I LIBRARY OF 00NrTRE8S. # -''^ '; f I UNITED STATED UE AMERICA. | SORGHO SUGAR GROWER The Culture and Manufacture of Sugar and Sirup from the CHINESE AND AFRICAN CANES. PXJBLISHED BY WEBSTER & CO., AGENTS FOR THE SALE OF THE EUREKA SUGAR PRESS, FOR MAKING SORGHO SUGAR. 18G South Water Street, CHICAGO. R. P. Publishing Association Print, 84 Dearborn St. ^ ' ( SOEGHO SUGAR GROWER. THE CULTURE AND MANUFACTURE OF SUGAR AND SIRUP, ^ CHINESE AND AFRICAN CANES. INTRODUCTION. ^ N the year 1851, Count de Montign}^ Consul of C^ France, at Shanghae, China, forwarded to Paris, some of the Chinese Sugar Cane Seed, called Sorghum, being its first appearance in Europe. In the month of November, 1854, D. J. Brown, Esq., an agent of the United States Patent Office, obtained from M. Vilmorin, a Paris- ian agriculturist and seedsman, a limited quantity of the Chinese Sugar Cane Seed, — this being its first introduction in the United States, and was first planted in this country in the year 1855. In March, 1857, Mr. Leonard Wray, of England, arrived in New York, bringing with him, from France, a a SORGHO SUGAR GROWER. quantity of the African Sugar Cane Seed, called Impliee. There are several different kinds of both the Sorghum and Impliee, comprised in botany under the name Hole us SaccJmratus. In this treatise we use the term Sorglio, which includes all the varieties of both the Chinese and African. The cultivation of these canes, and the manufacture of sugar and sirup from them in this countrj'-, has been a matter of experiment for several years, which lias, through the persevering disposition of the enterprising yeomanry of our land, been reduced to an absolute certainty, not only in the manufacture of syrup equal to the best Sugar house Sirup, but in the production of fine granulated sugar. Experi- ence has already demonstrated that the choice varieties of Sorgho, when properly cultivated, will compare Itivorably, in point of richness, with the sugar cane Saccharum Officinarum of the tropics, from which is made the brown or Muscovado sugar of commerce ; known as the Cuba, Havana, Lou- isiana and New Orleans sugars. This brief treatise is not founded upon theory, but is based upon the plain and practical results of the ten years experience of the Sorgho growers in the United States. Sorgho growers have recourse to a large number of cane mills for the expressing of cane juice from the Sorgho stalks, and numerous evapor- ating devices for reducing the juice to sirup, but they have been in need of one link, and that an SORGHO SUGAR GROWER, 3 important one, to make the chain complete, for the manufacture of Dry Sorgho sugar. In behalf of the inyentive genius of America, we take pleasure in announcing to the Sorgho growers that the desired link is found, and named the Eureka Sugar Press, for separating pure sugar from granulated Sorgho sirup, in paying quantities, equal to prime New Orleans, and the best coifee sugars. WHAT IS SUGAR? *5k chemical analysis shows that Cane Sugar (^^ is composed of twelve parts carbon, 11 of ^ oxygen, and 1*1 of hydrogen. In the cane stalk are found; 1st. Cells containing sugar and water, and, 2d. Tubes, or vessels, for convey- ing the crude sap from the roots to the leaves. Crude sap consists of water, holding in solution amoniacal gases, carbonic acid, and saline matters. Arriving at the leaves a chemical change takes place, and by a natural process, cane sugar is deposited in the cells of the plant. A micro- scopic examination of a section of Sorgho cane stalk shows the pure white crystals of cane sugar as well developed as in the best double refined sugar. And the perfection of cane sugar manufacture would be the extraction of the pure white sugar, 4 SORGHO SUGAR GROWER. Sacchanun Purum, without cliange of color or the formation of molasses. Naturally there is no molasses in the cane. But cane sugar is of so sensitive a composition that it is easily changed in the manufacture from cane to grajye or uncrystalUza- hle sugar. This change is principally produced by imperfect and long boiling. A slow heat induces fermentation of certain parts ; an excessive heat scorches the crystallizable portion, thereby decom- posing the granules, and the result of either isxtreme is molasses. When we arrive at a perfect system of extraction of the sugar from the cane, the result will be pure white sugar, without refining. BEST VARIETIES OP SORGHO CANE FOR SUGAR. fHE great object should be first to obtain those varieties of sugar cane that have proved to be the most successful in crystallizing. The Oom-see-a-na, known as black Imphee, and Nee- a-za-na, called white Imphee, mature early, and are considered by many experienced sugar growers to be superior to other varieties, as possessing more crystallizable sugar. And the common Sorghum, when properly evaporated, icill readily crystallize, as manj^ of the sugar growers have told us that thej^ can furnish " mush sugar from tJis common JSorghvm, by the ton.'' SORGHO SUGAR GROWER. CULTIVATION OF THE SORGHO CANE SOIL. fHE soil best adapted for the cane is light, loamy, rolling land. Sandy soil is preferable. Do not plant on low, mucky ground. Sorgho, when grown on sandy soil, contains less vegetable albumen, — which is tlie substance that gives the sirup the green or rank taste, — than that grown on low and rich lands. Cane raised on manured land usually yields sirup very acid, of a dark color and a rank taste, containing a large amount of vegetable matter and grape sugar. The light, barren soils produce the best flavored sirups, and the lightest colored sugar. CULTURE. ^N preparing the land, j;Z(?zo deep, as Sorgho (^ roots are very penetrating. Fall plowing is considered preferable. Loosen the ground thoroughly in the spring, eitlier with a heavy harrow or cultivator. Kidge the ground with a light plow, as for sweet potatoes, from North to South, four feet apart ; by so doing the ground will be kept warm and dry. When the level soil is cold and wet, by ridging from ten to fifteen days time may be gained in ripening the stalk. Plant or drill SORGHO SUGAK GROWEB. in the seed on the ridges, about every eighteen inches, or