farm, thereby assuring the producer of a better average price than he has heretofore obtained. In order that you may have a better idea of the work we are doing I have brought several samples showing the effects of cane variety, soil type, fertilizer, and disease conditions on the quality of cane sirup. The first sample exhibit shows the effect of certain fertilizers, and you can see the marked difference in color of the sirups from the application of these fertilizers. In this second exhibit you can see the effect of soil types, all on the same variety of cane. You will see there the very marked difference in the quality of those sirups. This work on influence of soil type and fertilizers is done in cooperation with the Division of Soil Fertility of this Bureau. Then we also have here some exhibits showing the effect of disease. You will notice there a very marked difference in the colors of the sirups produced under those conditions, with the effect of those different diseases. Some of our most important work in this connection is to determine the quality of sirup made from different sugarcane varieties. You will notice the different varieties of cane and the marked difference in the color of the sirups, some being very dark and others, like the P.O.J. 36 m. cane, being exceedingly light. The 36 m. is probably one of the coming sirup canes of Louisiana and perhaps of the other Southern States. The sirup is so light it is not necessary to use sulphur dioxide in its clarification. These varieties show marked differences in physical and chemical properties. Ten years ago, when the South was troubled with diseases of sugarcane the Bureau of Plant Industry introduced P.O.J. No. 213, which was at that time regarded as the most promising variety, but it proved to be very susceptible to disease. That cane was subject to insect attacks, and it is now going out of cultivation. Another cane which was introduced by the Bureau of Plant Industry is P.O.J. 234. That is a very early maturing cane, especially desired by the planters for early grinding. There is also the Co. 281 cane, the sirup from which is shown here (indicating sample), and which has a very remarkable resistance to red rot. It also has a great resistance to frost. This cane is more resistant to deterioration than some of the other varieties, and it shows excellent keeping qualities in the windrow and in storage, which is a subject that we are investigating in cooperation with the Bureau of Plant Industry. Then there is the C.P. 807 cane (indicating sample), which gives very good tonnage. It is a hard cane, and fairly resistant to diseases and insects. Other canes have shown other favorable properties. Each of these varieties may require different treatment in the sugarhouse to remove impurities, and that constitutes an important part of our work. Our chemical investigations along this line are done in cooperation with the Bureau of Plant Industry which is developing these different cane varieties. In connection with the sirup work, we give demonstrations of new methods to county agents so that they can bring our work to the attention of the farmers more effectively. What we have done in connection with cane sirup we have also done in connection with sorghum sirup. These demonstrations have proven very beneficial. In one county in Texas the county agent stated that as a result of our work the value of the sirup was increased so that farmers who used these improved methods obtained 15 cents more a gallon than was obtained by other sirup makers. We have also developed and improved certain specialties from sugar cane. One of them is La Cuite. As a result this is now a product of greatly improved quality with better market prospects than formerly. One objection to it has been the readiness with which it crystalized. We have succeeded in making a product which will not crystallize and which will retain its quality indefinitely. I have here a sample of La Cuite. As the result of this discovery, the La Cuite specialty will have a more extensive market. Mr. SANDLIN. When you say crystallized, that is what we call sugaring. Dr. BROWNE. Yes; it sets to a solid mass. This sample made by the improved process will keep indefinitely without sugaring. Mr. HART. What do they do to bring about noncrystallization? Dr. BROWNE. What we do in that preparation is to use the invertase process for preventing crystallization of the cane sugar and that prevents the sugaring which is so objectionable. With regard to our work on sorghum sirup, which is equally important, we have developed the farm scale use of a method which is proving quite successful, of preventing the objectionable cloudiness, and sometimes "jellying," which results from presence of starch. During the past season when the farmer took his sirup to market, if he had a very fine quality of sirup, he could get 60 cents a gallon for it. But if it had sugared he was immediately penalized 15 cents, and if sorghum sirup has this objectionable jellied appearance it is unsalable. If the color and flavor