Am  jun^ST111' }     Commercial  Glucose  and  its  Uses.  275 
in  its  preparation  for  evaporation  or  preserving  are  the  basis  for 
most  cheap  jellies ;  the  pectin  substance  and  juice  being  extracted  by 
the  usual  processes  of  jell)'  making  and  mixed  with  glucose  and  sugar 
forms  a  jelly  material  to  which  other  fruit  juices  are  added.  The  law 
requires  such  jellies  to  be  plainly  described  on  the  label  so  that  the 
consumer  is  informed  that  he  is  using  a  jelly  made  of  apple  and 
glucose  with  a  fruit  flavoring,  and  is  at  perfect  liberty  to  buy  the  pure, 
glucose-free  fruit  product  if  he  so  prefers.  What  interests  the  public 
is:  Are  these  cheap  jellies  unwholesome,  or  is  there  other  reason 
why  the  man  with  the  slim  pocketbook  should  not  buy  them?  This 
question  is  quite  apart  from  whether  they  contain  glucose  or  not,  but 
deals  with  the  soundness  and  wholesomeness  of  the  ingredients  used 
and  the  cleanliness  of  their  preparation. 
By  far  the  largest  amount  of  glucose  is  consumed  in  the  manu- 
facture of  candy,  the  peculiar  properties  of  this  syrup  making  it 
especially  valuable  in  this  industry,  as  has  been  explained.  The 
requisite  for  most  candy  is  that  it  should  not  "  grain  "  (crystallize), 
and  glucose,  owing  to  its  colloidal  nature,  is  the  most  effective  and 
wholesome  substance  to  prevent  this.  The  popular  impression  that 
glucose  is  used  in  candy-making  because  it  is  a  cheap  substitute 
for  sugar  and  that  its  sole  function  is  to  give  sweetness  is  only  ap- 
proximately correct. 
How  sweet  is  glucose  relative  to  cane-sugar?  Determinations  of 
the  sweetness  of  a  saccharine  product  are  very  unsatisfactory,  owing 
to  personal  equation  and  also  to  the  influence  of  the  other  mixed  in- 
gredients and  even  the  physical  condition  of  the  substance  tested. 
Granulated  sugar  tastes  sweet.  Powder  it  in  a  mortar  and  it  will 
taste  less  sweet.  Owing  to  this  fact  it  is  hard  to  convince  some  people 
that  powdered  sugar  is  not  adulterated,  although  this  practice,  easily 
detected,  is  practically  unknown  at  present.  A  quarter  of  a  grain  of 
quinine  mixed  into  a  pound  of  granulated  sugar  is  said  to  make  it 
taste  sweeter.  Common  salt  in  small  quantities  will  improve  the 
sweetness  of  cake  and  other  sweet  foods,  as  all  cooks  know.  Raw 
sugars,  even  when  they  contain  negligible  quantities  of  the  sweeter 
mother-syrups,  taste  distinctly  sweeter  than  granulated  sugar,  al- 
though their  actual  sugar  content  is  less.  This  is  due  to  the  salts 
and  extractive  matters  in  the  raw  product,  and  it  is  why  many  cooks 
sigh  for  the  old-fashioned,  open-kettle  sugar,  and  even  prefer  the 
refiners'  imitation  goods  to  granulated  in  making  their  apple  pies. 
Relative  tests  of  the  sweetness  of  cane-sugar  and  glucose  (dex- 
