I 
30 jm. F. SUTTON ON VARIETIES OF SUGAR. 
reduced tlie drawback somewhat, but still leaving it to the advant- 
age of the exporter. But we can clearly see that, with the immense 
production of artificial Sugar in America, and tlie great development 
of the Beet-Sugar industry on the Continent, the poor "West Indian 
Cane-grower is between two fires, and is in great danger of going to 
the wall. Nevertheless he has great things in his favour. The 
Sugar-cane is undoubtedly the best source of Sugar : it is richer in 
yield by more than one half, and the plant entails far less trouble 
and risk to grow, ■while the raw Sugar produced is purer and cleaner 
than that derived from Beet. The molasses, or uncrystallizable Sugar, 
which result from Beet is so disagreeable in taste and smell, as to 
bo unfit for human food ; and unless the crystallized Sugar is 
prepared and refined with extreme care, it is not nearly so accepta- 
ble to the taste as Cane-Sugar. As to sweetness, it is commonly 
believed that there is a difference of from five to ten per cent, in 
favour of Cane-Sugar ; but chemically, or optically, no difference can 
be detected. This is probably more a matter of taste than chemical 
analysis; but it is a fact that first-class jam-makers, and British-wine 
makers, Avill not knowingly use Beet-Sugar, however beautiful it 
may look, or chea]! it ma}' be. 
The persevering and intelligeirt energy of the Beet-Sugar grower, 
who lives in a temperate climate, has, however, undoubtedly placed 
his hot-climate brother, the Cane-Sugar grower, in a bad place, not- 
withstanding his natural advantages ; and until the latter can bring 
tlie same energy and inventive jmwer to bear upon his production, 
there Is little hope for improvement in his profits. 
The growth of Sugar-Beet, and the manufacture, have been 
recommenced in our oWn Eastern Counties, but under considerable 
disadvantages for the moment. Whether it can ever be made 
of practical benefit to the farmer, time alone must sliow. 
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