plant in hills the same as corn. About two quarts of seed per acre are required. SPEOUTING SEED. fUT the seed into a cloth bag and soak in warm water twenty-four hours, then bury the bag in a warm soil, manure or steam pit, until sprouted, whicli will usually require from two to four days. Two weeks time may be saved in the ripening of the cane, by sprouting before planting. Plant shallow, not over one inch deep. Deep planting checks its growth, and frequently rots the seed, therefore plant shallow — half inch is sufficient. PLANTING. fL ANT as early in the spring as the weather will admit. Many Sorgho growers put from ten to twenty seeds in a hill, with a view of having main stalks enough, so that they will not sucker, this being prevented by having a large quantity in the hill, although the stalks will not grow as large ; but it is claimed that moderate sized stalks yield a juice of a less rank taste, hence, they will make a better quality of sirup and sugar. Plant shallow, veiy shalloic. SOEGHO SUGAR GROWER. i CULTIVATION. 'HEN the plants are up, wliicli in fair weather, will be in four or five days, use a small plow or cultivator, and work the same as corn. WEEDS. LLOW no Aveeds to grow among the cane, as ] they materially check its growth and detract more or less of its saccharine richness. STOP WOKKING THE CANE. fFTER the cane is two and a half or three feet high, it sJioidd not he icorked, as it is kept grow- ing longer, and thus prevents early ripening. Many work their cane too late in the season to insure a good crop, especially for sugar. SAVING THE SEED. ^HE Sorgho grower should pay careful attention ^ to the selection of seed, by adopting a system of reproducing from the best samples. The most important qualities in the cane are 8 SORGHO SUGAR GROWER. saccliarine richness, per centage of juice, large stalk, granulating properties, and in the Northern States, where the seasons are short, the seed should be selected with particular reference to early matu- rity ; and these qualities should, so fiir as possible, be all combined. In every field of cane some stalks ripen earlier, some grow to a greater size, some are more juicy, and some richer in sugar than others. It should be the aim of every planter to select from his growing cane the individual stalks which most fully com- bine these qualities, and gather the seed which they yield for the next season's planting. This process should be pursued from year to year, always pro- ducing from the ricliest, the largest and the earliest stalks, and thereby prevent the rich Sorgho from deteriorating. Collect the seed from the early stalks as soon as it is fairly into the dough, by cutting oft the tufts — and only those that are perfectly matured on the stalks combining the above described quali- ties — and then strip otf the lower footstalks of the tuft, tie them in small bundles, and hang tliem in a dry shelter, where they will be secure from the mice, rats and the rain. WEIGHT OF SEED. ^ORGHO SEED weighs forty-eight pounds to the bushel. SORGHO SUGAR GROWER. 9 HOW TO PUBCHASE GOOD SEED. fHE safest method in purchasing seed is upon the tuft, -when, if sold by weight, a deduction of one- tenth for the weight of stalk, etc., would be about a fair rate of discount. HYBRIDIZATION. JI^HE seed of Sorgho, if grown near either Indian ^ or Broom Corn, is liable to be affected, even at ^^ a distance of sixty or eighty rods. In gather- ing seed for planting, secure that which grows the ftirthest from fields of Broom or Indian Corn. HARVESTING. frIE time to commence gathering the cane will difier greatly in different localities and different seasons, but as a general rule in the Northern States it is from the middle of September to the fiist of October, or soon as the seed is ripe ; which may be determined by the dough in the seed being stiff and hard. The cutting should then be proceeded w^ith expeditiously to secure the crop from danger of frost. 10 SORGHO SUGAR GROWER. The stripping of the leaves from the stalk ^can be accomplished just before cutting or soon afterwards. It is believed by many that by gathering the cane with the leaves on it and retaining it thus under shelter for a few days, it will add somewhat to its saccharine properties. SHELTER THE CANE. ^UT it is absolutely necessary that the cane should be protected from the storm, or the leaves would soon mold and impart an unpleas- ant flavor to the sirup and sugar. Do not let the butts of the cane touch the ground, as dirt will adhere to them, and have a tendency to make the sirup dark colored. USE NO UNKIPE CANE. tN gathering reject the unripe and inferior canes. Cut the cane stalk about six inches from the ground, and clip off" about three feet from the top — using the balance. The top of the cane stalk contains a greater amount of acid and Poetene — a dark, bitter substance — than the main body of the stalk. Therefore, by removing the top a better quality of sirup and sugar is obtained. SORGHO SUGAR GROWER. 11 CANE TOPS FOR FODDER. fHE top of the stalks when cut off should not be wasted. The seed heads, together with about three feet of the top of the stalk, should be cut off and tied into small bundles with the leaves ;: they are considered better food for every kind of stock than sheaf oats, thus making a valuable addition to the farmer's stock of fodder. CANE MILLS. 'SE the best mill for expressing the juice from ' the cane, that will accomplish its work effec- tually without loss of the juice. SHOCKING THE CANE. tF it is not convenient to press the juice out of the cane immediately, it should be shocked after the method adopted by farmers for corn stalk fodder. But it should not be allowed to remain in the field but a few days. It must be- removed to a barn or shed, so as not to be exposed 12 SORGHO SUGAR GROWER. to tlie rain or frosts, otherwise the saccharine rich- ness will be more or less deteriorated. FROZEIQ" CANE. fREEZING will almost, if not wholl3% destroy the granulating properties. Cane fully ripe is much less liable to injury from frost than green cane. Ripe cane, when protected from the rain and frost, will keep unchanged for months. SIRUP FROM GREEN CANE. to not in anj- instance use the juice from the suckers for making sugar, as it icill not granu- late with any certainty, and if mixed with the juice of the ripe cane, will prevent that from granulating to a great extent. The same rule applies to unripe cane, which will not make good sugar in paying quantities. It will make what is termed " Grape Sugar," a thick, gummy substance — similar in appearance to candied honej^ — contain- ing but very little granulated sugar. Neither will the green cane, which contains more acid, make as good sirup for the table as the ripe cane. For, when fully matured, it has passed through a natural chemical change. SORGHO SUGAR GROWER. 