64 BULLETIN 1238, U. S. DEPARTMENT OF AGRICULTURE. 
preservation, and partly because a 7 vegetables are sometimes put 
up in sugar. (Ref. No. 7.) 
Dates, figs, grapes, and other fruits rich in sugar have always 
been known to keep well when only partially dried, and others less 
sweet have been dried with the addition of a little sugar. The old- 
fashioned New England custom of drying wild raspberries with 
maple sugar is an illustration of the latter, and also of how necessity 
sometimes leads to the discovery of pleasant flavor combinations. 
Although sugar is a good preservative against bacteria and molds, 
it is not so efficient eee the yeasts which cause fermentation ; 
hence the occasional “spoiling” of even fairly sweet fruit paeseoe 
and the need of keeping them in clean, tight jars. 
If the products commonly classed as vegetables were preserved in 
sugar, their sweetness would spoil them for their ordinary uses in 
the bill of fare. Where fruits are scarce and expensive, women have 
been ingenious in the use of vegetables in place of them. Thus the 
seed vessels of roses are sometimes made into preserves in northern 
Europe. Pumpkin, squash, carrot, even beet and cabbage are used 
in this way and flavored with lemon, ginger, etc. Certain kinds of 
tomatoes, also, such as the yellow plum variety, are frequently pre- 
served in sugar, but they are so sweet in this form that they are used 
as a dessert rather than in the meat or salad course. Small quantities 
of sugar are sometimes used in canning such vegetables as green corn 
and peas. 
Since sugar and other sweetening materials are of vegetable origin © 
they may be briefly mentioned here. Honey already has been con- 
sidered among the flowers. Maple sirup and sugar making were 
known to the Indians, who recognized a “sugar-making moon” in 
the spring. A study of the history of methods of condensing the 
sirup, from the primitive appliances of a century ago to the im- 
proved evaporators of the present, would be of interest and suggest 
possible advance in household methods of cookery. 
Cane sugar is a popular and valuable food, and its use appears 
to be increasing everywhere. That large quantities of it taken at any 
one time are generally conceded to be unwholesome is not surprising, 
since overeating of any food is likely to result in unpleasant conse- 
quences and is to be avoided. 
Statements are sometimes made that sugar is not a wholesome food 
but this is by no means the commonly accepted view. As a recent 
writer on hygiene states, “ Sugar is of especial value because it is 
so readily available for use by the system. It needs but little change 
in the chemistry of the body before it becomes capable of absorption 
and utilization.” (Ref. No. 15.) 
Granulated and other white sugars are the most important prod- 
ucts of sugar cane, but brown sugar and molasses also play a useful 
