Prout’s analysis led to nearly the same results ; that of Ber- 
zelius is a little different. It will be observed how trifling a 
difference, in point of composition, there is between sugar 
and starch ; and this partly explains the facility with which 
starch is converted into ‘sugar, both during malting and by 
the action of dilute sulphuric acid upon it. Indeed, it is not 
improbable that the difference in these two vegetable com- 
pounds may depend more on the presence of a minute quan- 
‘tity of some salt or other matter, or on a difference in the 
mode of arrangement in the particles, than on the almost 
imperceptible variety of the ee of oxygen, hydrogen, 
and carbon. 
592. Sugar may be abtatined also from the American 
Maple (Acer saccharinum), the sap of which, when neu- 
tralized by lime, yields about one-fortieth (some say, one 
twentieth) part of sugar. The juice of the Grape (Vitis 
‘Vinifera) affords sugar when treated with pot-ashes and eva~- 
‘porated. Manna, which exudes from the Frazinus Ornus, 
species of Ash, is a substance of a saccharine nature, re- 
sembling the sugar of Grapes. Sugar may be procured 
from the root of the Common Beet (Beta vulgaris) by boil- 
ing it, and evaporating the expressed juice. 100 lbs. of 
Beet root yield about 4 or 5 Ibs. of purified or refined sugar, 
besides a quantity of syrup. In many fruits there is a kind 
of sugar which is not crystallizable. The sugar in molasses 
is of this nature. The stalk of Indian Corn furnishes a — 
Sugar of this sort. The following are the plants which fur- Bg 
hish the greatest quantity of sugar :— 
Sugar Cane (Saccharum officinarum). 
Maple (Acer saccharinum). rs 
Sycamore (Acer pseudo-platanus). 
Birch (Betula alba). 
Walnut (Juglans regia). 
Flowering Ash (Fraxinus ornus). 
Cocoa-tree (Cocos nucifera). — 
American Aloe (Agave Americana). 
