tapped for a sugar-yielding juice. Coal-tar from which so 

 many fine dyes and other articles of economic value are 

 obtained, is the source of a highly sweet substance called 

 saccharine. One tabloid of saccharine scarcely so large as 

 a two-anna piece, will sweeten a cup of tea. But this sub- 

 stance has no feeding value like genuine sugars. Milk is 

 also a source of sugar. After cream and cheese have been 

 extracted out of fresh milk, the whey from the cheese-vat 

 is forced into a large boiler whence after a time the liquid is 

 run into an evaporating pan, where the boiling is continued 

 until a thick syrup is formed. This syrup is left standing for 

 a time and again boiled when the sugar forms. The sugar 

 is pressed and the molasses rejected, and then packed in 

 barrels for the refinery. The process of refining raw-sugar 

 from milk is also a secret. 



594. Beet-sugar is largely manufactured in Germany and 

 Austria, and it is competing very successfully with cane- 

 sugar. Good roots of beet yield on an average Jth of their 

 weight of sugar, but Jth has been also obtained of late years. 

 The proportion of sugar is materially increased by phospha- 

 tic manures and by selection only of middle-sized roots for 

 seeding. Middle sized roots (which are white) are also grown 

 for crushing for sugar. In 1876 the average produce of sugar 

 from an acre of beet (z>., from 10 tons of roots) was estimated 

 at 2,000 Ibs., while in 1896 the average rose to 3,000 Ibs. per 

 acre, and the tendency is towards further amelioration. It 

 should be noted however that 3,000 or 4,000 Ibs. of sugar per 

 acre is considered a poor yield for sugar-cane, and 8,000 Ibs. 

 or even more are often obtained. Though chemists have 

 not been able to find any difference between cane-sugar and 

 beet-sugar, manufacturers do not consider them identical. 

 For the condensed milk trade beet-sugar has been found al- 

 together unsuitable. 



595. The Superintendent of the Saharanpur Botanical 

 gardens has made an interesting experiment on the cultiva- 



