World’s Use and Supply of Sugar 281. 
French armies, indicate the value of sugar in the ration 
when the men are subjected to great exertion. 
“. . . According to our present knowledge the value 
of sugar as a food for muscular work may be briefly sum- 
marized as follows: 
“When the organism is adapted to the digestion of 
starch, and there is sufficient time for its utilization, sugar 
has no advantage over starch as a food for muscular work. 
“Tn small quantities and in not too concentrated form 
sugar will take the place, practically weight for weight, 
of starch as a food for muscular work, barring the dif- 
ference in energy and in time required to digest them, 
sugar having the advantage in these respects. 
“Tt furnishes the needed carbohydrate material to 
organisms that have little or no power to digest starch. 
Thus, milk sugar is part of the natural food of the infant 
whose digestive organs are, as yet, unable to convert 
starch into an assimilable form. 
“In times of great exertion or exhausting labor, the 
rapidity with which it is assimilated gives sugar certain 
advantages over starch and makes it prevent fatigue. 
“This latter quality, which renders it more rapidly 
available for muscular power, may account for the fact 
that sugar is so relished by people who are doing muscular 
work, and by those of very active habits, such as children. 
“The American farmer ranks high among agriculturists 
as a rapid and enduring worker, and his consumption of 
sweets is known to be very large. The same is true of 
lumbermen and others who work hard in the open air; 
sugar and seed cakes are favorite foods with them. Dietary 
studies carried on in the winter lumber camps of Maine 
