Rocky Ford enterprise., 1912-08-16
A SWEET SUBJECT
Continued from First PAGE.

covered in this little root, originally
grown in the Roman Empire, some
sugar. The idea was taken up by his
pupil, Arcllard, who planted some
of the. beets and extracted sugar, but
got very little, something like three
or four per cent In 1901, Archard
built his first factory and presented
Frederick the Great of Prussia with
loaf of refined sugar. Frederick
the Great was the man that fostered
beet culture in Germany first, until
today over half the sugar consumed
| is made from beets. Originally they
could get only from a to per cent
of sugar from the beet, but through
the Development of the industry and
scientific research we now have. beets
with IL and IS per cent.
The total production OF sugar in
this country increased from oo,Soo
tons in 1879, to S35,ooo tons in 1909,
or $50 per cent; the increase in tho
quantity of cane sugar in the 40 years
was 274 per cent, and the entire de-
velopment of the beet sugar indus
try is measured by this period
The imports OF sugar into the
United States during the period COW
cred by the table increased from
Ola, 600 tons or 2I6 per cent. In 1909
OF the total imports, 81 per cent came
from noncontiguous sections OF the
United States and 6S per cent from
other countries. Not taking account
of stocks on hand, the supply of su-
gar for the United States in 1909
was 3,722,0oo tons, made up of do
S35 500 tons and imports to 2,SS7, 100
tons. If the $4,000 tons exported
during the year be deducted, the
amount retained for consumption is
found to be $685. 800 tons.
Gone Cube Sugar of the Orinoco.
This is in demand by coffee users
of our numerous Spanish speaking
residents-in particular, the Latin
Americans. Why the form OF the
Venezuela product should have
spread among the Ibcro-Latins is not
known. There is nothing to it; it is
the crudest pot-boiled concentrating
sugar reaching the port OF New York
with impurities all through, such as
particles of hay, straw, etc; 1t is
marketed through some OF the tropi-
cal American importing houses in
| lilo, (2H lbs.) price about double that
| OF our own best cut loaf sugar.
Raisin Sugar.
The above named product Is al
ways in thick syrup form and OF all
| sugars it is, therefore, the least con-
venient to handle. 1t reaches the
Manhattan market in one to five
| pound tin containers and it is ex-
| ,ensively used by the Levantins,
| Turks, Syrians and other Moham-
medans. Also by some Greeks. 1t
| i. relished as coffee sweetener espe-
cially.
I'm the manufac turing of this raj
sin sugar, which is done exclusively
1 &C., ftn. las
raisins are used, the expression Is ac-
| complished in presses much as olive
| oil is expressed; for press cloths,
| sacking made of black angora fleece
/ is used (the worsted being carded,
| spun and woven in the grease) !. e.,
simply washed and not secured. This
results i'll the strongest fibre known
in the textile world giving about
| double the strength of cocoon silk
| (raw, ungumed silk). The expressed
syrup is commercially uncrystallized,
like melon sugar. The color runs
from a light brown to an almost
black-brown. The product has a
pleasant raisin flseor at times, but
some grades are so much like COM
mon cane molasses that it requires
an expert to detect the difference.
Nature Made Crystalized Sugar.
"A raisin sugar is also made in
Spain, in many farm houses, but in
a pure crystal form. Some OF the
big grapes os Espana are so rich III
sugar content that on sun drying
them the sugar is forced through the
skin of the -rapes so that it crystal
Lies and adheres to this outer en-
velope The homemade crystal
lized sugar is probably the least COM
plex and best looking sugar produced
by simply natural processes.
Perfumed Sugar.
"The above named sugar was a
sort OF Edition de Luxe The cubes
or dominoes, after cutting. are pack,
ed up in translucent wav paper and
retaiied in cartons of to Kilos
The frequent odor of the violets i,
thus retained by the sugar, and an
exquisite, nascent perfume is no
ticed in the teacup. The pure levu-
lose fruit sugar is getting cheap a
$500 per pound.
Then there is the maple sugar
The original Jageri' and the. Inf
are handled in limited quantities. al
ways mrefined, by some OF the New
. York stores dealing in orienta
wares.
Cane and Beet Sugar.
"The difference between cane ant
l beet sugar has been frequently dis
cussed. Where the two sugars arr
refined by the proper methods, the,
are identical, each having a polariza
ton of 900, possessing the SAM
chemical characteristics. From
chemical and physical aspect they d'
, not differ; they are both saccharorl
, If, say, IS grains of cane sugar re
fined by the same methods as 2
grams OF beet sugar, are placed in