SUGAR AND SYRUPS. 675 
one of the greatest revolutions in the history of the world, wiz., 
converting simple substances into complex food-stuffs, such 
as we have hitherto had to provide from far countries at con- 
siderable cost. 
Elia relates in his delightful Essay, My Furst Play, concerning 
his wonderment at the decorations of Drury Lane Theatre, 
particularly the crystal pilasters, “reaching down from the 
boxes to the pit, how they were adorned with a glittering 
substance (I know not what) under glass, as it seemed, 
resembling a homely fancy, but I judged it to be Sugar Candy ; 
yet to my raised imagination, divested of its homelier qualities 
it appeared a glorified Candy.” 
Treacle is the spume of Sugar in the refineries, and is so called 
because resembling, either in appearance, or in its supposed 
medicinal properties, the ancient theriacal compounds. Theriac 
was of old a reputed classic antidote against venomous bites 
from wild beasts, serpents, ete. Evelyn records in his Diary 
(1646) after this fashion: ‘*‘ Having packed up my purchases of 
books, pictures, casts, and Treacle (the making, and extraordinary 
ceremony whereof I had been curious to observe), I departed 
for Venice.” Formerly the Triacle, or Treacle, was believed 
to be capable of curing, or preventing, the effects of poisons. 
Our modern Treacle is of three kinds: Black, thick Treacle, 
with a flavour of burnt sugar, (which Treacle can be procured 
only at oil-shops); Golden Syrup (which is purer, sweeter, 
thinner, and lighter); and the plain, old-fashioned Treacle, 
which is of a reddish-brown colour, without tasting of caramel. 
Golden Syrup is the uncrystallizable liquid finally separated 
from crystallized Sugar in the refining process, either by the 
draining of Sugar in loaves, or as forcibly thrown off by the re- 
volving centrifugal apparatus when preparing moist Sugar. This 
Golden Syrup should be made from pure Sugar alone, and from 
nothing else; it has sometimes a tendency to crystallize, and 
to become clouded, but not thereby undergoing any deteriora- 
tion in quality, or flavour ; indeed, the Syrup is rather improved 
by this slight turbidity ; but the public will have none of it ; 
and hence it comes about that glucose is added, which for a 
time checks the tendency to crystallize, and serves to keep 
the Syrup transparent; 70 per cent of glucose will answer 
this purpose. Provided the glucose, which may be added to 
Golden Syrup, is pure, there is nothing deleterious in this; 
