38 



but the presence of large quantities of salts in the sugar beet is apt 

 render a sirup made therefrom less palatable and less wholesome thi 

 one made from either of the three sources first mentioned. 



It may be asked if this supply of table sirups should be made wholly] 

 from original sources, what use could be made of molasses arising 

 a by-product in the manufacture of sugar? The answer to this qu< 

 tion is a simple one. There are many economical applications 

 molasses aside from its use upon the table. Molasses when mix< 

 properly with an absorbent makes an excellent cattle food. Mob 

 also when subjected to fermentation yields alcohol in paying quanti- 

 ties. The use of denaturized alcohol in the arts and industries free of 

 tax makes possible the remunerative utilization of molasses for the 

 manufacture of industrial alcohol. It appears from a general survey 

 of the data which have been collected in these experiments that it 

 entirely possible to supply the demands for table sirups in the United] 

 States directly from the original sources, thus removing the danger 

 adulteration or contamination with substances injurious to healtl 

 The general consumption of a sirup of this kind would, it is tru< 

 interfere with those who are engaged at the present time in making 

 synthetic sirup for table use from doubtful sources, but which as a nil 

 contains more or less molasses the by-product of sugar mam 

 ture and contaminated to a greater or less degree with substance 

 injurious to health. The welfare of the farmer and consumer would I 

 therefore be promoted by the general consumption of pure sirups of j 

 the kind described in this report. 