13 DELICIOUS COMPOUND. tORGHO Molasses when prepared from green cane, and imperfectly boiled, and scorched — which is frequentl}^ the case — makes a crude article that is used quite extensively in the North- west, and is almost as palatable as a compound of vinegar^ nut galls, tar and aloes. This may be con- sidered a sUgM cause for the prejudice which many persons have formed against the use of the extract of Sordio. PUBIFYING AND NEUTKALIZING. fHERE are a variety of opinions in regard to the necessity of using something to neutralize the acid and purify the juice of the Sorgho cane when boiling. Various agents have been used, such as Lime, Soda, Potassa, Saleratus, Alum, Cream of Tartar, Alcohol, Milk, Animal Charcoal, &c. The majority, thus far, appears to be in favor of lime. In the manufacture of the Brown Sugar of commerce, in the West Indies and Louisiana, lime is almost wholly used for neutralizing the acid. (See manu- facture of sugar, page 33.) Soda or saleratus is also highly recommended by many sugar growers. And some of the leading 14 SORGHO SUGAR GROWER. •Sorgho growers claim that rips cane juice does not require any neutrahzing agent, especially where -cane fully matures on wnrm sandy soil. THE COMMON NEUTRALIZER. Lime — ( Calx.) fHE ordinary quick-lime is procured from common limestone by burning. By mixing an excess of lime with water, so as to form a thick liquid like cream, the mixture is called milk of lime, which is used in preparing cane juice for sugar. Persons unacquainted with the chemical change that takes place when lime and acid are co-mingled, seriously object to its use ; they supposing that the lime actually remains to be digested in their stomaclis While the fact is, that a perfect neutralization takes place, and notliing but a neutral sediment remains, which usually attaches to the pan or pipes, and is therefore perfectly harmless. EVAPOKATING. FTER the juice has been pressed out of the cane 3 it should be evaporated immediately. By using an appropriate evaporating apparatus, scorch- SORGHO SUGAR GROWER. 15 ing or coloring the sirup will be prevented, and the sirup produced will be clear, like new honey. Filter the juice carefully through sieves or straw, or coarse cloth, before running it into the evaporator. Boil down as rapidly as possible. Should the sirup show a disposition to froth a little, fresh butter or lard may be used. Never throw the wdiite scum back into the pan, as it retards the crystallizing of sugar. Boil rapidly, and skim tliorouglily and fre- quently. Evaporate the sirup to about 45° by the Sac- charometer, or until the steam escapes in little puffs, it Avillthen hair or stretch out to a long slim thread when it is rubbed between the thumb and linger. This is considered hy some a better test than the saccharometer. Sirup cannot safely be evaporated beyond this point over the naked fire, and if not removed imme- diately it may burn. It is now ready to run off into coolers. Scorched OR BURNT SIRUP WILL NOT GRANULATE with any certainty. SUGAR COOLERS. 'OON as the sirup is sufficiently evaporated, ^ immediately run it off into shallow wooden vats, say two by five feet, and six inches deep, 16 SOKGHO SUGAR GROWER. is a very suitable size. The sirup should not remain in a body, while hot, to exceed one or two inches in depth. If it retains a great heat for some length of time, it has a tendency to give the sirup a dark color, and lessen its granulating properties. CRYSTALLIZATIOIT. ^^FTER the sirup has cooled off in the coolers (^^ to about blood heat, then pour it slowly into ^ the granulating vats. Do not 'put the sirup in iarrels if you mish to make sugar. On the Louisiana sugar plantations, the ordinary sized vat, for granulating the Southern sugars, is six feet long, two feet wide, and one foot deep. This is a very convenient size for granulating Sorgho. To keep out the flies, cover the vats with thin muslin or musketo bars. Keep the rooms which contain the sirup in vats, about 90° Far., — on no account should it be allowed to get below 75°. Stir four or five times per day, and granulation will usually be effected in from two to fifteen days. To liasten granulation, add two or three pounds of dry sugar to a vat of the sirup, and stir it thoroughly. As the sugar granulates it will settle to the bottom of the vat. It is then termed MusJi Sugar. The farmers have SORGHO SUGAR GROWER. 17 heretofore experienced great difficulty in separating the sugar and molasses, or, in other words, to dry the mush. MUSH SUGAR. 'E are told by many Sorgho growers that they can furnish the Mush Sugar by the ton Others say, "/ did not try to make Sugar, although my Sirup grained nicely.'''' But they com- plain that they cannot successfully drain it. Sorgho molasses contains a large amount of a peculiar mucilage that prevents the sugar from draining on the Louisiana Sugar house plan, by which the Southern sugars are drained in from forty to fifty days after granulating in the open vats as above described. This difficulty of draining has prevented most of the Sorgho growers from making any effort to granulate the sirup by evaporating it to the con- sistency required to crystallize ; or, when properly boiled, they put it into close barrels, which, in most instances, prevent granulation. THE DIFFICULTY BEMOVED. 'CIENCE has come to the relief of the sugar ^ grower, by the introduction of a peculiar constructed device. 