Ladysmith news-budget. [volume] (Ladysmith, Rusk County, Wis.) 1907-1927, 1919-11-28
ENDORSE NEW
SUGAR SUBSTITUTE
Malt Sugar Syrup Has High
Food Value and Delicious
Flavor
MADE FROM BARLEY
CORN OR POTATOES
Can BE Made BY Breweries With
Equipment Formerly Used In
Making Beer

Malt sugar syrup is brandnew
sweet which has arrived on a CONNER
cial scale at the psychological moment
to relieve the sugar shortage, say the
specialists of the Bureau of Chemistry.
! United States Department of Agricul-
ture. who have Investigated various
substitutes for sugar. In addition to
being a sweet, malt sugar syrup has
Il delicious flavor, somewhat reeemb-
| ling that of honey. which adds much
to its palatability and value as ii sugar
substitute
Commercial Production Beginning
While malt sugar has long been
known TO chemists, its production on Il
commercial scale is only beginning.
Two factors have stimulated its pro-
duction recently. The shortage of
sugar has developed a market for it.
and the recent prohibition law has
made available both the raw material
and the machinery needed for its man
ufacture. Malt sugar syrup is made
from the same grains as beer. and may
be made from corn or potatoes or any
plant containing starch. Barley, which
was used until recently in the manu-
factme of beer. can be used now to pro-
duce malt sugar syrup.
Breweries with very little change
can be used and are now being used for
it's manufacture. Up to a certain point
the process for making malt syrup is
T. . tI1n n11l
beer. Evaporating pans is the princi-
pal additional equipment required by
breweries to become malt sugar syrup
factories.
Excellent Substitute for Sugar
Malt sugar syrup looks very much
like maple syrup. 1t can be used for
everything that cane sugar is used for.
While it's use on the table may not be
quite as convenient as sugar, IT is Il
most excellent substitute for table use
when sugar is not to be had, as it not
only provides sweetness but is equal to
sugar in food value For cooking and
baking purposes and for making candy
it is not only equal to sugar in conven-
fence and food value but is superior FOR
some uses because it will not so readily
crystalline.
Used i'm Manufacture of Candy
Malt sugar syrup is now being sold
in large quantities TO commercial hak-
cries and candy and soft-drink manu-
facturers, who use it in place of sugar.
The wholesale price rs quoted in recent
i'll trade papers ana
elsewhere is from Z to 8 cents per
pound in barrel lots. Many retail gro
GERS do not handle it yet because there
has been little demand for it on the
part Of housewives. Grocers can now
obtain it and no doubt will be glad to
do so as the demand for it increases.
Housewives can well conserve their
dwindling supply of sugar by using II
in cooking, baking and homemade
and even on the table Tor
sweetening coffee, oatmeal and des-
serts 1t can be llsed for every purpose
for which sugar is used. If the house
wives want it, the grOcerS will get ii.
Although malt sugar syrup is being
called upon, SO far as household use .
is concerned, merely as pinch hitter
in the present emergency, the special
lists expect that it will make such
batting average that it will hereafter
have a regular place in the batting or
der This is a case where the substi
tute makes so good that the regular,
whose place it takes, may have TO
warm the bench. While il is not likely
that this new sweet will replace sugar
for table use in normal times. it I'M
doubleday will make place for itself
in the household as it is doing in the
manufacture Of food products. 1t Is an
excellent. wholesome syrup and, on ac-
count Of it's delicious flavor is superior
to sugar for some purposes in cooking
and baking.