3 IS ON DIFFERENT SPECIES OF SUGAR. 



the Arabs. I know already, that this sugar is not crystal? 

 lizable, but of the second species; and it contains an ex- 

 tractive matter, which gives it a high colour, and spoils it 

 by a particular flavour, which assuredly would not be re- 

 Vinous and lished by the rudest Bedoween in Europe. Its wine much 



sp-ntiions resembles that of melasses, and where no other was to be 

 liquors from ij-i,iiii t- 



jt_ nad, might be cli-unk without I'epugnance. It is very in- 



toxicating. The brandy produced from it 1 have made 

 jkaown already. 

 Sugar in vari- A sugar equally crj^stallizable with that of the cane, but 

 ous fruits. very different from it, exists in the gooseberry, the cherry, 

 and the apricot, the juice of all grapes, and. no doubt 

 many other fruits. Its crystals are pulverulent, and so 

 difficult to perceive, that I have not yet been able to observe 

 their shape. This produces the concretions, that are fo^nd 

 in raisins. 

 Sagar of figs, Figs appear to contain a great deal of crystallizable 

 sugar, since I am informed, that thick crusts of it separate 

 from them in the barrels in which they are kept dry. 

 of go-jseber- The candy that forms among preserved gooseberries and 



riesand cher- cherries equally belongs to these fruits, and not to the sugar 

 of the cane. These concretions dissolved in alcohol always 

 resume the granular form, which is commonly found in 

 these preserves. 

 of the apple. The first species of sugar does not appear to be formed 

 quince, mod- jn the apple, quince, or medlar. Their juices afforded me 

 only the second loaded with gum and extractive colouriog 

 plum, peach, matter. It is probably the same with plums, peaches, &c., 

 '^^' for candy is scarcely ever found in their jellies or preserves. 



In all these fruits however the sacharine product is con- 

 founded with gum, extractive m.atter, the malic, citric, and 

 tartarous acids, sulphate of lime, &c. 

 The two spe- These facts, which deserve a farther examination in the 

 cies variously vegetable kingdom, contribute still more to confirm the 

 amo\o"f*^ . existence of tlj^ solid and mucoso-saccharine species of sugar 

 which appear to divide our fruits in very various propor- 

 tions. 

 The fluid spe- The fluid sugar, which had received the compound name 

 *"'^^* of mucoso-saccharine, because it was considered as a mix- 



ture of solid sugar and mucilages, was not well understood 



by 



