Arizona republican., 1909-06-22

of graduated sugar that any defect
that may be discovered in white sug
ar. whether of color, trace Of blueing,
odor fineness of granulation. or any
other trait, may originate just as
readily in a cane sugar mandatory
as in a beet sugar plant. and vice
versa.
1t should be known by every read
er of this protest that the conduct of
any sugar as to premature sugaring,
etc, when making candy or for the
use of preserving, is largely Influenced
by immediate surroundings and con-
ditions, such as material entering into
the construction of the receptacle,
condition of Observation-Disclosures
humid or exceedingly dry-exact
method of the operator, degree of
heat, and prolongation of that heat,
and kind of heat used, whether slow
fire, charcoal, coal. gas or electricity.
The history of beet sugar has some
thing to do with this. When first
manufactured in this country, tine enc
mics of the beet product sent out the
story that beet sugar was inferior, that
it was ill-smelling. and unclean. OF
course, If ever true, this theory was
dispelled so soon as improvement and
extension in manufacture resulted in
putting on the market d refined white
product obviously as high in quality
and appearance as the cane, and ana
lying as near to 100 per cent purity
as the cane product. Then the enc
mics of beet sugar, resourceful still,
purveyed the information that il
could not be used successfully for
delicate purposes, such as preserving
and candy making and the like. 1t is
one of the remarkable things of in
dustrial history how rapidly and
widely this Justification spread; and
ever after that whenever white sugar
gave trouble, though that trouble
might have arisen from any one of
variety of sources. the user immedi-
ately jumped at the conclusion that
it was beet he or she was using,
and more ma.efactor was born.
All sugar chemistry is based on the
standard fact that sugar which oc-
ours in the cane and in the beet is
identically the same. In fact, in all
laboratory usage, as well as in text
books and sugar literature, the sac
charine constituents of the beet on
crystallization is known by the term
cane; i'm fact, sucrose in whatever
medium goes by the term Cane"
Sugar is identical from the stand
point of chemical composition and
structure, whether found in the beet
root, in sugar cane, the maple tree,
the pumpkin, butternut, or palm.
This sugar is found in the juices with
other materials, and when these ma
terials remain to accompany the real
sugar, or cane" in the final product,
commodity of different market
name and value is derived, such as
moiasses, loaf or brown sugar, maple
syrup and sugar. etc. Oldfashioned
brown sugar. maple sugar, crude beet
sugar, butternut sugar and other sim
liar sugars differ in appearance, flaw
or and palatability. owing to the
character of the plant products which
remain with the sugar, but from all
of them it is possible to obtain pure,
colorless crystals, like those called
rock candy, identical in appearance.
flavor and other characteristics. II
the crystals are fine and separate. we
have graduated sugar. while il they
adhere together in large masses, lump
sugar, cube sugar or loaf sugar re-
suits.
1t is helpful to understand that
sugar is never made Sugar is not a
chemical or other composition of
mans making or connection. No
chemicals or ingredients whatever
enter into the composition of sugar;
sugar is not a composition Sugar
white or cane" sugars already ex-
istent as a natural element, which
man simply seeks to extract from the
juices of the vegetation it is found
in. All that lman can do or does do
is to extract cane" sugar from beets.
sugar can, maple juice, etc. If he
fails to eliminate all the foreign ma
terials which abound in the juices
along with the cane constituent we