- Shelf tBob | y ¢qe o> P ler ah New Edition, Revised’ and Enlarged SELES Sorghum Hand Book: Sorgho & Imphee Sugar Canes, MANUFACTURE INTO SYRUP AND SUGAR AND VALUE FOR FODDER. CINCINNATI, OHIO, U.S, A. THE BLYMYER IRON WORKS CO. MARCH 1, 1887. Copyright, 1887, by The Blymyer Iron Works Go. The Blymyer Iron Works Co. rr Successors to the Blymyer Mfg. Co. 664 to 694 West Eighth and Ninth Sts., CINCINNATI, OHIO, U.S.A. MANUFACTURERS OF f SORGHUM * SUGAR CANE Mints SUGAR EVAPORATORS, STEAM TRAINS, VACUUM PANS, CENTRIFUGAL MACHINES, ‘SOLE MAKERS OF THE Vicror NivEs® GREAT WESTER _ CANE Mn LLS, a ae a e ; AND ‘DEL Aas 008K ks EVAPORATOR, We exclone Rerewith) a copy of’ the Borghum Hand Book juat pullinked- Shia litth Jreatine giver, ix ecouciac/ aud Alain worda, full and accurate! infor= mation concerning the Pees of Dorghun, their Riatory, ere ticen, aren’ for food and fodder, aud manufacture into afrup) and augar. Dorghum, which han Rak many ups aud down, Rae at laat come to necaguiaed as auc of HE great ataples of HE country, and is ateadily) adseanciug in the good apiniow of plantere Herth and South. We Rilicure hin treatine to fle of) guater practical salic Man any publication thet haa get appeared= Pf You would like a few copier for dietithution ta apectal customera, we will) fake pleasure ix aending Kem without charge. We alro encloae eireulara aud prices ofour Cane Mlle ard Geaporatora, ete. Although te pricea of change thin year in List Pricer. Dincounta and Jewna to Deabera will Le given ow applicationeg We Rope? ta ee oy, “March 30th, 1887. THE CATALOGUE Church, School and Fire Alarm Bells, MANUFACTURED BY The Cincinnati: Bell Foundry Co., (Successors in Bells. to the Blymyer Manufacturing: Co.) With over 1,800 Testimonials, Sent Free, ADDRESS: [he Cincinnati Bell Foundry Co., CINCINNATI, O. “HONDURAS SORGHUM. TEE SORGHUM HAND Book: A TREATISE ON THE Sorgho and Imphee Sugar Canes, ern} THEIR HISTORY, CULTURE an Jrond ‘ii ie as Na WY Rg % & le _ AND VALUE FOR FOOD, AND FORAGE. OF Co; ee ae 3 3 a Sor hans: IVERODUCTORY: —-_>+——_———- ORGHUM, since its first introduction, has passed through several critical stages. The new plant was heralded with a flourish of trumpets, and the expectations of the farmers of the North and South excited to the utmost by the enthusiasts and visionaries. Not only was syrup of the best quality promised, but sugar ad /iditum. All the farmer had to do was to plant a few acres and he was to have syrup and sugar in proportion, and a ready market at high prices. Even the intrinsic value of the plant for forage, etc., was exaggerated beyond all moderation. Thous- ands all over the country rushed into the cultivation of the new gold-bearing plant, and the result was sharp and decisive. With little or no knowledge of the plant itself, or the proper culture thereof, and totally without experi- ence as to its manufacture into syrup and sugar, and with no proper appli- ances or machinery, millions of gallons of black, unpalatable syrup were made, glutting and destroying the home market, and finding, of course, no sale in the general market. Thus heralded, thus introduced, and thus mal- treated, Sorghum was generally considered a failure, and its cultivation was as rapidly abandoned as taken up. About this time (1858) appeared an invention of an Ohio farmer, the Cook Evaporator, of simple and scientific construction, which, in the hands of Blymyer, Bates & Day, of Mansfield, O., was energetically introduced throughout the country. (This invention, by the way, has never been equalled or excelled, save by an improved machine, first introduced a few years ago by the Blymyer Manufacturing Co., called the ‘‘Automatic Cook Evaporator.”) Later on the war between the Federal Government and the Southern ‘Confederacy broke out, the price of syrup rose to a high figure, and as it had become known throughout the North that an excellent Sorghum syrup could be made on the Cook Evaporator, new life was infused into Sorghum, and its manufacture became a great industry. After the war, prices of syrup going down under competition with other ‘syrups, and the domestic market being glutted with the immense produc- * tion, Sorghum was once more on the wane, and although it remained a most important article of domestic manufacture and consumption, it slowly retrograded. 4 INTRODUCTORY. About 1872, the attention of the country was once more directed to Sorghum, and, not long after, the introduction of new varieties, particularly the Early Amber, gave a new impetus to the industry. From then on until 1882 the attention of the country was once more fixed on Sorghum. Great and extravagant hopes were excited in regard to the production of sugar. The Agricultural Department took it up, and, by its general deductions from insufficient data, enkindled an enthusiasm that amounted to a craze. It seemed as if all the scientific visionaries and enthusiasts of the country had started out preaching the new gospel. Not content with sugar from Sorghum, it was to be produced from corn, so as to defy competition from the world. In vain did the true friends of Sorghum call a halt, and point out the wildness of the theories promulgated, and the