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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
(1882)

Henry, W. A.
Sugar from sugar cane at the experimental farm,   pp. 97-98 PDF (412.6 KB)


Page 97

 
SUGAR PFROM CANZ AT EXP:mXNTAL FAEm. 
97 
are of all products, how much labor they put on their grass and 
land to sustain all the stock they can. They have now about made 
up their minds that they will have to fall back upon ensilage for 
foider. We have no reason to feel discouraged, certainly, and I 
don't think I shall make any mistakes in pursuing the course I have 
fiyears past in the dairy business, doing the best I can with it. 
WGAR FROM SUGAR CANE AT THE EXPERIMENTAL 
FARM. 
By Prof. W. A. Hanny, Madison, WIs. 
We have employed a chemist at a salary of $100 to put up 
machinery that cost us about $1,200. We grew cane of several 
varieties in all sorts of situations in as many varieties as we could 
obtain upon the farm, and contrary to the opinion of some of our 
good frends, have been able to produce sugar. From one-fifth of 
an oe of land we obtained one hundred and ninety-nine and one- 
hlf pounds of the sugar you see there. Very nearly one thousand 
pounds to the acre. We lost one thousand and seventy-five pounds 
in doing it; that wastwo thousand and seventy-five pounds alto- 
gether, or in that proportion. There was at the rate of two thou- 
sand and seventy-five pounds of cane and sugar on one acre of 
ld    Here is some of the sugar partially refined. Here are three 
samples of the sme sugar in different stages. Besides the one 
hundred and ninety-nine and one-half pounds of sugar, we obtained 
from one-fifth of an acre sixteen gallons of syrup of the quality 
represented here. We not only got one hundred and ninety-nine 
and one-half pounds of sugar, but sixteen gallons of syrup; and if 
you taste any sorghum taste about that, I will find for the first time 
that we have not been able to get rid of the sorghum taste. We do 
not claim that the color of this suits the sorghum color - our effort 
is not to produce a light color. New Orleans syrup is not a light 
color, and people pay *2 a gallon for maple syrup that is as black 
as your hat. This is a ample of the syrup simply boiled down, 
from which no sugar has been taken. It seems to me that the dair 
busine    and this sorghum manufacture could be carried on very 
nicely at the ne time. 
Mr. Hoard -In the culture of this sugar cane, do you discover 


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