678 FOODS AND FOOD ADULTERANTS. 



established bis laboratory, purchased new samples, and repeated the 

 work. The data given are of course from the second set of samples. 



Temperature. The solutions were all made up and read at approx- 

 imately 25. 



Standard of the instrument. The sample of test sugar sent to Mr. 

 Scovell polarized on his instrument 99.8. By standard quartz plate, 

 99.73. Error, .07. The instrument, therefore, was correctly grad- 

 uated, reading only a trifle too high. 



Loicest polarization. Sample No. 84 showed the lowest polarization, 

 viz, 74.4. This sample had 4.88 per cent water and .67 per cent 

 ash. It was labeled maple sugar, and was a light-colored cake, simi- 

 lar in form to the most common shape in which maple sugar is sold. 



ANALYSES BY S. P. SHARPLES. 



The sugars on this (Boston and suburbs) market, as sold at the retail 

 stores, come from the two refineries which are situated at this place. 

 A small amount is bought from Spreckels' refinery at Philadelphia. 



Almost the whole of the sugar used in this part of the State is of the 

 quality known as granulated. I have procured three or four samples 

 of this to show the grade of the sugar. 



The only yellow sugar made at present here is that numbered 9437, 

 and known as the Severe yellow. The Revere Sugar Refinery uses 

 only high-grade centrifugal sugars, made from cane. The American 

 Sugar Refining Company uses all grades of sugar that come into the 

 market, including some beet sugars. This winter they have been using 

 some New Orleans sugars and some little sorghum. 



The yellow sugars now on the market here are mainly of New York 

 make, and are sold through the American Sugar Refining Company. 



I have endeavored to give as fully as possible the exact condition of 

 the market here in selecting these sugars, giving the sugars as found 

 in the retailers' hands and also the sugars as sold by the refiners. 



Many of the retail dealers do not keep the yellow sugars, dealing 

 only in the granulated sugars. These are generally of three grades, 

 fine, medium, and coarse. 



They are all alike and made at the same time, but the consumers 

 here very generally prefer the fine granulated, and quite frequently it 

 brings a shade more at wholesale. There is generally an insufficient 

 supply of this grade. The three grades are prepared by passing the 

 dried sugar through a sizing machine. 



TEST SUGAR RECEIVED KltOM WASHINGTON. 



Moisture 0.08 



Polarized iu 200 nun tube U9. 90 



Polarized in 100 mm tube, 50. 00 



After iuversiou (read at 21 U C.) J1.80 