are poor, additional penalties are imposed. The purpose of our work is to enable the farmer to get the maximum price for his sirup. Although great progress has already been made, several factors still remain to be corrected. The average price of cane and sorghum sirups, according to last year's statistics, was about 38 cents per gallon. The maximum was 60 cents and the lowest was about 15 or 20 cents. The low-grade sirup which the farmer cannot sell is usually bought up at the close of the season by sirup blenders and packers at distress prices. Mr. SINCLAIR. How is that sirup's value reflected to the farmer? Does he make his own sirup? Dr. BROWNE. He makes his own sirup; it is a cash crop. Mr. SINCLAIR. I thought he took it to a dealer. Dr. BROWNE. He does. He takes it to a dealer. Mr. SINCLAIR. They do not buy it of him; they grind it for him? Mr. SINCLAIR. Yes. You say he puts it up in cans? Dr. BROWNE. Yes, sir. If it is a sirup with a good color, with no sugaring, and none of that jellied characteristic, he will get a good price for it. But if it is sugared, or has that jellied appearance that I referred to, or has other defects, he is penalized. Mr. HART. He sells that to the retailer, does he not? Dr. BROWNE. Well, he sells it largely to retailers and also direct to consumers. The wholesalers and commercial packers are the ones who buy up at distress prices what is left over, and they blend it and bleach it and sell it to the public in that shape. BEET SUGAR INVESTIGATIONS We have also conducted during the last year some extensive investigations, as in previous years, upon beet sugar and sugar beets. During the last year our specialist, Mr. Keane, visited probably 49 or 50 different beet-sugar factories in the Western States, and also those in Michigan, Indiana, and Ohio. The purpose is to improve the quality of the beet sugar so it will compare favorably with the refined granulated sugar. Beet sugar sells ordinarily about 20 cents less per 100 pounds than the refined sugar. Mr. HART. Than the refined cane? Dr. BROWNE. Than the refined cane sugar. If the sugar-beet industry could bring it up to the excellence of the cane sugar with regard to the absence of impurities, they could get the full price for it, which, on the basis of last year's crop, would mean an addition of about $6,400,000. Mr. CANNON. There is no difference in the chemical composition of cane and beet sugar, is there? Dr. BROWNE. There is quite a difference in the average quality. Mr. CANNON. Do you mean in the degree of refinement, or in the chemical content? Dr. BROWNE. It is in regard to the amount of impurities that are present. It is the residual impurities that cause the market to 'discriminate against beet sugar. That is one of the objections. These impurities consist mostly of small amounts of mineral and organic matter and only amount to a few parts per million, and yet they interfere with the use of beet sugar by discriminating consumers such as those engaged in the manufacture of confections and of beverages. Mr. HART. There is no fundamental difference between the chemical elements that make up cane sugar and the possible chemical elements of beet sugar, if these impurities were removed. Dr. BROWNE. One hundred percent refined beet sugar is exactly the same as 100 percent refined cane sugar. Mr. CANNON. With the same amount of carbon, oxygen, and hydrogen? Dr. BROWNE. Yes. What we have been doing is to make an effort to improve the quality of beet sugar. We visit about 50 of the different factories, and at the end of the season we render a report, and each sample of beet sugar is given a code number. These reports are sent to each of the producers, with their numbers, so they can see how their sugar compares with other sugars, and what their similarities are, so that they can bring up the quality of their sugar. We have the results of those studies and investigations for 1929-30, 1930-31, 1931-32, and 1932-33. As a result of our work we can see a very marked improvement from year to year in bringing up the quality of these sugars, and the producers give enthusiastic praise for the work we are doing. This is an example of the reports that we sent out, and that is the service we are rendering. Mr. HART. Do you make any suggestions for making the improvements? Dr. BROWNE. Yes, we make general recommendations in our annual reports and our man offers specific suggestions when visiting factories. Mr. HART. Is it possible to get a 100 percent refining in beets the same as they have in cane? Dr. BROWNE. The refined cane sugar has been crystalized twice. The beet sugars are not 100 percent recrystallized. The secret of making very high grade sugar lies in boiling it from a high purity liquor of good color and clarity. We are investigating all the various factors which are involved in obtaining the required high purity liquor and believe that this will result in a product equal to cane sugar. Mr. CANNON. What disposition is made of the byproduct? Dr. BROWNE. The pulp is used entirely as live stock feed. The final