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Show I , Sugar Why It's Very Common in Nature Su I . , ;ht CjiJ j I Inaji i Cocrteij of U. S. I'ood Admlnlilralion ittek f tra'noa sugar cane in , Porto Rico n?" ''I rr, lljb-du ; 'iMIE recent famine in a certain food ta. life luxury, vhlch has corao to bo re-en re-en lab . garded a3 a necessary of life, seems m nil the more extraordinary when one e5 i', coneiders that sugar is one of the kcjUl ' commonost ihings in nature. 3d i If there were no sugarcane or sugar- osclz I bcet we could get the stuff from other ll&iYl sources sorghum, for Instance. Of "tiK" course, under these circumstances, 3 ; palns would be taken to breed sorghum .'j trlth a much augmented sugar content inli H i Hust as has been done with the com- -!n2 ,1 tooa beet fr01" "which tho sugar-beet Kjtdi y has been developed, iriap I Sugarcane is a giant jointed grass; . and all grasses contain sugar. Sweet j potatoes aro rich in sugar, and so like- jj wise are carrots. Cut up a carrot and rasRi ? 1)011 t ana you will find that tho water Bcii i tastes sweet. 10 S. I Th0 sut'ar-maple is by no means tho T eg t only tree whose sap is rich in sugar. I to"? In thlB respect the date palm is nota- We. Tho sweetness of many fruits Is gjsU luc, of course, to tho sugar they conge con-ge tss I tain; and that there is much sugar In TrtU ' the nectar of flowers we may judge ie0 if , A" suear Is originally starch. Na- j0tbd j' lures chemlsti-y transforms tho latter , Into the former. It Is no mystery, el : B for wo can do It ourselves. We take oUi the starch of corn and by simple chem- roK J ,C? froce8i!es convert it Into glucose. Which is a noncrystallizable sugar a ti , ,k' clear Hfiu,(i resembling molasses tt ,n consistency. t In thls country 100,000 bushels of 'V' I 0rn ar consUfned daily in tho manu. Cootteiy of U. S. Food AdralnUtratlon Fillings bags with sugar at ihe factory. facturo of glucose, which I; chiefly cm- But in Europe glucoco is obtalnod Ployed In making syrups and candy, from' potatoes. |