VARIETY E.-Nigerrima, (deep black.) BLACK IMPHEE. Panicle compound, flattish, wedge" shaped, about six inches long, the branches thread-like, and more or less appressed to the axis. Glumes purple-black, smooth and shining from the base to the top, and downy along the edges, rather large, ovate, concave-convex, acute, longer than the seed, and closed; the inner one slightly smaller and keeled on the back. Seeds mostly hidden in the closed glumes, oblong, ovate, planoconvex, crowned by the base of the persistent styles, and presenting at the base of the flattened side a small cavity, in which is seen a small black spot. VARIETY F-Cerasina, (cherry color.) RED IMPHEE. Shla-goo-va. Panicle compound, rather slender, about fifteen inches long, the branches erect from the base, moderately spreading and drooping at the top in fruit. These branches are regularly whorled, leaving long intervals along the rachis between each whorl. Glumes as long as the seed, reddish yellow or cherry color, mostly downy; they are closed, round, ovate, acute, convex-concave, the outer one even, and the inner one keeled on the back. Seed round, ovate, dingy yellow toward the base, and clear purplish above, crowned at the top with the remains of the persistent style, presenting at the base a small cavity, in which is seen a small black spot. Glumis semine brevioribus. VARIETY G.-Liberia, (Liberia.) LIBERIAN. Panicle supra-decompound, angular cylin- PRODUCTION OF SUGAR FROM SORGHUM OR NORTHERN SUGAR-CANE. BY WILLIAM CLOUGH, CINCINNATI, OHIO, (EDITOR OF SORGO JOURNAL.) THE term sugar is applied, in a general sense, to the sweet principle of plants, ms, and trees. There are several different kinds of sugar. Three kinde ist in or are produced from sugar-cane, called, respectively, cane sugar, fruit ar, and grape sugar. The last two rarely occur separately or apart from portion of cane sugar, together with impurities and vegetable substances ved from the cane, and forming together an amorphous compound, variously med uncrystallizable sugar, glucose, molasses, or sirup. CANE SUGAR. This substance crystallizes readily from a pure solution, forming bold, transrent, colorless crystals, having the form of a modified, oblique, rhombic prism, xhibited in rock candy. It has a pure sweet taste, is quite devoid of odor, ry soluble in water, and nearly insoluble in absolute alcohol. The formula of composition is, 12 equivalents carbon, 11 equivalents hydrogen, and 11 equivuts oxygen. Its sweetening property is greatly superior to that of grape ir or glucose. Cane sugar is believed to be exclusively the product of re. All attempts to produce it by artificial means have failed. It is, howr, easily transformed or degraded to fruit or grape sugar, and in all the ordiry methods of producing sugar from its natural sources, a large per centage is converted to uncrystallizable sugar in the process. This reduces the commercial and intrinsic value of the product, and imposes a heavy discount upon the business. No part of the process of sugar-making demands more attention than the means of preventing the conversion of cane sugar, when present, to uncrystallizable sugar. FRUIT SUGAR. The elements which enter into the composition of this substance are the same as appear in cane sugar, differing only in the proportions of hydrogen and oxygen. or the elements of water, to the carbon, and only to the extent of one equivalent of each in this respect. Fruit sugar is composed of 12 equivalents carbon, 13 equivalents hydrogen, and 12 equivalents oxygen. It is uncrystallizable, and when pure has an intensely sweet taste. It occurs in fresh other fruits, particularly in such as contain considerable natural acid. It con stitutes the sweet of new honey, and is probably the first product of cane sugar, starch, and lignine, when operated upon artificially, to effect their conversion. It differs from both cane sugar and grape sugar in rotating the plane of polarization to the left, and is for this termed, scientifically, lavo-glucose. GRAPE SUGAR. grapes, and many in old that This body is composed of 12 equivalents carbon, 14 equivalents hydrogen, and 14 equivalents oxygen. The nodulous masses of sugar which appear dry raisins and the solid portion of candied honey afford the best natural illus trations of this substance. Cane sugar, starch, lignine, and some other sal stances, are susceptible of conversion into grape sugar. It is probable grape sugar never occurs originally in nature, but is always the result of changes either natural or artificial imposed upon other bodies. Professor Anthon, Prague, having devoted much time to the study of this substance, has succede in producing it, artificially, in almost a pure state, in which condition it affor regular, palpable, crystalline forms, unlike the warty and needle-like grains which it was formerly