SUGAR NOT A FLESH-FORMER. 313 



from which cane-sugar is obtained at present for the market ; 

 but it is the same variety of sugar which exists in carrots, tur- 

 nips, parsnips, the pumpkin, the chestnut, the young shoots of 

 the maize or Indian-corn, the ripe sorgho-grass, and numerous 

 common fruits. 



Cane-sugar has a density little more than one-half greater 

 than the density of water. It is soluble in one-third of its 

 weight of cold water ; and when water is saturated with it 

 to this extent, it obtains the name of syrup. Sugar is very 

 sparingly soluble in spirit. By the spontaneous evaporation 

 of syrup, sugar-candy is produced. Loaf-sugar consists of a 

 crowd of minute transparent crystals. 



Cane-sugar readily undergoes fermentation. The yeast of 

 beer causes it to take on the vinous or alcoholic fermentation ; 

 it first assimilates the elements of water, and is then decom- 

 posed into carbonic acid and alcohol. The lactic fermentation 

 is determined in cane-sugar when put in contact with putrefy- 

 ing caseine and chalk, the product being lactic acid. 



Sugar has, to a certain extent, an antiseptic property. If 

 dusted abundantly over meat, fruit, or fermentable substances, 

 it prevents their decay, provided there is not too free an access 

 of air. 



As a nutritive substance sugar is not a flesh-former, but 

 when mixed with other suitable food it has a fattening ten- 

 dency. To say that it is merely an element of respiration, is 

 to give too limited a view of its effects in the nutrition of 

 animal bodies. It must be admitted, however, that alone it is 

 insufficient for the support of life. Its fattening tendency is 

 undeniable. Nevertheless, the proofs of its high nutritive char- 

 acter do not always refer to absolutely pure sugar. Many insects, 

 as butterflies, bees, ants, feed on sugar and saccharine liquids ; 

 but this is by no means tantamount to the affirmation that 

 any animal can support life on pure sugar. If saccharine 



