376  Detection  of  Cane  Sugar  in  Honey.    { AmAuJg0uu£,  fiT' 
To-day  we  have  our  Kraemer,  Remington^  Lloyd  and  Beringer 
and  they  will  pass  away  and  new  masters  come  forth  to  meet  the 
newer,  higher  needs. 
The  old  drug  shop  has  passed  away  and  the  world  will  never 
call  for  its  restoration.  In  its  place  is  the  New  Drugstore,  which 
is  moulding  and  shaping  itself  to  fill  its  place  in  the  life  of  to-day. 
Out  of  the  old  that  has  disappeared — out  of  the  new  that  now  is — 
we  may  form  visions  of  the  drugstore  that  is  to  come.  Faintly 
these  visions  take  their  shape. 
The  future  drugstore  need  not  be  a  chain  store  nor  a  trust.  Its 
place,  its  worth  and  its  success  will  not  be  measured  by  square 
feet  nor  acres  of  floor  space,  nor  its  massive  buildings,  capitaliza- 
tion nor  ample  stocks. 
The  present  drugstore  better  than  the  one  which  preceded  will 
in  turn  be  supplanted  by  one  better  still.  It  may  be  an  evolution 
of  the  type  of  thousands  that  exist  here  to-day,  but  it  will  be  a 
store  that  aims  at  the  highest  standards — it  will  be  a  place  of  busi- 
ness— a  commercialized  pharmacy — or  it  cannot  exist.  And  it  will 
meet  and  conquer  competition  in  character — not  in  underhand 
methods  or  cut  prices.  It  will  give  a  higher — a  better — an  ever- 
growing service.  It  will  fill  every  need  of  the  age  in  which  it  may 
live  and  of  the  humanity  which  it  may  serve. 
THE  DETECTION  OF  CANE  SUGAR  IN  HONEY.1 
By  Charles  H.  La  Wall. 
By  the  above  (query)  I  suppose  is  meant  the  detection  of  added 
cane  sugar  in  honey,  for  it  is  an  established  fact  that  sucrose 
normally  exists  in  cane  honey  to  the  extent  of  as  high  as  8  per 
cent.,  which  is  the  maximum  amount  permitted  by  the  standards 
of  the  U.  S.  Department  of  Agriculture. 
There  are  no  color  reactions  or  simple  chemical  tests  for  the 
differentiation  or  distinction  of  any  of  the  sugars  and  these  are 
detected  only  by  inferential  tests  based  either  upon  the  reducing 
power  before  and  after  inversion  or  by  the  optical  activity  under 
similar  circumstances.    As  sucrose  is  chemically  the  same  whether 
1  Read  at  the  annual  meeting  of  the  Pennsylvania  Pharmaceutical  Asso- 
ciation, June,  1913. 