distinguished. His researches afford new and importa light upon this subject, revealing the fact that but little was formerly knew with reference to the so-called grape sugar. This substance, like cane sug rotates the plane of polarization to the right, and is hence called dextro-glare CONVERSION OF CANE SUGAR TO GLUCOSE. Dense solutions of pure cane sugar in closed vessels, at ordinary temperatur undergo no change. Dilute solutions in closed vessels are but slightly alter after long periods, but exposed to the air speedily change, being first converte to fruit sugar, afterwards to grape sugar, and subsequently fermenting. As tion of pure cane sugar, of the density of 25° Beaumé, boiled in an open for two hours, becomes partly converted. At greater densities the conversa occurs sooner and more rapidly, about in proportion to the increased temperat of ebullition. Cane sugar is changed more rapidly by boiling if agitated to expose it to the air, or if a current of air be passed through the boiling Acids effect the complete conversion of cane sugar to glucose; strong mine acids more rapidly than weak vegetable acids, and both much more rapidly with boiling them with cold solutions, the changes being in proportion to the streng of the acid and the temperature employed. Alkalies promote conversion much less than acids. Some of them, such lime, the chlorides of alkaline earths, the normal sulphates and carbonates, whe added to solutions of pure sugar, or when boiled with them, do not increase accelerate conversion. Their presence, however, hinders or wholly prevents crystallization. Two parts of common salt, or of chloride of calcium, in one hun dred parts of cane sugar dissolved, will prevent recrystallization. Solutions of pure sugar with lime, when boiled, suffer conversion less than without lime, and when long kept they exhibit greater stability than when lime is absent; but with impure solutions, at temperatures favorable to fermentation, lime promotes con version. Deastase, an active principle existing in the buds of plants and germs of grain, causes rapid conversion of cane sugar at ordinary temperatures. At boiling heat it is coagulated and rendered inert. This is an insidious agent, and its presence may be apprehended in the juice of cane which exhibited, before being harvested, a tendency to sprout at the joints. Sugar-cane exposed to a temperature as low as 30° or 31° while standing in the field freezes, causing a rupture of the juice cells, and allowing the pure sugarwater which they contain to mix with the crude sap. This excites the first step. in the fermenting process, and in a very few hours, if the canes remain exposed to a warm sun, complete conversion of all the crystallizable sugar they contain takes place. If stored in large unventilated shooks, or closely packed in sheds, or put up when wet so that any part of the mass heats to even a moderate degree, conversion of sugar and subsequent fermentation occurs at the point affected, tended with the development of all the inexplicable agencies by which fermentation is communicated. In a short time the whole mass partakes of the infection. The first step in the changes which thus occur is the conversion of crystallizable to uncrystallizable sugar, and this may take place before active fermentation is ndicated, and without being even suspected. Cane sugar contained in the expressed juice of sorghum, if the temperature is above 60°, begins to undergo conversion almost as soon as pressed from the talks, more rapidly as the temperature is higher. In close humid weather, or when warm rains prevail, particularly if accompanied with lightning, complete onversion occurs in a short time, followed or attended with the development of hetic acid, and exhibiting a condition of the juice entirely different from that which results from ordinary vinous fermentation. Small portions of juice left ver in pipes or vessels, or minute fragments of saturated bagasse remaining in he mill, soon become changed, and when mixed with fresh juice excite the state or condition which they have acquired, the vinous state exciting the vinous ferentation; the acetic, the lactic, the mucous or viscid, and the putrid, each exciting in juice, first, conversion of cane sugar to glucose, followed by further hanges to the particular state of the excitant, respectively. In the operation of boiling cane juice, particularly the juice of sorghum canes, which contain a large proportion of earthy salts and azotized matter, conversion sugar to glucose occurs extensively. If large quantities of juice are operated ipon at one time, involving a long exposure of the solution to boiling heat, the conversion becomes total, and this result is inevitable. Other effects of an injurious character are produced by protracted exposure of the juice, or rather of the dense and nearly