Republican farmer., 1919-11-07
OLD SYSTEM OF SUGAR RATI0NINC
 IS HERE AGAIN

Washington, D. C., Nov 3-Malt sugar syrup is a brand new sweet which has arrived on a commercial scale at the psychological moment to relieve the sugar shortage. say the specialists of the Bureau of Chemis- try, United States Department of Agriculture, who have investigated various substitutes for sugar. In ad- dition to being a sweet, malt sugar syrup has a delicious flavor some what resembling that of honey. which adds much to its palatabiIity and value as a sugar substitute
 While malt sugar has long been known to chemists, it's production on comm ercial scale is only beginning. Two factors have stimulated it's pro- auction recently The shortage of sugar has developed market for it. and the recent prohibition law has made available both, the raw material and the machinery needed for it's manufacture. Malt sugar syrup is made from the same grains as beer and may be made from corn or po- tatoes or any plant-containing starch. Barley, which was used until recent ly in the manufacture of beer, can be used now to product malt sugar syrup.
 Breweries, with very little change can be used and are now being used for its manufa cture. Up to a certain point the process for making malt sugar syrup is the same as the process for making beer Evaporatins pans is the principal additional equip ment required by breweries to be- come malt-sugar syrup factories.
 Malt sugar syrup looks very much much like maple syrup. It can be used for everything that cane sugar is used for. While its use on the table may not be quite as convenient as sugar, it is a most excellent sub stitute for table use when sugar is not to be had. as 1t not only pro- vides sweetness but is equal to sugar in food value For cooking and bak- ing purposes and for making candy 1t is not only equal to sugar in con ventence and food value, but is su- perior for some uses because it will not so readily crystalize
 Malt sugar syrup is now being sold in large quantities to comm ercial bakeries and candy and soft drink manufacturers, who use it in place of sugar. The wholesale price as quoted in recent advertisements in trade pa pers and elsewhere is from to g cents per pound in barrel lots. Many retail grocers do not handle it vet, because there has been little demand for it on the part of housewives Gro cers can now obtain it and no doubt will be glad to do so as the demand for 1t increases. Housewives can well conserve their dwindIing supply
 sugar by using it in cooking, bak ~~~ and homemade confections and even on the table for sweetening coffee, oatmeal, and desserts. It can be used for every purpose for which sugar is used. If the housewives want it, the grocers will get it.
 Although malt sugar syrup is being called upon, so far as household use is concerned, merely as a pinch hitter in the present emergency, the special ists expect that 1t will make such batting average that it will hereafter have a regular place in the batting order. This is a case where the sub stttute make so good that the regular, whose place it takes, may have to warm the bench.
 While it is not likely that this new sweet will replace sugar for table use in normal times, it undoubtedly will make a place for itself in the household as it is doing in the manu- facture of food products. It is an excellent, wholesome syrup, and on account of it's delicious flavor, is su- perior to sugar for some purposes in cooking and baking.