Many experiments have proved the contrary, and the Count de Chaptal, in his excellent book, Chemistry Applied to Agriculture," (vol. ii. page 13,) says:
"Sugars obtained from various plants, says a celebrated chemist, are in fact of the same nature, and have no intrinsic difference when they are equally pure. Taste, crystalization, color, weight, are absolutely identical, and the most acute observer cannot distinguish the one from the other."
An idea of the force of prejudice is afforded by the fact, that out of one hundred British subjects, taken at random, not ten believe in the possibility of obtaining sugar from the beet.
USES OF SUGAR.
Sugar was introduced by the apothecaries. With them it was a most important article, for when a person was greatly in want of any article, there was a proverb, "Like an apothecary without sugar."
To say that it came thence, is to say that it was received with disfavor; some said that it was heating, others that it injured the chest; some that it disposed persons to apoplexy. Calumny, however, had to give way to truth, and for eighty years this apothegm has been current, "Sugar hurts nothing but the purse."
Under this impenetrable aegis the use of sugar has increased every day, and no alimentary substance has undergone so many transformations. Many persons like sugar in a pure state, and in hopeless cases the faculty recommend it as a substance which can do no possible harm, and which is not unpleasant.
Mixed with water, it gives us eau sucree, a refreshing drink, which is healthful, agreeable, and sometimes salutary.
Mingled in large quantities with water it constitutes sirops, which are perfumed, and from their variety are most refreshing.
Mingled with water, the caloric of which is artificially extracted, it furnishes two kinds, which are of Italian origin, and were introduced into France by Catharine de Medici.