carbonic. acid by fermentation and it is the only 

 'substance, in nature, which possesses this quality. 

 This decomposition takes place when it is in solution 

 with 10 or 12 times its weight in water, when fer- 

 menting at a temperature of from 59 to 67 Fahr. 

 and the solution is exposed to the air. 



There are two kinds of sugar : 



Prismatic or crystallized sugar. 



Glucose or uncrystallizable sugar. 



The first is extracted for manufacture in warm 

 countries from the juice obtained by pressure from 

 the sugar cane and in temperate regions from the 

 sugar beet. It is also extracted in Canada and thf 

 ..Northern Stales from the sap of the maple. The 

 second is met with in a great number of fruits, and 

 .especially in dried raisins, where it is found in its 

 natural state. It is also produced by the action of 

 .certain acids on the starch of potatoes, the fecula 

 of cereals and cellular tissue. 



Crystallized sugar when acted upon by acids 

 : may be changed into liquid sugar or uncrystallizable 

 .but the latter can never be changed into prismatic 

 sugar. Often, as in fruit, a sort of crystallization 

 appears, but it is confused, and may in appearance 

 Le compared to the head of the cauliflower, whilst 

 prismatic sugar shows regular crystals, in regular 

 j)rismatic forms, and is best seen in the large crystals 

 of sugar candi. I have stated that sugar is composed 

 of carbon, oxygen and hydrogen. These elements 

 enter into 100 pounds as follows : 



