nine to ten per cent. of sugar, and from one to four per cent. of molasses; we see no reason why we should not do the same.

Theory indicates that the tenth part of a beet crop is pure sugar; the experience of a Sullivant demonstrates that one acre will yield at least twenty tuns of beets; therefore, our broad acres conceal in their bosoms four thousand pounds of sugar each and every year. Surely, American ingenuity will dig it out; then the supremacy of "free labor" will be undisputed, because, instead of paying tribute to the Southern plantations, we will send our "cheap" sugar to regenerated Louisiana.

The beet will open a new field for science and metallurgy; the former will supply chemicals and learned overseers; the latter, copper utensils, steam and pneumatic machines, filters, presses, grating and washing machines.

Our lands will recover their former fertility; our wheat crops will rise to their ancient standard of thirty bushels per acre; public fortune will be increased; heavier taxes will not be burdensome; agriculture, by becoming profitable, will gain the favor of the young generations who now desert her declining empire. Such has been the effect of the same cause in France and Germany; there the beet has effected a revulsion, a revival, a general return of intelligent young men, struggling mechanics, rich idlers and a flood of emigrants to the field of their fathers.

CONCLUSION.

To sum up, France produces about 300,000,000 pounds of sugar, and half as much of molasses, which, together, are worth $30,000,000; on which the Government lay a tax of 36 per cent., amounting to $10,000,000.*

We have seen what means were employed to bring about this result, and,

WHEREAS, Similar causes produce similar effects, the committee propose to adopt energetic means to forward the prosperity of the State, and therefore offer the following resolution:

Resolved, That the State Board of Agriculture is authorized to offer a premium of $1,000 to the first person who shall have planted, within the State of Ohio, no less than five acres of sugar beets; and manufacture there from no less than 5,000 pounds of good, fair, merchantable, crystallized brown sugar; and a specimen of white, refined loaf sugar, of no less than twenty pounds in a single, uncompressed block. The premium to be awarded on condition that the winner shall open his factory for public inspection, and instruct one apprentice at the choice of every Agricultural Society of the State.

* Molasses is always made into alcohol, and pay in that State very heavy taxes.

CHINESE AND AFRICAN SUGAR CANES, AND THEIR HISTORY.

JOHN H. KLIPPART, Esq., Cor. Sec. Ohio State Board of Agriculture :

SIR: I have been requested to give you the history and a treatise on the Sorgho and Imphee Sugar Canes, which I will now endeavor to do

The art of cultivating the Sugar Cane was practiced in China from the highest antiquity; the Chinese assert that sugar has been made from the cane in China for upwards of three thousand years. Previous to the year 1466, sugar was known in Europe only as a medicine, brought as were costly spices from the east, and bearing the name of Indian Salt. And though it was cultivated in a few places on the shores of the Mediterranean Sea, still it was not more generally used on the continent. In the fifteenth century it was introduced into the Canary Islands by the Spaniards, and subsequently into Madeira by the Portuguese, thence found its way into the West India Islands and Louisiana. In southern China is culti vated a cane which is highly prized in India, and in very many respects is similar to the "North China Cane." There is little doubt but that originally these canes were identical, but by being cultivated in a warmer climate and raised from cuttings for many hundred years, its power to produce seed has in a great measure become destroyed, and from this plant have been produced the canes of India, Arabia, North Africa, West India Islands, and America. When we consider the isolated character of the Empire of China, we can well understand the reasons why we have remained in ignorance of the Sorgho Sucre, or Chinese Sugar Cane plant, up to the date of its late introduction into France and the United States; and were it not for the merest accident, even to this day we should have remained in ignorance of its very existence.

