The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1875-05-13
Sweets to the Sweet.


Prof. G. L. Bailey, of the State Uni
yersity at Lincoln, Nebraska, has been
subjectiug to chemical analysis dozen
or so samples Of the cheap syrups sold
TO the farmers of that State. The
farmers complained that these syrups
had produced sore throats, Indigestion
and inflammation of the stomach, and
Prof Bailey found that each specimen
he examined had been made by the
'.sulphuric acid process" In other
words, they had been made without
any infusion Of cane juice, or of any
product thereof.
4 warm mixture of starch and wa
ter of about the consistency of cream
is poured slowly into a boiling solu-
ton of one per cent sulPuric acid
(oil Of vitrioD and The whole boiled for
some time; then The acid is neutral
lied by chalk, and the mixture set
aside. When the sediment has settled
to the bottom, the liquid IS boiled
down 10 a syrup. 1t may be boiled
down to sugar that IS knownas grape
sugar OF glucose. Another process is
to use woody fibre instead of starch.
To two parts Of shredded linen or cal
leo are added three parts of sulphuric
acid. After standing day this MKT
urc is largely diluted with water and
boiled for few hours. The acid is
then neutralized with chalk or carbon
ate of barium, and after the sediment
has settled the liquid dipped and boil
down 10 syrup or sugar.
The starch used is generally old and
of an unclcan or refuse kind. ana the
rags are such as the filthy old chi6o-
aicres ofour cities are seen gathering
from the cutters, garbage barrels and
dumping grounds where old bones,
rotten vegetables and dead cats do
most abound. Vet numerous cstab-
lishments in the United States are con-
siantly manufacturing rectiiied sweets
from such filthy gleanings, and the
syrups made by this process often have
the finest appearance of any in The
market. The grape sugars thus pro-
duccd are used in adultcrating cane
sugars. Ii will often be found that
cheap, moist sugar has been adulterat-
cd with the sweet waste liquor of the
stcaiine manufactures.
Persons old enough to remember the
flavor Of the old Sugar House" and
plantation" molasscs of by-gone
generation, can readily perceive from
this explanation why there is such n
total absence of the cane flavor in the
syrups now generally in use, and why
sore mouths, heartburn and other
symptoms of indigestion and infamed
stomachs are SO prevalent among those
who are not wise enough to sweeten
their buckwheat cakes with pure sugar
instead of bogus syrup. Let any house
wife get good article OF New Orleans
sugar, dissolve it in pure water, boil 1t
down and make her own syrup by the
half gallon as needed for family use,
and she will find it more costly certain
ly, but more healthy and agreeable
than any which is manufactured for
sale. Children prefer it to the best
maple mclasses, and she will have the
satisfaction of knowing exactly what
they are eating when they use it.
When she finds how much the sugar
costs that it takes TO make gallon of
syrup at home. she will be convinced |
that something much cheaper than
cane Juice has been employed i'll man
the syrups that are offered |
at such low prices after transportation
and two or three intermediate profits
have been added to the original cost.
The chief objection to homemade syr-
up is that the young folks, after tast-
ing it, are apt TO rebel against the in
PRODUCTION of any other kind into their
bill of fare.-Er.