CHEMISTRY OF A LUMP OF SUGAR. 97 



others, or " go farther," as the phrase is. This is 

 an error. All specimens of cane sugar of equal 

 purity are equally sweet. The apparent difference 

 arises from physical causes, or from the different 

 form and size of the crystals. The sensation of 

 sweetness depends, in a measure, upon the rapidity 

 with which the crystals dissolve in the mouth. Fine 

 sugar is regarded as sweeter, because it dissolves 

 faster than the large grained. A spoonful of the 

 latter variety weighs less than the former, as the in- 

 terstices between the grains are larger, and conse- 

 quently the fine will sweeten a larger amount of 

 liquid, because there is a larger amount of sugar in 

 the spoon. As a general rule, it is poor economy 

 to purchase impure sugars for household employ- 

 ment. In purchasing the damp, dark sugars of 

 commerce, much moisture and molasses are bought 

 at a high price ; and although they seem sweeter 

 and cheaper, such is not really the case. The pro- 

 cess of refining is now carried to such perfection, 

 and at so small expense, that the margin of cost 

 between the pure and impure sugars is not worth 

 considering. 



The term " strong sugar " is often used by refin- 

 ers, and has a meaning not well understood by gro- 

 cers and consumers. The meaning is, not that one 

 kind of rough sugar is sweeter than another, but 

 that it has a better grain, and is therefore more 

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