86 LUTHER BURBANK 



The carbon compound in question is the bitter 

 principles known as lupulin and humulin, which 

 are the really important constituents of the 

 flower of the hop. 



This so-called alkaloid, with its exceedingly 

 bitter taste, would never be suspected by anyone 

 but a chemist of having the remotest relationship 

 with sugar; yet, in point of fact, it is made of 

 precisely the same elements that make the sweet 

 content of the sugar cane's delectable juices. 



But the three essential elements are differ- 

 ently assorted, as anyone might readily surmise 

 who contrasts the bitter taste of the hop with 

 the sweet taste of sugar. 



In fact, there are thirty-two atoms, of car- 

 bon, and fifty atoms of hydrogen, with only 

 seven atoms of oxygen making up the composi- 

 tion of the alkaloid that gives the hop value. 

 No one knows precisely what is the share of 

 each element in giving any particular quality to 

 a plant product. 



The chemist at present can only tear down 

 the molecular structure and tell us of what it 

 is composed. 



In the presence of the elaborate carbon com- 

 > pounds that are represented by such substances 

 as sugar and lupulin, he is like a barbarian stand- 

 ing before a beautiful temple. 