entire failure which must result. The craze went on and a vast amount of money was lost and many planters ruined. Sorghum received at the hands of its injudicious friends, the scientific enthusiasts, (and we must not overlook the cheats, who, for gain, played on popular credulity), a blow that threatened its destruction. Its present recovery and revival on a strong, sure footing, but illustrates the intrinsic value of the plant which rises above all its misfortunes. The outlook for Sorghum was never really so promising as now. The enthusiasts and visionaries, who nearly ruined it by exciting false and un grounded hopes, and the parasites who aimed to make their fortunes out of the great expectations excited have been silenced and repudiated. Whilst the hope of making sugar from Sorghum profitably has not been abandoned, the reasonable expectation of cane growers is now to not only supply the domestic market with syrup, but to establish prices in the general market on a paying basis that will use all of the surplus. More reasonable confidence is being shown now by cane growers in the future of Sorghum than ever before, as is evidenced in the large addition made yearly to the number of plants of good machinery throughout the whole country. Sorghum fortunately is now out of reach of impractical theorists and hum- bugs, and is receiving the attention it deserves from the practical intelligence of cane growers. Figuratively speaking, although nearly choked to death by the weeds, Sorghum is now far enough along to get the better of them, and is able to take care of itself. The value of the plant for fodder is again coming into prominence, and it is beginning to be realized by many, that all things considered, there is no crop that the farmer can grow that will yield him a better return. Now that the unreasonable expectations as to sugar are dispelled, and it is under- stood that syrup, to find a market, must be good, and that the plant has great value for fodder, we may expect that Sorghum will become one of the _ great staples of the country, and for the future will experience no more vicissitudes than all others of the great crops are liable to. SORGHUM. The Chinese and African Sugar Canes, VARIETIES, CULTURE AND MANUFACTURE. te. THE name Sorghum in its comprehensive meaning embraces not only the sugar producing varieties (Sorghum Saccharatum), but, also, the numerous grain bearing plants (Sorghum Vulgare). Sorghum is one of the oldest plants known to history. There is good reason for believing that it was cultivated in China as far back as 2,000 years before the Christian era, and it has certainly been grown in various parts of Asia and Africa from a remote antiquity. Its cultivation in Europe is of much later date; but there is some evidence to show that it has been grown in Italy and other parts of Europe from as early as the first century. It has been cultivated from the earliest times for bread, feed for horses and cattle, for alcoholic drinks, and for its saccharine properties. Under the general name of Sorghum in this treatise, we include only the different sugar producing varieties of the Sorgho and Imphee canes. The Sorghos are commonly known as the Chinese canes, because the varieties first introduced into this country came originally from China; whilst the Imphees, first coming from Africa, are known as the African canes. The Sorghos and the Imphees are supposed to have had a common origin, and although the place of their nativity is not certainly known, it is believed by most authorities to have been India. Sorghum was first introduced into France in r851, by the Count de Montigny, then French Consul at Shanghai, China, who sent from there to the Geographical Society of Paris, a quantity of Sorghum seed, together with a collection of other seeds and plants. In the same year Mr. Leonard Wray, whilst visiting a colony in Natal, in Africa, found there a plant, called by the Zulu-Kaffirs, Imphee, ‘‘ the sweet plant.” He collected seed of all the varieties known to the natives, fifteen in all, and planted some of each, and sent some to the Geographical Society of Paris. Mr. Wray was so impressed with the importance of his discovery, that he soon went to Europe for the purpose of making known to the world the value of the plant. It is mainly to his efforts, and those of Mr. Louis Vilmorin, of Paris, that is due the general recognition of the value of Sorghum that soon prevailed. . 