The bee., 1883-05-12
6LI COSP.
some Facts About This Ar.ieI..u.

eet'eu ~ q Srea1 degree OF attention 4,
eau'e OF the sugar tariff di.cn-..o. - o.
Glucose has been Lrgely used IN 1'''S.ol. s'S.
some 8 ~ as IN adulter ion n,Eo,odl,
asa beneficial admixture Tho ,'s sy say
ernment Ia attyear lIccteI Si7 0f65So,
OI retenue from sug a Iarg .,,o1 ,a.',
nue. : an was derived from nv c,ts, '.
article. Ihe yalu Of the bg,-, INT
P1rted which yielded this rlvSn.,a ,.i .'i''
S93,521I32. Il is est mated t5st .oS =,
people Of this country ,o7,nTs =. -
nua ly 1000 JOJ tons of sngs, az.
which I0,OJJ come from th- ( I'd, 1,r "
Islands. The value of thif vear's -
tive production is computed at S5~ ,,a'
O0O.O0l Eaoh person in TINS c,nn,.-
on the average consume; arp,,i!
fOTty-lve pounds of sugar.
n statement recently mlde br
sugar man of this city is startIi6, =
true. He said that a large grIoI 4
firm in this city had inv 1tai o.
any rate owned, machine for mi,;o AZ
sugar and glucose, and lad sent ''i. -
agents all over the couat.y seIIing tb ~
machine to the retail grocors m. N
mixture is made in the pronortioa 70
from fifteen to thirty pounds of glroosa =,
to hundred pounds of sugar NiJrs sng
larger proportion of glucose eiDg -
tectable and therefor3 danger nv TS. ~
soft, yellow sugar, of which Ia,ao
quantities are sent to the West i H.
kind most commonly miXed with gl,
cose, although even white su s,r hos
been thus used The solid glucose Ls.
the color OF meal and somat.,!Hg Of tbs
texture of salt. but is almost tastofaSc
But to find out specia " how glucOss
was prepared and used tha reporter
went to firm who are large dealers
in grape sugar. Grape sugar is ona
form of glucose. In England and
France it is all called glucose. in the
United States glucose in its Iquid
form is called glucose, and in its solid
form grape sugar.
Glucose, to begin with, sail Mr.
Nichols. a member of the firm. ais
stalch submitted to a certain treat.
ment. It was manufactured as early
as 1912 in France; and latr in EDg.
land, from potatoes, and only recentlv
to very smIll extent has il been
manufactured in England from corn.
Glucose was first made from Indian
corn in America, | don't know lust
how many years ago, but it has only
come into prominence within the last
six years. 1t Was never made from
potatoes in this country, because the
V.lu3 of potatoes mas been too high.
[ can't te you who first ma lie glucose
fr IN corn. | know tWentE IN who
aim the proud distinction, but Ger.
Ia n it is that the business was first
begun on anv large scale in Buffalo
Now there aTJ factories in Chicago
Detroit, LeayenWOTth and many other
Western cities, ana tier i, one right
over here in Glen Cove, Long
Island. There are at [ether at
tie present time twenty-f0ur
glu o oe fat )ries in the countrr.
As / sud before, glucose is star b, TO
begin witt attempts have been nude
to manufacture glucose direct fr0mt.s
corn, but they have never been very
slnoo4asftJ The .taroh is eYfrac,ad
from the corn by riding and macert
tIOn and is b n cOlV, rttd in D glucose
by boiling with sulpiuric aci In the
first p e the sulphuric ac.d is weak
ened until it has about the strength Of
lemon lde. A SIN I'll quantity is then
put in with the milk of starch and
boiled and you have glucose in liquid
form. Continue the process a little
further an you have dextrine. Con-
tinue it u little further still and you
have grape sugar. The sulp uric acid
is extracted again by the Use Of lime.
Not ordinary lin ,, that would not be
fine enou III but the finest grade, Like
French whiting, is us,d. Under
steam pressure the sulphuric acid and
the lime unite in forming a creamy
substance which is sulphate Of lime.
This is gotten out by means Of a filter
ing press. After the sulphate of lime
is extracted the grape sugar ha, to 60
through all the cr mary refining pro-
ceSseS that are applied to cane sugar.
"GlueoSe," continued Mr.. vi hUS,
"is used mainly by eonfectioners.
They use it in the liquid FORM mixing
it with sugar to make the soft can
dies. 1t makes the best cand e;. The
comm IN stick candy is made without
it, but the French candies are not. 1t
is used a 50 to make molasses. Here
are some specimens of 'mixed mo.
lass s." Mr.. Nichols sa d, pointing t)
a row of amber colored bottles on his
desk. "This brings me a better price
than the pure mOlasses; pc pie Like il
better. The poorest thing in this IS
the cane produce. Brewers use a
great deal of glucose as substitute
for malt in the manufa ture of ale,
and large quantities are exported for
the use Of the English brewers. l re-
Gently tasted some English ale which
was made without malt, and 1 have
heard brewers say that they woul use
glucose altOge her if they could afford
it. 1t is too dear. 1t varies in price
according to grade from three and one
quarter to five cents a pound. Glu ose
IS also used in max ng ink and in
hundred other ways"
"Su gar?" suggested the reporter
7 es, of course. Twas the inyen-
'or Of that process. believe it could
be made a good ingre lient Of sugar
ind would nuke sugar Ch apr. So u
lid. but the competition soon became
20 great that there was NJ money in II.
[ don't believe that there is much
mixing of glucose anil sugar now
,artainly n It without branding the ar,
,icle and selling t afterward as m xed
sugar. The mixing with sugar is one