p. 11 | Sugars | AdventAI

Pacific Press Publishing Association · Mountain View, California · Jul 25, 1911

FromSigns of the Times, Vol. 38, No. 29.

Sugars

Sugars.— There are many kinds of sugar in this world — more than the ordinary person thinks about. There comes into the market of New York and Paris, for instance, rice-sugar, a by-product of the Japanese made from rice-starch. Its native name is mizuame, meaning “liquid sugar,” for it will not commercially crystallize. While it can not be made solid, it is quite readily handled if of a certain consistency, like so much rubber, without leaving the fingers sticky. Then there is the Chinese sorghum-sugar in little slats, sun-dried and sun-cured; the raisin-sugar of Asiatic countries, non-crystallizable; melon-sugar; maize-sugar, made from our ordinary maize, or corn, used largely in confectionery trades, known as glucose, and sometimes called “grape-sugar”—an utterly misleading term, which ought never to be employed. Real grape-sugar is made solely in Iberia, direct from the grapes, not raisins, and is rarely exported. Then there is the cane-sugar and the beet-sugar and the maple-sugar, sugar from palm-trees, date, and cocoa, and in Deutschland is made a potato-sugar as sweet as maize-sugar.