6 SorGHUM Hanp Book. In 1854, the agent of the United States Patent Office, who had visited Europe for the purpose of procuring seeds for the Agricultural Department, returned to this country, bringing with him a quantity of Sorghum seed. This seed was distributed by the Patent Office to various parties in the North and South, and during the following year it was planted and then cultivated and made into syrup and sugar. Reports were made to agricultural societies demonstrating its value, a general interest was created in the plant, and thus it obtained its foothold in the United States. SORGHUM FOR FORAGE. From the earliest period of the world’s history, the different varieties of Sorghum have been used as food for man and beast. _ It is now the principal grain food in Africa, in large sections of Asia, and is largely cultivated in Southern Europe. The seed is made into bread and mush for man, and the seed and leaves used for forage for horses, mules and cattle. In the United States, on account of the special attention given to the plant as a producer of syrup and sugar, its other merits have been overlooked or underestimated. Whilst here, for the most part, it is grown only for syrup or sugar, fully nine- tenths of the Sorghum cultivated in the world is for the-seed and the leaves, for food and forage. Chemical analysis has demonstrated that the chemical composition of Sorghum seed is substantially the same as that of corn, and experience has fully shown that for feeding and fattening purposes, Sorghum is fully the equal of corn, and may be substituted for it. It is also established that the amount of Sorghum seed that an acre will produce equals in quantity the corn that may be made from the same land. The seed and leaves then will alone well pay for the cultivation of Sorghum; and as the time for cutting cane for syrup allows the seed to come to sufficient maturity, the planter may have the stalks for syrup free of cost. When the value of Sorghum is fully realized in its relation to food and forage, it will be much more widely planted than now in this country, the greater part of which is so well adapted to its successful cultivation. SORGHUM FOR SYRUP. Sorghum has been cultivated in the United States chiefly for syrup and sugar. In many sections of the country the domestic consumption of syrup is almost wholly confined to Sorghum, and there is no state or territory, with the exception of New England, in which Sorghum syrup does not form an important product. It is beginning to be understood that a market can readily be found at home for a good article of syrup, and as none else is wanted, its manu- facture is gradually coming into the hands of those who are willing to give the requisite care to the selection of seed, the culture of the cane, and who have the apparatus needed to produce good results. : SUGAR FROM SORGHUM. a Thousands of operators throughout the country now make Sorghum syrup equal in appearance and taste to the best refined syrup, and make money every year in the business. Many of them starting with small horse- power outfits, have enlarged their plants year to year, until they have steam outfits that cost from $5,000 to $6,000, or more. SORGHUM FOR SUGAR. Under favorable conditions, and with the proper appliances, sugar can be readily made from Sorghum. It has been made in greater or less quantity by many operators throughout the country every year since 1858. Sugar making from Sorghum has not yet, however, proven a profitable business; on the contrary, wherever undertaken on a large scale it has been a money losing operation. The operator does not merely want to be assured that he can make sugar, but that by making sugar he can make money. We have, therefore, always cautioned those who sought our advice, that whilst it might prove in the end that money could be made out of sugar making in the North, it was by no means certain, and that it was best to go slow. Sorghum is a crop already of immense value to the North, and it is capable of being developed into one of the most valuable of all the crops; but this desirable end cannot be secured by giving it a fictitious value. It pays to plant Sorghum now for syrup and fodder, and will pay still better when all the valuable properties of the plant are recognized and made use of. If Sorghum growing in the North was general in all sections where cli- mate and soil are favorable, and the best machinery and skill used in its manu- facture into syrup, Sorghum syrup would soon monopolize the home market, and in the end bring its value in the general market. There would be at times in some sections an overproduction in this crop, as in all others, that would make it temporarily unprofitable; but this would regulate itself, as in other crops. There is no question but that much more can be made out of Sorghum than has yet been made. Many experienced cane growers are hopeful that it may yet be shown that the crop may be grown for sugar profitably. In favorable seasons and localities, perhaps sugar can be made profitably, and where the investment is not so great as to make success wholly dependent on making the w/ole crop into sugar every season whether favorable or not, it may be a reasonably safe risk. Whilst then it may yet be demonstrated that Sorghum may be grown profitably for sugar alone, for the present at least the chief reliance must be in the production of a good quality of syrup. We are not as yet prepared to accept the enthusiastic prediction of Dr. Collier, in the preface of his valuable book on Sorghum, that ‘‘ the Sorghum plant is destined, sooner or later, to furnish not only all the sugar needed in this country, but also a very considerable portion of that required by foreign nations.” 