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THE BAINBRIDGE POST-SEARCH LIGHT
SYRUP MARKET
Careful investigation shows the present market price for A No. 1, syrup is 30c a gallon. Every
farmer knows this price is too low.
Some of our customers need money to pay matured obligations of 1920 season, and to purchase
supplies for next season.
SOME DECISION MUST BE MADE
If you are going to farm next year preparations of land etc. must begin at once
WE WANT TO HELP THE SITUATION
and for a limited time we will take A. No. 1, syrup in new iron bound barrells
for the above purposes
At 40 Cents a Gallon
This is over 33 per cent, above the present market price, and we believe as high as it will go in 1921.
Our customers must take into consideration it must be resold, and we must stand leakage, storage
charges, insurance and possible loss. This will only be for a few hundred barrells and when we have as
much as we can handle we will be forced to withdraw this offer. If you want to sell your syrup
without sacrificing it. ACT QUICKLY, for this is your chance.
FARMERS SUPPLY COMPANY
Phone 500
Broad Street
Bainbridge, Ga.
s
ASPIRIN
IWame “Bayer” on Genuine
Beware! Unless you see the name
“Bayer” on pnekage or on tablets
you are not Retting genuine Aspirin
prescribed by physicians for twenty
one years and proved safe by mil
lions. Take Aspirin only as told in
•■the Bayer package for Colds, Head-
aclif, Neuralgia, Lumbago, and for
Aim. Handy tin boxes of twelve Bay
er Tablets of Aspirin cost few cents.
Druggists also sell larger packages.
Aspirin is the trade mark of Bayer
Manufacture of Moivoaccticacidester
of Salicylicacid.
MANUFACTURE OF SUGAR CANE SYRUP SO AS TO
PREVENT CRYSTALLIZATIOM AND FERMENTATION
By J. K. Dale and C. S. Hudson
Pure sugar cane syrup is a whole
some and delicious food product. A
more extensive consumption and a
larger production would react to the
benefit of both the consumer and the
producer. However, the tendency of
sugar cane syrup to crystalize and
ferment hus been an obstacle to ex
tending its marketable territory and
hence has curtailed production. Sugar
cane syrup if evaporated too thick
will crystulize, while on the other
hand, a thin syrup is very likely to
ferment in warm weather, unless it
has been packed with proper steriliza
tion in air tight containers. Market
ing in bulk is impossible except dur
ing cool weather and cold storage
warehousing must be resorted to if
cane syrup is to be held in barrels
any length of time during warm
weather. 1
A thick sugar syrup will not fer
ment as readily as a thin syrup. Corn
syrup or glucose at a density of 42
degrees Baume (19.5 per cent water)
is transported and stored during the
warmest weather without fermenta
tion. Experiments have shown that
sugar cane syrup of this density also
does not readily ferment in warm
weather. Ordinarily, however, a su
gar cane.syrup containing as little as
19.5 per cent water will crystalize al
most solid. The problem, therefore,
of making a cane syrup that will not
ferment and so can be transported,
stored and marketed in bulk through
out the year develops into a problem
of making a syrup that will not crys
talize when evaporated to a water
content of less than 20 per cent.
HARDWARE
BUILDERS SUPPLIES
r
t
i
i
Sash,
Complete Line of
Screen
Deering Mowers and
Doois,
Rakes
Doors
Paints
Etc.
DIAMOND AUTOMOBILE TIRES
and
Kerosene Engines and
Pumps, Etc.
Windows
Cliett Hardware Company
use such a small amount of this yeast
extract that the pleasant flavor of
the finished product is in no way af
fected.
WATER STREET
BAINBRIDGE. GA.
AAAAAA
The sweetness of cane juice is due
to cane sugar (chemically known as
“sucrose”) and invert sugar. The
former, sucrose, is present in Very
much larger amount than the latter
but the sweetness or flavor is not de
pendent upon the relative proportions
of these sugars. Sucrose crystaliz-
es, or separates out from solution,
very readily while invert sugar does
not readily crystalize. By decreasing
the proportion of suci'ose in cane
juice and increasing proportionately
the amount of invert sugar the sweet
ness will not be diminished while the
tendency of the finished syrup to un
dergo crystalization will be greatly
lessened. The process of transform
ing sucrose into invert sugar is call
ed inversion and is one of the most
frequently occuring chemical reac
tions taking place in nature. A good
example of this process is the man
ufacture of honey by bees. Honey is
principally invert sugar while it
mainly cane sugar or sucrose that
the bees collect from plants and
flowers.
