil, for it is well 
 known that the soils of Western Canada are unsurpassable for the growth 
 of all kinds of cereals. With reference to the Sorgho, however, all ac- 
 counts agree in giving the preference to soils which contain a considerable 
 proportion of carbonate of lime, and where this is naturally deficient, 
 frequent liming is recommended. But in this respect the soils of the 
 Western Province are most specially adapted to the growth of this plant. 
 As I had the honor of pointing out to the Society on a former occasion, 
 the sub-soil clays overlying the Niagara Limestones, embracing the area 
 comprehended between the Niagara and Grand Rivers, contain not less 
 than 15 per cent, of carbonate of lime, while those in the neighbourhood 
 of London, (and which may be taken as an exponent of the constituent 
 elements of the clays of the whole Western District) contain nearly 30 per 
 cent. On the other hand, the soils of the more easterly portion of the 
 country are preferable, as being warmer, dryer and lighter, and less heavily 
 charged with vegetable detritus, which, however favorable to the 
 luxuriant growth of the plants, is deleterious in so far as the production 
 of sugar is concerned. 
 
 The description given by Mr. Hunt of the soils covering the uplands 
 on the East side of the Grand River, from Gait downwards for about 20 
 miles, approaches most nearly to that which has been found most favor- 
 able for the growth of these plants. With careful cultivatiou they will 
 most probably succeed on all our soils, but where a choice is to be had, 
 land of a medium quality, between a black loam and a pure sand or gravel, 
 calcareous, and of moderate richness, is to be preferred. Good drainage 
 is, of course, indispensible ; and where means of artificial irrigation ean 
 be obtained, it will be found advantageous in the early stages of growth. 
 
 A 
 
Swere cut 
 to the very 
 ' being 3o, 
 □8 during 
 sts having 
 
 northerly 
 Ruccessfal. 
 
 limate to 
 ay a word 
 
 r it is well 
 be growth 
 er, all ac- 
 nsiderable 
 ^ deflcient, 
 >ils of the 
 this plant, 
 occasion, 
 ^ the area 
 D not less 
 kbourhood 
 onstituent 
 ly 30 per 
 ion of the 
 m heavily 
 ) to the 
 roduction 
 
 ) uplands 
 about 20 
 ost favor- 
 they will 
 be had, 
 )r gravel, 
 drainage 
 tion ean 
 growth. 
 
 In the preparation of the soil for this crop, when intended for ngir 
 making, animal manares, and all such as abound in ammonia, ibonld ba 
 avoided, or very sparingly applied, as although these tend to the formation 
 of a large luxuriant plant, the juice which it yields under uuch circom- 
 stances is so mucilaginous and saline as to render it extremely unsuitable 
 for sugar making. As I have before stated that rich soil is not requisit*, 
 the land will probably be found to be sufficiently manured by ploughing 
 in clover or other green crops or stubble. Should further manuring be re- 
 quired, ashes and bones would probably be found the best, and as Eutphurio 
 acid enters largely into the composition of the stalks, gypsum will be highly 
 beneficial. After a crop of the sugar cane has been taken off, the begasst, 
 or crushed canes, should invariably be returned to the field and ploughed 
 under, provided the same field is to be used for the same crop in the sno- 
 ceeding season. The land should of course be well worked and deeply 
 stirred both before sowing, and in the earlier stages of growth ; as it ii 
 essentially requisite that the progress of the plant to maturity should l>e 
 stimulated to the uCmost, which is best efic:cted by the free access of the 
 atmospheric influences to the parent seed and the roots. Notwithstand- 
 ing the great size to which the plants grow, it is not an ezhaurfting crop 
 because the parts which are employed in manufacture consist only of car- 
 bonaceous matters, while the nitrogenized matters in the stalk and leavet 
 are, or should be, returned to the soil. 
 
 CULTIVATION. 
 
 Having procured seed which can be relied on as genuine, it should be 
 soaked before planting for twenty-four hours or even longer, in tepid water 
 to which is added a small quantity of saltpetre, say about one ounce to 
 six gallons of water.- Previous to sowing (which should be done about 
 the middle of May, or even a little later) it should be rolled in plaster. 
 This treatment will expedite the germination of the seed by four or five 
 days. About eight pounds of seed will be required per acre. 
 
 The seeds, when intended for sugar making, should be planted in drilli 
 {not in hills), about three feet six inches apart, and the plants in the row 
 thinned out to eight or ten inches apart. An excellent plan for at once 
 marking out the rows and preparing the ground for the immediate re- 
 ception of the seed, is to use a smull one-horse subsoil plough, thua 
 thoroughly loosening the soil directly under the row of plants. The seedi 
 when planted should be covered very loosely and lightly, as otherwise, 
 should continued wet weather supervene, they will most certainly rot. A 
 B 
 

 V. 
 
 10 
 
 moderate degree of raoistare in thegroand at the time of sowiog is however 
 advantageous. As soon as the rows can be seen — and this will be facili* 
 tated by dropping a radish seed at intervals in sowing — the cultivator or 
 horse-hoe should be run through the piece to destroy the weeds while 
 young, a man following with the hand hoe as in the case of Indian Oorn, 
 As soon as possible thereafter the one horse subsoil plough should be 
 Jessed twice between each contiguous pair of rows, going up alongside 
 one row and down by the other. This operation should be repeated 
 at least once in the course of the season. 
 
 In about eight or ten days after sowing (unless raias intervene) the 
 plants will become -visible. The Sorgho is a very slow grower in its 
 earlier stages, and for this reason will be very apt to discourage persons 
 experimentiDg with it for the first time. In about a month, however, it 
 will begin to shoot upwards with great rapidity, throwing sut suckers 
 which should be removed when the plants are about eighteen inches high, 
 acd developing long and graceful drooping leaves at ea«h of theinternodes 
 on alterna.e sides of the stalks. About the middle of September the 
 panicle, or seed-head, will be formed, and in about a month or five weeks 
 thereafter, the crop will have reached maturity, as indicated by the color 
 and hardness of the seeds, already adverted to. Neither leaves nor seeds 
 should be removed from the stalks until ripe. Frosts do not appear to 
 affect injuriously the yield of sugar, but rather the reverse ; but warm 
 Indian Summer weather coming after frost has a very marked injurious 
 effect, both m respects quantity and quality. Consequently the period of 
 cutting m<iy be deferred until the middle of October, the usual period of 
 Indian Summer, or it may take place at any convenient season between 
 the time of ripening and the reaction of the weather, should any occur. I 
 mention this to ehew that a liitle latitude may be allowed in the time of 
 cutting in order to suit the convenience of individuals in regard to the 
 subsequent process, but it should be borne in mind that there is a culmi- 
 nating point in the development of the sugar which experience alone can 
 determine. But even if it should be inconvenient to proceed with the ex- 
 traction of the juice immediately after the plants reach maturity, they 
 may, if fully ripe, be cut and housed or stacked in the field for a consider- 
 able time without sustaining any damage, provided rainy weather does not 
 enstie. On no account should the crop, if destined either for the production 
 of sugar or syrup, be cut down before it is perfectly ripe, nor should the 
 jttiee be extracted until the subsequent processes can be carried on con- 
 tinuously and without delay, as in either case fermentation will immediately 
 ensue, and the crop will be utterly ruined. 
 
 I IL-rt_JifimMX'l.'ll'»»--- 
 
). 
 
 however 
 be fAcili- 
 vator or 
 ids while 
 ao OoTD. 
 honld be 
 aloDffside 
 repeated 
 
 irene) the 
 rer io its 
 e perspDS 
 wever, it 
 ; Backers 
 bes high, 
 iteroodes 
 nber the 
 ve weeks 
 the color 
 lor seeds 
 >ppear to 
 ut warm 
 iDJarioas 
 period of 
 jeriod of 
 between 
 »ccar. I 
 time of 
 d to the 
 a calmi- 
 looe can 
 1 the ex- 
 ty, they 
 soDsider- 
 does not 
 idaetion 
 uld the 
 OD con- 
 ie<^iatel7 
 
 11 
 HARVESTING. 
 
 '</ f . <"( 
 
 When the proper ttttie arrives the leaves are first stripped as fkr as the 
 joints extend, the seed-heads, with from eighteeh iocbes to two feet of the 
 top of the stalks, are then detecbed, and finally, the canes are cut off close 
 to the roots with a corn-catter, a large carving knife, or email sharp 
 hatchet ; then cut each cane into two parts, separating the eight lower 
 joints from the upper ones, which contain but little sugar, but will make 
 good syrup or molasses. Pile each sort into separate bundles, to be hauled 
 to the press as soon thereafter as convenient. If necessary to keep them 
 for some time before crashing, do not divide the stalks. The leaves may 
 be cured and preserved as fodder, of which I shall say more hereafter, and 
 the seed-heads should be made up into bundles and stored for future use as 
 seed, if the crop proves to be of good quality. 
 