8 SorGHUM Hanp Book. VARIETIES OF SORGHUM: The Sorghum Sugar Canes are generally classified into two great divisions—the Sorghos and the Imphees; the former chiefly of Asiatic origin, and in general distinguished by expanded panicles, more or less drooping ; and the latter exclusively of African origin, by closely contracted and erect panicles. The Imphees and the Sorghos have been crossed, and the resulting hybrids intercrossed, until numerous varieties have been produced, more or less resembling each other, and possessing similar properties in common to a greater or less extent. These varieties again have been subjected to the natural modification resulting from the various conditions of soil and climate to which they have been exposed. The difficulty then of assigning these numerous varieties to their proper class is plain. In general, the Regular Sorgho, Honduras, Mastodon, and other varieties with expanded panicles, may be classed as Sorghos, and the Liberian, Neeazana, Early Amber and Early Orange, and other varieties with close panicles,may be ranked as Imphees. We give in the following pages a number of illustrations, by the help of which cane growers will be assisted in classi- fying their own varieties. Some of these varieties go under different names in different localities. The engravings on the opposite page, accurately represent some of the varieties of Sorghum grown for a number of years in Southern Ohio, under our own care, for the purpose of supplying ourselves with pure seed. We have long since discontinued handling seed. These engravings show the appearance of the various seed heads, and of the seed, the latter being full size, both naked and enclosed in its glumes. The stalk of the regular Sorgho, or original Chinese sugar cane, is tall and tapering, more slender than corn, and more graceful in appearance. It grows to the height of ten to twelve feet or more. The stalk is not so thick as the Imphees. As the plant approaches maturity a whitish efflores- cence appears upon the parts underneath the footstalks of the leaf. The time required for the full development of the cane is about five months; but this depends of course largely on the soil, climate, and season. The cuts shows correctly the appearance of the seed-head and seed of two of the Imphees or African sugar canes. The seed 1s represented both naked and as inclosed in its glumes. It will be noticed that the seed-heads of the Imphees are much more compact than the Sorgho. The color of the Oomseeana seed is a dark brown, whilst that of the Liberian is a deep red. The Neeazana is another variety of the Imphee. It does not differ very widely in its appearance from the Liberian, but the seed is a cream or wood color. ‘*The Neeazana,” says Mr. Wray, ‘‘was held by Zulu-Kaffirs (natives of the Southeast Coast of Africa, from whence the different varieties of the Imphee were obtained) to be the sweetest of the Imphees; but I found the Oomseeana to be quite as sweet.” VARIETIES OF SORGHO AND IMPHEE. 9 OOMSEEANA. LIBERIAN. The above are accurate illustrations of the seed heads and seed of cane grown for a number of years in Southern Ohio, under our own observation. 10 SorGHUM Hanp Book. EARLY AMBER The above varieties of the Imphee are well-known varieties grown in the United States for many years. They belong either to the original varieties brought by Mr. Leonard Wray from the Southeastern Coast of Africa, or have sprung from them. The names given these six American grown varieties are those by which they have been generally known. ‘There is more or less confusion as to the names in different localities, the same variety going under different names. 11 VARIETIES OF THE IMPHEES. 5) 3:75 *y ono WHITE MAMMOTH WHITE AFRICAN The White Mammoth, White African, and Neeazana, have been grown in this country for many years, and are well known varieties of the Imphee. 12 BLACK AND RED SORGHO. RED-SORGHO. The Black and Red Sorgho illustrated above were from Cawnpore, India. The labels attached to the engravings (which were made from photo- graphs) were in every case two inches by one in actual size; so that the dimensions of each panicle may be readily ascertained by using the labels as the scale of measurement. VARIETIES OF THE IMPHEES. 13 The above are new South African varieties of the Imphees. 14 SorGHUM Hanpb Book. Che ee = = tl) ER CHIU HUNG LIANG ti SAN SUI PAI LIANG The above varieties are from North China. SynopricaL TABLE OF VARIETIES. 5) SvNOPRRIGat TABLE OF VARIETIES. The following synoptical table of the varieties of Sorghum cultivated at the Department of Agriculture during the years 1879, 1880, 1881, and 1882, and the plates appended are from the comprehensive and valuable book on Sorghum, written by Dr. Peter Collier, (late chemist of the Department of Agriculture, Washington, D.C.,) and published by Mess. Robert Clarke & Co., Cincinnati, O. Botanical accuracy is not claimed for the table as it has been worked out from single dry heads, and without a careful comparison of the varieties growing in the field. It is believed, however, that it will be of great assistance in aiding the practical farmer to distinguish, with the aid of the * illustrations, whatever variety he may have under cultivation. It is based upon a similar table prepared by Mr. F. Peck, and published in the Annual Report of the Department of Agriculture, 1865 : The Ripe Grain. I, Longer than the glumes (husks). (A.) Panicle or head dense. 