The Montgomery advertiser., 1901-10-06
THE sYnur EArrNa HAa1r.

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 The syrup-eating habit to which many. very many persons are addicted. is dis astrous to palate and to the digestive organs. It is more prevalent among children. but older grown persons allow the taste to grow on them until no mat ter how tempting the menu placed before them, piece-de-resistance to them is syrup and white bread.
 The growth of this desire for sweet ening Is largely and frequently due to the bad selection and bad cooking of the
 food on the daily table. It seems a weakness that is ea,ily cultivated by all or almost all animal creation. Place bread and gravy at the disposal of a dog whose appetite is nat good-one of thesc very particularly hard-tr-pleasc family pets. He will perhaps refuse the repast, but simply pour lot of syrup over it ard he will not only clean the platter. but will look pleadingly for more cat, horse, or canary bird will do likewise.
 Show me syrup eating family. and al- most without exception I will point you to a table of bad cooking and bad selec- tion of food. Place before a man tough, chilly. greasy steak, soggy potatoes. mushy rice etc., etc., and he will think he prefers a mess of syrup-soaked bread. He thereby fools his palate and his stomach is at his mercy: but the va cancy is filled and hunger Is appeased.
 Bad cooking is a crime no woman should be guilty of no man should tol- crate. and for which no degree of pow erty Is an excuse. The things beyond the capacity for the housekeeper or cook to prepare should be left off the bill of fare. ard the art of simple cooking-if not the simple art of cooking. should he paid attention to. There is no intellect too small to learn 70 boil vegetables. broil or bake steak, etc., if the fmpor- tance once caches the understanding.
 Returning to the syrup-eating habit, an extract from the Washington Post tells of the general use of glucose and of its funwholesomeness The writer says:
 A"There is now practically none of the old-fashicned New Orleans molasses of which we were all so fond in our boy hood days" said Mir. Emile Janin of New the general use of the centrifugal pro- cess in manufacturing sugar. In the old days sugar was made by open-kettle pro cess. The juice of the cane was boiled time some of the liquid crystalized into sugar and that which remained in a liquid state was molasses. It was fne, sweet and rich. It is a hard article to find in these days, when the sugar is made by whirling the liouid at marvel ous speed, so fast, indeed, that you can look at one of the machines and fail to understand that 1t is moving at all.
 ''The moiasses and syrup of today are mostly glucose. and, strange as 1t may seem, New Orleans Is one of the largest consumers of glucose in the world. Glu- i though not nearly so sweet as the juice of the suEarcane, and Is the most indi- gestible thing in the world. The dealers of New Orleans are responsible for the An investigation made some years ago by the Sugar Exchange developed this. It was discovered that they added about three barrels of glucose to each barrel Of molasses, and sold the mixture as New Orleans molasses. There were tricks in that trade, too. The test for molasses Is to run stick into the barrel and pull 1t out quickly. If the liquid Is bright Is good moiasses. If it is dark, 1t Is full of dirt, and Is poor molasses.
 "An enterprising chemist discovered r %ater Rs Sns s%one ea the lasses dealers. One Of them gave the whole thing away through carelessness. He had two consignments of molasses on the levee, one fifty barrels of frst-grade molasses and the other fifty barrels Of very poor molasses He told negro to 10 out and dope that molasses, ana later, when a customer came along took him to the levy to test the stuff. The customer ran a stick into barrel. and when he pulled it out the molasses was white. The negro had doped the good molasses as well as the bad. The Sugar Exchange heard of this. and. IS the result of an inuuiry, adopted rule .xpeliing from the Exchange any mem per who should be caught doping mo- aSaaQ't