C T-t ] 



t 



is found in a variety of fruits : it is more soluble in 

 alcohol than solid sugar. 



The simplest mode of detecting sugar is that re- 

 commended by Margraaf. The vegetable is to be 

 boiled in a small quantity of alcohol ; solid sugar, if 

 any exist, will separate during the cooling of the solu- 

 tion. 



Sugar has been extracted from the following ve- 

 getable substances. 



The sap of the Birch (Betula alba,} of the Sy- 

 camore (Acer Pseudoplatanus,; of the Bamboo (Arun- 

 do Bambos^) of the Maize (Zea mays,) of the Cow 

 Parsnip (Heracleum Sphondylium^) of the Cocoa-nut 

 tree (Cocos nuclfera^) of the Walnut tree (Juglans 

 alba?) of the American Aloe (Agave mericana^) of the 

 Dulse (Fucus Pahnatus^) of the Common Parsnip 

 (Pastinica saliva,*) of St. John's bread (Ceratonia S/7j- 

 qua,} the fruit of the common Arbutus (Arbutus 

 Unedo^) and other sweet-tasted fruits ; the roots of 

 the turnip (Brassica Rapa,} of the carrot (Daucus Car- 

 ota,} of Parsley (Apium Petroselinum?) the flower of 

 the Euxine Rhododendron (Rhododendron ponticum^) 

 and from the nectarium of most other flowers. 



The nutritive properties of sugar are well known, 

 Since the British market has been over-stocked with 

 this article from the West India, islands, proposals 

 have been made for applying it as the food of cattle ; 

 experiments have been made which proved that they 

 may be fattened by it 5 but difficulties connected with 

 the duties laid on sugar, have hitherto prevented the 

 plan from being tried to any extent. 



