Since Prof. Lowe perfected his first incandescent burner great progress has been made in this line of invention, and it is no wonder that the attention of the whole gas fraternity of the country has been drawn to the subject of cheap fuel water gas, which is so admirably adapted to all purposes of heat, light, and power. While there is no doubt that light can be more cheaply produced by incandescence obtained by the use of fuel water gas than by any other means, still a large amount of electric lighting will continue to hold its position, and the electric system will gain ground for many uses. But the electric light also can be more economically produced when fuel water gas is used as power to revolve the dynamos. Therefore, we believe it to be for the best interests of every gas company that would move in the line of progress to commence without delay to make preparations for the introduction of fuel water gas, if, at first, only as supplementary to their present illuminating gas business.-_Progressive Age._ * * * * * PROGRESS OF THE SORGHUM SUGAR INDUSTRY. We are indebted to Prof. E.B. Cowgill, of Kansas, for a copy of his recent report to the Kansas State Board of Agriculture concerning the operations of the Parkinson Sugar Works, at Fort Scott, Kansas. The report contains an interesting historical sketch of the various efforts heretofore made to produce sugar from sorghum, none of which proved remunerative until 1887, when the persevering efforts of a few energetic individuals, encouraged and assisted by a small pecuniary aid from government, were crowned with success, and gave birth, it may justly be said, to a new industry which seems destined shortly to assume gigantic proportions and increase the wealth of the country. We make the following abstracts from the report: The sorghum plant was introduced into the United States in 1853-54, by the Patent Office, which then embraced all there was of the United States Department of Agriculture. Its juice was known to be sweetish, and chemists were not long in discovering that it contained a considerable percentage of some substance giving the reactions of cane sugar. The opinion that the reactions were due to cane sugar received repeated confirmations in the formation of true cane sugar crystals in sirups made from sorghum. Yet the small amounts that were crystallized, compared with the amounts present in the juices as shown by the analyses, led many to believe that the reactions were largely due to some other substance than cane sugar.