Sorghum; its culture and manufacture economically considered as a source of sugar, syrup . 368 „ o cS o o .5 S o o d c ,^j tjC ^ 2 cS oj H fcD -?^ « y, .Q 0) be ?- r^ ~ 3 u .2 o — a >. s obe c5 ^ w C -C ^ C^ C ^ a; g .2 rS S i^ B 4-3 g a O C o S o o o 5 -a o o ?^ c o a> ^ o ^ S-i A o *^ tX) a C p. o .^ a> a ?o o s _>^. ^ t-t s a o fcc w k) 0) ^^ > o c > 3 g oO cl) 3 o ^ .^ _ ?^ J3 W ?C^ s •g - ^ O o m 0) O Q C •^ o Ut >O asC o :§ o 3 oo rt o ;:3 c d o t-io 3 cS CH fi o o •^ > w g o g 2 ^ -2 - S ^ P- oi O p::, <U <D =^ S Eh S S P ? =* SEPAEATIOX OF THE S
Sorghum; its culture and manufacture economically considered as a source of sugar, syrup . 368 „ o cS o o .5 S o o d c ,^j tjC ^ 2 cS oj H fcD -?^ « y, .Q 0) be ?- r^ ~ 3 u .2 o — a >. s obe c5 ^ w C -C ^ C^ C ^ a; g .2 rS S i^ B 4-3 g a O C o S o o o 5 -a o o ?^ c o a> ^ o ^ S-i A o *^ tX) a C p. o .^ a> a ?o o s _>^. ^ t-t s a o fcc w k) 0) ^^ > o c > 3 g oO cl) 3 o ^ .^ _ ?^ J3 W ?C^ s •g - ^ O o m 0) O Q C •^ o Ut >O asC o :§ o 3 oo rt o ;:3 c d o t-io 3 cS CH fi o o •^ > w g o g 2 ^ -2 - S ^ P- oi O p::, <U <D =^ S Eh S S P ? =* SEPAEATIOX OF THE SUGAR FROM MOLASSES. 369 Molasses. Molasses is the name given to the liquid product which is, byeither of the processes given, separated from the sugar. In speaking of available sugar in a juice or syrup, it was ex-plained that the glucose and inverted sugar present in a syrup wouldprevent its own weight of sugar from crystallizing; also, that some ofthe mineral matters present in the syrup, exerted a similar action inholding the sugar in solution. Molasses, the
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Keywords: ., bookcentury1800, bookdecade1880, bookidsorghumitscu, bookyear1884
