The Bridgeport times and evening farmer., 1919-11-03
OLD SYSTEM OF SUGAR RATI0NINC
 IS HERE AGAIN

Washington, D. C., Nov. 3-MaIt sugar syrup is a brand new sweet which has arrived on a commercial scale at the psychoIog ogical moment to relieve the sugar shortage, say the specialists of the Bureau of Chemis- try, United States Department of Agriculture, who have investigate various substitutes for sugar In ad- dttfon to being a sweet, malt sugar syrup has a delicious flavor some what resembling that of honey, which adds much to it's palata biIity and value as sugar substitute.
 While malt sugar has long been known to chemists, it's production on commercial scale is only beginning Two factors have stimulated it's pro- auction 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 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 Iy in the manufacture of beer, can be used now to product malt sugar syrup.
 
 can be used and are now being used for its manufacture. Up to a certain point the process for making malt sugar syrup is the same as the process for making beer. Evaporating pans Is the principal additional equip ment required by breweries to be- come malt-sugar syrup factories.
 Malt sugar syrup looks very much fnuch like maple syrup. It 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 a most excellent sub st1tute for table use when sugar is not to be had. as it 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 Venlence and food value, but is su- per1or for some uses because 1t will not so readily crystaItze.
 Malt sugar syrup is now being sold m large quantities to commercial bakeries and candy and soft drink manufa cturers, who use 1t in place of sugar. The wholesale price as quoted III recent advertisements in trade pa pers and elsewhere is from to cents per pound in barrel lots Many tO IlOi handle II 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 it increases. Housewives can well conserve their dwindling supply sugar by using 1t in cooking ba- ~~~ 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 Tn the present emergency, the special ists expect that it will make such q batting average that 1t will hereafter have Q. regular place in the batting order. This is a case where the sub stitute 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 raanu- 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