450 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



others to the left ; the first are called right-handed and the second left- 

 handed. 



With this brief description let us examine a few of the results obtained 

 in relation to sugars and some allied bodies : 



1. Suc7'ose or Cane Sugar. — C12 Hn Oii — It crystalizes in four or six- 

 sided rhomboidal prisms and fuses at about 320° F. It produces right- 

 handed rotation=to 73° 8. 



2. Inverted Cane Sugar — from many recent fruits-formula, C12 Hia O12. 

 It is not crystalizable and produces left-handed rotation =: 26" at 59° F. 



3. Glucose or Grape Sugar, C12 H12 O12 -f 2 IIO, is obtained from dried fruits 

 or from starch altered by acids. It produces right-handed rotation = 51'' 

 4. It crystalizes in cubes or square tables. 



4. Lacto.se, or sugar of milk, C24 Hiq O19 + 5 IIO. It crystalizes in four- 

 sided prisms and produces right rotation, equal to 56° 4. 



5. Trehaloze or Turkish manna, the product of an insect — formula, C12H11 

 Oil -|- 2 HO. Crystalizes in brilliant rectangular octohedra and produces 

 right-handed rotation = 220°. 



6. Mgcose, from the ergot of rye, C12II11O11 -f 2 IIO. Crystalizes in 

 rhombic prisms and produces right-handed rotation = 266°. 



7. Melezitose, from larch manna; C12 Hii On -\- aq. Crystalizes in short 

 rhomboidal prisms; produces right-handed rotation = 94° 1. 



8. Melitoae, from the Eucalyptus (of the myrtle family), C24II24O24 -\- 4 HO. 

 Crystalizes in slender p^i-isms and produces right-handed rotation = 102°. 



9. Sorbin, from berries of service tree; C12 H12 O12. Crystalizes in octo- 

 hedra with rectangular base; exerts left-handed rotation == 49° 9. 



10. Inosin, from muscular tissue; C12 H12 O12 -f.4 HO. Crystalizes in 

 radiated tufts and has no power on polarized light. 



Sugar-Making in Cuba. 



Mr. Brewster, who had been engaged for several years in manufacturing 

 sugar on the island of Cuba, gave an interesting description of the process. 



THE CANE. 



There are two kirids of cane, the sweet and the crystaline. The sweet 

 contains the most juice and the crystaline the most sugar. Tlie cutting 

 commences about this time of year. There is a dry season in Cuba of two 

 or three months, beginning about the first of January, and if this dry sea- 

 son did not occur sugar could not be made on a large scale. However 

 perfect the cane may be, if two or three rains fall upon it the sugar all goes 

 down into the roots, and the cane must be left over till the next season. 

 After the cane is cut the roots remain alive, and throw up sprouts the next 

 year, so that the planting has to be done only once in several years. Some 

 fields are planted once in three or fourj^ears, but the average is about once 

 in seven years. I have been in a field that had not been planted in 28 

 years, and the canes were an inch and a half in diameter and twenty feet 

 high. 



THE MILLS. 



The juice is expressed by passing the cane between iron rollers driven 

 by steam engines. Three rollers are employed, making two spaces through 