18 SORGHO SUGAR GROWER. THE EUREKA SUGAB PRESS. fY the use of this vahiable invention, a clear, light brown and lively sugar can be made from the mush in one hour's time, and at the same time prepare a delicious sirup, ready for the table. FARMERS MAKE YOUR OWI^- SUGAR. S'HE farmers need have no trouble in the future i relative to making choice sugar from the Chinese or African Sugar Canes. SIX POUNDS OP SUGAR FROM ONE GALLON OF MUSH. tROM one gallon of mush weighing twelve pounds, the Eureka Sugar Press will make, on an average, six pounds of prime sugar, and two quarts of delicious sirup. No heat or chemicals TEN CENTS PER POUND SAVED IN SUGAR. ^O buy the mush at the present price, — one ^ dollar per gallon, — and manufacture Sugar ^ equal in quality to that now sold in market for sorCtHo sugar grower. 19 eigliteeu cents per pound, it would not cost to exceed eight cents per pound, thus saving ten cents per pound by the use of this admirable invention. GRAPES, CURRANTS, PIE PLANT, ETC. fHE Eureka Sugar Press is not only designed to manufacture sugar, but is also adapted to ex- pressing the juice from grapes, currants, straw- berries, gooseberries, pie plant, etc., etc., in a pure state, for the preparing of wines, etc. Also for making cider, and tlie separating of whey from cheese-curd, and lard and tallow from the scraps after they have been rendered, and in flict all kinds of juices and liquids that the former or manufoc- turer desires to separate from the solids, which can be done in a remarkably short space of time, without Jieat, or any loss of the materials. Every fannei''^ wife througJiout the land will have a macMne as soon as she can see one in operation. No puffing is required for this invention, as the Press speaks volumes for itself, and stands on its own merits. VINEGAR FROM THE SCUM. ■ HE white scum makes excellent vinegar, made in ' the same manner as cider or molasses vinegar. 20 SORGHO SUGAR GROWER. BAGASSE, FOR FUEL AND OTHER USES. fAGASSE, — pressed cane stalks, — when dry, make good fuel. It is also valuable for the manufacture of paper. VALUE OF SORGHO PER ACRE. etri ROM an extensive investigation of the raising of (^ Sorgho in the Northwestern States, the follow- ^^ ing is considered a fair estimate of the average cost and yield per acre. EXPENSE— COST OF RAISING AND MANUFACTURING ONE ACRE OF SORGHUM, Use of one acre of land, $5.00 Preparation of soil for planting 2.00 Seed, 2 Bbs., @ .50 l.OO Planting of seed 75 Working through five times with cultivator and plow 5.00 Hoeing, weeding and tliining 2.00 Cutting of tips of stalks and tying in bundles 2.00 Stripping leaves 1-50 Three hands, with team, to cut and boil three days 15.00 Wood, one and one-half cords 3.00 Interest on machinery 6.00 Wear and tear of machinerj' 6.00 Two days work pressing sugar 4.00 Total expense, $49.25 YIELD PER ACRE. |N one acre of land there can be raised from 15,000 to 20,000 fully matured Sorgho cane stalks, which will produce from 1,500 to 2,000 SORGHO SUGAR GROWER. 21 gallons of rich cane juice, weighing 9 lbs. per gallon, yielding when properly evaporated, from 150 to 200 gallons of choice sirup, weighing 12 libs, per gallon. As soon as thoroughly granulated, it is ready for the Eureka Sugar Press. One gallon of granulated sirup (or mush), will make 4 to 8 Bbs, of Prime Dry Sugar, worth, at present prices of sugar, 18 cts. per lb. The balance is choice sirup, worth, at present prices, $1.00 per gallon. ESTIMATED AVERAGE YIELD PER ACRE. Number of fully matured stalks 17,000 Gallons of rich cane juice 1,750 Gallons of choice sirup 175 Number of pounds of Prime Dry Sugar ^ gall., 6, realizing @ 18c. ^ ft), $1.08, and 2qts. choice sirup® $1.00 "ipi gall., 50c , making $1.58 %^ gall, of sirup, which, at 175 gallons "f, acre, is $276.50 Ten bushels of seed '^. acre, worth if gathered with toj) of stalk for feeding stock, at least, 10.00 Total i-eceipts per acre $286.50 NET PROFITS.— RECAPITUIjATION. 175 gallons of sirup, yielding 6 lbs of sugar '^ gall-, pro- duces one thoumnd and fifty pounds of j>ri)ne dry sugar per acre, @ 18 cts. '^3 ft) $189.00 The balance 87^^ gallons choice sirup @, $1.00 ^ gall. , 87.50 Ten bushels of seed, if gathered with top of stalks, for feed- ing stock are worth at least 10.00 Gross receipts per acre, $286.-50 Cost of raising and manufacture. 49.25 Net profits per acre of Sorgho, $237.25 23 SORGHO SUGAR GROWER. SAVED BY USING THE EUEEKA SUGAR PBESS. 375 gallons granulated sirup worth $1.00 fs gall., $175.00 175 gallons granulated sirup when made one half in prime dry Sugar, the remainder in choice sirup, both are equivalent when separated, as above shown, to $1.58 ^ gall., saving 58c. f^ gall, on 175 galls., or, amount saved by the Press on the product of one acre $101i50 VARIETIES OP IMPHEE. 'R. LEONARD WAY introduces fifteen varie- ties of Impbee as the product of Caffraria, ^ Southeastern Africa, the countiy of tlie Zulu- Caffres, in latitude 30^ South. The following are the Zulu-Caffre names of the fifteen varieties : Oom-see-a-na, Koom-ba-na, Nee-a-za-na, Shla-goo-va, E-a-na-moo-dec, Zim-ba-za-na, Boom-vwa-na. E-en-gha, Shla-goon-dee, See-en-gla, Zim-moo-ma-na, E-thlo-sa, E-both-la, Vim-bis-chu-a-pa. Boo-ee-a-na, Of the above named varieties the Vim-his-clm-a-pa is the largest and the richest. It grows to the height of twenty feet, and the stalk is from two to three inches in diameter. But it requires from four to five months to mature in a tropical climate, there- fore it cannot be matured in the Xorth with any SORGHO SUGAR GROWER. 23 degree of certainty. The same may be said of many of the other varieties. Of the fifteen varieties of Imphee, only two, the Oom-see-a-na and JVee-a-za-jia, are grown to an}?