1. Glumes black. a. Ineconspicuous. Liberian, or Imphee. Head short, 6 to 7 inches long, dense, cylindrical, obtuse, general color dark brown. Glumes small, obtuse, black shining; outer one hairy on the margin, Seed smallest of all varieties, round, obtuse, tapering to the base; hilum or point of attachment of a lighter color and prominent. b. Conspicuous. Seeds brown; effect of head black. (Grain at times hardly longer than the glumes.) Oomseeana. . Head slender, erect, 8 to 9 inches long; branches closely ap- pressed, but not dense. Glumes black, pointed; outer one keeled, smooth and open. Seed deep brown, and visible between the open glumes; plane convex, acute at both ends. Black Top' Head larger and broader than the preceding, blacker and more dense; seed lighter. Bear Tail. Denser head and longer glumes than in preceding, resembling in some respects a compacted Early Amber. Iowa Red Top. An Oomseeana cane, with large, prominent seeds and smaller glumes, Seeds white. White Mammoth. Head very dense, expanding toward the flattened top. Glumes shining black, prominent. Seed white, large, flattened; hilum inconspicuous. 16 SoRGHUM Hanp Book. 2. Glumes light-red brown. Seeds white. White African. Head slender, 7 to 8 inches long; branches closely compressed but not very dense. Glumes large, light red, shining. Seed large, white. Seed yellowish brown. Neeazana. Head 5 to 8 inches long, dense, cylindrical. Glumes pointed, somewhat hairy; outer one gray; inner one black, smaller, and inconspicuous. Seed long, flat; hilum inconspicuous. Synon. White Imphee, Early Orange. New Variety (Salle), similar to Neeazana, but both glumes are at times light colored and hairy. Wolf Tail. Head 9 to 10 inches long, slender, dense. Glumes almost white, shining, somewhat downy. Seed shorter than in Neeazana, long, ,round; hilum slightly By. flattened. Gray Top. { Head similar to Neeazana, but glumes brown, shining, obtuse, short. Seed short, long, large, prominent, round; hilum only slightly flattened; distinguished by its brown glumes and the prominence of the large round seeds in the head. 3. Glumes gray. Rice, or Egyptian Corn. Head heavy, bending the culm, dense, obtuse, cylindrical. Glumes gray, prominent, wooly persistent. Seed large, flat, white, round in outline, width greater than the length; prominent in the head, and easily shaken out. (B.) Panicle not dense. Glumes black. Regular Sorgho. Head loose, 10 to 12 inches long. Glumes black, shining, open, displaying the seeds. Seeds large, flat, obtuse. Hybrid Sorghum. Hybrid of E. Link. Oomseeana of Blymyer. New Variety of E. Link. These are hybrids of the Liberian or Imphee varieties with the Honduras or Chinese varieties, and bear the characteristics of both races. Here, also, might be mentioned— African of Parks, of Kentucky. Hybrid of Moore. SYNOPTICAL TABLE OF VARIETIES. 17 II. Equal to the glumes. (A.) Glumes closed, or nearly so. Red, and palet awned. Honduras. Head 1 foot long, thin, loose, spreading, nodding, Glumes reddish brown, shining, somewhat hairy, acute at both ends; inner one keeled. Seed long, very acute at the base, obtuse at the apex; plane convex; hilum conspicuous, with a prominence at the base, and a round mark at the upper edge. Synon. Mastodon, Honey Cane, Sprangle Top, Honey Top. These all vary slightly, so as to be distinguished in the field; but not, however, by description. Deep chocolate palet, awned. Hybrid of Wallis, Collin county, Texas. Similar to the Honduras, except in the deep brown glumes and more compact head, showing its Imphee affinities. (B.) Glumes open. Under this head might be sought Regular Sorgho and Black Top, classed as having the grain longer than the glumes. Ill. Shorter than the glumes. (A.) Glumes black. Culm erect. Early Amber. Head slender, erect ; branches appressed, pointed, 9 to 10 inches long. Glumes large, smooth, shining, acute at both ends, concealing the seed or open, flattened on both sides. 4 Seeds long, obtuse, light colored; hilum large, with a prominence in the center. F Synon. Early Golden, Golden Syrup. Culm erect, or often bent with heavy heads. Goose Neck. Head inverted on the bent culm; somewhat loose, 8 inches long. Glumes shining, downy at the tips, flattened. Seeds smaller than Amber, long, acute at the base, obtuse at the apex, somewhat flattened. (B.) Glumes pnrplish. White Liberian. . Head slender, erect, or goose-necked; branches appressed, pointed. Glumes large, smooth, shining, acute at both ends, often not covering the seed. Infertile ones often very prominent and purplish gray. Seed large, long, and similar to the Amber, but hilum more prominent. Synon. Sugarcane (Barger). 