molasses is also used in live stock feed and for manufacture of yeast and alcohol. Mr. CANNON. The Bureau makes no investigation, and establishes no standards for byproducts? Dr. BROWNE. No, we make no standards for those byproducts. They get a good price for their dry pulp, I think something like $12 a ton. It makes a valuable cattle feed. Mr. HART. I want to ask you a question or two about the refining process. Our farmers are operating with the manufacturers on a 50-50 basis, so agriculture in Michigan has a direct interest in refining this sugar. What is their normal way of doing it? Do they draw back the seconds and mix it in? Dr. BROWNE. That is the chief difficulty. That has been the customary way of doing it. Instead of eliminating impurities by recrystallization, the run-off sirup from the first boiling has been added back, thus lowering the purity of the liquor from which the final sugar is boiled. As much recrystallization as possible is recommended. Mr. HART. If they use that method they are not liable to have any impurities? Dr. BROWNE. There will be a minimum amount of impurities, but you never can get it absolutely 100 percent pure. Mr. HART. If they follow that process it would compare very favorably with the cane sugar as it is now produced? Dr. BROWNE. Very favorably. Mr. HART Do you not think that the prejudice which has been established, due to bad refining, is going to be difficult to overcome? Dr. BROWNE. That prejudice has lingered for 39 or 40 years, but it has been decreasing and we believe it can be entirely overcome. However, discriminating customers such as manufacturers of beverages and confectionery will insist on elimination of those impurities that are injurious to their products and further improvement in uniformity of quality of beet sugar is necessary in order to entirely eliminate discrimination. As a result of present variation in quality beet sugar does not always enjoy maximum consumption in the region where produced. It is sent into other districts, and that increases the freight cost. If you could educate people to using their sugar locally, there would not be this extra freight cost, which is considerable, and half of this cost is a t the expense of the beet farmer. Mr. HART. Another way of stimulating that would be if the Department would lay out a prescribed method; of course, it would be optional as to whether they followed it, but it would give them practically as nearly as possible 100 percent purity, and then if you would list the factories that are following that method, if that method could be followed, I think it would yield some returns. Dr. BROWNE. That is what we are doing in a way, but it would would not be fair in our code to mention the names of the factories. Mr. HART. Not in the code. Dr. BROWNE. Each man knows himself what he has. He can tell by comparing his own product with others. We give him the number when we send out the report. During the past season we visited more of the Michigan factories because of the increased number in operation. Mr. HART. At Lansing? Dr. BROWNE. We visited the ones that have been marked on that list. The one at Mount Pleasant makes a very fine grade of sugar. Mr. HART. The one at Mount Pleasant? Dr. BROWNE. Yes. Mr. HART. Do you have anything to do with the study of soils in connection with the black-root disease of beets? Dr. KNIGHT. Dr. McCall probably will discuss that when you take up the soil fertility investigations. HONEY INVESTIGATIONS Dr. BROWNE. We have done a little work on honey. I show you here some samples of honey resulting from the bentonite process for the clarification of honey. That sample [indicating] is very turbid. It is a tupelo honey, in which is a quantity of fine suspended material that is difficult to remove. The constituents of honey which are responsible for practically all of its objectionable characteristics, turbidity, foaming, caramelization when heated, and the tendency to form scum layers, consists largely of colloidal substances. Removal of those substances by clarification eliminates those objectionable characteristics to a very great extent, and it has also been found to delay granulation greatly. The method for clarification of honey by use of the colloidal clay bentonite which had previously been developed was further improved and perfected. A method of separating coagulated material by flotation by use of a neutral mineral oil was devised. As you can see, we render this honey [indicating] very clear. This will probably increase the value of the honey by several cents a pound. Mr. CANNON. That is a purely mechanical process. Dr. BROWNE. Yes, sir; it is purely mechanical. There is a little trick in doing it. Mr. CANNON. How was this honey extracted? Dr. BROWNE. It was taken out of the comb. By taking ordinary strained honey, and putting it through this process, the impurities are removed. Mr. HART. Does that stop the crystallization? !!! Dr. BROWNE. These colloid impurities are the nuclei about which the crystals form. By removing the impurities, you clear up the |