- extent in the Northern States. SORGHUM. fHE Chinese Sorghum is generally raised by most of the sugar growers in the North, and is already too well known to require any particu- lar description. EGYPTIAN". tF Sorghums, there are in Egypt six different kinds, namely : Dou-ra Hum-ra, Dou-ra Kay-dee, Dou-ra By-ood, Dou-ra Suf-fra, Dou-ra Say-fee, Dou-ra 0-way-geh. The above varieties of Egypt are not grown to any extent in this country. IS IT O-TA-HE-IT-AN" ? N some parts of the Northern States the sugar ) growers are cultivating a variety of cane which they call 0-ta-he-it-an. It yields a large per 24 SORGHO SUGAR GROWER. cent of saccharine richness, and ciystallizes more readil}^ than any other variety of cane. But, upon investigation, the Otaheitan cane is found to be one of the varieties of the India cane introduced into the West Indies from the Island of Tahita (Otaheite), by Bougainville and Bligh It is distinguished by its great lieight, and requires upwards of five months to mature in a tropical climate, being cultivated only from the cuttings, as all tropical canes are. This brief description and history of the Otaheitan certainly disposes of the necessit}'^ of any discussion relative to maturing the West India Otaheitan, in the Northern States. The so-called 0-ta-M-it-aii by the Northern sugar growers is doubtless a cross between the Oom-see-a-na and the Chinese Sorghum, which has greatly improved the new edition. There- fore it makes no difference in the abstract as to the name we attach to the cane. It is the best cane that the sugar grower is desirous of cultivating, regard- less the name. SOKGHO SUGAR IN 1862. ^11 E select the following statements from a few ' of the Sorgho growers in 18G2 : '^Made 500 fts. Sorgho Sugar."— C. W. Hunten Madison, Indiana. SORGHO SUGAR GROWER. 25 " Made 5 tons last fall."— H. R. Smith, Quincy, 111. " Made about 500 lbs."— J. W. Steed, Woodsfield, O. " Made 50 lbs. from a five gallon keg of sirup." — Avenger & Johnson, Pataskala, Ohio. " One hundred tons were grained in the North this year." — E. F. Newberrg's Prize Essay on Sor- ghum and Imphee, published by the Valley Farmer, St. Louis, Mo. "Made 300 lt)S." — Hon. C. B. Lines, of Kansas. "Made 225 fcs."— E. S. Ricker, Clermont, Ohio. "Made 400 lbs."— Henry Cook, Clermont, Ohio. ".Made 950 gallons of mush." — David Barret, A. Lodhimter, M. Juty, Fayette, Ohio. "Made 1650 gallons of mush."— E. F. Babb & Daniel Miller, Muncie, Ind. "Made 600 gallons grained sirup." — John Fabrick> Kankakee. 111. "I find no trouble in making muslin — O. K. Brainard, Marion, Iowa. "It is as easy to make Sorgho sugar as it is maple sugar." — Thomas Maxwell, Lexington, Ohio. "One of ni}^ neighbors made a beautiful quality of white sugar from Sorgho." — J. Devons, Gallatin, Illinois. "Made 3,000 gallons Sirup, and found no difficulty in graining it. — Isaac Crisman, Sycamore, 111. And numerous others could be named if it was deemed necessary to adduce further proof in regard to the making of Sorgho Sugar. 36 SORGHO SUGAR GROWER. CHI-]SrA AF-RI-CA, tS a variety prodnced by crossing the African Nee-a-za-na, or white Imphee, with the Chinese Sorghum, Holcus Saccliaratus. This variety promises well. It yields a rich sirup that crystal- lizes freely, and produces a fine quality of sugar. NEW VARIETIES. fOUBTLESS, by crossing other African varieties with the Chinese Sorghum, new varieties may be produced, that will prove superior to any now raised in the Northern States. CROSSING. fix together, before planting, equal proportions of the seed of the varieties desired to be crossed. PRAIRIE FARMER. ^^ TE are under many obligations to the enterpriz- 1t ing Editors of the Prairie Farmer, for the valuable information contained in their SORGHO SUGAR GROWER. 27 agricultural journal, during the past few yearSy relative to the culture of the Sorgho cane and the manufacture of sirup and sugar. The interest manifested by the Editors in regard to the merits of Sorgho, makes it highly important that every sugar grower should attentively peruse the Prairie Farmer, and thus keep posted in the progress of Sorgho and other agricultural products. It costs only $3.00 per year. Published by Messrs. Emery & Co., 204 Lake Street, Chicago, Illinois. It may save the former hundreds of dollars per annum. THE EUEEKA SUGAR PRESS. tS substantially built of wrought and cast iron ; not liable to get out of oider, and consists of a dovble perforated cylinder, nine inches in diameter and twenty inches in height, with a capacity for holding five gallons (or sixty pounds) of mush sugar, at a pressing. The mush sugar is poured in at the top of i\\\s peculiarly constructed cylin- der, in the centre of which is a vertical core cylinder, resting upon a convex follower wuth inclined grooves covered with double perforated metalic plate for the purpose of conveying the sirup from the centre to the sides of the cylinder upon application of a plunger (containing an air chamber) that slides over 28 SORGHO SUGAR GROWER. the core cylinder, wliich, upon application of the lever, forces by atmospheric pressure, the sirup to a receiver below. The sugar being retained in the cylinder, can, by removing a bottom slide, be transferred, when desired, to the sugar receiver. After the mush is put into the cylinder a weight is attached to the lever, and it requires no further attention until the expiration of about one hour, which is sufficient to separate the sirup from the sugar. The cylinder full of v>^ell granulated mush will yield from 25 to 30 Ibs. of prime sugar. Full directions for using accompany each press. Price, $65.00 Liberal discount to the trade. Address all orders or enquiries relative to the Eureka Sugar Press, to Webster & Co., 186 South Water Street, Chicago, Illinois. FAILURE OF THE SOUTHERN SUGAR CROP. WILL SUGAR ADVANCE THIS FALL? ^ FEW nervous persons have expressed their (^^ belief that by the making of Sorgho sugar in the ^ north, the price of sugar would decline to such an extent that Sorgho growers would be obliged to abandon the raising of Sorgho in the northern states. For the benefit of such persons, we will state that the annual produce of sugar in Louisiana, before the SORGHO SUGAR GROWER. 