SUGAR. 261 



affords a delicious seasoning to many kinds 

 of food. It is made into the most agreeable 

 and ornamental decorations of the table, 

 being easily made transparent and of any 

 colour or shape, and retaining and giving 

 taste without losing the least of its sweet- 

 ness. 



It is useful in pharmacy, for it unites with 

 medicine, and greatly removes its disagree- 

 able flavour ; it is the basis of all syrups, 

 and may be beneficially employed in ferment- 

 ing wines. It preserves both animal and 

 vegetable substances from putrefaction in a 

 much greater degree than common alimen- 

 tary salt. Animal flesh has been preserved 

 by sugar more than three years from taint or 

 rottenness. 



The chemical properties of sugar are nu- 

 merous : it is soluble in water, and in a small 

 degree in alcohol. When united with a 

 small portion of water, it becomes fusible ; to 

 which circumstance the art of preserving is 

 indebted for many of its preparations. It is 

 phosphoric ; the loaf-sugar, when rubbed in 

 the dark, being highly luminous. It is also 

 combustible ; when exposed to fire, emitting 

 a blue flame if the combustion be slow, and 

 a white flame if the combustion be rapid; 