18 SORGHUM Hanp Book. BEST VARTIETLES. Until within a few years past, the Regular Sorgho was generally given the preference by planters; but of late it has been losing favor in most localities, having lost in productiveness and quality. Of late years the Early Amber has perhaps been more generally planted than any other variety. The merits of the ‘‘Minnesota Early Amber” were first made known to the public by the Hon. Seth H. Kenney, of Morristown, Minn., one of the most prominent and successful of the Northern cane growers. In appearance the Early Amber presents some of the characteristics of both the Sorghos and the Imphees; its head being not so open and branching as the former, but more open than most of the latter. It receives its name from its ripening early, and from the bright amber color which characterizes the syrup when properly made from it. The Early Golden and Golden Syrup are kindred varieties. The Early Amber is very rich in saccharine matter; the syrup is of a beautiful, clear, amber color, and of fine flavor, and when properly treated, produces a fine article of sugar. It is especially adapted to Northern lati- tudes, from the fact that it is very early cane. It does not do as well in Sguthern latitudes as either the Liberian or Early Orange. Next to the Early Amber, the Liberian is probably the most popular variety. It has always been a heavy producer, and it is also desirable for its freedom from disease. It is not liable to be affected by mildew, rust, or blight of any kind. It produces an excellent article of syrup. We can recommend it upon the whole as one of the best and most profitable varieties. The Neeazana is a good Imphee, one of the best for syrups. In its general properties it resembles the Liberian; but it is peculiar in that it requires to be cut when still green, and to be worked up immediately after cutting. When thus treated it yields a pure and light colored syrup. The Oomseeana is one of the best varieties of the Imphee, and is given the preference in some sections. It is good for sugar, but does not yield as largely in syrup as the other varieties. The five varieties of Cane named above are all standard and reliable, and, when pure, are well defined and distinct in their. appearance and prop- perties. With the exception of the Neeazana there is but little difference in their relative adaptation -to different latitudes. The Honduras, an engraving of which appears on the last page of the cover, is one of the best varieties. Notice the resemblance of its seed-head to that of our own variety of regular Sorgho, as shown on page 9. The Mastodon and Honey Top are fine varieties, and kindred to the Honduras. The White Mammoth and Link’s Hybrid are also fine varieties. The Early Orange is one of the best varieties. It and the Liberian are specially adapted to the more southern latitudes. Best VARIETIES. 19 That variety should be selected which experience has shown to be best adapted to the locality and climate. It is of course important to select cane that will mature before frost. If the crop in any locality is exposed to heavy winds, those varieties having a short heavy stalk should be chosen. In sections where the different varieties of Sorghum have been grown for several years, the planters are enabled to determine such as are best for their particular localities. For the benefit of the inexperienced, and those living in sections where Sorghum has not yet been planted to any great extent, we give below a table showing the time required for maturity, and the height and weight of the stalk of the more prominent varieties. This table is compiled from statistics by the Agricultural Department, giving the results of their work with Sorghum, from 1880 to 1882 inclusive, on the grounds of the department at Washington. Length, Weight and Time of Maturity. Jeight wi fei : pril 29 Vanrery. Eeneatokcede a) hee oes Len), Welt Topped | oy J period. Early Amber ............. 8 ft. Sin. 1 lb. 7 oz, 1 lb. 96 days. Neeazana..... 7 ft. 8 in. 1 lb. 6 oz. 1 lb. 113 days. Oomseeana... 8 ft. 4in. 1lb. 9 oz. 1lb. 3 02. 109 days. Early Orange..... wes 8 ft. 3 in. 2 lbs. llb. 5 oz. 112 days. Liberian........... al eSitteGain 2 Ibs. 6 oz. 1 lb. 13 oz. 126 days, 18 (a0 Hn Roeee coer ener fis dane 2 Ibs. 8 oz. 2 lbs. 126 days. White Mammoth.........; 9 ft. 6 in. 1 lb. 12 oz. 1 lb. 5 oz. 122 days. White Liberian..........) 8 ft. 6 in. 1 Ib. 10 oz. 1 lb. 4 oz. 92 days. Link's Hybrid............) 8 ft. 10 in. 1 Ib. 14 oz 1 lb. 6 oz. 96 days. Regular Sorgho. ......... 9 ft. 6 in. 1 Ib. 13 oz. llb. 502. 118 days. There is no one section where the soil and climate is equally favorable ‘for all of these varieties, and there are many sections where both the climate and soil are better adapted to any one of these varieties than is Washington. Greater length and weight of stalk for all the varieties named, are reported from many localities. But, as these varieties were all grown under the same conditions of climate, soil and culture, and during thé same period of time, the statistics given are of great value as an important guide to the relative length and weight of stalks, and time required for maturity. Where the length of season will permit, the planter will find it an advan- tage to grow several varieties of cane, embracing both the early and late. He might select the Early Amber and J.berian, or Early Amber and Honduras, or all three of these varieties, or others. As the early varieties, (Early Amber, White Liberian, etc.,) mature in go to too days, and the late varieties, (Liberian, Regular Sorgho, Honduras, etc.,) mature in 120 to 140 days, he would considerably prolong his working season. Where the time for maturing is the same, and the juice equally good, of course, the heavier the cane the better. As a rule, however, the different varieties mature in proportion to the weight of the crop, and,what is lost in weight is made up in the greater length of the working season. 