SUGAR IN COBN-BTALKB A N D MELONS.
421
Canes (freuh cut) lost moisture at 100' C. 84.82 per (tent. " Canes left dry vegetable matter at 100' C. 15.18 Spec. gravity of juice, 5.9' Brix, at 27' C. temp. Grape sugar in juice.. . . . . . . . . . . . . . . . . . 4.35 per cent. Cane sugar in juice.. . . . . . . . . . . . . . . . . . 0.28 "
Black MexicatL Sweet Corn. ears were just ready for the table when the juice of the canes was tested. Canes lost moisture a t 100' c . .......... 82.56 per cent. " Canes left dry vegetable matter a t 100' C. 17.44 Spec. gravity of juice, 12' Hrix, at 27' C. temp. Grape sugar in juice. ................. 2.06 per cent. " Cane sugar in juice .................. 7.02
Aug. 27. -The
Evergreen 8meet Corn. variety of corn was in the same advanced state of growth as the previous one : i. e., the ears just fit for the table. Canes lost moisture at 100' C . . . . . . . . . . . 79.62 per cent. Canes left dry vegetable matter at 100' C . 20.38 " Specific gravity of juice, 12.7' Brix. Grape sugar in juice.. . . . . . . . . . . . . . . . . 4.85 per cent. Cane sugar in juice.. . . . . . . . . . . . . . . . . . 5.50 "
Aug. 28.-This
Conimou Sweet Corn. corn was already somewhat hard when the stalks were cut t o obtain the juice for examination ; they had been cut a few days previous to their examination. Specific gravity of juice, 8.7" Brix, at 26' C. temp. Grape sugar in juice.. . . . . . . . . . . . . . . . . . . 6.6 per cent. none. Cane sugar in juice ...........................
Sept. ]l.-The
Common Xelloza X r s k - Milon. fully ripened fruit, raked upon a sandy loam, furnished the juice for the tests. Specific gravity of juice, 1.040, at 26' c. temp. Grape sugar in juice.. . . . . . . . . . . . . . . . . . . 1.67 per cent. Cane sugar in juice.. . . . . . . . . . . . . . . . . . . 2.65 "
1876,
Sept. 7.-The
White Flesh Water-MeloPL, or Ice Creum Melon. Sept. 6.-A
large and ripe specimen served for the exnminatio~i.
422 Specific gravity ( J f juice, 1.025, a t 18' C. temp. Orape sugar i n j u i w . . . . . . . . . . . . . . . . . . i . : ) l per cent. Cane sugar i n juice . . . . 2.1u .. Red f i h h Tt'ute,~-,vfeloll. Sept. IJ.--A ripe fruit, was tested. specific gravity of juice, 1.025, at 23" (1. temp. Grape sugar in juice:. . . . . . . . . . . . . . . . . . 3.57 per cent. Cane siigar i l l jiiice. . . . . . . . . . . . . . . . . . . . 2.18 " Scpt. 18.--A ripe fruit like the above. Specific gravity of juice, 1.035, at 19' C:. temp. Grape sugar in j u i c e . . . . . . . . . . . . . . . . . . . . 3.84 per cent. Cane siigar in juice.. I.ii L'
L3;l'tctiiie(/
iWusk-Melo)c.
Sept. 1 ].--A
f u l l grown, yet not ripe, specimen gave the following results : Specific gravity of juice, 1.030, a t 19' c:. temp. Grape sugar in juice. . . . . . . . . . . . . . . . . . . :I.:?:] per (sent. . . . Cane sugar i n J U I W . . . . . . . . . . . . . . . . . . . . 2.1 I " Sept. la.--ii i * i p specimen of the same kind of fruit yielded a juice showing a Specificb,gravity of juice, 1.050, at 20' c. temp. Grapv sugar in juice. . , , . (lane sugar in j u i c e , . ..
Sept. t I.--An owr-ripc specimen gave the following results : Specific gravity of juice, 1.030, at 19' C. temp. Grape sugar in juice.. . . . . . . . . . . . 2 . 5 0 per cent. 1,43 " ('ane sugar in juice.. , 'l'he iwrilts of t h r inveqtigation leave no douht about the question that, in o u r climate, neither the corn-stalks nor the melons surpass the Early Amlwr Cane as a source for sugar 01'syrup manufacture. T h e present conditioii of our sugar and niolarssefi industry offer but little inducemerit to raise any of these three plants, for the production uf synip to slipply the general market.
