(*>5) 



as explained on our label, in the starch case. Although 

 many varieties of sugar are recognized, they all fall into 

 two great classes, cane-sugar and glucose. Cane-sugar 

 occurs mostly in stems and roots, glucose in fruits. Glucose 

 is cheaper than cane-sugar and if pure, is more healthful 

 for human use, but the commercial article is very apt to be 

 impure. Glucose is mostly manufactured from corn. 

 Cane-sugar is mostly manufactured from sugar-cane, 

 sugar-beets and sorghum cane. Sugar is a very important 

 plant-product and it is of vast economic value. Sugar- 

 cane (Saccharum) is the basis of the world's sugar supply. 

 The juice from the stems of the plant is boiled down and 

 by other processes is made into the principal crude pro- 

 ducts shown in the cases and later into the commercial 

 grades of sugar, also shown. 



The juices of other plants are also used in making sugar, 

 for example, in temperate regions, the sugar-beet yields 

 an enormous amount, the sap of the maple tree is made 

 into maple-sugar, while in tropical regions the sap of various 

 palms, such as the coconut-palm and the sugar-palm, 

 is made into palm-sugar. 



Fodder Plants. Cases 79-8 1 . — These are mostly shown as 

 sheaves. Fodders are derived chiefly from plants of the grass 

 and bean families. Illustrations of the former are the vari- 

 eties of hay known as timothy, red-top, blue-grass, and 

 orchard-grass. Such hays are made by cutting the plants 

 when in bloom or early fruit, and drying entire. Another 

 form of the same class consists of the plants of the grains, 

 wheat, rye, oats, and corn, cut while young and dried. When 

 dried after the removal of their grain, they constitute straw. 

 The corn-plant, cut young, is often chopped up and stored 

 fresh in pits and bins. Such fodder is called ensilage. 

 The grains themselves, separated from the straw, are 

 largely used for fodder. Illustrations of the second class 

 are the plants of clover, vetch, lupine, meibomia, and peas, 

 cut in a similar stage of growth and dried into hay. Fod- 

 ders of this class are much more nutritious than the grass- 



