556 On the Uses of S'vgr.r far f&ttening Cattle. 



one part of lime,) I conceive this wonlJ not be a proper 

 mear.s of rendering sugar unfit for common use. Lime in 

 powder, if mixed witli sugar, might perhaps answer better, 

 if this would not injure the cattle ; and it would prevent the 

 sugar so mixed from being fraudulently used for the still, as 

 lime, even in small quantities, has the property of rendering 

 sugar incapable of fcrnientalion*. 



** An aqueous solution of sugar may be preserved a long 

 time unaltered if the sugar be pure ; but if mixed with mu- 

 cilaginous or farinaceous matters, it quickly enters into the 

 vinous fermentation. This property of sugar is an objection 

 to its being mixed in a state of solution with any kind of 

 ground corn for any considerable time before it is intended 

 tor use. 



" Sugar is found by analysis to be a triple compound, 

 consistiny; of 28 parts, by weight, of carbon, 8 parts of hy- 

 drogen, and 6-1 parts of oxygen. 



*' Sugar being of vegetable origin, few bodies are capable 

 of uniting chemically with it. Most substances therefore, 

 if mixed with it, would form mere mixtures and not che- 

 mical compounds. There is one substance, however, which 

 mixes readily with sugar, which destroys its taste entirely, 

 and yet does not decompose it. This is a fixed alkali. If, 

 therelore, potash or soda be mixed with sugar, either of 

 them will completely destroy its saccharine taste ; but the 

 sugar will not be decomposed, for it may be recovered un- 

 changed by the addition of sulphuric acid, which would 

 form an alkaline sulphate whicii might be precipitated from 

 the solution by alcohol. Hence it may be supposed, that 

 the mixture of a small quantity of an alkali with sugar would 

 not deprive it of its nutritious qualities. 



* On the 'llh of August 1708, Mr. Cruicksl.nnk mride the following- ex- 

 periment. He dissolved two separate ounces of sugar each in five oz. of 

 water in separate vessels, and added a two-drachm measure of yeast to each. 

 To the one he afterwards added a little fre^h lime in powder, and placed 

 l>oth vtfsels in a favourable situation for fermentation. In twelve hours one 

 mixture began to ferment, but that containing the lime showed no signs of 

 fermentation, though it was continued in a favourable situation during a 

 period of twenty-four days. A similar experiment was made with potash 

 ■with the same result. 



" Having 



