tained by a former method of manufacturing sugar, in which the juice was concentrated in open pans. The raw sugar resulting from this concentration was placed in a hogshead, the botton of which was pierced with holes and covered with straw. As broken masses of raw sugar pressed down the liquid portion, the molasses seeped through, leaving the solid crystalline sugar in the cask. The modern method of sugar manufac¬ ture, which increases the yield of sugar, pro¬ duces molasses of different qualities. The juice is now concentrated in vacuum pans instead of open kettles. After crystallization the sugar is separated from the sirup by the centrifuge. The molasses obtained as the re¬ sult of the first crystallization is rich in sucrose. Additional sugar can be obtained by further concentration and separation. By this piocedure three grades of molasses are produced, in which there are successive de¬ creases in the amount of cane sugar present, and corresponding increases in the invert sugar and mineral constituents. The com¬ position of the three grades of molasses is given in Table VIII. Sorghum is the concentrated juice from sorghum cane. It is lighter in color than cane-sugar sirup and has a greenish tinge. The flavor is characteristic and is very much liked by those accustomed to it. A large propor- SUCROSE MALTOSE REDUCING SUGARS TOTAL DEXTRINS AND ASH SIRUP WATER SUGARS HIGHER Table VIII • Dextrose Levulose SUGARS1 Per cent Per cent Per cent Per cent Per cent Per cent Per cem Per cent Approximate Cane . 27 67 1.5 Composition Corn sirup . . . Sweetose .... 19.7 18.2 16.6 27.9 17.6 30.6 34.2 58.2 45.8 23.00 .3 .3 of Typical Honey . 20 2 34 40 76 .2 Sirups Maple sirup . . . 34 62.5 1.5 64 .7 Molasses: Light. . 24 70 3 Medium . . . 24 66 4.5 Dark . 24 65 5 Sorghum .... 23 38.0 29.0 67 2.5 xNOT included in total sugars. [31] tion of the sugar in sorghum sirup is in the form of invert sugar, which makes the separa¬ tion of sucrose from sorghum impracticable. Maple sirup results from the concentra¬ tion of the sap of the sugar maple. The sugar in this sap is largely in the form of sucrose. If the sap is concentrated too far the sucrose tends to crystallize and separate. Also some of the essential oils which give the character¬ istic flavors to maple sirup are volatilized. For these reasons, the manufacturers tend to produce a sirup with a total solid content of 68 per cent, the minimum allowed under the standard for maple sirup. The total sugar is often not more than 64 per cent. In buying maple sirup, buyers consider flavor, rather than sugar content. Corn sirup or commercial glucose is man¬ ufactured by heating starch in dilute acid solutions. This sirup is not composed en¬ tirely of glucose or dextrose but contains maltose and dextrins, the relative amounts depending upon the length of time the acid has been allowed to act on the starch. The discovery of the chemical relation of starch to glucose and of the method of its preparation from starch is a very interesting one, especially in its historical setting. In 1811 the nations of Europe were engaged in a conflict almost as general and bitter as the First World War. Since 1803, Napoleon had declared an embargo against England and her colonies, cutting off normal sources of sugar.

AI-modernized reading of the original text

tained by a former method of manufacturing sugar, in which the juice was concentrated in open pans. The raw sugar resulting from this concentration was placed in a hogshead, the bottom of which was pierced with holes and covered with straw. As broken masses of raw sugar pressed down the liquid portion, the molasses seeped through, leaving the solid crystalline sugar in the cask. The modern method of sugar manufac¬ ture, which increases the yield of sugar, pro¬ duces molasses of different qualities. The juice is now concentrated in vacuum pans instead of open kettles. After crystallization the sugar is separated from the sirup by the centrifuge. The molasses obtained as the re¬ sult of the first crystallization is rich in sucrose. Additional sugar can be obtained by further concentration and separation. By this procedure three grades of molasses are produced, in which there are successive de¬ creases in the amount of cane sugar present, and corresponding increases in the invert sugar and mineral constituents. The com¬ position of the three grades of molasses is given in Table VIII. Sorghum is the concentrated juice from sorghum cane. It is lighter in color than cane-sugar sirup and has a greenish tinge. The flavor is characteristic and is very much liked by those accustomed to it. A large propor- SUCROSE MALTOSE REDUCING SUGARS TOTAL DEXTRINS AND ASH SIRUP WATER SUGARS HIGHER Table VIII • Dextrose Levulose SUGARS1 Per cent Per cent Per cent Per cent Per cent Per cent Per cem Per cent Approximate Cane . 1.5 Composition Corn sirup . . . Sweetose .... 19.7 18.2 16.6 27.9 17.6 30.6 34.2 58.2 45.8 23.00 .3 .3 of Typical Honey . .2 Sirups Maple sirup . . . 62.5 1.5 .7 Molasses: Light. . Medium . . . 4.5 Dark . Sorghum .... 38.0 29.0 2.5 xNOT included in total sugars. [31] tion of the sugar in sorghum sirup is in the form of invert sugar, which makes the separa¬ tion of sucrose from sorghum impracticable. Maple sirup results from the concentra¬ tion of the sap of the sugar maple. The sugar in this sap is largely in the form of sucrose. If the sap is concentrated too far the sucrose tends to crystallize and separate. Also some of the essential oils which give the character¬ istic flavors to maple sirup are volatilized. For these reasons, the manufacturers tend to produce a sirup with a total solid content of 68 per cent, the minimum allowed under the standard for maple sirup. The total sugar is often not more than 64 per cent. In buying maple sirup, buyers consider flavor, rather than sugar content. Corn sirup or commercial glucose is man¬ ufactured by heating starch in dilute acid solutions. This sirup is not composed en¬ tirely of glucose or dextrose but contains maltose and dextrins, the relative amounts depending upon the length of time the acid has been allowed to act on the starch. The discovery of the chemical relation of starch to glucose and of the method of its preparation from starch is a very interesting one, especially in its historical setting. In 1811 the nations of Europe were engaged in a conflict almost as general and bitter as the First World War. Since 1803, Napoleon had declared an embargo against England and her colonies, cutting off normal sources of sugar.

Foods, their selection and preparation