SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 675 



The chloride of tin passes into the molasses and becomes aii objec- 

 tionable constituent of this product. Messrs. Lock & Newlands Broth- 

 ers* mention a harmless yellow color of organic origin, which is used in 

 th e manufacture of imitation Demerara crystals. So far as the writer is 

 aware this color is not used on the sugav plantations of this country. 



SPECIAL NOTES. 

 ANALYSES BY H. A. HUSTON. 



The samples of sugar were purchased in La Fayette, Ind., Indianapolis, 

 and Chicago. A glance at the descriptions of the samples will show 

 that all the common commercial sugars are represented in the samples. 



Open-fettle sugar. One sample of marked open-kettle sugar is found 

 in the list. Open-kettle sugar is made largely in Louisiana by planters, 

 having only a small area in cultivation and inexpensive factory facili- 

 ties. The boiling is accomplished without the aid of vacuum apparatus 

 and in open kettles. The molasses is separated without the use of cen- 

 trifugals and by simple drainage from the hogsheads, into which the 

 mush sugar is placed after granulation. Open-kettle molasses is the 

 best and highest priced molasses in the New Orleans market. Very 

 little open-kettle sugar is found in commerce outside of the region of its 

 production. There is some demand for it, especially among bakers, 

 and many like its aromatic flavor and taste. For this reason there 

 might be some inducement to brand with that name the low-grade yel- 

 low cane sugars of a refinery. 



Maple sugar. Three samples of maple sugar are included in the list, 

 viz, 125, polarizing 84.11 and costing 22 cents a pound ; 130, polarizing 

 84.21 and costing 13 cents a pound ; and 145, polarizing 81.40 and cost- 

 ing 20 cents a pound. 



The price of maple sugar, as is well known, is out of all proportion 

 to the saccharine matter which it contains, and is due to its peculiar 

 and pleasant taste, derived presumably from some ethereal matter ex- 

 uded with the sap. The nature of this substance has not, to my knowl- 

 edge, been definitely determined. It is not wholly volatile, since it 

 remains in the sugar and molasses after they have been kept for a long 

 time at a high temperature during the process of concentration. Never- 

 theless, a distinctly agreeable odor marks the process of maple sap 

 evaporation, as every one can attest who has visited the primitive 

 sugar factories which are operated in the maple-sugar industry. 



As has before been intimated, there is a popular belief that maple 

 sugar is largely adulterated with cane sugar derived from other sources. 

 The chemical identity of these sugars, however, prevents any chemical 

 detection of such alleged adulteration. The great stores of maple 

 sugar and sirup offered for sale in comparison with the very limited 

 supply is the chief basis for the popular suspicion. It must beremem- 



Sugar: Lock &Newlands Brothers, p. 291. 



