Since our last issue, we have received another samplo of crystallized sugar made from the juice of the Sorgho sugar cane, by D. M. Cook, of Mansfield, Ohio. By the use of a peculiar evaporator, he states that he found no difficulty in crystallizing the syrup of this cane. He asserts that the Sorgho can be ripened throughout all the Northern States, and that its juice is as crystallizable a saccharine product as that of the common sugar cane. lie also affirms that with proper cultivation it will yield 1,000 pounds of sugar to the acre, and may reach double this amount. At fi ve cents per pound, this will be $50 per acre, or $5,000 for one hundred acres. If this be o, the next question is, at what cost can it be raised and made into sugar ? It requires as much skill, care and expense to cultivate and secure it as corn, and after this it will cost as much more to express its juice, concentrate it, and bring it into a crystaliizable condition. "We are still of opinion that it never can compete with the genuine sugar cane grown in the Southern States for yielding juice, but we earnestly hope it may.
This article was originally published with the title "More Sorgho Sugar" in Scientific American 13, 13, 104 (December 1857)