 CRUSHING THE CANES. 
 
 The next important step in the process is the extraction of the jaice» 
 and as, at this early stage in the history of this interesting branch of 
 manufacturing industry, it is impossible, or at least does not form part of 
 my present plan, to speculate upon the most economical method of dis- 
 posing of the crop, I shall take it for granted that the farmer will 
 undertake to make his own supply of sugar or syrup. It should here be 
 remarked, however, that the results of operations on such a limited scale, 
 and with such rude apparatus as individual farmers will probably be able 
 to command, can scarcely be taken as a fair criterion of what might be 
 done with a perfect system and perfect machinery, such as would be ap- 
 plied in the event of the manufacture being carried on upon a large scale. 
 
 For present purposes, then, I shall suppose that a portable sugar mill 
 which would cost probably from $100 to $150 will be procured, either by 
 the farmers in any particular locality clubbing together to defray the cost 
 conjointly or otherwise, as may be found most convenient. Let no one 
 who has taken the trouble to cultivate even a small crop of the Sorgho 
 entertain the idea of making shift with wooden rollers, or any but a 
 tolerable efficient crashing apparatus. For small operaiiona, such as a 
 breadth of half an acre or less, a hand-mill with iron rollers might suffice. 
 Where steam or water power is not at command, a vertical Three Roller. 
 Sugar Mill with iron rollers and framing, and worked by two horses, and 
 with a simple apparatus to guide the canes horizontally in pasbirg between 
 the rollers will, in my opinion, prove the simplest and most efficient form 
 for this mode of working. {See Frontispiece.) Such a mill could be set 
 
12 
 
 ap In working order by two men in a day. The rollers should be arranged 
 ■0 as, for the first squeeze, to be one-eighth of an inch apart, and for the 
 Mcond to tonch each other ; and thus very little of the juice m\\ remain 
 in the cane after leaviug the mill. If time will admit, however, it will be 
 pradent to pass the canes through the mill twice. The juice is received 
 into a large vessel set immediately underneath the rollers, and should be 
 ■abjected to the further treatment without an hour's delay. 
 
 The remaining steps, as well as the rationale of the process, are so fully, 
 dearly and concisely described by Mr. Levering, one of the most success- 
 fill and intelligent operators hitherto, that I cannot do better than quote 
 it entire, and recommend it to the careful attention of all who are interested 
 in the subject : — 
 
 GENERAL PRINCIPLES. 
 
 The jaice of the ripe Sorgho is composed of 
 
 1. Orystallizable sugar, about seven and a quarter per cent. 2. Un* 
 
 crystallizable molasses, about seven percent. 3. Acid. 4. Vegetable 
 mncilage, or gum. 5. Ooloring matter. 6. Water. 
 
 Oar object is to separate the sugar and molasses. 
 • The acid and mucilage prevent the sugar from crystallizing. 
 
 1. Our first step will be to neutralize the acid in the juice by combining 
 it with an alkali (lime). 
 
 2. Our second step will be to remove the mucilage by the additio of 
 liquid albumen (blood, eggs, or milk) to the cold juice , we then apply 
 heat ; the albumen, being heated, coagulates, and rising in the form of 
 Bcnm, carries the mucilage with it. This process is called clarifying, and 
 diionld be twice repeated at least. 
 
 3. Having now got rid of the acid and most of the mucilage, our third 
 •tep is to remove the coloring matter, by filtering the clarified juice through 
 granulated bone black. 
 
 But a peculiar mucilage still remains, inseparable at a lower heat than 
 About 2250 Fahrenheit. 
 
 4. Our next step will be to boil the filtered juice to 225o Fahrenheit, 
 •nd then to add lime water. This mucilage then rises as a scum, and is 
 remoTAdi 
 
19 
 
 arranged 
 id for the 
 ill remain 
 it will be 
 s receiyed 
 should be 
 
 •e so folly, 
 3t saccess- 
 lan qnote 
 interested 
 
 We now have 
 8. Water. 
 
 left a lolntlon composed of 1. Sugar. 2. Molauet: 
 
 2. Un. 
 Vegetable 
 
 combining 
 
 Iditio of 
 len apply 
 5 form of 
 'ing, and 
 
 oar third 
 ) through 
 
 eat than 
 
 brenheit, 
 I, and ia 
 
 5. To crystallize the sugar, we must evaporate the excess of water, by 
 boiling. Most of the sugar will crystallize when the solution grows cold. 
 The uncrystallized part, we drain off as molasses. 
 
 These operations require the greatest exactness, for if we do not boil 
 enough, the sugar contained in the solution will not crystallize when cold ; 
 or, if we boil too much, the molasses will become eo thick when it cools, 
 as to impair the crystallizing of the sugar, and cannot be separated from it. 
 
 But how shall we know when to stop the boiling ? 
 By the heat of the boiling liquid, as marked by the thermometer. 
 Pure water boils at 212 degrees of Fahrenheit's thermometer. You 
 cannot make it hotter without changing it to steam. 
 
 The Sorgho juice, being a solution of about fourteen per cent, of sugar 
 and molasses, &c., in water, becomes three degrees hotter before boiling, 
 and boils at 2l5o Fahrenheit. As the water evaporates, a greater heat ia 
 required to keep the concentrated juice at a boil ; in other words, the 
 juice grows hotter and hotter. When it reaches the heat marked on the 
 thermometer 238o Fahrenheit, there is just enough water left to enable 
 the sugar to separate from the molasses when cold. 
 
 6. We now pour the concentrated juice into a mould, a keg, a barrel 
 or other deep vessel, with a plug in the bottom, and allow it to cool. 
 
 7. When quite cold (say in twenty four hours), we remove the plug. 
 The liquid portion, being molasses with a little sugar and water, gradually 
 drains out, leaving the sugar dry in from four to ten days. 
 
 It is also important to remember that the juice begins to ferment almost 
 as soon aa it leaves the cane, and therefore, should be neutralized, clarified, 
 and boiled without delay. A very few hours' delay will spoil it. 
 
 A long continued exposure to beat gradually converts crystallizable 
 sugar into uncrystallizable molasses, therefore, the evaporation should be 
 08 rapid as possible. 
 
 A concentrated solution of sugar and molasses is very liable to burn, 
 and should, therefore, be carefully watched, and exposed to a more and 
 more moderate fire aa the evaporation advances. 
 
 The ueu of a saccharometer is to indicate the relative weight or density 
 of a liquid aa compared with water. This density dependa upon the 
 
ii 
 
 14 
 
 •monfit of iagn, or other heavy rabgtaneei held in tolation. OoDsequeiit- 
 I7, the degree of density indicated by the Baccharometer is an index of the 
 proportion of sugar, &o., contained in the jaice. 
 
 It is simply a hollow tube terminating in a bulb, loaded with ihot, to 
 keep the bulb down and the tube upright. Floating in pure water, the 
 tube, at the point where it appears above the surface, marks 0. But in 
 proportion as the liquid is heavier, the bulb does not sink so deep, and 
 more of the tube appears above the surface. The density of the Sorgho 
 juice, cold, is about IQo Beaume, so called from Beanme, the inventor. 
 
 If your kettles or moulds are of iron, give them two good coats of white 
 paint inside, drying each coat thoroughly. This prevents the sugar from 
 being made dark by contact with iron, which will be the case if the slight- 
 est acid be present. Before using them, scald them thoroughly twice, 
 letting boiling water stand in them until cold, to remove the taste of the 
 paint. 
 
 NECESSARY UTENSILS, &c. 
 
 1. A thermometer marking 250© Fahrenheit. One without a case, or 
 which can be removed from the case. 
 
 2. A Baccharometer, or Pese Sirop, scale of Beanme, 
 
 Yon had better get two of both the above, to provide against accident. 
 
 3. A few sheets of litmus paper. 
 
 4. Two kettles of copper, brass, or iron, holding twenty-five gallons 
 each ; one of these may be smaller than the other, but if so, should be as 
 large a diameter, only shallower. 
 
 6. Three, or mere, large iron sugar moulds, holding twelve gallons each. 
 If yon cannot get the sugar moulds, three long, narrow twelve gallon 
 kegs will answer. 
 
