1830.] The Sugar Cant. 91 



the crystalline form. Experience shows us that the molecules (or small parts) 

 of similar bodies, in taking this form require to move more freely in the fluid. 

 which holds them in solution, in order to their exercising upon each other their 

 mutual attraction. These molecules take, in their union, a form much more 

 regular in proportion as the water in which they unite themselves is more con- 

 siderable. When the mother water exists in a great proportion compared to the 

 sugar which is to be crystallized, very large and regular crystals are formed ; 

 in this state it is called sugar candy. We know that salts are much more pure 

 and perfect as the forms they take approach nearer to those which nature has 

 Assigned to them. Sugar candy is in the most perfect state that can be desired, 

 and the means that it is proper to employ to extract the essential salt of the cane, 

 ought, therefore, to be founded on this principle of chemistry ; to crystallize in 

 a considerable quantity of water, a principle fully ascertained and established for 

 all bodies which crystallize in cooling." (P. 142.) 



Some interesting chemical facts are stated under the head of " An- 

 alysis and Properties of Sugar." 480 grains of sugar decomposed by 

 heating them gradually to redness, showed the following products : 

 Acetic acid and oil ..... 270 grains 

 Charcoal . . . . . 120 



Carburetted hydrogen and carbonic acid gas 90 



480 



If pieces of sugar be rubbed against each other in the dark, phos- 

 phorescent sparks are clearly visible. (P. 165.)* 



The clamminess observed in West India raw sugar kept for some 

 time in the warehouses in this country is atributed to the action of 

 the lime. " It is a common error to suppose that highly refined sugar 

 is less saccharine than raw sugar j the fact being that, in the most 

 refined sugar, the saccharine taste is more developed than the sweet 

 taste, and thus, although more saccharine it sweetns less. It would be 

 a work of supererogation to enumerate all the various uses of sugar. 

 f ' It affords," says Dr. Rush of Philadelphia and other eminent phy- 

 sicians, " the greatest quantity of nourishment in a given quantity of matter 

 of any subject in nature" and its numerous medicinal properties confer 

 incalculable benefits upon all who are able to use it in any quantity! : 

 yet our government and political economists who profess to study so 

 much the comforts and health of the people, load it with such enormous 

 duties that the lower orders cannot, by any possibility, consume the 

 tenth part that they otherwise would do. 



Plans and descriptions of the most improved sugar mills are given ; 

 and also some account of the various patents for improvements in the 

 manufacture of sugar, principally with a view of purifying the juice, re- 

 gulating the boiling process, and for expelling the molasses ; most of these 



* " Lavoisier was the first who discovered that sugar is a vegetable oxide composed of 

 oxygen, carbon, and hydrogen. The following are the results of analysis by different 

 chymists : 



Lavoisier. ta. ^elius. Prout. Ure. 



Oxygen ...... 54 50.63 49.856 53.35 50-33 



Carbon ...... 28 42.47 43.265 39-99 43-38 



Hydrogen ---- 8 6.90 6.879 6.66 6-29 



100 100 100 100 100 



f Vide pp. 161 to 171 for many interesting facts in illustration of this part of the 

 Subject. 



