Sugar

“ SUGAR CONTROL.
"Good evening, Sir," said Lord RHONDDA'S minion (the man who does his dirty work) , moistening his lips with a bit of pencil. "You were allocated one hundredweight of sugar for jam-making in respect of your soft fruit, I believe?" ”

“ One has a remarkable craving for sweets when on the trail which only sugar will satisfy. Sugar is the most concentrated food we have for it supplies so much heat and energy to the body. In cold weather Nature calls for more heat in the body and one’s appetite for sweets usually increases in proportion. Much is written in camp outfitting concerning a preparation called saccharine or crystallose which is a chemical of remarkable sweetness—a small portion of it equalling in sweetening power several hundred times its bulk of sugar. ”

“ He finds that sugar plays an important part in the vital processes. Both saccharine and fatty matters are eventually oxidised in the body; and there is an accompanying evolution of heat. Sugar is the form to which sundry other compounds have to be reduced before they are available as heat-making food; and this formation of sugar is carried on in the body. ”

“ How the sugar beet has gained enormously in sugar content under chemical control
Pure white sugar is the first and greatest contribution of chemistry to the world's dietary. It is unique in being a single definite chemical compound, sucrose, C12H22O11. All natural nutriments are more or less complex mixtures. Many of them, like wheat or milk or fruit, contain in various proportions all of the three factors of foods, the fats, the proteids and the carbohydrates, as well as water and the minerals and other ingredients necessary to life. ”

“ Used intelligently sugar is an excellent food, but of course you must prescribe it for yourself in the proper proportions," laughed Mr. Hennessey. "We all constantly take more or less sugar into our systems through the ordinary foods we eat. But here in America over and above this each individual annually averages about eighty pounds of sugar. ”

“ How to make clear Sugar.—Break three pounds of fine white sugar, the hardest and closest grained is the best, put it into a sugar-pan, with three pints of clear spring water, set over a sharp fire, and when beginning to boil place it at the corner to simmer, and squeeze in the juice of half a lemon, skim well and reduce to two thirds, it is then ready to use for jellies. ”

“ Sugar in its various forms is a very prolific food product. It is the principal substance contained in nearly all fruits, but we shall confine our discussion here to the various sugars and sirups as they appear in commerce, freed from the other materials with which they are associated in nature. ”

“ It is commonly known that sugar may come from any one of numberless sources. Sugar of milk is the first sugar with which [44] members of the human race become acquainted, but one which, of course, is of little account in candy-making. The sugar of fruits is in an easily accessible form and one which is of particular value when combined with cane sugar. ”

“ There is plenty of opportunity to spoil it—I'll admit that; but it is seldom that a batch of our sugar goes back on us. We have fine chemists who watch every step of the process and who constantly test samples of the liquid at every stage into which it passes until it comes out water-white. ”

“ One ounce of sugar less per person, per day, is all our Government asks of us to meet the world sugar shortage. One ounce of sugar equals two scant level tablespoonfuls and represents a saving that every man, woman and child should be able to make. Giving up soft drinks and the frosting on our cakes, the use of sugarless desserts and confections, careful measuring and thorough stirring of that which we place in our cups of tea and coffee, and the use of syrup, molasses or honey on our pancakes and fritters will more than effect this saving. ”

“ A relish for sugar lessens the inclination for alcohol, and seldom accompanies the love of strong drink.
With young children, cane sugar is apt to form acids in the stomach, chiefly acetic, by a process of fermentation which causes pain, and flatulence, so that milk sugar should be given instead to those of tender years who are delicate, as this produces only lactic acid, which is the main constituent of digestive gastric juice. ”

“ But sugar is now recognized as one of our most useful and valuable foods. In fuel value, it is the equal, indeed the superior, weight for weight, of starch; and as all starch has to be changed into it before it can be used by the body, it is evident that sugar is more easily digested and absorbed than starch, and furnishes practically a ready-made fuel for our muscles. ”

