Sugar, generally speaking, is of four kinds, — cane, grape, malt, and milk sugar. The sugar from beets, being chemically the same as that from sugar cane, comes under the head of cane 13 SCIENCE of FOOD and COOKERY sugar. In the making of refined, sugar, the caries or the beets are first squeezed between rollers or presses to extract the juices. These juices are then evaporated to the sirup point, and the sirup is crystallized and separated from the molasses. The final result is the modern sugar of commerce. Cane Sugar is not digested by saliva, but by the intestinal juices after it passes through the stomach; and if delayed too long in passing, it is likely to ferment. Grape Sugar is found in fruit and honey. It is absorbed with- out digestion, and is perfectly wholesome. Malt Sugar is found in sprouting grains. That is, the grain, in sprouting, acts upon the starch within itself, changing it to sugar. This is really an act of digestion. Sprouted grain is mixed Making Cane Sugar SCIENCE of FOOD ancC COOKERY with scalded starch at 140° F. (Water at 150° is added to the starch, which cools it to 140°. Anything hotter than this, would destroy the action of the malt on the starch.) This is kept warm, and stirred occasionally; and in a few hours, the starch is changed to sugar. From this process come some of our best sirups. Milk Sugar is contained in milk, and, like grape sugar and malt sugar, is natural and wholesome. BODY-REGULATING SUBSTANCES These are water, cellulose, minerals, and vitamines ; and they serve to keep the body machinery in running order. Water constitutes two thirds of the weight of the body, and enters into the composition of all the tissues and fluids. It is one of the most important of regulating substances, as it equalizes the temperature of the body, serves as a carrier of dissolved food material, and prevents the accumulation of waste material. Life can be maintained for a much longer period without food than without water. Cellulose is the woody, indigestible part of vegetable foods, and is needed because it supplies a bulk necessary to facilitate the movement of food along the intestinal tract. Some raw foods, such as lettuce, celery, cabbage, radishes, water cress, cucumbers, etc., may well be eaten daily, as these pass through the system largely as bulk, at the same time furnishing to the body their valuable organic salts unchanged by heating. Vitamines are found in all natural foods, especially in the leafy vegetables, in milk, in the germ and the outer layers of grains, and in fruits. When the outer coat (the bran) is removed from the wheat, and the brown coat is removed from the rice, as is done in polishing, these otherwise wholesome and nourishing foods be- come devitalized, and will not support life unless foods containing the missing elements are added to the diet. "Better to search in fields for health unsought.. Than fee the doctor for a nauseous draught." II. THE VITAL ELEMENTS IN FOODS (Vitamines) IN recent years, numerous experiments have been conducted in an effort to ascertain the exact nature of the faults in diet which lead to such diseases as beriberi, scurvy, pellagra, etc., declared by some investigators to be due to a lack of specific chemical sub- stances in the diet.

AI-modernized reading of the original text

Sugar, generally speaking, is of four kinds, — cane, grape, malt, and milk sugar. The sugar from beets, being chemically the same as that from sugar cane, comes under the head of cane sugar. In the making of refined, sugar, the canes or the beets are first squeezed between rollers or presses to extract the juices. These juices are then evaporated to the sirup point, and the sirup is crystallized and separated from the molasses. The final result is the modern sugar of commerce. Cane Sugar is not digested by saliva, but by the intestinal juices after it passes through the stomach; and if delayed too long in passing, it is likely to ferment. Grape Sugar is found in fruit and honey. It is absorbed without digestion, and is perfectly wholesome. Malt Sugar is found in sprouting grains. That is, the grain, in sprouting, acts upon the starch within itself, changing it to sugar. This is really an act of digestion. Sprouted grain is mixed Making Cane Sugar with scalded starch at 140° F. (Water at 150° is added to the starch, which cools it to 140°. Anything hotter than this, would destroy the action of the malt on the starch.) This is kept warm, and stirred occasionally; and in a few hours, the starch is changed to sugar. From this process come some of our best sirups. Milk Sugar is contained in milk, and, like grape sugar and malt sugar, is natural and wholesome. BODY-REGULATING SUBSTANCES These are water, cellulose, minerals, and vitamines ; and they serve to keep the body machinery in running order. Water constitutes two thirds of the weight of the body, and enters into the composition of all the tissues and fluids. It is one of the most important of regulating substances, as it equalizes the temperature of the body, serves as a carrier of dissolved food material, and prevents the accumulation of waste material. Life can be maintained for a much longer period without food than without water. Cellulose is the woody, indigestible part of vegetable foods, and is needed because it supplies a bulk necessary to facilitate the movement of food along the intestinal tract. Some raw foods, such as lettuce, celery, cabbage, radishes, water cress, cucumbers, etc., may well be eaten daily, as these pass through the system largely as bulk, at the same time furnishing to the body their valuable organic salts unchanged by heating. Vitamines are found in all natural foods, especially in the leafy vegetables, in milk, in the germ and the outer layers of grains, and in fruits. When the outer coat (the bran) is removed from the wheat, and the brown coat is removed from the rice, as is done in polishing, these otherwise wholesome and nourishing foods become devitalized, and will not support life unless foods containing the missing elements are added to the diet. "Better to search in fields for health unsought.. Than fee the doctor for a nauseous draught." II. THE VITAL ELEMENTS IN FOODS (Vitamines) IN recent years, numerous experiments have been conducted in an effort to ascertain the exact nature of the faults in diet which lead to such diseases as beriberi, scurvy, pellagra, etc., declared by some investigators to be due to a lack of specific chemical substances in the diet.

Science of food & cookery