 6. Three five gallon pots of glazed earthen or stone ware, v^ith months 
 lomewhat smaller than the caps of the sugar moulds. If you use kegs 
 instead of moulds you can use pails instead of pots. 
 
 7. A barrel of granulated (not^pnlverized) bone black, such as is used 
 by sugar refiners. 
 
 8. Four ten gallon tubs. (Two water-tight whiskey or cider barrels, 
 sawed across the centre, will answer.) 
 
 0. A yard of thick heavy bed ticking. 
 
u 
 
 ODseqnftit. 
 dexof tbe 
 
 ilhot, to 
 vfftter, the 
 . Bat in 
 deep, and 
 le SotiB;ho 
 mentor. 
 
 8 of white 
 igar from 
 the slight* 
 hly twice, 
 ite of the 
 
 a case, or 
 
 accident. 
 
 e galloni 
 aid be ai 
 
 008 each, 
 ^e gallon 
 
 i moatha 
 osiB kegg 
 
 8 is used 
 
 barrels, 
 
 10. A cirealar piece of coarse wire gauze, to it the inside of the sugar 
 moald or keg, three inches above the lower end. 
 
 11. A circular piece of half inch board, full of gimlet holes, to fit the 
 inside of the sugar mould or keg, three inches above the lower end. 
 
 12: A shallow perforated iron or tin skimmer. 
 
 13. A large iron or tin dipper, or ladle. 
 
 14. Two simple furnaces, or fire places of brick, upon which to plaee 
 the two kettles. One larger furnace, with two boles, and one fire place 
 under both kettles, will do, if the kettles are movable. But as the labor 
 and delay of lifting them ofif and on is great, two separate arches are 
 better. These furnaces must have a flue, communicating with a chimney, 
 to crefite draft, and carry off the smoke. 
 
 15. A bushel of quick lime. 
 
 16. A gallon of fresh bullock's blood, or twelve dozen of eggs, or twelve 
 quarts of milk . Either will do, but one of the first two is preferable. 
 
 PRELIMINARIES. 
 
 Having your mill ready, your furnaces built, your kettles and other 
 atensils above described, on the spot, 
 
 1. Provide abundant dry fuel, close at hand, and ready for immediate 
 use: 
 
 2. Gut and deposit at the mill enough canes for the day's work, say ten 
 canes for each gallon of juice required. Place two tubs (which we will 
 call tubs 1 and 2) at the mill ready to receive the juice. 
 
 3. Prepare a bone black filter as follows : — 
 
 Take one of the sugar moulds, (which we will call mould No. 1). 
 About three inches from the small end, fit into it the circular piece of 
 half inch board, full of small holes. Upon this, lay the circular piece of 
 wire gauz<3 ; over the gauze lay a piece of heavy ticking (or blanket of 
 several thicknesses), laying the edges carefully round the sides of the 
 mould, so as to prevent the bone black from escaping ; stop the hole at 
 the small end of the mould, half fill the mould with hot water, then pour 
 in as much bone black as the mould will hold, leaving about three inches 
 of space on top. Set the filter, thus made, upon another of the tubs 
 (which we will call tub No. 3), to serve as a cistern to receive the filtered 
 joioe. Or, a filter mity be mii^e of a tight keg or burrel, set on ead, witb 
 
 
16 
 
 a hole in the bottom, stopped with a ping or faucet, and having a wooden 
 second, or false bottom, perforated with gimlet boles, three inches above 
 the first ; cover this with a piece of ticking or blaDket, and on that put 
 the bone black, as directed. 
 
 4. Prepare some milk of lime as follows : — 
 
 Fat about a gallon of quick lime into a pail, slacken it with water, 
 nntil it resembles milk in appearance and consistency. Set it aside, and 
 stir it before using. 
 
 5. Prepare some lime water as follows :— 
 
 Pat a gallon of quick lime into another pail, slacken it, fill up the pail 
 with water, stir it thoroughly, let the lime settle. The clear water will be 
 a saturated solution of lime, and is called lime water. Do not stir this 
 again, but use it dear. 
 
 PROCESS OF MAKING THE SUGAR. 
 
 When about twenty gallons of juice are ready, put into one of the 
 kettles, which we will call kettle No. 1, or the clarifier, three gills of 
 blood, or the whites of eight eggs, well beaten. If you have neither, two 
 pints of milk will answer, but not so well. Add six tablespoonsful of 
 milk of lime previously prepared, and stirred before using. Add about a 
 gallon of juice, and stir the whole thoroughly together. 
 
 Now dip into one of tbe tubs of unmixed juice a small strip of the blue 
 litmus paper. It will immediately turn red, more or less vivid in pro- 
 portion to the acidity of the jaice. Lay the strip of litmus paper aside, 
 and add to kettle No. 1 about nineteen gallons more of juice ; stir the 
 whole. Then dip the strip of reddened litmus paper into the kettle. If 
 it again become blue, the acid is entirely neutralized. If not, continue to 
 stir in milk of lime in small quantities, and to test with the litmus paper, 
 vantil its original blue color is restored. 
 
 Now light a fire under kettle No. 1. As the juice grows hot a thick 
 scum will rise. Do not disturb it, but bring the juice to a boil. To be 
 sure that it does boil, remove a little of the scam with the skimmer, and 
 insert your thermometer. When it marks 215° Fahrenheit, and the scum 
 begins to roll over, put out the fire immediately, or remove the kettle. 
 Let it stand ten or fifteen minutes. Then carefully remove the scum with 
 the skimmer into a third pail. Then boil again. 
 
 When the saccharometer marks 15o Beaume, in the boiling juice, extio- 
 gnish the fire, or remove the kettle, and let it cool to 160^ Fahrenheit, or 
 
17 
 
 ^ a wooden 
 ;heB above 
 D that pat 
 
 nth water, 
 aside, and 
 
 ip the pail 
 ter will be 
 t stir this 
 
 me of the 
 ?e gills of 
 Ither, two 
 
 OODSful of 
 
 d about a 
 
 »f the blue 
 id io pro- 
 per aside, 
 ; stir the 
 jettle. If 
 QDtinue to 
 lus paper, 
 
 t a thick 
 . To be 
 tmer, and 
 the scum 
 he kettle, 
 icum with 
 
 ice, eztin- 
 inheit, or 
 
 eooler. Now stir in six more rggs well beaten, or two gills of blood, or 
 one pint of milk. Omit the lime. Again bring it to a boil, again extin- 
 guish the fire, or remove the kettle; and, after standing ten minutes, 
 remove the scnm as before. Then ladle the clear juice into the bone 
 black tilter, (see preliminaries No. 3) having first withdrawn the stopper, 
 allowing the warm water to flow out below, as the juice is poured in above, 
 being careful to keep the filter full of liquid. When the water below be- 
 gins to run sweet, marking 3o Beaumc, throw away what has previously 
 run out, and receive the remainder in tub No. 3. 
 
 We are now ready to continue evaporation, and it will be better to do 
 so in smaller quantities, as in a shallonrcr mass the concentration will be 
 more rapid. Therefore, when about ten gallons have passed through the 
 filter into tub 3, ladle into kettle No. 2, which now first comes into use, and 
 which we will call the Evaporator. Boil to 225o Fahrenheit. Then put 
 in a gill of clear lime water (see preliminaries No. 5.) If a dirty white 
 scum arise skim it off, and continue to add a little more lime water every 
 few minutes until no scum rises. Continue to boil to 238o Fahrenheit. 
 If it boil over, put in a piece of butter the size of a walnut ; then remove 
 the kettle, or put out the fire, and pour into a tub which we will call No- 4. 
 
 By this time ten gallons more will have passed through the filter. Ladle 
 it into kettle No. 2, which we have just emptied, boil to 225o Fahrenheit^ 
 clarify with lime water as before, boil to 238° Fahrenheit, and add it to the 
 contents of tub No. 4, stirring the two together. 
 
 Previously, however, as soon as kettle No. 1 has been emptied upon the 
 bone black filter, put into kettle No. 1 milk of lime and eggs, (or blood, 
 or milk) as before, and neutralize and clarify twenty gallons more of 
 fresh juice from the mill, which has been grinding without interruption. 
 This second charge of kettle No. 1 should be neutralized, tested with lit- 
 mus paper, heated to 215° Fahrenheit, cooled, skimmed, boiled to 15o 
 Beaume, cooled again, a second time clarified with eggs, skimmed again, 
 and passed through the filter ; all this being done simultaneously with the 
 filtering and evaporation of the first charge of kettle No. 1. It will then 
 be put, in its turn, into kettle No. 2, now again empty, ten gallons at a 
 time, boiled to 225o Fahrenheit, clarified a third time with lime water, 
 skimmed, evaporated to 238° Fahrenheit, and added to the contents of 
 tub No. 4. 
 
