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Other miscellaneous products of the East were in great demand for various purposes: camphor and cubebs from Sumatra and Borneo; musk from China; cane-sugar from Arabia and Persia; indigo, sandal-wood, and aloes-wood from India; and alum from Asia Minor.
The liquid obtained by straining off the ferment on a filter paper possesses the property of converting cane-sugar into uncrystallizable sugar." BERTHELOT, Comptes rendus de l'Academie.
In an interval of twelve years it was from three to seven reals in 1807, and from twenty-four to twenty-eight reals in 1818, which proves fluctuations in the relation of one to five. During my stay in the plains of Guines, in 1804, I endeavoured to obtain some accurate information respecting the statistics of the making of cane-sugar.
Ve cum here from ze Barbadoes," he explained brokenly "wiz cane-sugar, an' hides. Ve vait here for our agent." "But why anchor in a place like this? Why not go on up to the wharfs?" "Vye not? For ziz I no trust my crew ashore. Zay Vest Indy niggers, an' vud run avay ven ze chance cum. I know vat zay do."
The industry was started by Napoleon in the early nineteenth century when he was at war with most of Europe, and France was shut off from her supply of cane-sugar from the West Indies. The industry spread over the great plain of Central Europe, from the north of France over Belgium, Germany, Austria-Hungary to Central Russia.
The syrup is prepared by boiling the liquor down in pots of earthen-ware, till it is sufficiently inspissated; it is not unlike treacle in appearance, but is somewhat thicker, and has a much more agreeable taste: The sugar is of a reddish brown, perhaps the same with the Jugata sugar upon the continent of India, and it was more agreeable to our palates than any cane-sugar, unrefined, that we had ever tasted.
The saliva is a colorless liquid without taste or smell. Its principal element, besides water, is a ferment called ptyalin, which has the remarkable property of being able to change starch into a form of cane-sugar, known as maltose. Thus, while the food is being chewed, another process is going on by which starch is changed into sugar.
Cane-sugar and glucose, or grape-sugar, are the two recognized varieties, though the making of beet-sugar has become an industry here as well as in France. 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.
"What? Oh, about sugar? I don't know much. I just happen to remember a few scraps Father has told me from time to time. He's in the sugar business, you know." "Really? No, I didn't know. You never said anything about it. Cane-sugar?" "Yes." Bob watched Van curiously. "That's odd." "Why?" "Oh, because my father is in the sugar business too. Don't you recall my telling your father so?
"We saw it done at the sugar-cane refinery," explained Bob. "I see," nodded Mr. Powers. "Well, the principle of making beet-sugar is the same as cane-sugar. By the use of chemical solutions the juice is cleared until it is perfectly white." Bob nudged Van with his elbow and the lads smiled understandingly. There was no danger of their forgetting Mr. Hennessey and his secret chemical formula.
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