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Show I "I SUGfVR BEETS H BEET SUGAR IS AS GOOD AS H CANE. H v H ft"- ji m 'T.hc department of agriculture set- B tics the much discussed controversy B over the relative merits and values of BSH B beet and cane sugars' by declaring . B that there is no difference between m them. In a late publication on .this'. m -subject, the department says: B ''Chemists generally concede that M tile sugar which occurs in the- sugar bbb B cane is identical from the standpoint B of chemical composition and structure B with that found in the sugar maple.. B sugar beet, and many other vegetable B products. As it occurs in nature, the H sugar is accompanied by various other B materials dissolved in the plant- juice, H and it is- the presence of more or less B of such bodies which , gives, certain B commercial sugar products, lijcc mo- B lasses and maple syrup, their 'distmc- H ( live flavor. H Products May Differ. m ' f ' "Old-fashioncdi brown sugar, maple B sugar, crude beet sugar, butternut B .sugar, and other similar sugars differ H . in anpearance, flavor and palatability, BBl B , awjng to the character of; the plant B ' products which remain with the sug- B m arh but from all of them it is possible B to obtain pure, colorless crystals, like B those called' rock candy, identical in H appearance, flavor and other charac- B teristics. If the crystals, arc fine and B separate, we have granulated sugar, B while if they adhere together in large. B masses, lump sugar, cube sugar or B - loaf sugar results. B "The cane sugar industry is much B older than the beet sugar industry, and B since the days when the latter first B' B assumed commercial importance thqrc B has been more or less popular discus- M sion regarding t.lic identity of the sug- B ar fro mi these twp sources, and rc- B garding the relative merits for hQUse-', B hold purposes of the two softs as B they are found on the market. B "It has often been said that beet B sugar is not as sweet as cane sugar, B notwithstanding- the fact thai; chem- B ists have known that provide.dVthc two m sorts of sugar are of equal devices of M fineness and granulation and, hence, Pl alike as to the case or quickness with Bs ' n . which a given quantity will dissolve Bf , there js no difference Jjn sweetness, Iff or ins'Uncepwhth.a-spbonful is added., to a cupoftoa. Hi B "Another common statement is that beet sugar cannot be used successfully success-fully for canning, jelly making and preserving. In earlier times, before methods of refining had been perfected, perfect-ed, Kthcrc may have been warrant for such, a belief, but mcthpds of purifying purify-ing beet sugar were long ago perfected, perfect-ed, and such sugar has ibeen used for -many years in this country and "in Europe for all household purposes. No Fruit Lost "An attempt was jnadc to trace numerous nu-merous reports to the effect that fruit' had been lost through the use of beat sugar in canning, but in no instance was this found to be the case, though numerous letters were received in, reply re-ply to inquiries which were sent, our. "The utter folly of this idea that beet sugar cannot be used for canning purposes is emphasized by the fact that -practically all the sugar used in Germany and France for the purposes of conning and' preserving is from the beet, and for many years American refined re-fined beet sugar was us,cd without complaint in this country, because the iria'ss of the people were not aware that it was derived from the beet This sugar was brought here as raw sugar from Europe and refined at American refineries. . "Evidence shows that under both commercial and household conditions, beet sugar and cane sugar give equally equal-ly satisfactory results for canning fruit and also for jelly making." |