 While the second charge of kettle No. 1 is passing through the filter 
 and kettle No. 2, a third charge of twenty gallons of fresh juice will be 
 neutralized and clarified in kettle No. 1. 
 
 € 
 
18 
 
 While the third charge from kettle No. 1 is passiDg through the filter, 
 and kettle No. 2, a fourth charge of twenty gallons of freeh juice will be 
 neutralized and clarified in kettle No. 1, to follow the others, when boiled 
 down to 238° Fahrenheit, into tub No. 4. 
 
 When as much jaice as can be boiled the same day has been e.xpressed, 
 stop the mill. 
 
 Eighty gallons of juice clarified and boiled down to 238o Fahrenheit 
 will be reduced to something over twelve gallons, or enough to fill one of 
 the sugar moulds. 
 
 When the day's boiling is completed, put the contents of tub No. 4 
 into a sugar mould or keg, having previously plugged the hole. Set it in 
 a warm place, in no case colder than 60° Fahrenheit; if 70° or 80°, so 
 much the better. This completes the day's work. 
 
 When cold, the next day, it will be a solid mass of crystallized sugar. 
 Then withdraw the stopper, set the mould on an earthen pot or pail ; in 
 from four to seven days the molasses wiil have ceased to drain out ; then 
 turn over the mould upon a clean board or table, strike the rim smartly 
 once or twice, and the sugar will slide from the mould in a Folid mass. 
 Break it up with a shovel, and it is fit for use. The contents of this 
 mould should be from forty to fifty pounds of dry, yellow sugar, and about 
 four gallons of excellent molasses will have dripped from it into the jar. 
 
 If preferred, the sugar making may here terminate ; but, as the purify- 
 ing power of the bone black filter is not yet exhausted, and as the whole 
 labor and expense of preparation have been already incurred, it will be 
 best to continue at least a second and third day. 
 
 Second Day. — The process will be in all respects a repetition of the 
 first day's work, and the result will be to fill an additional sugar mould 
 or keg. 
 
 Third Day. — The process will be a repetition of the above ; but the 
 filter being now exhausted, after the third day, it will be necessary to 
 change the bone black. Before emptying the filter, or stopping the 
 third day's work, however, pass cold water through the filter, which, so 
 long as it runs sweet enough to mark 3*^ Beaume, is to be added to the 
 jaice of the upper joints, of which we are about to speak. 
 
 MOLASSES. 
 
 At the close of the sugar making, pass through the mill the upper joints 
 of the canes, previously laid aside. Add to the juice the liquid portion 
 
u 
 
 1 the filter, 
 ce will be 
 hen boiled 
 
 expressed, 
 
 ^'ahrenheit 
 fill one of 
 
 tub No. 4 
 Set it in 
 or 80°, 80 
 
 ed sugar, 
 r pail ; in 
 out; then 
 n smartly 
 olid mass. 
 >ts of this 
 and about 
 the jar. 
 
 :hej)urify- 
 the whole 
 it will be 
 
 ion of the 
 ;ar mould 
 
 ; but the 
 tessary to 
 pping the 
 which, BO 
 led to the 
 
 •per joints 
 d portion 
 
 of the icum in third pail, together with the washings of the fllttr, of tab 
 No. 4, and of other utensils. Neutralize the acid with milk of lime, and 
 test with litmus paper as before. Clarify twice with eggs, (or blood, or 
 milk) but omit, if preferred, the filtering through bone black. Boil 
 finally only to 228° Fahrenheit, instead of 238<» as for sugar. 
 
 The product, when cool, will be about eighteen gallons of excellent 
 syrup. From three days' work, of two hundred and forty gallons of juice 
 — from say two thousand canes — there should be a total product of 
 about one hundred and twenty-five to one hundred and fifty pounds of sugar, 
 and twenty-seven gallons molasses. 
 
 This operation being on a very small scale, is carried on nnder great 
 disadvantages. The same labor on a larger scale would produce much 
 greater results. The process and routine here given will answer for 
 larger operations. It would be better, however, especially if the quantity 
 is increased, to have the second or evaporating kettle of greater length 
 and breadth, and as shallow as possible to expedite the evaporation. A 
 larger and longer bone black filter will also be needed. 
 
 Either sugar or molasses of good quality, but of darker color, may be 
 made by the above process, omitting the bone black. If it be desired to 
 make rjyrup only, stop the boiling at 228° Fahrenheit. 
 
 If white sugar is desired, the following additional process will be 
 necessary. On the third day after the sugar has been put into the moulds, 
 the greater part of the molasses having drained from it, scrape off with a 
 knife, the crust on top of the sugar, leaving a smooth granulated surface, 
 hollowing a little to the centre. Moisten the 8crapiDs;s with cold water 
 into a thin paste, and replace them on the sugar; Next day dissolve 
 enough refined sugar, the whiter the better, in six quarts of water, to 
 make a solution marking, when boiling hot, 32^ Beaunoe. Puur one inch 
 in depth of this solution, cold, on top of the sugar. On each of the two 
 following days, put on a similar quantity. After the sugar ceases to 
 drain, knock out the loaf ; the upper portion will be white, the lower 
 part light yellow. Divide the loaf and crush each portion separately. 
 
 If by any mistake, or carelessness, by burning or overboiling, or by the 
 immaturity of the canes, the molasses should not begin to drain from the 
 mould on the second or third day, run an awl. a large nail or other sharp 
 iron instrument, into the hole at the foot of the mould some two or three 
 inches, and then withdraw it. If, after ten days longer in the warmest 
 place you have, it still fails to run, mt the contents into a kettle, add a 
 little water, heat it to 228° Fahre. eit, and it will make good syrup. 
 
30 
 
 It is proper to state that Mr. Ijovering*s experiments, on which he has 
 based the above practical instructions, have been made on a sufficiently 
 extensive scale to justify their being tai^en as a basis for calculating gen- 
 eral results. From the various and necessarily somewhat conflicting 
 statements of different experimenters, I estimate that we shall be safe in 
 assuming that an acre of Sorgho, cultivated in the manner I have des- 
 cribed, and crushed with a tolerably efficient mill, will yield at least 1800 
 gallons of juice, containing from 10 to 12 per cent, of sugar and molasses, 
 which, if successfully treated according to Mr. Lovering's process, will bo 
 converted into about 1200 lbs. of good sugar, equal to what is called the 
 Clayed Muscovado, and 80 gallons of molasses. Again I would remind 
 you that the season in which the experiments furnishing the data for this 
 estimate were made was remarkably unfavorable, and that I have pur- 
 posely selected the most moderate statements of results ; consequently I 
 believe there is little room to fear disappointment in attaining at least the 
 yield I have specified.* 
 
 SYRUP. 
 
 I have hitherto, in these remarks, purposely confined your attention to 
 the cultivation of this crop, with a view exclusively to the manufacture 
 of sugar from its product. This method I have followed partly to sim- 
 plify my own task in the treatment of the subject, but mainly on the prin- 
 ciple of aiming at the highest and most valuable results in the first 
 instance. But there are many other highly important economic uses to 
 which this plant may be converted, as has been proved by ample expe- 
 rience. I refer, in the first place, to Syrup, an article which is daily co m- 
 ing more into demand in this country. 
 
 Whatever difference of opinion may have existed, previously to Mr. 
 Lovering's successful experiments, as to the prospects of obtaining crystal- 
 ized sugar from the juice of the Sorgho, it has been unanimously admitted, 
 since its first introduction, to be capable of yielding an abundant supply 
 of the best quality of Syrup, and thus becoming a source of considerable 
 national wealth. 
 
 One very important advantage incident to this method of disposing of 
 the crop, is that it is not essential (although certainly preferable) that the 
 canes be fully ripe ; therefore, should the season be unpropitious, or the 
 cultivation, from whatever cause, unsuccessful in producing the degree of 
 
 * Mr. Levering slates that by strict attention to the rules he hns laiJ down, it is as easy to 
 make good sugar from the Chinese Sugar Can«t as to make a pot of good iniuh, or a k«ltl« 
 of good apple jelly. 
 