20 SorGHUM Hanp Book. SORGHUM CURE Ur Es In general it may be said that Sorghum will thrive on any land that will produce a fair crop of corn, both plants requiring about same soil and climate. The cultivation also is substantially the same, except thet in its early stages Sorghum requires more attention than corn, being more lable to be choked by weeds. After having a good start Sorghum is a vigorous plant, and will stand severe drought much better than corn. With Sorghum, how- ever, not only the stalk, but its quality (as to richness of cane juice in saccharine properties) must be taken into account, and this is more or less effected by the soil as well as climate. Whilst then, broadly speaking, land that is good for corn is good for Sorghum, the dest results can only be expected from soil specially adapted to all the wants of the latter. Whilst cane growers are generally agreed as to what is good and what is foor land for Sorghum, there is some disagree- ment as to what is the very dest. Most cane growers agree, that sandy upland soil is very good and black bottom very poor; that new land is good, especially the bright clay soil found in many sections on the skirts of timber land; that any soil that is a mixture of sand inclined to limestone, and with clay enough to hold it well together, is very good; that upland soil, moderately thick, with limestone subsoil, is excellent ; that poor soil is better than very rich soil; that warm, dry soils, having a southern exposure and natural drainage, are desirable ;. and, that clay land gives good syrup, but not so large a yield. The soil, unless in good condition, should be manured in the fall with vegetable or rotten stable manure. This is especially desirable in clay lands. Land freshly manured yields poor syrup. Plow deep and pulverize thoroughly. By throwing into ridges the soil will be better affected by frost in winter, and will dry out sooner in the spring. In general, prepare the ground as for corn. Deep fall plowing is very desirable, especially for new land, as it will put the ground in good condition, and tend to destroy the weeds by winter freezing. If practicable, sheltered ground should be selected, as a safe-guard against the prostration of the crop. The ground should be well prepared and the cultivation thorough, so as to destroy all weeds. All extra labor put in during the early stages of the growth of Sorghum will be vefazd amply in the increased value of the crop. Special care should be taken that replanting may not be required, since it is important that all the cane mature at the same time. In the spring, after breaking up the ground by deep plowing, it should be thoroughly pulverized, and made ready for planting by clearing off all weeds and litter. It should be put in condition suitable for a garden. We cannot take leave of this part of our subject by adding (even if we but reiterate in other words what we have said above) with emphasis, flow deep, no matter how deep. The roots of the cane will penetrate several feet, and they need great depth to give the best results. SoRGHUM CULTURE. 21 SIRE! It is of the first importance to procure pure cane seed of the best varieties. It is more profitable to pay for good seed, even a high price, than to take any other as a gift. Procure seed only from reliable dealers, who are conversant with the different varieties, or from cane growers whom you know to be reliable men, and whose cane has produced good results in quantity and quality. Cane will deteriorate in a cold climate, and should be renewed from time to time with seed from cane grown in a temperate climate, natural to its wants. If the cane is a good variety, land that will produce 4o to 60 bushels of corn per acre ought to yield from 150 to 200 gallons syrup- The yield has reached as high as 250 or more gallons per acre. Where the yield falls below 1 0 to 200 gallons, it should be taken as an indication that the seed is impure; unless, indeed, the soil is not well adapted to the cane, or the season a poor one. Of course the yield per acre depends not alone upon the seed; for soil, season, climate and the percentage of waste in manufacture, all unite in determining the quantity and quality of the syrup. As all varieties of Sorghum will mix with each other and with Doura, Broom Corn, Chocolate Corn and Millet, it is impossible to procure pure seed where they are grown together, or on adjacent lands. All admixture deteriorates the cane. In selecting seed, the richness of the juice is the proper test of quality. If practicable and your climate will permit, procure several differen: varieties of seed, which mature «t different periods, including the earliest and the latest. This will afford early work and a long season, and you will be enabled to determine which is the best variety for your section. ‘4 EST TOR SEED: The seed should be carefully tested long enough before planting