| Show going oat the old fashioned molasses is rapidly disappearing as an article of commerce said a prominent grocer and in its place havo come a number of which aro more boatly and by no means as satisfactory especially to tho little ones who delight as we did when wo were young in having lasses on their bread most of tho molasses goes into the distilleries where it is made into mm for which notwithstanding tho efforts of our temperance workers tha i demand ia constantly on the increase especially in the new england states and for the export trade the regular drinker of rum will take no other liquor in its place if he can help it jac seems to reach tho spot more directly than any other dram the dark brown sugars have also disappeared and they are never likely to return owing to the methods of foiling and tho manufacture granulated sugar is of the samo composition as far w saccharine qualities are concerned as loaf cut loaf cube and crushed and differs from them only in that its crystals do not cohere this ia because it is constantly stirred during the process of crystallization the lighter brown sugars sweeter than th white for the feasca that 13 sow molasses in them housekeepers have difficulty these days in finding coalso dardr bugara which aro always preferred for use in putting up sweet pickles making cako and similar uses As they cannot got brown sugar any more it may be well for them to remember that they can simulate brown sugar by adding a tea spoonful of molasses to each quarter oi a pound of the white granulated sugar this combination does as well in all household recipes that call for brown sugar as the article itself and besides it eaves tham a great deal of hunting for brown sugar which as said before hai disappeared from tho market wash bugton star |