31 
 
 ch he has 
 ufficiently 
 tiog gen- 
 onflicting 
 safe in 
 lavo des- 
 ast 1800 
 molasses, 
 IS, will be 
 sailed the 
 remiDd 
 1 for this 
 lave pur- 
 iientlv I 
 least the 
 
 Bntion to 
 afacture 
 ' to sim- 
 the prin- 
 the first 
 : uses to 
 le expe- 
 lily CO m- 
 
 7 to Mr. 
 1 crystal- 
 dmitted, 
 t supply 
 iderable 
 
 >sing of 
 
 that the 
 
 or the 
 
 Jgree of 
 
 3 easy to 
 r a k«ltl« 
 
 maturity necessary for the production of ci7stalized sugar, the crop may 
 be turned to good account in making syrup. The method is as follows : 
 The kettles may be such as described for the sugar-making process ; the 
 juice should bo put into them immediately after being pressed out, and 
 at once put on the fires, which should be so arranged that they may be 
 under perfect control. The juice should first be heated slowly, and al- 
 lowed to simmer until a thick green scum rises to the surface and forms 
 into puffs seeming ready to crack. This scum, when fully developed, 
 should be skimmed ofi" very carefully. The heat may now be raised to 
 boiling point, and the juice kept in an active state of ebullition until the 
 bulk is reduced one-half. Great care must be taken to avoid scorching, 
 and the skimming should be continued throughout the process until the 
 syrup thickens and hangs in flakes from the ladle, when it is ready. It 
 is desirable (though not indispensable) to use an instrument to ascertain 
 the proper degree of concentration, as, if not boiled down sulTiciently, the 
 syrup is liable to ferment. Should the slightly acid taste which it will 
 have be objectionable, it may be removed by adding a little quicklime or 
 soda after the scum has been removed ; but the quantity should not ex- 
 ceed one teaspoonful to five gallons of juice. 
 
 An acre of the canes, even with very imperfect apparatus, has been 
 proved capable of producing from 300 to 400 gallons of syrup of a qual- 
 ity not to be surpassed by any in the market. With the addition of a 
 small per centage of honey, it is said to be scarcely distinguishable from 
 true honey. It is almost superfluous to remark, that both in sugar and 
 syrup making the strictest cleanliness, attention and method must be ob- 
 served at every stage. 
 
 Should this new branch of domestic industry tend to promote these se- 
 condary virtues in Canada, this may rank aj not the least important of 
 the benefits attending its introduction 
 
 ALCOHOL 
 
 la another of the products which may be obtained in great perfection 
 and to great advantage from the Sorgho plant ; and whatever may be 
 our opinio' s as to its indiscriminate use as a beverage, it is certain that 
 it will continue to be an article of large and general consumpt in various 
 forms. If it can be shewn that the Chinese Sugar Cane will yield a sup- 
 ply of alcohol as economically as the cereals from which it is now chiefly 
 derived, these will advantageously be returned to their more legitimate 
 channels of consumption. I do not mean to enter into the details of the 
 manufacture, but merely to state the probable r«sulta. 
 
' i 
 
 ii 
 
 It is well known that in order to produce the vinous or alcoholic fer< 
 mentation in a fluid, it is first necessary that it should be sweet, and this 
 sweetness, where naturally wanting, as in grain, must be induced by artifl- 
 cial means. The juico of the sorgho is in precisely the most suitable 
 state for producing, with very slight artificial aid, the desired condition* 
 Canes that have been damaged by prostration by the wind, or any other 
 cause, or that have not come to maturity, together with the scum and 
 refuse from sugar or syrup making, arc perfectly suitable for adding to the 
 raw material of the alcohol manufacture ; which, however, I presume 
 would scarcely be attempted by individual farmers on the same limited 
 scale as the syrup making. 
 
 It has been ascertained by careful experiment that 22 gallons of juice, 
 at the ordinary density, will yield IJ gallon of alcohol, at 90 per cent, or 
 40 over proof. Now, supposing an acre of sorgho to yield only 1500 
 gallons of juice, this would be equivalent to 214 gallons of proof spirits 
 of a purer and more wholesome quality than most of the deleterious trash 
 now palmed off upon the public. 
 
 OTHER PRODUCTS. 
 
 In addition to the foregoing, there are other products which may be 
 economically derived from this interesting plant. These, though all tending 
 materially to enhance its value and 'stimulate to its introduction amongst 
 us, I must on the present occasion content myself with merely enumerat- 
 ing. The first of these is Vinegar, said to be of excellent quality and 
 capable of being produced at the rate of 1200 to 1500 gallons per acre. 
 Beer, a very wholesome and agreeable beverage, resembling cider, and 
 which is produced with very little trouble. Starch, of which the seeds 
 yield 45 per cent, ot their weight, and of a quality well worthy the at- 
 tention of manufacturers of this article. Dye Stiiffs, much esteemed in 
 France, are derived from the hulls of the seeds, varying from a light 
 buff to a very deep purple. Paper lias been manufactured from the 
 pulpy stalks, naturally sized, strong and remarkably adapted to resist 
 
 moisture. 
 
 FORAGE. 
 
 Last, but not least important of all the beneficial uses to which these 
 grasses may be applied, is as a fodder crop ; in fact, even if applicable 
 to no other purpose, they would be invaluable for this alone. In this 
 country, owing to the frequent failures of the hay crop, and other cir- 
 cumstances rendering the supplies of forage precarious, too little attention 
 is bestowed on that most important department of farming industry, the 
 
23 
 
 oholic ht' 
 ; and this 
 
 by artifi. 
 t suitable 
 condition* 
 any other 
 scum and 
 ng to the 
 
 presume 
 e limited 
 
 of juice, 
 p cent, or 
 nly 1500 
 )of spirits 
 ious traah 
 
 i may be 
 11 tending 
 
 amongst 
 inumerat- 
 ality and 
 per acre. 
 ider, and 
 he seeds 
 y the at- 
 Jemed in 
 
 a light 
 from tlie 
 to resist 
 
 eh these 
 >plicable 
 In this 
 ther cir- 
 ttention 
 stry, the 
 
 rearing of stock. The leaves and stalks of the Horgho, whether as green 
 fodder or dry, are devoured with avidity by cattle and horses ; and as it 
 is a well-known fact that sugar contains n.orc nourishment than almost 
 any other vegetable product, the result of using such food cannot fail to 
 put and preserve the animals in good condition. Accordingly, it has been 
 ascertained that milch cows fed with it have speedily shown a marked 
 improvement both in the quantity and quality of the milk which they 
 produce. Horses can be fed on the green fodder, and, with the addition 
 of a little hay, kept in good working condition without the use of oats. 
 The seeds, of which the yield is from 25 to 50 bushels per acre, may bo 
 fed to horses instead of oats, and for fattening pigs and poultry are un- 
 equalled, although they are said to tinge the bones of animals ft;d with 
 them. 
 
 In cultivating for its forage exclu.sively, the seeds should bo sown in 
 drills two feet apart, letting full from 15 to 20 seeds to the foot. If sown 
 broadcast, it will require about one-aud-a-hulf bushel of seed to an aero. 
 In using as green fodder, the first cutting (as there will be at least two, 
 and perhaps three, in the season) may be made when the plants are three 
 or four feet high, or at the time when, in this part of the country, grass 
 is scarce, owing to the hay harvest. After attaining a certain stage of 
 growth, the sorgho seems to be comparatively unaffected by continued 
 drouths. As green fodder it will yield about 20 tons to on acre. 
 
 For a dry winter crop, to quote from Mr. Oloott, "it should be cut in the 
 morning, when the dew is off the plants, and suffered to lie on the ground 
 and become well dried before being bound up. The bundles should be 
 small, and before stacking or putting into the barn, should bo set up in 
 groups in the field to cause further drying. The stack should, of course, 
 be built on rails or other convenient poles, to allow of a circulation of 
 air beneath ; and to carry out this requisition to a greater extent, it is 
 well to build the stack round rails set up on end and leaning inward to- 
 wards the centre ; by which plan the interior of the stack is in direct 
 contact with the atmosphere, and thus heating will not be so liable to oc- 
 cur. The extra trouble of curing is amply repaid by the increased pro- 
 duct as compared with hay ; but with every precaution it may occur, that 
 an inexperienced person will not be liable to save his crop in good condi- 
 tion on a first trial." The yield of dried forage per acre will be from 6 to 
 10 tons ; that of hay rarely exceeding I3 ton. Stalks which are dry be- 
 fore cutting, as also crushed canes, should on no account be fed to cattle. 
 
 w 
 
 
I'f 
 
 \r 
 
 m I 
 
 24 
 
 THE IMPHEB, OR AFRICAN SUGAR CANE. 
 
