The Delaware farmer., 1883-10-26

in honey. Il may indeed, be al TO be the
principal ingredient in tho sweetening ~ fruits.
IL is readily seen on long lt~l rasins in the form
of white granular powder; also in honey when
it candies, the granulAted portion being glucose.
The so called silver-drip., amher.drips, golden
drips, and other s'rnps OF commerce are made
from this substance favored with molasseS. Il
is largely nsel in the manufacture Of aleS. larger
beer, candi. ami tor m1stening sugars to make
them weigh heavy. anl similar purposes, as it
can be bought at a much less price than malt,
mo asses or cane sugar. It is hswever much
drarer in the end, Tor household purposes than
cane sugar. as in its purest state it has only half
The sweetenlng power.
In is commercial manufacture, it is procured
f ON starch by the following, or some similar
processes. To so parts OF starch are aided 139
paris OF water in which has been mixed IL psrlS
Of Suphurc acid. This mixture is heated TO 100
degrees F. Ihis converts 1t into gum. and a fur
ther continuance OF the heat converts 1t into glI
cose. It IS then treated with lime or chalk.
which by combining with the acid deposits it IN
the form Of sulphate of flime-gypsum-and neu-
lralizes the liquid. The process can be acceler'
ated by Increasing the heat. II 100 parts of
starch 6nO OF water and 10 Of suphurc acid are
mixed together it will be converted into glucose
by boiling il for seven hours; il the heat is in
creased to ESQ degrees F. the change Is effected
in seven minutes. II only one pound OF acid is
al ted to the same quantity Of starch and water,
the change takes place in three hours at 2sO de-
grces, F.
Glucose is a perfectly heAlthful substance
when pure. Unfortunately the manufacturers OF
il do not pay sufficient attention to the purity OF
the sulphurc acid they use. The common
acid is always more or less impure.
containing arsenic and other su distances in slme
form or other, due to their presence in the sui
pbur from which the acid is made, and incident !
ais in its manufacture.
Wuen brought into dry state as generally |
seen in commerce, it is soft, sticky, crystal |
ue mass, which becomes dOughy when slightly |
heated. By secret German prosess 1t is pro-
iuced as hard, dry. crystalline Substance. It
Toes not grAnulaie. or crystalline, as readily as
Besides being made from starch, it can also be /
obtained from paper cotton, or linen rags. saw
lust, or any material composed OF woody fibre
Besides these sugars, there are others found in
he vegetable Kingdom. Mama or Mannite, is
sugar which exudes from the bark Of some
pecies of ash trees. 1t is also found in the sap
# fruit trees and iu edible mushrooms. Acorn
ugar or quercite, is found in scorns. Pine-su-
,ar or Plnite, is obtained from the sap OF Il
pecies Of Pine found in CALIFORNIA. Rye-suglr
n Mycose is found in the ergjt or smut on the
ars OF rye. Lectoss or Sugar Of Milk is the
weet principle Of the milk OF animals The SUI
.ar found in the urine Of persons afflicted with
la "eteS, is glucose.
We shall follow up this subject by showing il
theI articles the various transformations which
eulOse-the celIstructure Of plants aud fruits
tarch, pectose-truit jelly-and some other sub
-ances found in fruits. undergo when subjected
, the action of heat, acids, air, and moisture.
clear understanding of them is necessary TO
n intelligent manipulation OF the operations OF
ryIng and preserving.