Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1892-06-18
AIolasscs and Sirups.
American Grocer


from other materials or compounds
than those mentioned. II Is true that
the word molasses, IN u more limited
and technical sense, should be applied
only to the liquid material draining
from granulaled cane sugar made
from sugar cane, either by natural
percolation or by being treated IN cen.
trifugal machines. The commercial
term molasses, however, applies to a
larger number Of products. 1t III
cludes the molasses made from sor-
ghum, and this is no mean product
when the whole country is considered.
Perhaps the best distinction to be
made between the term molasses ana
strip is this:
Molasses is the natural product OF
the manufacture OF sugar cane, sor-
ghum, or maple sap, or any product
from which part Of the sugar has
been removed. Sirup is the product
of the refining OF these articles or The
mixing Of various other articles TO-
gether.
It has long been known that large
part of the maple sirup sold in the
market is made from glucose, under
standing'by this term the liquid pro-
duct of the conversion of starch into
sugar. It is also well known that
large quantities of maple sirups are
sold on the markets which are fabrica-
tons made up Of other sweets, to
which a little maple molasses is added
for the purpose OF giving 1t flavor, or,
as is often tho case, being entirely free
from any addition of maple product
whatever. The maple flavor is inl-
parted to sirups by mixing with them
an extract of hickory bark, and this
product has been made and sold under
The term of "mapelinc." 1t is safe to
say that perhaps the greater quantity
of maple molasscs or strip sold Oh the
market ia an adulteration in the true
sense of the word. These definitions,
however, are only popular nature,
and a strip could not be said to be
adulteratcd, legally, unless some
statute is enacted establishing stand
ard by which these products could
be judged.
For the purpose of this report mo.
lasses or strip is adulterated when-
ever il contains glucose or any other
substance which would not be u nat
ural product of sorghum, sugar cane,
or the maple tree. Molasses or sirups
which are made exclusively of the
products Of sorghum, sugar cane, and
maple sap cannot be said 10 he adul-
lerated in the strict sense OF the term,
no matter what the method OF their
preparation may be.
The presence of chloride of tin in
molasses in any large quantity ia de-
clared to he highly Objectionable.
Molasses, therefore, which is the nat
ural product of the sugar cane, but
which contains tin as q result OF wash
ing the crystals in the centrifugal with
that substance, should be considered
adulterated. In looking for tin in a
number OF instances copper was also
found In the mOlasses. This copper
doubtless comes from the copper pans
and copper coils used in evaporating
juices and sirups. It's presence being
merely accidental, 1t could not be con-
sidercd as an adulteration. Copper
salts, however, are not palatable, and
their presence in u molasses Or strip
is highly Objectionable.
In regard TO glucose, it may he said
that it's presence In m0lasses or sirup
is all adulteration, unless the article
containing it is distinctly so marked.
A few years ago, when sugars and
molasses were higher priced than they
are now, the manufacture of sirnps
from glucose was very profitable. The
price of genuine molasses, however,
has at the present day fallen so low as
TO make the manufacture Of glucose
for the above purpose much less profit.
able than before. The advantage OF
using glucose, nevertheless, Is very
great, aside from its cheapness. 1t
gives to q strip q fine body and q
light color. A molasses or strip,
therefore, made chiefly Of glucose and
favored with the refuse mOlasses Of o
refinery, makes very attractive arti-
Gle for table use, in 30 far as appear
ance goes. In regard to wholesome
ness, also, 1t is not possible to con-
denim glucose.
When properly made it is as whole
some an article Of diet as cane sugar.
In fact, the starches which are con.
sumed in our foods are all converted
into glucose during the process of d.
gestion. A glucose food, therefore, is
q starch food already partially digest
ed. The use Of acids IN converting
the starch into glucose would prove
detrimental to health unless they were
carefully removed. Chooses are,
therefore, often made with ferments
for the purpose Of converting the
starch iuio sugar rather than by the
use of acids. Diastase Ia sometimes
used for this purpose, and other fer