 HaviDg treated so fully of the Sorgho, I shall not trespass upon jour 
 patience by giving any detailed account of the Imphee, or African Sugar 
 Cane; and this is the less necessary, seeing it is only another variety of the 
 same plant, and the nature of its products, and manner of cultivation and 
 treatment are nearly identical. I shall merely state very briefly wherein 
 the principal points of difference consist. 
 
 The Imphee is a native of South Africa, and was introduced into 
 Europe and America by Mr. Leonard Wray, a most intelligent Planter 
 and Sugar Refiner. Mr. Wray has discovered no less than fifteen dififer- 
 ent varieties of the plant, each possessing distinctive qualities, chiefly 
 referring to the periods of coming to maturity. Three of these, the 
 Nee-a-za-na, the Boom-vwa-na, and the Oom si-a-na, he confiiders to be 
 peculiarly adapted for Northern growth— reaching perfection in little more 
 than three months from the time of sowing. 
 
 The cultivation of the African Sugar Cane in America has not yet 
 beti} subjected to the test of experience to such an extent as that of the 
 Chine.'^a variety ; but if the anticipations formed by Mr. Wray of its 
 adapta.'on to northerly climates should be verified, there can be little 
 doubt that its rapidity of growth and ripening, combined with its other 
 superior qualities, will cause it to be preferred in this country to the Sor- 
 gho, which takes from four to five months to ripen. This is a point of so 
 much import.ftr.c6 to be ascertained in the cutset, that it is to be hoped 
 experiments will be tried this season in Canada with some of the above- 
 named varieties of the Imphee, as well as with the Sorgho. 
 
 In judging of the ripeness of the Imphee seed the cultivator must not be 
 misguided by any previous experience or any instructions referring to the 
 Chinese cane ; for while, in the latter case, he would wait for the seeds 
 turning black before he would feel authorized in harvesting his crop, on 
 the other hand the seeds of some varieties of the Imphee, when fully ripe, 
 are of a light buff color, and the only reliable test, in that case, will be their 
 plumpness and hardness. 
 
 The juice of the Imphee is naturally more liropid, less ziucilaginous, 
 and more free from extractive matter, and therefore more easy to defecate 
 acd more ready to crystalizei than that of the Sorgho. These qualities 
 should give it a great advantage in regard to the making of sugar. The 
 juice seems also to be more copious and richer, but this may perhaps be 
 attributed to its having as yet been tried only in southerly latitudes. The 
 stalks are thicker and the seed-heads lighter than those of the Sorgho, 
 
 wi 
 deil 
 it 
 riH 
 
 anj 
 in 
 
ti 
 
 JE. 
 
 upon your 
 rican Sugar 
 ariety of the 
 ivation and 
 'fly wherein 
 
 iduced into 
 nt Planter 
 teen diflfer- 
 :ie8, chiefly 
 these, the 
 ders to be 
 little more 
 
 18 not yet 
 hat of the 
 ray of its 
 t be little 
 ita other 
 the Sor- 
 oint of so 
 be hoped 
 be above- 
 
 Liat not be 
 ng to the 
 the seeds 
 crop, on 
 ully ripe, 
 II be their 
 
 aginouB, 
 defecate 
 qualities 
 ^r. The 
 haps be 
 N. The 
 Sorgho, 
 
 wbioh will render them not so readily prostrated by high winds; an Moi- 
 dent against which erery precaution should be taken, although even should 
 it occur, the crop, whether of Sorghee or Imphee, is by no means necessa- 
 rily ruined. Such are the chief points of diffarence of the two plants, 
 and on all these accounts, provided the African variety can be acclimated 
 in this country, it will probably be preferable to the other. 
 COST OF PRODUCTION. 
 It will obviously be impossibleto give any ihing approaching to an exact 
 estimate of the cost of producing any of the articles which these plants 
 are capable of yielding ; even if the fact of their successful cultivation in 
 this country were fully established, instead of being only as yet highly 
 probable, the diversity in the value of land and in the cost of different 
 methods of operating will modify the ultimate cost greatly. I shall, how- 
 ever, from such data as I have baen able to aacertain, attempt an approxi- 
 mation, premising that as I have selected the moat moderate and reliable 
 statements as to the yield of the crops, I shall now set down the value of 
 the land and apparatus, and the labor in working, at a figure which, if an 
 error, will be on the safe side. 
 
 FOR SUGAR. 
 
 Value of an acre of land, say ^60 ) *, ^n t^„ ««- «««♦ ««♦ <tia nn 
 
 Say for sugar mill $100 } ^^^^' ^"'^ ^^' °'°^- ''°^- ' "^^^'^^ 
 
 Seed, eight lbs. at 25 cents, 2.00 
 
 Cultivation and harvesting 10.00 
 
 Labor at mill and boiling, &c 20.00 
 
 Interest on cost of utensils, bone black filter, &c 8 00 
 
 Cost to convert produce of an acre into sugar $56.00 
 
 This sum divided by 1200 lbs.— say the yield of sugar per acre — gives 
 about 4| cents as the cost of a pound of sugar — the selling price at present 
 beingf about double. In this estimate no account is taken of the value of 
 Btolasses, of which there will be 80 gallons; and this, at the present selling 
 price, 38 cents,8hould be worth over 1^30. 
 
 SYRUP. 
 
 Cost of producing, including rent of land, use of mill and uten- 
 sils, &c. — say $50.00 
 
 Produce of syrup per acre— say 300 gallons ; therefore cost of pro- 
 ducing one gallon, 16 cents — the present price being 50 cents. 
 
 ALCOHOL. 
 
 Cost of producing syrup $40.00 
 
 Add cost of fermenting and distilling (ample allowance) 20.00 
 
 Cost to convert produce of an acre into alcohol $60.00 
 
 This sum divided by 214 — the number of gallons of proof spirits readily 
 obtainable from an acre of sorgho— gives 28 cents as the cost of a gallon, 
 the market price being at present about 40 cents. 
 D 
 
 
 M 
 
 ■1 
 
26 
 
 Agftio, if we compare the price of wheat and the cost of its prodaction 
 with those of sorgho sugar, we shall fiud the result equally favorable to 
 the latter. 
 
 Value of an acre of land— say as before 860 
 
 Proportion of value of stock and utensils— say $20 
 
 Interest, at 10 per cent., on $80 S8.00 
 
 Cost of cultivating an acre of wheat— say 37. 00 
 
 Cost to produce 20 bushels of wheat (a high average per acre) . . . $15.00 
 
 Therefore— cost of a bushel of wheat 00.75 
 
 Price with which farmers are content in ordinary times 1.00 
 
 or 25 per cent,— a fair and legitimate working profit. 
 
 Cost to produce one pound of sugar, a.-^ before — say 4| cents. 
 
 Market price do. do. 9 " 
 
 Difference 4i cents, or nearly 100 per cent, profit on the traus'iction. 
 
 From the above rough estimates, it appears very clearly that the 
 manufacture of syrup from these juices is, in the meantime, ranch the 
 most profitable, as it will also, on other accounts, proubly prove the 
 most desirable mode of disposing of them. 
 
 STATISTICS OF THE SUGAR TRADE. 
 
 r 
 
 As bearing directly on the subject before u.'^, I shall now introduce 
 to your notice a few facts derived from official, and otherwise trustworthy 
 sources, in regard to the consumption of Sugar and Syrups in Canada. 
 It is on the eloquence of facts and figures simply that I rely for whatever 
 effect this discourse may produce upon your minds ; an;l the statements 
 I have now to off.ir will illustrate the migoitude and importance of the 
 interests at stake more forcibly than any other species of argument. 
 
 In 1851, the quantity of Sugar imported into Canada was 20,175,046 
 pounds, amounting in value to $925,604 ; the total population, according 
 to the census taken in that ye^r, being 1,842,265. The.ie figures indicate 
 a consumption of about eleven pounds of Sugar annually per head, ex- 
 clusive of Maple Sugar. 
 
 Iq 1857, the importations were 29,227,000 pouoda, exclusive of that 
 imported by Messrs. Redpath for manufacture in the Province, say, 
 4,000,000 pounds, amounting in the aggregate to 33,227,000 pounds, 
 value $2,128,745. The estimated population for that year was 2,571,437, 
 being at the rate of about thirteen pounds per head, exclusive of Maple 
 Sugar ; thus verifying the remark I made at the outset with regard to 
 the increasing demand for this article. The estimated annual consump- 
 tion per head of the population in Great Britain is twenty-four pounds, 
 »nd in the United States thirty pounds. 
 
prodactioD 
 ivorable to 
 
 . . . S8.00 
 ... ^7.00 
 
 . . $15.00 
 
 .. 00.75 
 
 1.00 
 
 .4| conts. 
 .9 " 
 iction. 
 
 that the 
 ranch the 
 prove the 
 
 introduce 
 iistworthy 
 1 Canada. 
 
 whatever 
 itatementa 
 ice of the 
 ent. 
 
