is very similar to that of cane sugar, and it is sweeter 

 than glucose. 



Sixth. CHESTNUT SUGAR. It is made from the 

 chestnut tree. 



Seventh. EUCALYPTUS SUGAR. Made from the 

 sap of trees found principally in Australia, Algiers, etc. 



Eighth. LIQUORICE SUGAR. From the root of 

 common liquorice. 



Ninth. MILK SUGAR. 



Tenth. Last of all the various GLUCOSES : 



Glucose rarely, if ever, occurs in nature ; it is 

 produced by the action of acids upon cane sugar, and 

 many erroneously confound it with the latter. The 

 evil effects produced by it upon our community are 

 very much greater than many suppose. As a general 

 thing a certain amount of acid is used in its prepara- 

 tion, and frequently in excess, which cannot be bene- 

 ficial. The crystallization, so called, is nothing more 

 nor less than a granulation. The less we say upon 

 this subject the better (unless a solution be given to 

 the manner of transforming glucose into sucrose). 



MALTOSE is a variety of glucose ; it is produced 

 by the action of malt upon starch paste. 



FRUIT SUGAR is formed by the mixing of two 

 glucoses in equal quantities. 



MANITOSE is a glucose produced by the action of 

 mannitic acid. 



GALOTOSE is obtained by boiling milk-sugar with 

 diluted acids. 



SORBINE may be obtained from ripe mountain ash 

 berries (also called elderberry sugar) ; it crystallizes, 

 and is nearly as sweet as cane sugar. 



SUGAR FROM THE PALM OR DATE. 



The palm and date are used for sugar manufacture 

 principally near Bengal, and the secondary product is 



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