VARIOUS FOOD-PLANTS 101 
Fic. 109.—Date. A, fruit cluster, with large bract which protected the 
young flowers, x 3. B, staminate flower, slightly enlarged. C, pistil- 
late flower, side view, twice natural size. D, same, top view. The 
flowers are yellow; the fruit, orange, brown, or black. (Redrawn from 
Turpin.) 
often substituted for olive-oil; but although equally whole- 
some and of practically the same chemical composition, the 
nut-oils and seed-oils are inferior in flavor. 
The sugar used in this country is obtained very largely 
from sugar-cane (Fig. 114). When full grown the stalks are 
crushed between rollers, which press out the sweet sap. This, 
upon evaporation of a certain amount of the water, yields 
crystals of cane-sugar which are separated from the thick, 
sweet liquid known as molasses. The crystals after further 
removal of impurities form the cane-sugar of commerce. 
Exactly the same kind of sugar as that obtained from the 
sugar-cane is extracted also from the sugar-beet (a variety 
of the common garden beet) and from the sap of the sugar- 