concentrated solution to heat, which will be referred to hereafter. VARIETIES OF CANE WITH REFERENCE TO SUGAR. The Imphee or African canes have been found more productive of sugar than he Chinese; although all varieties have afforded crystallizable sugar, and its production or occurrence, unexpectedly to the operator, is frequent, and is beoming more common every year. The Imphee canes, the variety known as Oomseeana, by some called OtaSetan, is most distinguished as a sugar-producing cane. The stalks of this Variety are tall, the panicle close, seeds nearly enclosed in the hulls, which are 1 dark purple, nearly black; color of the seeds orange, or a dingy brown. The Jints of the stalk are short at the base, and increase in length towards the top, as do nearly all the imphees. This cane does not resist winds well, but is frequently blown down flat, forming a tangled mass, very difficult to harvest. The peculiar imphee odor is very prominent in the Oomseeana. It reveals itself to the passer-by while growing in the field, and very decidedly in the vapor while boiling. The sirup partakes of the same, and on this account the variety is rejected by many cultivators, notwithstanding its superior sugar-producing qualities. Nee-a-za-na or white imphee produces sugar frequently. The panicle of this variety is short and compact, the upper part generally drooping. Seeds large and very abundant, projecting beyond the hulls, and presenting a lighter appearance than any other variety. The seeds are in fact white, except the portions which project beyond the hull, which acquire a light brown tinge. The stalks are short and heavy, joints of graduated lengths. This cane stands erect with much stability. It should be worked early, before the seeds begin to harden. The imphee odor is less marked in this variety than in the Oomseeana, and it affords a light colored, pleasant sirup. The sugar from it appears in larg well-defined crystals, and it is drained or "purged" with more facility, perhaps, than any other variety. The product of Oomseeana per acre is generally less than that of other varieties. A variety known as Shla-goo-va or red imphee, not largely cultivated, has been little tested with reference to its sugar-producing qualities, though the oc currence of sugar in its sirups has been reported in a few instances. The panicle of this variety is long and somewhat bushy, the foot stalks slender, inclined to droop, in some cases very long, and presenting the appearance of broom-com. The seeds are closely encased in the hulls or glumes, and these of a dark nd color when fully ripe, approaching a purple hue. Stalks tall and slender, joints in graduated lengths, liable to fall or be blown down by winds. Black imphee is an early variety, not very productive and not generally popular, though a few operators report well of it. Panicle short, compact, closely encased, glumes glossy black, stalk short, color of sirup dark and flavor generally rank. Liberian, a variety of imphee but recently introduced to notice in the northen States, and not yet extensively cultivated. This is a very promising cane, at the indications are that it will afford sugar. It is very distinctly marked by its seeds, which are small, very round, and of a rich cranberry color. The panicle is large, compact, the seeds being closely compressed except at the top, whe a clump of more flexible foot stalks appear, which bend over and droop a little. The stalk is large, but shorter by one or two feet than the Oomseeana; distance between the joints graduated, sometimes very short at the base, but increash to a good length above; affords a great quantity of juice of average saccharin. richness, and of a very pure sweet taste; color of sirup light, flavor mild, b traying but little of the peculiar imphee quality. This cane stools out abund antly from the seed, affording, in good ground, a heavy stand from two or three grains in a hill. It stands up rigidly against all winds; in this respect being greatly superior to any other variety. The Liberian appears to retain its ide tity, refusing to amalgamate with other canes even when grown in close preimity to them. It is, however, suspected that other canes, particularly t Oomseeana, become impregnated by the Liberian, displaying in the color ai shape of the seeds evidences of the admixture. The sorgo or Chinese cane is more' generally distributed and much more extensively grown in the northern States than the imphees. It is most highly esteemed for productiveness, and for the quality of its sirup, being usually more mild and pleasant. It rarely affords crystallizable sugar, and until recent was considered incapable of producing it. Considerable sugar was, howev made from sorgo in the season of 1865. A barrel of sugar, made by Walt Edgerton, Henry county, Indiana, from Chinese cane, was exhibited to th |