 0,175,046 
 according 
 s indicate 
 head, ex- 
 
 e of that 
 ince, say, 
 ) pounds, 
 ,571,437, 
 of Maple 
 •egard to 
 consump- 
 : pounds, 
 
 27 
 
 The importation of Molasses and Syrup in 1853 was 1,406,525 gal- 
 Ions ; value $213,480 ; in 1857 (including that manufactured by Messrs, 
 Redpath) it was 1,540,073 gallons, valued at $400,000 ; the disproportion 
 between the relative quantities and prices in these years respectively 
 being due to the increasing demand for a higher grade or better quality 
 of the article, as well as to the rise in price. At the rate of 300 
 gallons produce of Syrup to the acre, it would require a breadth of 
 about 6000 acres of the Sorgho crop, exclusively devoted to the Syrup 
 manufacture, to supply the present demand. The field of commercial 
 enterprise thus opened up seems well worthy the immediate attention 
 of enterprising capitalists. 
 
 It would be premature to spsak in the same terras with regard to the 
 manufacture ot Sugar on an extensive scale ; but it may be relied on as 
 an undoubted fact, that whatever measure of success or good results may 
 be achieved by the manufacture on a small scale, after the process I have 
 described, would be augmented by at least twenty per cent, in quantity, 
 and indefinitely in quality, in the event of its being taken up as a separate 
 branch of business, and with all proper appliances. The beet-root con- 
 tains only ten per cent of saccharine matter ; yet France by bringing her 
 unbounded scientific resourcea to bear upon it, has been enabled to pro- 
 duce 150,000,000 pounds of sugar from that root ; a quantity equal to 
 one half of what is consumed by har entire population of 30,000,000. By 
 applying the same skill, energy and judgment in the cultivation and 
 utilization of the new Sugar Plants, wiiich contain from thirteen to six- 
 teen par cent. I shall not surely be condemned as an enthusiast for ex- 
 pressing the hope and expectation of similar great results. 
 
 While the demand for sugar is, as I have shown, iucreasiog frora year 
 to year, the supplies from the ordinary sources are continually undergoing 
 reduction. In the British West Indies (with some exceptions) the libera- 
 ted negroes find employment more congenial to their tastes than the 
 drudgery of the cane field and HUt^ar-mill. In France, the beet root has of 
 late years been to a considerable extent withdrawn from the manufac* 
 ture of sugar to that of alcohol. In Louisiana the planters have latterly 
 found it more profitable to grow cotton than eu^^ar ; and generally 
 throughout the sugar-produciug countrie-^, the soils are exhausted, and 
 the canes deteriorated Trim being propa-^^ated exclusively from slips or 
 cuttings. In all these circumstances it is to be hoped, as there is also 
 good grounds for believing, that whether experience will prove the possi- 
 bility of producing sugar in Canada profitably and economically, or 
 
!,^ 
 
 28 
 
 otherwise, yet at all eyenta the area of the Bugar-prodacing regions will 
 be greatly extended by the introdaction of these plants. 
 
 In again recommending their immediate and extensive introduction, I 
 shoald be sorry to be understood as detracting from the importance or 
 discouraging the cultivation of Wheat and Corn, It is undoubtedly on 
 these crops that our commercial prosperity has hitherto mainly depended, 
 and must continue to depend. The soil and climate of Western Canada 
 are peculiarly well adapted for their growth, and they must ever be re- 
 garded as the staple, and as it were, the legitimate products of the 
 country, as Sugar, Cotton and Rice are uf the more Southerly latitudes. 
 However discouraging or depressing may be the prospects of the wheat 
 trade, fiom the experience of the past two years, the circumstances which 
 have produced theee revei ses must be regarded as temporary and remedi- 
 able. Still, however, there is "ample room and verge enough" both in 
 the extent and natural capabilities of the Province itself, and in the en- 
 terprise and energy of its inhabitants, for the development of this new 
 branch of agricultural industry. In thus acting as pioneer, and endeavor- 
 ing to remove some of the obstructions lying in the path, I shall be happy 
 if my humble efforts should have the elf^ct of leading to the cultivation of 
 the new Sugar Plants on an adequate scale, and of inspiring intending 
 cultivators with that degree of hope and confidence which is ths best 
 earnest of a successful issue. 
 
 Iff 
 
 il 
 
egiong will 
 
 >dactioD, I 
 ortance or 
 ibtedly on 
 depended, 
 ro Canada 
 ver be re- 
 sts of the 
 latitudes, 
 the wheat 
 icea which 
 ad remedi- 
 " both in 
 in the en- 
 this new 
 endeavor- 
 be happy 
 ivation of 
 intending 
 the best 
 
 APPENDIX. 
 
 Since writing the foregoing Essay, I have seen the Report for 1858 of 
 
 the United States Agricultural Society upon the subject of which it 
 
 treats ; and I gladly avail myself of this opportunity of dififusing the 
 
 valuable information it contains. 
 
 REPORT OF THE UNITED STATES AGRICULTURAL 
 
 SOCIETY. 
 
 Conformably to the resolutions adopted by the United States Agricul- 
 tural Society, held at the city of Wa3hington in January, 18.")7, the com- 
 mittee appointed to investigate and experiment upon the Sorgho sucre, or 
 Chinese Sugar cane, with the view of determining its value for the pur- 
 poses of syrup and sugar-making, soiling cattle, use of the seed for feeding 
 stock, for bread-making, and for the manufacture of paper, and alcoholic 
 liquors, beg leave to report as follows : — 
 
 Agreeably to the requirements, there was imported from France sufficient 
 sorgho seed to plant lUO acres of land. This seed was placed in the bands 
 of a number of individuals in different sections of the country, who culti- 
 vated it under various conditions of soil, climate, &c. From the results 
 of their experiments, in ninety localities, between New Brunswick, in the 
 British dominions, and Mexico on the one hand, and between Florida and 
 Washington Territory on the other ; though contradictory or conflicting 
 with each other in some instances, the committee arrived at the following 
 conclusions : 
 
 1. The soil and geographical range of the Chinese Sugar-cane corres- 
 pond nearly with those of Indian corn, and it thrives with great luxuriance 
 in rich bottom lands, or in moist loamy soils, well manured. It will also 
 produce a fair crop on dry, sandy, or gravelly soils too poor to give a re- 
 munerative crop of other plants. On the latter class of soils, however, it 
 proved more profitable to the cultivator where there had been applied a 
 moderate quantity of bone-dust, wood-ashes, poudrette, phosphated guano, 
 gypsum, or super-phosphate of lime. 
 
 2. This plant endures cold much better than corn, and resists without 
 injury the ordinary autumnal frosts. It will also withstand excessive 
 drought. In favorable seasons, when planted early in May, it will ripen 
 its seeds in September, if the soil be dry and warm, in many parts of the 
 extreme Northern and New England States, and in October in the Middle 
 and Southern States, when planted as late as the 20th of June. At the 
 extreme South, it may be planted successively from January into July. 
 
 3. The cost and culture of this plant does not differ essentially from 
 that of Indian corn. The seeds require to be planted at different dis- 
 tances apart, according to the strength of the soil. On light, moderately 
 rich land, it succeeded best when sown in rows or drills, three feet apart, 
 with the plants a foot asunder along the drills, or in hills with a oorres- 
 ponding number of stalks to each ; but on richer land, it has been fovnd 
 
' 
 
 30 
 
 preferable to plant the hills four or five feet asunder. If cultivated exclu- 
 sively for soilJD^ or dry fodder, the seed may be sown broad-cast or in 
 drills, and treated in the same manner as Indian corn when grown for that 
 use. 
 
 4. The height of the plant when fully grown varies from 6 to 18 feet, 
 according to ihe locality and the condition of the soil ; the stalks ranging 
 from half an ioch to two inches in diameter. The weight of the entire 
 crop to an acre, when green, varies from 10 to 40 tons. The amount of 
 seed to the acre is reported to range from 16 to 50 bushels. 
 