The first appearance in Europe of Sorgho Plant (or North China Cane) dates back no further than the year 1851, at which time the Count de Montigny, being at that time consul of France at Shanghae in China, sent in compliance with official requests, to the Geographical Society of Paris, a collection of plants and seeds which he found in China. Among these were the celebrated Chinese Yam (Dioscorea batatas), and the Holcus Saccharatus, or the "North China Sugar Cane." Of the package of seed thus sent, only one single seed germinated, in a garden at Toulon. If from any cause-an attack of insects, by injudicious planting or manuring, by careless culture, or any other mischance-the plant springing from this seed had been destroyed, France and the United States at this day might have been without Chinese Sugar Cane, and might have remained for years with

out the knowledge of this valuable plant. This seed was planted by M. Roberts, Director of the Marine Gardens at Toulon. He planted the seeds intrusted to him with care, but he was disappointed, as only one tiny sprout appeared above the ground. No doubt he watched the future growth of this tiny plant with much interest, and cultivated it with care. His labors were rewarded by a plant of good size, strong and vigorous, from the roots of which sprang up six rattoons or suckers. The seeds attained a complete maturity, and were distributed through France. A gardener of Héeres, who received a part of these seeds, planted them with care, and the next year gathered eight hundred seeds, which were sold to the house of Vilmorin, Andrieux & Co., seed merchants of Paris, for eight hundred jrancs! They had now come into the hands of men fully sensible of their value. This seed was planted by the senior partner of this house, M. Louis Vilmorin. Numerous experiments were made by him during the season of growth, the result of which fully established his expectations, and gave him the basis for the work which was published by him in 1854, under the title of "Researches upon Sorgho Sucre, or Chinese Sugar Cane."

Curiously enough, there was received in France at about the same time a quantity of seed of a plant having apparently the same properties and almost the same appearance as the Sorgho, which had been discovered on the south-eastern coast of Africa, in the country of the Tula Kaffirs, by Leonard Wray. Upon comparing the plants derived from these widely separate sources, the remarkable fact was made apparent that in ability to yield crystallized sugar, to afford nourishment for stock, and in the requirements of cultivation and other peculiarities, they were almost identical; and much surprise was created that from this double source, and as if corroborative the one of the other, a greatly needed sugar plant, and one apparently of high value, should have been given to French agriculture.

Mr. Wray professes to have discovered fifteen varieties of this cane, but we are of the opinion that only two or three varieties will prove truly valuable, the balance being hybrids.

The Sorgho, from the north of China and Japan, and the Imphee, from south of Africa, although growing so many thousand miles apart, are no doubt the sweet reed mentioned by ancient writers, and the original cane from which has originated the sugar cane of tropical countries, the changes being caused by climate and cul

ture.

INTRODUCTION OF SORGHO INTO AMERICA.

In the month of November, 1854, D. J. Brown, Esq., of the United States Patent Office, returned to America, from Europe, bringing with him a quantity of seed of the Chinese sugar cane, which he had procured from M. Louis Vilmorin. This seed was distributed to the farmers of our country by the Patent Office.

Leonard Wray introduced the Imphee into the United States in 1856. The unprecedented success of a large number of our practical farmers, in every section of the union, in manufacturing syrup and even sugar from the Chinese and Afri

can canes, has caused the excitement on its cultivation to be considerably augmented in the last year; and, in the future, we may consider the sorghum plants as one of our staple crops. Our past experience with Chinese production certainly warrant us in the belief that there may be in use in China other plants of inestimable value, which, as yet, have not been brought to our attention.

The cultivation of the sugar cane in Ohio, and the States west of us, was commenced partially in 1857, and has progressed rapidly, and with such success, as to be now adopted as one of our most profitable crops. The value of the Sorgho and Imphee crops last year, in the States of Ohio, Indiana, Illinois and Iowa alone, is estimated at five and a half millions of dollars, and will be more than doubled this year.

Wooden mills were first used, but proving to be inefficient, are now being abandoned and iron mills take their place. Evaporating pans are also taking the place of the common iron kettles. Few establishments, upon an extensive scale, have been started for the manufacture of syrup or sugar-being mostly confined to the individual growers of the cane. But as the culture extends to increased crops in neighborhoods, manufactories adapted to the grower's wants will spring up.

THE CULTURE AND MANUFACTURE INTO MOLASSES AND SUGAR.