“ Sugar, when heated, melts, and is converted into an uncrystallized, pliant mass, known as barley-sugar, or sugar-candy. At a somewhat higher temperature it is decomposed, and a dark-brown substance, known as caramel, is formed. Granulated sugar is seldom adulterated. ”

“ Sugar is a crystalline substance, differing from starch by its sweet taste and solubility in cold water. As food, its uses are the same as starch; all starch must be converted into sugar before it can be assimilated. ”

“ I say granulated sugar, because the loaf sugar purchased was in a street-car-card-familiar box and the magazines, I believe, had prepared me for that brand of powdered sugar which "does not cake." And the fresh meat does not fairly class among the unknown-quality supplies of sugar and vegetables. ”

“ Every bag of sugar shipped from the plantation is marked to indicate the plantation from which it came. The net weight of the sugar in each bag is recorded, a sample of the sugar taken and its sucrose content ascertained, for it is on the basis of weight and sucrose content that raw sugar is bought and sold.
From the beginning to the end of the process of manufacture, [36] chemists are vigilantly alert sampling, testing, analyzing and supervising the operations. ”

“ Select the best refined sugar with a good grain, pound it and pass through a coarse hair sieve; sift again in a lawn sieve, to take out the finest part, as the sugar, when it is too fine, makes the drops heavy and compact and destroys their brilliancy and shining appearance. Now put the sugar into a pan and moisten it with any aromatic spirit you intend to use, using a little water to make it of such a consistence as to allow of its dropping off the spoon without sticking to it. ”

“ The output of the other sugars is measurable in hundreds or even thousands of pounds, but the output of the sugar of commerce is measured in millions of tons. Long experience proves that the desired substance is most readily, most abundantly, and most cheaply, obtained from the juices of the plant commonly known as sugar cane, and from the vegetable known as the sugar beet. ”

“ Sugar is never put in the glass, but tea-drinkers hold a lump between their teeth, and then drink the tea through the sugar! Even very little children are given strong tea to drink as soon as they have teeth to hold the sugar, and they seem to thrive on it. ”

“ It is true sugar is a food, but to use much of the kind we buy is hurtful to the body. Nearly all the foods we eat, such as flour, oatmeal, pease, beets, and milk, have sugar in them. Some fruits, such as figs and grapes, have a large amount. It is not well to eat food made very sweet with sugar, such as rich cakes, jams, and preserves. It is also harmful to eat candies and lollies, for many are made from a poor kind of sugar, and the coloring matter used to make them look pretty is hurtful. ”

“ Honey preserve [40] is preserve in which honey is used in place of sugar (sucrose) sirup.
7. Glucose preserve [40] is preserve in which a glucose product is used in place of sugar (sucrose) sirup.
8. Jam, marmalade, [40] is the sound product made from clean, sound, properly matured and prepared fresh fruit and sugar (sucrose) , with or without spices or vinegar, by boiling to a pulpy or semisolid consistence, and conforms in name to the fruit used, and in its preparation not less than forty-five (45) pounds of fruit are used to each fifty-five (55) pounds of sugar. ”

“ Of this sugar there are two kinds, viz., the hard or cake sugar, and that of a friable character, which is produced by constantly stirring the thick sirup when it is becoming cool. The taste of the sap or juice, when taken from the tree, is just sweet enough to be noticed; and though we have never ascertained the quantity commonly obtained from a single tree, we have been told that a very fruitful tree, in a good season, may be made to yield five pounds of the best sugar. ”

“ As sugar is an article of considerable expense, it is to be understood that, of the white sugars, the most refined goes furthest and sweetens best. Chuse those that are close, heavy, and shining.—The best sorts of the brown have a bright gravelly look. ”

“ Before giving an infant a particle of aperient medicine, try, if the bowels are costive, the effect of a little raw sugar and water, either half a teaspoonful of raw sugar dissolved in a teaspoonful or two of water, or give him, out of your fingers, half a teaspoonful of raw sugar to eat. I mean by raw sugar, not the white, but the pure and unadulterated sugar, and which you can only procure from a respectable grocer. If you are wise, you will defer as long as you can giving an aperient. ”

