ane field, on the Diamond estate, in St.
Vincent, West Indies: --

Alumina soluble in acids 12.87
Organic matter 11.26
Gypsum .23
Carbonate of lime 12.52
---- of magnesia .71
Oxide of iron 8.51
Oxide of manganese .33
Insoluble silicious and aluminous matter 53.57
------
100.00

The sugar of the cane and grape sugar are distinguished by the
following difference in their elements, as proved by analysis:--

Cane sugar. Grape sugar.
Carbon 12 12
Hydrogen 10 12
Oxygen 10 12
Water 1 2

There is a remarkable difference, however, between their fermentable
properties. When a solution is made of the same quantities of these
two sugars, in equal proportions of distilled water, it will be
necessary to add eight times as much of the same ferment to induce
alcoholic fermentation in the solution of cane sugar, as in that of
grape sugar. Under the action of a larger quantity of ferment, cane
sugar is transformed into grape sugar.

If you cut a sugar cane in two, and examine the interior part of it
with a magnifying glass, you perceive the crystals of sugar as
distinct and as white as those of double-refined sugar. The object of
the operator should be then either to extract those crystals without
altering their color, or, if that be found impracticable, to separate
them from the impurities mixed with them, while the juice is in its
natural state, and yet contains but little coloring matter. Instead of
this, the juice is limed while all the impurities are in it. In
separating the feculencies from the juice and uniting them in large
flakes, lime dissolves a portion of them and forms with them coloring
matter, which we all know at once discolors the juice, when lime is
used in excess. Afterwards heat is applied, either in clarifiers or in
the grand copper, but most of the impurities found in the juice will
decompose, and burn at a degree of heat far below the boiling point,
say at 120 deg. of Fahrenheit. This is shown by the thick scales
continually forming in the grande. From that degree of heat the
decomposi