424 On the State of the Manufacture 
that we are at this time acquainted with three distinct kinds of 
sugar, all susceptible of vielding alcohol by fermentation, but 
each differing in particular properties: one is uniformly in a li- 
quid state, another is alwa vyS a powder incapable of crystalliza- 
tion, and the third is composed of very regular crystals. The 
first kind, or liquid sugar, exists mostly in vegetables and fruit ; 
it oneLieites the syrup wher the juice is properly concentrated 
by evaporation. 
The second sort is firm and dry, but without being susceptible 
of crystallization: the sugar of the grape is of this species, as 
well as that of honey, and that which is produced from the adul- 
teration of starch by sulphuric acid. 
The third kind is susceptible of crystallization ; and the ery- 
stals take the form of a tetraedral prism, terminated by a diedral 
summit. This species is found in the sugar-cane, the beet-root, 
in the sugar-maple, the chesnut, &c. This sort is the most 
esteemed and the most sought for, because it has the plea- 
santest taste, is sweetest in proportion to the weight, is the 
most easily used, and is the most agreeable to the sight. 
There is now not the least doubt among enlightened men as 
to the perfect identity of the different sugars that constitute the 
third sort ; and when the sugars are brought, by the process of 
refining, to the same degree of whiteness and purity, the most 
experienced can detect no difference in them. 
Undoubtedly, when in the first attempts of the manufacture 
the sugar produced from beet-root was frequently sent into the 
market burnt, ill prepared, and badly refined, the consumer had 
reason to reject it, and found it very different from the sugar of 
Hamburgh or Orleans; but even then the well-informed ranked 
it in the same species, and attributed the difference to the im- 
perfections of an infant process, rather than to the nature of the 
principles. Long since our celebrated colleague, M. Haiiy, 
had proved that the form of the crystals was the same; se- 
veral establishments had exhibited results analogous to those of 
the colonies; and it was natural to conclude that the same per- 
fection would be gradually attained by all. We know that at 
all times woollen cloths have been manufactured of the same 
materials, and that yet the cloths of the tenth century were by 
no means comparable with those of the eighteenth :—we know 
that every art has its period of infancy, but that in the present 
age this infancy is of shorter duration, by reason of the progress 
of knowledge. 
That which was predicted has taken place; and in less than 
two years the manufacture is wonderfully improved ; it is sim- 
plified to that degree that it is now confided to the workmen, 
and there are few operations that afford more certain and uni- 
form 