“ Most of the sugar we use is made from the sugar-cane, which grows in warm countries. But in France they make a good deal of sugar from beets; and in North America, where the sugar-maple-tree grows, some very nice sugar is made from its sap. ”

“ It was hard to get white sugar most of the time, and the people had to use brown sugar, which came in barrels, and when the weather was damp and rainy that sugar seemed to draw moisture and got quite heavy. And each time the old lady got sugar she accused the old man of putting water in it to make it weigh more. ”

“ Sugar is said to consist of about ninety-five per cent nutritive value.
Glucose is made by converting the starch in corn into sugar. It is pure, wholesome, and cheap, and, for this reason, it is often used to dilute other sugars. It is not as sweet as other sugars, and it ferments more readily. Many of the syrups on the market are made from it.
The common, granulated sugars are made from sugar cane or beets; beet sugar is becoming more generally used. ”

“ There are a hundred cures for the drink habit; there is not one for the sugar habit. As I cannot repress the desire, I have had to put all my energy into getting hold of sugar. I noticed some time ago that at these restaurants they give the sugar allowance to all customers who ask for tea or coffee, although perhaps twenty per cent. of them do not take sugar at all. It is these people who supply me with the extra sugar I need. ”

“ The juice of the sugar-cane is so palatable, and at the same time so nutritive, that, during the sugar harvest, every creature which partakes freely of it, whether man or animal, appears to derive health and vigour from its use. ”

“ The hills were well wooded with sugar-maples, and from these, when spring came, Henry made sugar; and for a time this was their sole provision, each man consuming a pound a day, desiring no other food, and being visibly nourished by the sugar. ”

“ Sugar with tea, sugar with coffee, so that the spoon stands up; sugar with pumkins, sugar with grog, sugar with baccy, until the stummick which nature gives us revolts an’ cries out for salt an’ the bitterness o’ wholesome plants. ”

“ There is no mistake more common than to suppose that any half-ripe or over-ripe fruit is good enough for jam.
Sugar for Preserving.—Of the various kinds of sugar in common use, the white refined lump is generally sold for preserving, and, indeed, is the only kind admissible for the more delicate kinds of preserves. Coarse brown sugar conceals the flavour of any fruit, and the whiter moist sugar has little sweetening power. ”

“ Many plants fit for use, and perhaps most such, and many others, by means of an easy art, give out a great quantity of excellent sugar, not much inferior to that of sugar-canes. Eight ounces of the fresh juice of the skirret yield an ounce of the best sugar. Margraff Mem. de l’Acad. de Berlin.
[45] Many phænomena prove this plethora; and it is evinced by a simple observation, and one that occurs daily, viz. by those convulsions of the lower jaw-bone which cause a collision of the teeth in sleep, and that more strongly in boys when they have eat a hearty supper. ”

“ Broadly speaking, about one-fourth of a pound of sugar, daily, in connection with other foods, is well utilized by the system, the quantity depending upon whether one leads an active or a sedentary life. ”

“ These other foods, be it noted, are present in vegetable candy.
The current idea that sugar is fattening is wholly wrong. It is not sugar that is fattening, but too much sugar. Only when sugar is consumed in a quantity in excess of that which can be taken care of by the human commissary department, is it transformed into fat and stored as reserved material. ”

“ Grape-sugar requires to be used in five times the amount of cane, to secure the same degree of sweetness. Honey also is a food,—a concentrated solution of sugar, mixed with odorous, gummy, and waxy matters. It possesses much the same food value as sugar, and is easily digested.
With the various FARINACEOUS PREPARATIONS, Sago, Tapioca, Arrow-root, &c, the vegetable dietary ends. All are light, digestible foods, principally starchy in character, but with little nutriment unless united with milk or eggs. Their chief use is in the sick-room. ”

“ If a babe's bowels be either regular or relaxed, lump sugar is the best for the purpose of sweetening his food; if his bowels are inclined to be costive, raw sugar ought to be substituted for lump sugar, as raw sugar acts on a young babe as an aperient, and, in the generality of cases, is far preferable to physicking him with opening medicine. ”