The Ogden standard. [volume] (Ogden City, Utah) 1902-1910, 1910-07-26

Discussion COUCSTulnp lDe COupdr-
atlve merits OF cane and beet sugar
has been going on since the incep-
ton oil the beet sugar industry. AS
California has developed considerable
interest in beet sugar production. the
agricultural experiment station al
Berkeley carried on exhaustive eX-
pcriments in order To demonstrate the
comparative merits OF these two sug.
ars. The experiments were under the
charge of Prof. G. w. Shaw, the
specialist OF the Agricultural college
and experiment >Station OF the state,
who has charge OF all investigations
relating to beet sugar production.
Prof. Shaw has had a wide expert
ence in connection with the beet sug-
al production.
Below is produced from publica-
ton OF the station, the results OF
his experiments
Cane Sugar VS.. Beet Sugar.
THE relative merits OF sugar from
bcets and that from cane have been
mootcd question ever since beet
sugar has become sucn an important
lactor In the sugar market, The
friends OF sugar from cane early In
the days of the beet sugar Indus
try maintained that beet sugar was
repulsiye. ill-flayored Unlocking and
entirely inferior TO cane sugar AS
soon as IL was found that sugar, white
ant pure from a technical stand
POINT. could be made In the beet
sugar factory directly from beets and
that this sugar would analyZe as
close TO 100 per cent as the product
from cane, the friends OF the latter
advanced other arguments. especial
ly TO the fact that beet sugar could
not be used for various purposes for
which the older cane product had lone
been employed Even today the
question is OTTER under discussion. On
account OF this and the numerous
statements made in public meetings
and in the columns OF newspapers
that beet sugar cannot be safely used
for purposes of fruit preserving and
canning. and the fact that this idea
is quite prevalent among housekeep-
ers. cannery men. aad confectioners,
In the canning OF fruits and the MAX
Ing OF jcllies. using beet sugar and
checking the results against the
same kinds of fruits prepared In the
same manner with cane sugar.
The Sources Of the Sugar.
The sugar from cane was pur-
chased from the Western Sugar Re
tinery, San Francisco. California, and
was guaranteed to be from cane. The
sugar tested 99.I per cent pure sugar,
The beet sugar was made directly
from the beets grown at OXnard, Cali
fornia. and was manufactured by the
American Beet Sugar company, the
sugar having been donated by the
for the purpose of that test.
analysis showed this sugar to be
9%.S per cent pure sugar, and thus
fully equal to the cane product in
sugar value. Both of these sugars
had been ''blued" with ultramarinc.
after the common practice in sugar
and thus were not dit
ferent from the sugar found on the
market.
The Fruit and the Metohd.
The lruit used In the experiments
cherries, apricots, plums,
peaches and pears. Each of these
was preserved in different strengths
canning employed In the CONNER
cial canncries. as well as after the
method followed in the household
practice OF canning and jelly max
Ing.
In the caDIery the method OF pro-
ccdure was 10 nuke up a concentrate
cd sugar solution Dy dlssolving 800
pounds of sugar in tanks. then re-
ducing portions of the concentrated
to the desired density. as
shown on the spindle I'm the case
Of apricots. both peeled and unpcelcd
iruit were put up after the ordinary
c&nnery methods, and In the regular
course OF work with syrup showing
40 per cent sugar, with green-gage
piums. 10 per cent syrup was used,
with pears. 10. 20, 30 40 and 80 per
cent syrup was used both in the case
Of sugar from cane and sugar from
oeets, but in the case of one cannery
only beet sugar was used
In the making of the syrup some
difference was noted in the action OF
different grades of sugar The beet
sugar caused the most iroth in the
making OF the sugar, but further in
'estigation led 10 the conclusion that
this was due TO the finer granulation
1f the beet sugar This was proven
by the use of cane sugar Of about
.he same granulatlon in another
batch of syrup, iE which case the
same lrothing occurred as with the
beet product This has been noted
in other instances. aud Gamers are
wont to count this against the beet
sugar, but II is only the result of
not comparing sugars of the same
The difference in the
action due to the difference of gran
llation was the only apparent differ
ence arising during the making OF
The syrup. This is not al essential
difference between the sugars how
ever, as the character of the granu-
ation is entirely dependent upon the
wish Of the manufacturer, the methods
)i boiling and granulation being the
same in both cases, The sugar ordin
lrily used by the Gamers is known
's dry coarse, granulated grade
not commonly made by the beet sugar
manufacturers. because there has not
yet been sufficient demand To war
-ant Its production, but it could be
made by them as readily as the ordin-
lry granulation.
The several kinds OF fruit were
placed in the cases in the ordinary
and stored in a rather unfay-
-rable location Tor a period OF two
years, cans OF each variety being
opened from time to time to observe
l..