^'ARrOUS FOOD-PLAXTS 



101 



Fig. 109. — Date. .4, fruit cluster, with large Ijract whieh protected the 

 5'oiuig tio\ver.s, x i- B, staniiuate tio^ver, .slightl>' enlargcf-l. (.\ iji.stil- 

 late flower, side A-iew, twice natural .size. D, ,sam.e, tojj view. The 

 ffowers are yellow; the fruit, orange, brown, or black. (Redra\^n from 

 Turpin.) 



often .sulistituted for olive-oil; but although equallj' whole- 

 some and of practically the same chemical composition, the 

 nut-oils and seed-oils are inferior in flavor. 



The sugar used in this country is ol)tained verj- Iargel_y 

 from sugar-cane (Fig. 114). When full grown the stalks are 

 crushed between rollers, which press out the sweet sap. This, 

 upon evaporation of a certain amount of the water, yields 

 crystals of cane-sugar which are separated from the thick, 

 sweet liquid known as molasses. The cr>-stals after further 

 removal of impurities form the cane-sugar of commerce. 



Exactly the same kind of sugar as that obtained from the 

 sugar-cane is extracted also from the sugar-beet (a variety 

 of tlie common garden beet) and from the sap of the sugar- 