2^ rebellion exceeded four hundred thousand (400,000) hogsheads, which has since diminished to about ten thousand hogsheads. From reliable sugar men in New Orleans, they now estimate that the probable amount this year (1865), may reach 30,000 hogsheads They also say there is danger that the planters will lose the seed cane unless renewed attention is given to the crop. It will at least require three or four years to raise anything like the amount of sugar made per annum prior to the rebellion And we can raise Sorgho in the north as cheap as southern sugar can be produced hereafter. Unless the human family abandon the use of sugar, there is no prospect of any great decline in the price for years to come. By a careful estimate, the average consumption of sugar in the United States per annum is nine hundred thousand hogsheads, or about 40 Its. for every man, woman and child. THE EUREKA SUGAR PRESS AS A TINC- TURE PRESS, FOR DRUGGISTS. fHIS Press is admirably adapted to druggists use. After the substances designed for tinctures are macerated or digested the usual time, introduce them into the cylinder of the press. The liquid portion can be expressed in from 15 to 30 minutes. 30 SORGHO SUGAR GROWER. The tincture being expressed and strained — by the press — passes into the receiver below. The dregs "being pressed dry, more liquid is obtained by the Eureka press than by the usual method. And for preparing tinctures by jJercolation or dis- ■placement the Eureka press is preferable to any other apparatus now in use. The Eureka presses are manufectured by the Eureka Sugar Press Companj^, and kept constantly on hand, by Webster & Co., 186 South Water Street, Chicago, Illinois. • COST OF SOKGHO SUGAR AND SIRUP. Only 2 1-2 cts. per lb. to raise and make Sorgho Sugar, and 28 cts. per gall, to make Sirup. ^y^S before shown, the average yield of Prime Dry t^5 Sugar per acre is 1,050 IT^s., and 87i^ gallons of ^ choice sirup, at a cost of $49.25. But to make it round numbers, and call the cost per acre $50, and the yield only 1,000 tt>s. of sugar per acre, and ^1% gallons sirup. By dividing the cost of raising and making, equally between the sugar and sirup, it makes the sirup cost 28 cents per gallon and the sugar only 2)^ cents per pound. Surely formers will not in the future hesitate to make their own sugar when they can make it so cluap, dean and pure. HISTORY SOUTHERN SUGAR CANE. Saccharum Officinarum. fHE native coinitiy of sugar cane is China, in Asia. Sugar lias been known from the earliest ages. The Chinese were acquainted with the manufacture of sugar from the sugar cane over two thousand years ago. Chinese sugar, in small quantities, occasionally found its way into ancient Europe. The Greek physicians procured it from the Arabian merchants, and used it exclusively as a medicine. Early in the tenth century, it was cultivated in the vicinity of Ormus, on the Persian Gulf, and was carried from thence to Mesopotamia, a country celebrated for its sugar in the time of the Crusades. About that period the Venetians brought it to Europe. From 1466 to 1580, sugar was rare in England, being used only in the houses of the wealthy, or in medicine. Upon the discovery of the Cape of Good Hope and the maritime route to the East Indies, the commerce 33 SORGHO SUGAK GROWER. in sugar passed into the hands of the Portuguese. Subsequently, the cultivation of the cane was ex- tended to Arabia, Egypt, Sicily, Spain and the Canaries, and finally, upon the discovery of the new world, to America. In 1643, the English began the manufacture of sugar in St. Christophers and Barbadoes, and in Jamaica in the year 1656. Our term sugar is probably derived from the Bengalee sJiukkur, the name b}' which it is still known in India. Sugar has become a common article of food throughout the civilized world. During the past few years, the greater part of the sugar of com- merce has been manufactured in the West Indies, and some of the Southern United States It is produced most abundantly in the West Indies, which supply the greater part of the consumption of Europe, little, comparatively, being taken thither from Brazil or the East Indies. The consumption of the United States, for a few years prior to the late rebellion, was more than half supplied by Louisiana and other Southern States. The crop of sugar of Louisiana from 1855 to 1860, was estimated at 400,000 hogsheads per annum. Within a few yeai-s, the Southern planters have introduced a variety of sugar cane called the 0-ta-Jiite cam, which is harder and more productive than the common cane, and better suited to the climate of the Southern States. SORGHO SUGAR GROWER. 33 THE RICHEST SUGAR CANES. fHOSE canes which have not flowered, or have no tendency to flower, are ricliest in sugar, and the lower part of the stalk contains the greatest proportion. The juice constitutes about 88 percent, of the cane, and when expressed ferments rapidly y forming an acid, so that it requires to be immedi- ately evaporated, and its acidity neutralized, before sugar can be made. MANUFACTURE OF SUGAR. fHE ordinary method of purifying the juice of the sugar cane for making the Mascovado, or hroicn sugar of commerce, is, soon as the juice is pressed out of the cane, add eight ounces of the milk of lime to 400 pounds (or one bbl. of 40 galls.) of the cane juice, and immediately heat in a boiler or evaporating pan to 140 ° . (The exact proportion of the milk of lime cannot alwa3^s be determined, as the juice varies in quality in diff"erent seasons ; but the manufacturer should aim at making the liquor neutral, or very slightly alkaline.) Acids naturally exist in the saccharine juice, and have the effect of converting the cane juice into uncrystallizable sugar. The use of lime, by neutralizing the acid, prevents this result. An excess of lime, however, must ie 3 34 SORGHO SUGAR GROWER. carefully avoided^ as it injures the product of cane sugar botli in quantity and qualitj^ When tlie juice is heated from 175° to 190° a thick scum forms on top, consisting of albumen and gluten, and the liquid beneath is drawn off and strained into another boiler, and boiled to a thick sirup, — Sacchari Siruinis Empyreumaticus. The re- quired density for sugar is from 40° to 45° Beaume. It is then transferred to shallow vessels, called coolers, and again conveyed, when about blood heat, into v/ooden vats having jjerforated bottoms, with the holes temporarily plugged. At the expira- tion of twenty-four hours the sirup is stirred from time to time, with wooden stirrers, in order to