The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1903-05-13

have any II would be hard, impos
sible, ID 3act, ina these days, /,
imagine the latter contingency as an
Piled to ourselves. Sugar, ohce un
known, then kaown only aa d luxury
has become one of the staplea Of life
as much anevery asy neoea ,ity. aI
-four or potatoes. In truth it is /,
question if itWould not be more u miss.
ed than either. since for them ssas.b,sstt;;.
tutes could be more easily found,
The use of,sugar. is universal iii civil.
ICED lands and tits ,ciassed % a neces.
sity Of civilized life the world over,
Sugar, word derived through the
Arabic, from the Persian ahakar, is q q
general term applied BY chemist Ito
certain neutral carbo- hydrates sweet
in taste, and usually capable Of being
crystalized. They are produced by
the vital processes found in both
plants and animals. These .carbo.
hydrates are divided siEso two groups.
The first includes such sugars as are
capable Of fermentation and Of being
changed under the action dc yeast in.
to alcohol and oarbonic acfd gas. The
second group includes. chose which
are not capable of being transformed
into these products The 6sst group
includes sugar or suorose, which is
the product Of the sugar cane. graps
sugar or rgluoose, ilk,augar or lactose,
and several Others unimportant il 4
commercial sense. i q lgstssss. (. rs ).
Cane sugar or ssucrose, the familiar
sugar Of commerce, is by far the most
important of3them all. It is sweeter
than grape sugar or glucose by ave Is s,
two and in alstill higher ratio sweeter,
than milk sugar. IS
Sugar in various forms and propor-
tions is found in q wonderful variety5
Of substances. In the severa! species
OF sugar cane, ~ trees such as maple,
and COW trees, in angar grasses auoh as
sorghum, whose juice yields, l3 per
cent Of sugar; in carrots aud turnips,
in pumpkins and in The chestnut, in
the young shoots of maize, in the
towering buds Of the oocos palm and N
in many fruits. Sugar exists ii, peas,
2per cent; in rye meal and ia wheat
bread, 3l-2 per cent; il COWS milk,
1874 per cent; In goats milk, s Ia
per cent; in human milk, in asses !.
milk and in ripe pears, about s per:
33ssnt. There ilssin oatmeal about 8
3per cent Of sugar; in uLeat aour from
4 to 8 per, cent; IN best roots, 5 TO 10;
siu ripe peaohea 16 1.s per cent; ii,
sripo cherries, ls and in figs, go per
2esnt Of sugar. IS Is
But rarest and strangest OF all 10
the sugar called trechalosa, fsom tr,es-y RI
SAala, or Turkish mauns, which Is the
product Of an iiiaectiof the same, ami, odd
family as those remaskable onas 90 d.
lately interviewed ii thess columns,
}he praying and leaf insects. The
Sugar extracted from this insect ia Il!
elf as curious sslits origin. II crys-iI u s
galizes in brilliant rectangular octahe.
Era, contains water Of capitalization,
1ses at 212 degrees, and then loses
s. ss3|he latter. tits very soluble in hot
81 cohol and possesses about three.
}mes ss great arotary power ON POLAR
Eed light as sucroae or cane sugar.
wen "whiss hissa iiisaatsa 10; s56 degrees il
q loes not anaefg an y further changes,i
Though sucFoss sugar fuses at $40. Ii
Sugar, the common every day aug as
18th which all are familiar, Is "a a very
aiuable article Of food, as it iis rapid
ID digested and gives heat forming
2od to the system. Prone to fernen-'
|tion when IN 8 Diluted state sugar. m
hen in d contracted form, has great;
P'lseptio power and is largely used
preserving both animal and vegeta-
s substances from decay. Some
plts contain enough sugar in their
IMPOSITION to preserve them when
led, as we See avery day in the caas
hgs aud eyaporated fruits. In other
aes, assin jelliess And preserves, il
Pst be added III certain set Dropors
ns. a Amixtare Of salt and sugar sugar
piled 70 oSmeass and fishs preserves
efs Of the natural flavor than whom
\ alonsiis used, as Witness the ffav-
te "sugar. cured ! hams. II
loaf sugar and sug candy are two NO
nlliar forms Of crys ystaliEed sugar.
8 e formss il d rnass of tiny. tranapa-
D. crystals and owes ita dazzling
'ltselnsss 10 the refraetions which the
Of light undergo. The brown
or Of the eandy is due to II: ffact
4 At cOluSstIr IN, Il. M Z, Z, & .s =.