PRESS BULLETIN No. 72.
Florid Agricullural Experiment S1alon.
BY JOHN BELLING.
TO PREVENT SUGARING.
When you boil down cane-juice to make cane-syrup, the loss of
water as steam is not the only change. Some of the cane-sugar is
changed by the acid and the heat into a different sugar (invert sugar),
which will not form solid sugar in the syrup. Unless a large part of
the cane-sugar is changed in this way, the syrup will form solid sugar
as it cools. The acid in the cane-juice is very important, since with-
out acid very little of the cane-sugar is altered. If we are making
sugar (not syrup), we take away the acid by adding lime. But in.
making syrup we should leave all the acid. The more acid the bet-
ter. If the juice ferments a little and becomes a little acid, it would
not make sugar so well, but will make all the better syrup. In mak-
ing sugar, the more quickly the juice is boiled down, the more sugar
we will get. It is just the opposite with syrup; for the slower we
boil down, the thicker we can make the syrup without it sugaring.
HOW FAR TO BOIL.
The thicker we make our syrup, the less likely is it to ferment.
So we want to get the syrup as thick as it can be made without
sugaring. Having found the best point, some means is wanted by
which we can get syrup of exactly the same thickness every time.
This is provided by a hydrometer or by a thermometer. In Florida
good syrup is made by boiling the juice until the Beaum6 hydrometer
stands at 34 degrees in the hot liquid. If the Japanese cane is being
used, it may be boiled to 35 degrees Beaum6. In using the hydro-
meter some of the boiling syrup is dipped out in a vessel deep enough
to float the hydrometer. The surface of the liquid, when free from
froth, marks the degrees. If a Brix hydrometer is the one used, the
points will be 62 o Brix for ordinary cane and 64 o for Japanese cane.
Some makers of syrup do not boil so thick, but their syrup ferments
more easily. Syrup boiled to a higher degree is better for keeping,
if it can be made without sugaring. If a thermometer has a scale up
to 240 Fahrenheit, it can be used for syrup making instead of a
hydrometer. It is dipped into the boiling liquid, and when the height
of the mercury reaches 221 degrees, this is nearly the same as 34 o
November 20, 1907.
Beaumb. When a good syrup has been made and its boiling point
noted, any other syrup which boils at the same point will have the
The hydrometer should be used only in the hot liquid, since it
floats about 4 degrees (Beaum6) higher in the cold syrup. Hydro-
meters for syrup testing may be procured through drug stores, and
from most manufacturers of chemicals., (1.) Eimer & Amend,
205-211 3d Avenue, New York, in their catalogue for 1905, have a
Beaumb hydrometer for syrup, price 50 cents. (2.) Arthur H.
Thomas Co., 12th and Walnut Streets, Philadelphia, in their cata-
logue for 1906, have a Beaum6 hydrometer for syrup, price 45 cents.
(3.) E. H. Sargent & Co., 143-145 Lake St., Chicago, in their cata-
logue for 1905, have a Beaum6 hydrometer for syrup at 50 cents, and
a Brix hydrometer for syrup at 75 cents.
State papers please copy.