 5. Daring the earlier stages of the growth of this plant, say for the 
 first six or eight weokii, it makes but little progress, except in penetrating 
 the ground with its roots, which occasioned so great disappointment in 
 some cultivators that they exterminated it from their fields, acd replanted 
 for other crops. From the natural tendency of the genus to which it 
 belongs to sport or ran into varietits, many persons have come to wronj? 
 eonclu-ioos with a belief that the seed was impure or mixed. The period 
 of growth varied from ninety to one hundred and twenty days ; the seeds 
 often ripen unequally in the same field. 
 
 6. The yield of juice in weight of well-trimmed stalks was about 50 
 percent. The number of gallons of juice required to make a gallon of 
 syrup varied from 5 to 10, according to the locality, the nature of the 
 soil on which it was produced, and the succulent condition or maturity of 
 the canes. In the Province of New BrunswicL it roquirtd 10 to 1 ; in 
 the rich bottom lands oflndiana and Illinois about 7 to 1 ; and in light 
 lands in Maryland and Virginia, 5 gallons to 1 of syrup. The yield of 
 syrup per acre varied from 150 to 400 gallons. 'Ihe amount of pure 
 alcohol produced by the juice ranged from 5 to 9 per cent. In cases 
 where the phint wa3 weil mitured and grew upon a warm, light soil, the 
 juice yielded from 13 to 16 per cent, of dry saccharine matter ; from 9 to 
 11 per cent, of which was well-defined crystallized cane-sugar, and the 
 remainder, uncrystallizable matter, or glucose ; but that taken from stalks 
 obtained on rich low-land}, luxuriant in their growth, yielded considerably 
 less. 
 
 7. A palatable brend was made from the flour ground from th.- "^eeds 
 of this plant, of a pinkish color, caused by the remnants of tht ;j->eliicles, 
 or hxiiU, of the seeds. 
 
 8. By accounts from all parts of the country, this plant is universally 
 admitted to be a wholesome, nutritious, and economical food for animals ; 
 all parts of it being greedily devoured, in a green or dried state, by horses, 
 Ctittle, sheep, poultry, andawine, without injurious efi^fcts ; the two latter 
 fattening upon it equally as well as upon corn. 
 
 9. Paper of various qualities has been manufac';nred from the fibrous 
 parts of the stalk, some of which appear to be peculiarly fitted for special 
 use, such as bank notes, trapping paper, &c. 
 
 From the above summary, the committee are of opinion that the Sorgho 
 possesses qualities which commend it to the especial attention of the 
 agriculturists of all parts of the country, as the preceding facts have 
 demonstrated that it is well suited to our national economy, and supplies 
 what has long been a great desideratum . 
 
31 
 
 ited exclu- 
 cast or in 
 vn for that 
 
 18 feet, 
 is ranging 
 the entire 
 amount of 
 
 ly for the 
 eoetrating 
 Qtment in 
 replanted 
 which it 
 to wronsr 
 he period 
 the setda 
 
 about 50 
 gallon of 
 re of the 
 aturity of 
 to 1 ; in 
 J in light 
 yield of 
 of pure 
 In cases 
 soil, the 
 rom 9 to 
 and the 
 Dm stalks 
 BJderably 
 
 fhc "^eeds 
 j^eliicles, 
 
 ivereally 
 mimals ; 
 7 horses, 
 o latter 
 
 fibrous 
 • special 
 
 Sorgho 
 
 of the 
 
 ;s have 
 
 luppllea 
 
 I hare been favored by Dr. Hurlburt with the following interesting 
 statements relative to the growth of Indian Corn and the Sugar Cane; 
 and which, as they bear directly on the subject now treated of, and cor- 
 roborate the views expreesed in this Essay, I have much pleasure in 
 appending to it : — 
 
 OLIMATOLOGICAL EANGE OF INDIAN CORN. 
 
 The Sugar Cane proper being a tropical plant, and the Indian Corn 
 being indigenous to the warmer latitudes of America, of course grow 
 more readily in proportion as we approach the Fquator. The Cane has 
 ripened as far North as the 35th parallel on the Mississippi. Indian Corn 
 is the successor of the Cane in the North, and has ripened as high as 
 lat. 54o on the Saskatchewan. It is peculiarly elastic in its adaptation 
 to climates, requiring, however, in nil cases a high temperature during the 
 three summer months, say about G.i" mean trm|)ern(ure, with one month 
 as high as 07°. Thus in the Lower Mississippi, seven or eight months 
 may intervene from the planting to the ripening ; whertas on the Red 
 River at lat. 50o, one variety matures in two and a half months. Com- 
 mencing at the Atlantic coast, the Northern limits of this cereal may be 
 roughly traced as running through some parts of tiie Valley of St. John 
 in New Brunswick, reappearing on the Saguenay, thence running a little 
 North of Quebec and high up the Ottawa, and embracing nearly all the 
 settled parts of Upper Canada. The high lands, boih North and South 
 of Lake Superior, have too low a temperature, but it ripens well again in 
 the valleys of the Red, Assiniboine and Saskatchewan Rivera as high as 
 lat. 54o. 
 
 Thus if the Sorgho will grow and ripen, as seems probable, under the 
 same conditions ot climate as the Indian Corn, there is a vast area adaoted 
 to it even in British North America. Of course, there are many localities 
 within these limits where the temperature is too low for Indian Corn, as 
 also in the New England States and New York. In New England, an 
 altitude exceeding one thousand feet above the level of the sea ; ns also in 
 New York a large area North of Albany and Utica; and in the Southern 
 parts of the State, on the borders of Pennsylvania, — are unfavorable. 
 
 The growth'of Indian Corn has, within a century, extended from the 
 sub-tropical regions to lat. 54°. The Sugar Cane proper now matures 
 much further North than its native regions. We may reasonably expect 
 the Sorgho to follow the same law, and adapt itself to the shorter sum- 
 mers of high latitudes, requiring however the one condition of a high 
 temperature during the summer months. 
 
 J. HURLBURT. 
 
 u 
 
 I have also much pleasure in adding the following extract of a letter 
 from a highly intelligent friend residing in our immediate neighbourhood, 
 who has long been impressed with the importance of this subject : — 
 
 The first seed sown in this quarter, (Beamsville) was obtained frr-m 
 Mr. Judd, Publisher of the American Agriculturist, in 1857. He sent 
 
I 
 
 82 
 
 to taeb labfloriber a paper contaiDiog a Binall quantity. It wai label- 
 led Chinese, DOt AfricaD. It ripened very well, and yielded the seed 
 of many considerable patches last year ; but many farmers, anxious to 
 test it on a larger scale, sent to New York last Spring fur larger parceli 
 of seed, and planted from one-eighth to one fourth acre. I know of no 
 larger patch planted hereabout. The beet eoii for it in a rich, sandy loam. 
 Ifideed, as regards soil, time and mode of planting and cultivation, it re- 
 quires the same treatment as Indian Corn ; but Mr. Isaac llann, who 
 cultivated it very successfully, says instead of planting in hills eighteen 
 inches apart, he purposes this year to plant in rows, about six inches apart 
 in the row; but the rows, as tbe bills were, about two and a half feet apart. 
 It grew to an average height of twelve feei, stalks about three inches in 
 circumference, and ripened in three to four months. He got Mr. Harris, 
 of the Clinton Foundry here, to construct a mill for crushing the stalks — 
 a simple adaptation of three cylinders — driven by this ordinary horse 
 power. With this he crushed his own, and lota for several neighbours. 
 From one-fourth of an acre he got about three hundred and fifty gallons of 
 sap, which yielded ninety gallons of syrup. He has promised to bring me 
 a bottle of the syrup to see and taste it. If he does, I shall endeavor to 
 send it to you. It sells readily at 50 cents per gallon ; indeed, he got 
 75 cents for some. He treated the sap about the same way as the maple 
 sap is treated, but did not succeed in making sugar. The same process by 
 which maple sugar is made, does not snflQce for this. It is still a desidera- 
 tum. I took a bottle of syrup, made by Mr. Russ, to the Provincial Fair 
 last year, but it was not liked. It had a vegetable taste ; it was made 
 from the sap before being quite ripe. I believe the only way to avoid 
 that peculiar taste is to have the Cane well ripened, and even get a touch 
 of frost. 
 
 J. B. OSBORNE. 
 Beamsville, 19th April, 1859. 
 
 Last season also a crop of the Chinese Sugar Cane flourished vigor- 
 ously, and came to maturity at Woodstock, C.W., between 700 and 800 
 feet above the level of Lake Ontario, or upwards of 1000 feet above the 
 level of the sea, and probably about the highest arable land in Canada 
 West. 
 
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