The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1878-05-02

NAS PAo " - ~
form water, viz: hydrogen and OK
ygen.
But for every II equivalents of
carbon, We must observe dry grape
sugar contains II of hydrogen and
II of oxygen. We must conse-
quently represent it by this for
mula, viz: {. II, H.. II, 0. II, and
we see the elements of 2 atoms of
water more than in cane sugar.
But these sugars may be readily
distinguished from each other bv
the following chemical test: first,
if the solutions be heated, and i
few drops of sulphuric acid be
added: a n sugar will be discom-
posed, blackened and made to fall.
as a black or brown powder, while
a solution Of grape sugar will at
most, be only slightly discolored:
secondly. If, caustic potash be used
instead of oil yitrol the cane sugar
Will be unchanged, while the grape
Will be blackened and thrown down.
Here We are able to determine but
it is not of much consequence
which kind of sugar we have in
our honey. But one step further,
III order to ascertain, if we can what
relation this sugar sustains to the
growth of plants, and we may well
include animals too.
Woody Fibre or Lignin is represented
by c. II, III. s, o. s..
Cellular Fibre according to Payen) is
represented by C. 10, II. 10, O. 10.
Starch dried at 212 F. is represented by
G. IL, II. 10, o. 10.
Gum any of the 3 varieties is repre-
sented by G. II, H.. 20 O.. 10.
Cane Sugar free from water is repre-
scented by c. 10, IL. 10, o. 10.
Grape Sugar dried at $50 F. is repre-
scented by G. II. H. II, 0. IL.
We can now see that the equiva-
lets of the oxygen are equal to
those of the hydrogen, in all the
above formulate and therefore that
all these substances consist of car
bon and water.
And again, the formulate for eel
lular fibre, starch, gum, and cane
sugar are identical.
They consist Of the same ele-
ments, united together in the same
proportions, and yet they are all
different in their appearance, and
differ materially in the purposes
which they serve In mi~nistering to
the human race
But what has this to do with the
subject under consideration !? Well
it has just this to do with it, VIZ:
before we reach our conclusions we
must familiarize ourselves as well
as we can, with the origin of honey
and what is its ultimate destiny.
Honey is sugar. with hydrogen and
oxygen water added in a little eN-
cess.
We will now start to unravel a
piece of natures work, and it will
disclose to our minds some wonder
full truths. and throw some light
upon this vexed question.
1st. We take a piece of wood, re
duce it to a state of fine saw dust,
boil IN water to clear it of any sol
uble matter, heat it several times
in an oven, it becomes hard, and
crisp, and may be ground into fine
meal. This meal or flour possesses
the taste and smell of wheat flour,
and when made into a paste, with
yeast, and baked, gives a light
homogeneous bread, boiled with
water, it yields a stiff tremalous
jelly that formed by starch (Avten-
rieth, Schubler, Agricul Chemie, j,
p, 224.
By the aid of heat, therefore, ii
appears that wood may be changed
into starch.
2nd. If to three parts of sulphur
acid, one part of water be added.
and "a small portion of delicate
woody fibre be added for a few sec.
oodS apd tho whole rnha0 in a NOR