Analysis of Sugar Cane Sirup.
—The average composition of thirteen samples of cane sirup of known purity is as follows:
| Total solids, | 75.0 | percent |
| Water, | 25.8 | „ |
| Ash, | 1.2 | „ |
| Sucrose, | 52.0 | „ |
| Reducing sugar, | 17.6 | „ |
Sorghum Sirup.
—The sorghum plant (Sorghum saccharatum) is grown practically in every state in the Union, but principally in Kansas. Some of the very best sorghum sirup made in the United States, however, is made in Minnesota, and this plant can be used for sirup making purposes over the whole area of the United States.
The method of manufacture is exactly that of sugar cane sirup. It is made in small mills mostly driven by horse power, though some large factories have steam apparatus for its manufacture. It should also be made without the use of any other clarifying reagent than heat. Sorghum sirup has a peculiar flavor which is not disagreeable to those accustomed to its use. It is extremely wholesome, highly nutritious, and palatable. It is a staple article of diet with thousands of families in the United States, principally in the northern and central portion. It rarely is made in the New England states and not very often in those southern states where sugar cane can be used in its place, since the sugar cane makes a sirup which is preferred by most people.
Analysis of Sorghum Sirup.
—The average composition of ten samples of sorghum sirup of known purity is as follows:
| Total solids, | 76.0 | percent |
| Water, | 28.6 | „ |
| Ash, | 4.0 | „ |
| Sucrose, | 36.7 | „ |
| Reducing sugar, | 26.6 | „ |