CANE SUGAR. 



The Addition of Glucose not a Precipitant of Cane 

 Sugar. The idea has unfortunately come about in many quarters that 

 Geerligs' theory of molasses implies that the addition of glucose will cause 

 sugar to crystallize ; there is no ground for this deduction anywhere in his 

 theory. High glucose certainly implies a low purity in molasses but at the 

 same time the addition of glucose will lower the initial purity of the juice; 

 the fallacy of this deduction can be best shown by an actual example. 



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