•28 
JIR. F. SUTTON ON VARIETIES OF SUGAR. 
fluid is filtered away, and afterwards concentrated to a tliick syrup, 
or dried completely into an opaque white mass. 
Now the question arises. What becomes of all this artificial 
Sugar 1 It cannot ho made to assume the beautiful crystalline 
appearance of Cane or Beet-Sugar; and tliough, undoubtedly, 
attempts are made to mix it off with Cane-Sugar as an adulterant, 
it cannot succeed to any great extent. It is, moreover, decidedly 
less sweet than Cane-Sugar to the taste, and unless very carefully 
prepared, possesses a flavour by no m.eans as pleasant as genuine 
Cane-Sugar, leaving a bitterish taste in the mouth, and a peculiar 
mawkishness, which is very unlike pure Sugar. 
Enormous quantities of it, however, are consumed in America 
in the form of table syrups, eaten with bread. The best of these, 
however, generally have a portion of real Cane-Sugar added, to 
increase the sweetness, and cover the defects of the manufactured 
article. Very large quantities are used in brewing, distilling, and 
vinegar-making, not only in America, but the material is also sent 
over to Europe for tlie same purposes, and it is largely used in 
England by brewers in addition to ordinary malt. If you ask me 
whether beer brewed with such a substance is as good, in my opinion, 
as genuine malt beer, I say, most decidedly, “ No ! ” It answers some 
brewers’ purposes to use it for beer which can be quickly made and 
consumed, and by customers who care less about the fine (quality 
or flavour of the article than its alcoholic strength ; but for real 
(|uality, there is nothing as yet equal to pure malt and hop. 
This Grape-Sugar is also used very extensively for confeetionery 
purposes, such as candies, chocolate, preserves, and for feeding Bees 
when it is not possible for them to get natural food. 
But perliaps the most ingenious purpose to whicli it has been 
lately put by our cute Brother Jonathan, is the manufacture of 
artificial honey and honeycomb. Most of us have seen pretty 
glass jars of wliat looked like very select honeycomb immersed in 
clear golden honey. As a fact, the whole afi'air is “bosh.” The 
honeycomb is made artificially of paraffin wax, and filled by 
the aid of a special machine with glucose, which has liecn artificially 
flavoured with flower-essences, so as to resemble the smell of honey. 
It is ])robably known to most of us, that the Sugar industry is 
just now in a very depressed state, and the fault is laid very largely 
to the practice of Continental governments giving a bounty on 