Transformation of sucrose to in
vert sugar on a large scale can be
brought about in several ways: by a
very long boiling with water, by boil
ing with acids or by the action of an
extract obtained from yeast which is
carried “invertase.” For the purpose
of manufacturing a heavy bodied su
gar cane syrup that will not crysta
lize, a partial transformation or in
version of the sucrose into invert su-
j gar can readily be accomplished by
the use of a little yeast extract, or,
| a sit is generally called, “invertase.”
i Invertase is a substance chemically
I classified as an enzyme. The cheap-
I est and most available material from
| which to prepare invertase is yeast.
I When brewer’s yeast can be obtained
I as a by-product of the manufacture of
j cereal beverages it furnishes a cheap
I source of supply for the preparation
j of this enzyme. Invertase as it is
J used to invert sugar in the manufac-
i ture of cane syrup is a brown liquid
I with a peculiar though not disagree-
j able taste. On first appearance it
I may seem that this liquid, when ud-
j ded to cane juice, would affect the
' flavor of the finished syrup, but this
is not the case as it is necessary to
Method for the Use in the Manufac
ture of Cane Syrup.
The manufacture of a sugar cane
syrup that will not crystalize, using
invertase as the inverting agent, ne
cessitates evaporation (of the cane
juice to syrup in two stages. The
juice is first evaporated to a semi
syrup of a density about 20 degrees
Baume and the invertase is then ad
ded. Invertase does not act instan
taneously in transforming sucrose in
to invert sugar, but several hours
must be allowed for this process to
take place. After sufficient of the
sucrose has been transformed into in
vert sugar the smi-syrup is evaporat
ed to a heavy bodied finished syrup
The above is the principal innovation
in the manufacturing process. In
stead of cooking the juice directly to
syrup as is usually done there must
be a break int he evaporation at which
point the invertase is added and then
given a sufficient length of time to
get in its work of transforming suc
rose into invert sugar before the
evaporation can be finished.
Besides the above very essential
point in the propr carrying out of
I this procss there are several other
I points which must be observed.
FIRST. The density or Baume of
| the partially evaporated cane juice
^ to which the invertase is added. In-
vertase acts rapidly upon sucrose in
dilute ‘ solutions but in concentrated
liquor the rate of its action is great
ly reduced. The concentration at
which the rate of inversion begins to
be very materially reduced is 20 de
grees Baume measured at 60 degreees
Fahrenheit. The first vaporation of
can juice should not be carried be
yond this point. On the other hand, it
is desirable that the first evaporation
be carried to as near this density as
I possible so that the least storage ca-
j pacity possible will be inquired for
; this semi-syrup during the period
while the invertase is acting upon it.
SECOND. The temperature of the
cane juice liquor at the time of adding
the invertase. The action of invertase
in transforming sucrose to invert su
gar is greatly influenced by the tem
perature. At low temperatures the
action is very slow but the rate of in
version increases rapidly with an in
crease in temperature until a maxi
mum is reached at about 140 degrees
Fahrenheit. At temperatures higher
than this the invertase is rapidly de
stroyed. Hence, to get the maximum
transformation of cane sugar to in
vert sugar in a cane juice liquor the
invertase should be added to the liq
uor when the temperature of the lat
ter is near, but not above, 140 degrees
Fahrenheit. It is also desirable that
the temperature be maintained near
this pcint during the entire period
allowed for the action of the inver
tase.. However, if invertase he added
to a large volume of cane juice liquor
at this temperature and the tank con
taining the liquor be covered, this
liquor will cool so slowly that for
all practical purposes the temperature
will be high enough during the time
necessary for inverting action to take
place.
THIRD. The acidity of the cane
juice liquor. Invertase exerts its
greatest activity in a slightly acid
sugar solution. To get proper effi
ciency from an infertase preparation
the cane juice liquor should be dis
tinctly acid to litmus. This point
should give no difficulty as cane’ju're
is always slightly acid and this acidi
ty is just about the proper degree to
get the best results from invertase-
FOURTH. The amount of inver
tase to be used and the length o
time to be allowed for its action.
These two factors are dependent
largely upon one another. A sma e
amount of invertase can be used an
a longer time allowed for its ac ion
or a larger amount o finvertase ma -
be added to the cane juice liquor an
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SIX PIECE
BAINBRIDGE
ORCHESTRA
j Music Furnished for all j
Occasions.
| Dance Work Our Specialty;
I For Engagements j
Address
HARRY SMITH, BaM#