Purified molasses is usually known as "sirup," and much of it is made by boiling a solution of raw sugar to the proper degree of concentration. A considerable part is made from the sap of the sorghum-cane, and probably a larger quantity consists of glucose solution colored with caramel. Maple-sirup, formerly a solution of maple-sugar, is now very largely made from raw cane-sugar clarified and artificially flavored.
Glucose.—Glucose, or grape-sugar, is the natural sugar of the grape and most small fruits. Honey is a nearly pure, concentrated solution of glucose. Grape-sugar has, roughly, about three-fifths the sweetening power of cane-sugar. Natural grape-sugar is too expensive for ordinary commercial use; the commercial product, on the other hand, is artificial, and is made mainly from cornstarch.
Glucose is employed in the cheaper kinds of confectionery in the United States; most of it, however, is exported to Great Britain, the annual product being worth about four million dollars. From the fact that it can be made more economically from corn than from any other grain, practically all the glucose is made in the United States.
QUESTIONS FOR DISCUSSION
It frequently happens that the prices of sugar and tin-plate rise and fall together; show how the fruit-crop may cause this fluctuation.
Which of the possessions of the United States are adaptable for cane-sugar?—for beet-sugar?
In what ways has the manufacture of sugar brought about international complications?
What is meant by "Dutch Standard" tests?—by polariscope tests?
FOR REFERENCE AND STUDY