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Show SUGAR SAIE, BEETOR CANE Chemistry Shows That 'Both Varieties Have Same Qualities It Is not uncommon lo hear a housewife house-wife declare it to be impossible to preserve fruit or to make confectionery confection-ery with beet sugar. Others claim that beet sugar Is not as sweet as cane sugar, and hence more of It is required to rentier a given degree of sweetness. Some claim to be able to i distinguish beet sugar fr6m cano sugar su-gar by the alzo of the crystals, some I by the color, others by the length of) time it takes a lump of sugar to dissolve dis-solve in a cup of coffeo or other II-I quid. All of the conclusions are fallacious, fallac-ious, for even a chemist surrounded With all his scientific laboratory equipment, equip-ment, cannot distinguish one from the other, declare sugar experts. Although derived from different species of plants, the refined product from the J juice of the cane and the beet Is the same In composition, in sweetening power, in dietetic effect, in Chemical reaction, in all other respects. Furthermore, Furth-ermore, if maple sugar wen- rebolled and passed through the process Of refining, re-fining, It would lofco Its aroma and; flavor, which are wholly In the Impurities, Im-purities, and the white crystals would be Identical with those derived from! sugar cane and sugar beets. Pure sugar, whether derived from' beet or cane, is as identical as is pure' gold. whether mined In the Rocky mountains or in the Transvaal. It i would be as reasonable for a housewife to attribute the failure of her omelette, to the fact that the hens which laid! the engs were Uhode island Itcds ln- ' stead of Wvandotlcr, as to attribute the failure of her preserves to the use jot" beet Instead of cano sugar. J Inasmuch as one-half of the 17,-000,000 17,-000,000 ions annual sugar production of the world is derived from European I sugar beets, to assume that this sugar cannot be used for preserving fruit or .making confectionery is to assume that 'where beet sugar Is produced the people peo-ple either go wlthOtU confectionery or I preserves or that they import sugar i with which to preserve them. Uor fifty years or more the con tin - i Cf)t OI' l-'iirnnn I lWjJ exclusively on beet sugar. Aside from a small umonnt of French colonial sugar and some 20.000 tons of cane sugar produced in 'Spain, the 6,300,-000 6,300,-000 tons of sugar annually consumed On the continent of Europe is beet sugar, and no more attractive confections confec-tions or delicious fruit preparations are produced elsewhere. Of the 1,900,-' 000 tons annual sugar consumption nf Great Britain, 1.200,000 tons is derived from continental sugar beets- A few-years few-years ago 40 per cent of the United States Importations of sugar were beet sugar, and now from time to time, when a shortage or sugar occurs in the West Indies, raw European beet sugar is Imported into tho United J States, and it all emerges from our seaboard refineries as "pure cane sugar." su-gar." This is not mlsbranded. inasmuch as Worchestor's definition of "cane sugar" Is "Sugar obtained chiefly from sugar cane, the sugar maple, the beet root, and contained In a great man .' other vegetables." Webster's dictionary gives the following fol-lowing definition of sugar: "A sweet crystalline substance obtained ob-tained from certain vegetable products as the sugar cane, maple, beet sorghum sor-ghum and the like."" The Standard dictionary defines sugar su-gar as "A sweet, crystalline compound C12H23UU derived chiefly from the Juice of the sugar cane and sugar beet, but contained also in many other vegetables." It defines sucrose (the chemical name for sugar) as: "The white crystalline compound known variously as cane sugar, beet sugar,, maple sugar, etc., according to Its orl-j gin, but identical chemically, having' the composition C12H22Dlln." The Century dictionary defines su-J gar as: "1 The general name of certain cer-tain chemical compounds belonging toi the group of carbohydrates. 2 a |