accelerate the granulation of the sugar, which is usually completed in one or two days. When granulation is effected the stoppers in the bottom of the vats are removed, and the sirup is allowed to drain off from the sugar, which is usually completed in from three to five weeks. In this condition it is granular, of a yellowish color, moist and constitutes the Muscovado, or hromn sugar — Saccharum commune of commerce. The sirup which has drained off is sometimes evaporated a second time and a further supply of sugar obtained. The liquid which finally remains, incapable of yielding more sugar with advantage, is called molasses. Nine pounds, or one gallon, of the sugar cane juice yields, on an average, one pou?id of brown su2:ar. SORGHO SUGAR GROWER. So REFINING SUGARS. fHE refining of brown sugar forms a distinct branch of business, and the methods pursued have undergone many improvements in the past few j^ears. In clarifying the sugar, bullock's blood, lime, animal charcoal, steam, etc., are used. The largest sugar and sirup refinery in the West is that of W. H. Belcher, Esq., of Chicago, Illinois. THE EUREKA SUGAR PRESS FOR SOUTHERN SUGARS. vkHE Southern sugar not possessing the jjeculiar r^ mucilage which is found in the Sorgho sugar, drains quite readily, although it requires from three to five weeks to drain. By using the Eureka. Sugar Press, the draining can be accomplished in ONE hour's time thus preparing the sugar for market considerably in advance of the usual method. BE NOT DISCOURAGED. tORGHO sugar growers who have been unsuc- cessful in making sugar, or even good sirup, from Sorgho, should bear in mind that it required a number of j-ears, with hundreds of 36 SORGHO SUGAR GROWER. thousands of dollars appropriated by Congress, to bring about the successful culture, machinery and experience to produce even a passable article of Muscovado sugar, or molasses, in the Southern States. Tlie pure sugar is in the Sorgho cane stalk, and it only requires the application of science and experience to produce the best of sugar from Sorgho. SOKGHO riiOUR A SUBSTITUTE FOR BUCKWHEAT. fLOUR made from the seed of Sorgho has been used to a limited extent, and thus far pro- nounced as an admirable substitute for buck- wheat, ^he flour made into choice griddle cakes, and eaten with delicious Sorgho sirup, will constitute about as palatable a luxury as could be desired. The average yield of Sorgho seed per acre is about forty busMs. SOKGHO, OR SOKGO. fUCH time has been consumed by writers and Sorgho growers, in discussing the propriety of spelling the word Sorgho either with or without the letter " h." After thoroughly consulting the best standard authorities, the weight of evidence SORGHO SUGAR GROWER. 37 preponderates in favor of omittino; the letter "h." In the second edition of this work, the word in controversy will be spelled "eoRGo." THE SORGO JOURNAL AND FARM MACHINIST, Devoted to Northern Cane and Sugar Beet Cul- ture, Improved Farm Machinery, and Progressive Husbandry, fTANDS foremost among the agricultural jour- nals of our land; and especially upon the culture of Sorghum, and the manufecture of sirup and sugar therefrom. Its able and talented editor, Wm. Clough, Esq., who is a scientific and practical researcher, and being thoroughly familiar with the sugar culture, both in the tropics and the Northern States, renders the So)'go Joiwnal of inced- culable value to every farmer throughout the land. The author of this work is indebted to Mr. Clough and the Sorgo Journal for much valuable information relative to Sorgo sirup and sugar. Tlie Sorgo Journal and Farm 3Iacliinist is worthy a place in every household. Price, only $1.00 per annum. Published by the Clark Sorgo Machine Company, No. 116 Main Street, Cincinnati, Ohio. Every sugar grower will find it to his interest to peruse Uie Sorgo Journal and Farm Machinist. SUGAR, OR SACCHARINE JUICE, A Constituent Part of Many Vegetables. ^N addition to the sorglio and southern sugar (^ canes, a brief statement relative to the saccha- rine properties of other vegetables is herewith I)resented for the consideration of sugar growers. MAPLE SUGAR ^S obtained from the sap of the Sugar Maple, (^ Ace7' Saccharimim, which grows abundantly in the southern parts of Canada and the northern parts of the United States, and proves a considerable source of wealth and domestic luxuiy. BEET KOOT SUGAR. ^N the year 1747, Marggraf, an eminent Prussian C^ chemist, first called the attention of the pubhc to manufacturing sugar from the Beet — Beta Vulgaris. Subsequently, Chaptal, a celebrated French chemist, established a manufactory of beet root sugar. There are at present upwards of five hundred establishments for the manufacturing of SOEGIIO SUGAR GROWER. 39 beet root sugar in France. The process is similar to that employed in making cane sugar. The white beet is the best, as it gives no coloring matter. The French make but very little molasses. They convert most of the saccharine properties into refined sugar, which is equal in whiteness and beauty to that from the sugar cane. Beet root sugar is said to constitute one-half of the sugar consumed in France. PALM SUGAR. ^ LAPtGE quantity of sugar is obtained from (^^ the sap of the Date Palm — Phoenix Dactylifera; ^ the Phomix Syltestris ; and the Gommuti Palm Sagtierus Saccarifer ; as well as other species of Palm growing in India. SUGAR PROM TURNIPS, PARSNIPS AND POTATOES. JgROF. VON THAER, of Germany, introduced d|^ the making of sugar from the Turnip — Brassica ^ Campestris — which was equal in strength, color and hardness to that of the sugar cane. The Carrot — JDaucus Car Ota; the Parsnip — Pastinaca Sativa; and the Potato — Solanum Tuberosum ; all yield more or less sugar, but not enough to render the manu- facture desirable. 