to allow time to procure other seed in case of its proving worthless. The time for maturing of the cane before frost is too short to make it prudent to take the risk of having to replant. The seed may be readily tested, as follows: Take a small clean box, of any kind, with a cover (a blacking box will answer if washed clean), and fill one-half full with clean sand ; then saturate the sand with water, and, after pouring off the excess of water, drop on the moist sand say roo seeds, and put on the cover; then place the box with the seed in a moderately warm place or room, having a temperature of say 70° Fahr. After a couple of days remove the cover. In from three to five days about go out of roo of the seed, if good, will have germinated. If asmaller proportion germinates, say three-fourths or four-fifths the seed may be used, but a larger amount should be planted than with good seed. Ifa still less proportion germinates other seed should be procured. In order to make it thorough and satisfactory, the test should be repeated one or more times. By making sure of the seed the danger and expense of replanting may be avoided. bo | tw SorGHUM Hanp Book. PLANTING. The amount of seed required is two to three pounds to the acre: if well distributed two pounds are enough. Owing to the importance of securing a good stand at first planting, it is desirable to plant twice as much seed as would be needed should all grow. In sections where cane is liable to injury by frost in the fall, planting should be done as soon as the ground is thoroughly warm. The ground should be thoroughly prepared. The planting may be done in hills or in drills, as with corn. Some cane growers advocate hills, others drills. It is claimed that with cane planted in hills the weeds are more easily kept down, through the cross cultivation; also, that the cane will stand up better against the wind. Plant say two pounds to the acre if in hills, and three pounds if in drills. Plant ten to twelve seeds to the hill, and at the second hoeing, or say when the cane fur is six inches high, thin out to five to six stalks. The seed should be covered thinly. If planted early, one-half inch, or even less, is deep enough; for if covered more than that, and the ground should become cold and wet, the seed will rot. If, however, the seed is planted /a#e, when the ground is warm and comparatively dry, it should be covered say three- fourths to one inch, and the earth pressed firmly about the seed. If more than say six stalks are left to stand in a hill, the yield will not be so large, nor the quality so good. Some advocate soaking the seed in warm water, or even on sprouting the seed before planting; but this is of questionable value, since in case the weather should prove unfavorable, there would be far more danger of losing the crop. We incline to the opinion that it is best to plant the seed in the ordinary condition (having of course previously thoroughly tested it, as recommended above). : CULTIVATION. As soon as the plants come up destroy the weeds, and keep clean until ready for the plow. It is especially important to give the plants every assistance in the early stages of its growth. It is a slow grower at first, and if left alone will soon be choked by weeds. This is really the time to make the crop; 7. e., the first period of its growth. As soon as the rows can be followed stir the soil about the hills. After it has attained a height of 12 inches care should be taken not to disturb the roots. When 2% to 3 feet high it may be turned out, as it is then able to take care of itself, and any further plowing would only do damage, by cutting the roots and injuring the stalks. It is important that all through the stages of the growth of the plant suckers must be kept down and removed, or they will sap the strength of the cane. } TIME FOR HARVESTING, As to the best time for harvesting Sorghum there is difference of opinion, some claiming that for syrup it is best to cut when the seed is in the dough, and others that it should be cut when the seed has passed through the dough SORGHUM CULTURE. 23 state. Dr. Collier, in his book on Sorghum, discusses the subject at length, and after giving the results of numerous experiments, carefully made under his own direction when Chemist of the Department of Agriculture, gives his conclusion as follows : ‘‘Qwing to the fact that the amount of syrup which may be produced from a juice depends upon the sum of the sucrose and glucose, it is obvious that syrup may be produced from the canes in any condition of maturity ; but even for syrup production, experiments have demonstrated that the maxi- mum of syrup may be produced at the same period when the Sorghum may be most profitably worked for sugar, since at that time the sum of the two sugars is also at its maximum. For the production, then, of either sugar or syrup, it is desirable that only such varieties should be grown in any locality as may be able to reach full maturity.” We give below the opinions of some of the most experienced cane- growers: ‘©Cane should be cut when the majority of seeds have acquired a ma- turity corresponding to that of wheat when it is considered ripe enough to cut.” ‘