II. Sugar Making 



From the Soil to 



the Sack 



Those of us who have known the 

 boyhood joy of a maple sugar camp 

 in full swing, may think that the 

 granulated sugar of commerce is 

 made by the same process boiling, 

 boiling, boiling, and draining. 



It is not. It is not even made 

 from molasses as our geographies 

 used to state. The molasses is, in 

 fact, a by-product of sugar manu- 

 facture not, as many suppose, its 

 starting point. 



There is an important difference, 

 in fact, between syrup and molasses. 

 The former is the juice or sap of a 

 sugar producing plant, boiled and 

 clarified, and containing its entire 

 original sugar content; the latter is 

 the residue after the sugar crystals 

 have been extracted from the syrup. 

 [17] 



