54 
as a natural ru T———À I had no means of proving that so large an 
amount as 15 per cent. (the quantity I found in the best bright MÀ 
eaf) was deua by the plant itself. I may, however, mention some 
matter to effect an addition of sugar to tobacco wishous its presence 
being betrayed. 
According to direct experiments made with some of the yellow 
tobaecos under examination and with one of the specimens of leaves 
rom Kew, it seems that the amount of matter E. —— which is 
soluble in cold water, varies only within a few per c 
1 soluble in water. 
Bright Virginis Ee 43* 6 insoluble in water. 
Virginia leaf ‘7 soluble in water. 
Nicotiana Tabacum, var. f 58:0 soluble in water. 
attenuata, from Kew. | 42°5 insoluble in water. 
pae will.be readily seen from this that the addition of even a few per 
ts. of sugar to tobaccos of this class would upset the average propor- 
pea of aiai and insoluble matter, = ‘ss a proportionate amount of 
soluble matter had been previously remo 
inade also an experiment to iatrodu 53 is sugar into one of the d 
kinds of Virginia leaf by means of steeping the leaves into a sug 
solution of moderate strength, and drying them cateti weis nd 
I found that by this process not only was the colour very considerabl 
deteriorated, but the sugar seemed to have penetrated "but little, for its 
presence on the surface was readily perceptible by the stickiness and 
sweet taste. 
Having now given my answer to the first question, by having shown 
that saccharine matter forms a natural constituent of the tobacco plant, 
and that there is every reason to believe that the saccharine matter 
e b. 
is also. natural and ed, I will now enter upon the discussio 
the second question, as to whether such natural sugar can be dis- 
tinguished with suffieient certainty for revenue purposes from that 
which may be a 
The many substances which are comprised in the general term 
“saccharine matter ” or sugar, are characterised by certain chemical and 
physical properties which they have in common, and by which as a class 
they can be recognised. re also acquainted with certain specific 
reactions by which the pristipel members of this class of bodies, viz., 
cane su (saecharose), fruit sugar (invert sugar), and'starch sugar 
(glucose or dextrose) ean be detected when mixed with other soluble 
substances, without actually separating or isolating them. In conjunc- 
tion with these chemical reactions, it is the optical test, 7.e. the specific 
action of the different sugars on polarised light, which affords the 
means we depend on when we search for them or wish to determine 
their quantity. 
It is thus that the well-known ^Fehling's copper test" and the 
out of all ENT to the amount of saccharine matter "inated 
T ye two chemical tests, 