The soil best adapted to the culture of cane is a warm, sandy, limestone loam, upland preferred. Cane grown on low, rich, cold, mucky soil will be large, but will take ten or twelve gallons of juice to make one of dark molasses, commonly called scorched, while it only takes five or six gallons of juice from cane grown on sandy soil. And, if grown on sandy soil, will not sour so soon after freezing as when grown on low, cold land. The seed should be well sprouted and rolled in plaster before planting. In securing seed take the upper half of the head. This will ripen ten or twelve days sooner than the lower part. Plant early in May, or as soon as the ground is warm and dry. Plow and pulverize the ground well. Do not plant or cover the seed too deep-if covered too deep it will rot in the ground. Plant in drills of three and a half feet-eighteen inches apart in the drill. Leave three or four stalks in a place, or if in hills leave six or eight. For the more stalks raised the more syrup-and large stalks produce no more than small ones. The furrows or rows should run north and south, in order that the earth about the roots of the plants may receive the benefit of the sun's light and heat. Plant about two quarts of seed to the acre if for syrup; if for fodder thicker. Cultivate as for corn up to the first of August, but do not disturb it after that time, as it will make it late ripening. The cane when young presents so much the appearance of grass that care must be taken in working it. At this time it would be best to work with the hoe. Indifferent culture will make an indifferent yield, and will not pay for the use of the land and the labor expended on it. But on the right kind of land, and that well cultivated, no crop can be raised that will pay the farmer better for his investment and labor.

There are some varieties of the African or Imphee cane that is considered better for sugar than the Chinese or Sorghum. Of these Oom-see-a-na and Boomvwa-na are thought to be the best. Chinese or Sorghum is the best for molasses.

Commence working up the cane as soon as the seed begins to ripen, commencing with the most forward. If the cane cannot be worked up so as to escape early freezing weather, it should be bladed and topped, then at once gathered and hauled, and placed in a house shocked up so that the air can pass through it freely. It should be sufficiently protected from freezing and thawing by covering it over with fodder or straw. In this situation it may remain some time without injury. Slight freezing does not injure the cane, but benefits it if worked up before thawing; but a warm Indian summer, after frost and freezing, does injure it very materially. I would advise the operation of syrup boiling to be commenced as soon as possible, and continued without intermission until the crop is worked up.

The process for making molasses or sugar is quite simple, with proper utensils to work with, and it only requires good skimming and some judgment in boiling. We have found that quick and rapid boiling from the beginning is sufficient to remove the gum and other substances. Never let the juice be more than three inches deep in the evaporator pan. Sometimes, when the cane is green, a little bi-sulphite of lime or a very little table soda, dissolved in a cup of water, and poured slowly into the juice, when partially boiled, until the syrup begins to foam, may be of advantage if used correctly, but we would not recommend it as a general thing; for experience has proved that very good syrup can be made without the use of chemicals. A hot fire, with a thin strata of juice and good skimming, will insure good syrup.

To the farmers who still use the common iron kettles, I would say, set your kettles so that only the bottoms will be exposed to the fire. This prevents the fire from striking up the sides, and secures the syrup from burning. Use a small quantity of juice, and boil right down.

To make sugar.-Use ripe cane and boil thick, then have a tight, warm building with a good stove-place within it vats made about eight feet wide, twenty feet long and four inches deep-run the syrup from the evaporator into these vatsthen keep the room heated to a certain temperature day and night, say ninetyfive degrees Fahrenheit. Stir about once a day during the process of crystalization, and in less than ten days it will be sufficiently granulated. Then take a long hoe and draw it into a ridge in the middle of the vat, and the syrup will run off to the edges. Keep it still in a ridge, and make the room still hotter, and you will soon have dry sugar

Stationary evaporator pans, on a brick or stone furnace, which can be erected by the farmer at a small cost, are preferable, being less costly, giving more heat with less wood, more simple and convenient in operation than the portable evapor

ators.

It is important to secure good seed. Much of the seed when first introduced