75 
It appears from the experiments of Proust, 
Achard, Goettling, and Parmentier, that there are 
many different species of sugar ready formed in 
the vegetable kingdom. The sugar of the Ame- 
rican maple, Acer saccharinum , is precisely the same 
as that of the cane. This sugar is used by the 
North American farmers, who procure it by a kind 
of domestic manufacture. The trunk of the tree 
is bored early in spring, to the depth of about two 
inches ; a wooden spout is introduced into the 
hole ; the juice flows for about five or six weeks. 
A common-sized tree, that is, a tree from two to 
three feet in diameter, will yield about 200 pints 
of sap, and every 40 pints of sap afford about a 
pound of sugar. The sap is neutralized by lime, 
and deposits crystals of sugar by evaporation. 
The sugar of grapes has been lately employed 
in France as a substitute for colonial sugar. It 
is procured from the juice of ripe grapes by eva- 
poration, and the action of pot-ashes ; it is less 
sweet than common sugar, and its taste is pecu- 
liar : it produces a sensation of cold while dis- 
solving in the mouth ; and, it is probable, contains 
a larger portion of water, or its elements. 
The roots of the beet ( Beta vulgaris and cicla ) 
afford sugar, by boiling, and the evaporation of the 
extract : it crystallizes, and does not differ in its 
properties from the sugar of the cane in France. 
Manna, a substance which exudes from various 
trees, particularly from the Fraocinus Ornus , a 
species of ash, which grows abundantly in Sicily 
and Calabria, may be regarded as a variety of 
sugar, very analogous to the sugar of grapes. A 
