310 A COMPENDIUM OF 
tained by boiling starch in dilute sulphuric acid, 
any excess of acid being removed by lime car- 
bonate, and the solution is then filtered and 
evaporated. Glucose or grape sugar is less 
sweet than cane sugar, and occurs in creamy 
white masses or irregular granules soluble in 
water. When an aqueous solution is mixed 
with alcohol it yields a white precipitate. The 
commercial glucose is a mixture of dextrin and 
two peculiar sugars called Jevulose and dextrose 
whilst the solid substance that is called grape 
sugar, is a mixture of dextrose and J/evulose. 
The word glucose is a term used in rather a 
random manner, but the liquid grape sugar of 
commerce contains a great deal of dextrine, and 
1s more generally known as glucose. All the 
preparations are fermentable. 
Saccharum Lactis, Milk Sugar.—This pe- 
culiar substance is to be found in the milk of all 
the mammalia, and nowhere else. It is ob- 
tained by evaporating the milk and then puri- 
fying by recrystallizing: The milk is first acid- 
ulated with diluted sulphuric acid, which is al- 
lowed to stand days and even weeks, until the 
sugar collects upon such material asthe manip- 
ulator prefers, generally cords, small sticks, 
etc. Milk sugar crystallizes in four-sided 
prisms, often adhering in cylindrical masses. 
Sugar of milk is white, hard and gritty, with a 
feeble sweet taste, and a neutral reaction. Sugar 
of milk, lactin or lactose is prepared on a large 
scale in many of the European countries as an 
article of food, and it is recommended by Dr. 
Turnbull, of England, as an article of diet in all 
wasting diseases. Milk sugar will not forma 
