374 



BOARD OF AGRICULTURE. 



is adulterated with glucose syrup. Determinatibns of the sucrose 

 and glucose were made in the above mentioned samples, and the 

 percentages obtained are given in the following table of results : 



It does not appear that any of the samples analyzed contained very 

 much more glucose than is attributed to unadulterated molasses, the 

 total percentages of sugar being very nearly the same that are usually 

 found. 



Two or three observations in connection with these analyses may 

 be of interest. 



(1) The color of molasses seems to have no relation to the amount 

 of sugar it contains, or in other words, to its sweetening power, or 

 food value. The dark brands of molasses are usuall}' cheaper than 

 the light, so that it is economy to use the former where the effect of 

 the color of the molasses upon the appearance of the food is not con- 

 sidered. 



(2) When it is mereh' a question of making food sweet, and not 

 of securing the molasses flavor, molasses is ver}' little more eco- 

 nomical than granulated sugar, at present prices. A gallon of mo- 

 lasses weighs eleven pounds very nearl}'. The eight samples analyzed 

 contained on the average 65.4 per cent of sugar, or 7.2 pounds to the 

 gallon. Allowing the retail price to average 45 cents per gallon, the 

 cost of the sugar per pound would be 6J cents. 



