Manufacture of Table Sirups from Sugar Cane (Classic Reprint)

Download or read book Manufacture of Table Sirups from Sugar Cane (Classic Reprint) written by H. W. Wiley and published by Forgotten Books. This book was released on 2017-10-17 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Manufacture of Table Sirups From Sugar Cane Since the introduction of sugar cane into the United States over a hundred years ago its cultivation for the purpose of manufacturing table sirups has been extended until it is now practiced over large areas of southern Texas, nearly the whole of the State of Louisiana, portions of southern Mississippi and Alabama, the southern part of Georgia and South Carolina, and over the whole extent of F lorida. Nearly all of the methods which have been employed for this pur pose have been of a crude nature and involve 110 accurate knowledge of the character of the cane employed, the amount of sugar which it contained, 01' the chemical composition of the product secured. Very few manufacturers have measured the land on which the cane was grown, weighed the cane produced, 011 determined the percentage of extraction in the mills employed or the yield per ten and acre of the sirup secured. The quality of the product made has usually been of high character, and the appreciation of its value for the breakfast table and for cook ing purposes has gradually grown until it is now 31 recognized food product throughout the whole of the region mentioned and in many other parts of the Union to which it has been sent. So great has become the demand for this wholesome, palatable, and nutritious article of diet that in the past few years manufacturing establish ments have been erected on a much more elaborate scale and under much more rigid control than heretofore. The old-fashioned inule mill and iron kettle have. Given way to the steam mill and steam evaporator. Improved methods of the treatment of the juice have been practiced, and attempts have been made to secure an article of standard quality and properties. Merchants desire to handle a uni form grade of sirup, so that when its value is once established they can meet the demands of their customers for this particular kind. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.