40 SORGHO SUGAR GROWER. GRAPE SUGAfl. (GIu-cosc.) Its Chemical Properties compared with Cane and Sorgho Sugar. fHE Grape — Vitis Vinifera — contains a large quantity of saccharine matter, mixed with mucilage; and during the process of drying them into raisins, part of the sugar is seen to exude and concrete spontaneously on the external part of the fruit, from which it might be supposed that to obtain this sugar in a purified state would be a work of no great difficulty. But the sugar of grapes is not of the same kind nor composition as cane sugar, and therefore it cannot be made to imitate it. Grape sugar is not so sweet as cane sugar, nor so readily soluble in water, but is much more soluble in alcoliol. Obtained from a concentrated aqueous solution, it forms crystalline grains. Strong mineral acids hardly act on grape sugar, which destroy cane and sorgho sugar with facilit}^. On the other hand, grape sugar is destroyed by alkalies, with which cane and sorgho sugar forms definite compounds. It undergoes very little change by long boiling with water, wiiich is apt to decompose cane or sorgho sugar, causing a loss in the amount of sugar ob- tained. A solution of grape sugar rotates the plane of polarization of j^olarized light to the right, and is capable of undergoing the vinous fermentation immediately, without passing through any interme- diate state. Its specific gravity is 1,386, and its formula, carbon 12, hydrogen 14 and oxygen 14 parts. SORGHO SUGAR GROWER. 41 LUNCKYSTALLIZABLE SUGAB {ChuJariose.) fXISTS in honey and in the juice of fruits, and is generated from cane sugar by solution in water or weak acids, and long boiling. There- fore it constitutes the principal part of molasses. A watery solution of this sugar turns tlie 'plane of polarization to tJie left, and, like grape sugar, is susceptible of the vinous fermentation without an intermediate change. Its formula, when dried at 212° is carbon 12, hydrogen 12, oxygen 12. Un- crystallizable sugar is transfonned into grape sugar when it is made to assume a crystalline structure, but not by mere solidification. A solution of sorgho sugar, like that of grape, has a rotating ])oim' to the right. When a solution of sorgho ferments, it is not, as is generally supposed, first converted into grape sugar. It is found to be first changed into uncrystallizable sugar ; and, as the change proceeds, the rotating power to the right of the sorgho sugar gradually lessens and disappears, and is replaced by the rotating power to the left of the uncrystallizable suorar formed. PURE SUGAR. lURE sugars, whether made from the southern sugar cane, the sorgho plant, or the beet root, are identical as regards saccharine richness. THE GREAT SECRET IN CRYSTALLIZING (or producing mush) SORGHO SUGAR. Immediately after the juice has been pressed •^ out of the ripe Sorgho cane, boil rapidly as possible, without heating tlie juice or sirup to exceed 225° or 230° Fahrenheit, is very essential in maldng •sugar. To produce a greater heat may scorch the €rystallizable portion ; and to evaporate with a sloio heat induces fermentation of certain parts. The result of either extreme is sirup, hut no sugar. The juice or sirup in the evaporating pan, when boiling, should not exceed one inch in depth. A greater depth will retard quick evaporation. Skim thorougldy and frequently. Evaporate the sirup to about 45° by the saccharometer, or until it will stretch out to a long thread when rubbed between the thumb and finger. The sirup must be immediately run off into coolers, (see page 15), and kept in open, shallow vessels, in a warm room (see page 16). It will crystallize in a few days, if all conditions are right. NOTICE TO SORGHUM SUGAR GROWERS! AMOUNT OF SOEaHUM RAISED IN 1865. We desire one or more sorghum sugar growers in every township in the United States, to inform us tlie number of acres of sorghtim raised in their vicinitj' in 1865 (and in 1864, if convenient), giving tlie number of the township, and county and State ; togetlier with the general success in making sirup and sugar, stating the best varieties of sugar cane they have raised, for producing sugar, and all other information they have, relative to sorghum, will be thankfully received. We request every farmer to write us their experience in raising sugar cane, stating the number of acres raised, and amount of sirup and sugar made th is year. It is our design, with the assistance of Dr. W. C. Bruson, author of the Sorgho Sugar Grower and inventor of the Eureka Sugar Press, to present an enlarged, revised and illustrated edition of the Sorgho Sugar Grower next winter, giving additional information, with the view of promoting the in- terests of the sorgho sugar growers. Whatever errors may have occurred in the ■ present volume will be corrected in the next edition. Address all communications to WEBSTER & CO., P. 0. Box 6188. 186 S. Water St., Chicago, lU. [We request the editors of agricultural and other journals, favorable to sorghum sugar culture, to send us their paper, and they will duly receive a notice in our next edition.] > TOTICE TO SORGHUM SUGAR GROWERS! AMOUNT OF SOEGHUM RAISED IN 1865. We desire one or more sorghum sugar growers in every township in the United States, to inform us tlie number of acres of sorghum raised in their vicinity in I860 (and in 1864, if convenient), giving the number of the township, and county and State ; togetlier with the general success in making sirup and sugar, stating the best varieties of sugar cane they have raised, for producing sugar, and all other information they have, relative to sorghum, will be thankfully received. We request every farmer to write us their experience in raising sugar cane, stating the number of acres raised, and amount of sirup and sugar made this year.. It is our design, with the assistance of Dr. W. C. Bruson, author of the Sorgho Sugar Grower and inventor of the Eureka Sugar Press, to present an enlarged, revised and illustrated edition of the Sorgho Sugar Grower next winter, giving additional information, with the view of promoting the in- terests of the sorgho sugar growers. Whatever errors may have occurred in the present volume will be corrected in the next edition. Address all communications to WEBSTER & CO., P. 0. Box 6188, 186 S. Water St., Chicago, 111. [We request the editors of agricultural and other journals, favorable to sorghum sugar culture, to send us their paper, and they will duly receive a notice in our next edition.] LIBRARY OF CONGRESS 0DDEt.aST372