If any considerable number of consumers should decide to buy less butter and more milk, the diminished demand for butter and increased demand for milk would result in bringing to market some of the milk now used for butter-making. This would not appreciably disturb agricultural conditions and would plainly tend toward a better conservation of resources for the community as a whole, because under present conditions the skimmed milk of the butter factories is not generally utilized to good advantage. Economically therefore the making of butter should, for the most part, be carried on in regions which are adapted to dairy farming, but too remote from cities and towns to send their milk to market, or in districts in which it is feasible to make good use of the skimmed milk.

REFERENCES
I

ALLEN. Commercial Organic Analysis, Vol. II.

GLIKIN. Chemie der Fette, Lipoide und Wachsarten.

HEFTER. Technologie der Fette und Oele.

LEACH. Food Inspection and Analysis.

LEATHES. The Fats.

LEWKOWITSCH. Chemical Technology and Analysis of Oils, Fats and Waxes. MCKAY and LARSEN. Principles and Practice of Butter-Making.

SIMMONS and MITCHELL. Edible Fats and Oils.

UBBELOHDE. Handbuch der Chemie und Technologie der Oele und Fette.
WILDER. The Modern Packing House.

WILEY. Foods and Their Adulterations.
WING. Milk and its Products.

II

ALVORD. Composition and Characteristics of Butter. Pennsylvania Department of Agriculture, Annual Report for 1898, page 558.

BROWNE. A Contribution to the Chemistry of Butter Fat. Journal of the American Chemical Society, Vol. 21, pages 612-633, 807-827, 975-994 (1899).

COCHRAN. Butter and Butter Adulterants. Journal of the Franklin Institute, Vol. 147, page 85 (1899).

BEHREND and WOLFS.

Butter Fats from Individual Cows. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, Vol. 5, pages 689–719 (1902).

TOLMAN and MUNSON. Olive Oil and its Substitutes. United States Department of Agriculture, Bureau of Chemistry, Bulletin 77 (1902).

CRAMPTON. Composition of Process or Renovated Butter. Journal of the American Chemical Society, Vol. 25, pages 358-364 (1903).

MOORE. Experiments with Edible Oils. Arkansas Agricultural Experiment Station, Bulletin 78 (1903).

SWAVING. Influence of Feeding Cottonseed and Sesame Meal on the Properties of Butter Fat. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, Vol. 6, pages 97-115 (1903).

WALKER. Coconuts and Coconut Oil. Philippine Journal of Science, Vol. 1, pages 58, 117 (1906).

AMBERGER. Influence of Food on Composition of Butter Fat. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, Vol. 13, pages 614– 621 (1907).

GIBBS and AGCAOILI. Lard from Wild and Domestic Philippine Hogs and the Changes effected by Feeding Copra Cake. Philippine Journal of Science, Series A, Vol. 5, page 33 (1910).

LINDSAY, et al. Effect of Feed on Butter Fat. Massachusetts Agricultural Experiment Station Report for 1908, pages 66-110; Chemical Abstracts, Vol. 4, page 1774 (1910).

MOHLER, WASHBURN, and ROGERS. The Viability of Tubercle Bacilli in Butter. United States Department of Agriculture, Bureau of Animal Industry, 26th Annual Report, pages 179–186 (1909).

ROGERS, BERG, and DAVIS. The Temperature of Pasteurization for Butter Making. United States Department of Agriculture, Bureau of Animal Industry, 27th Annual Report, pages 307-326 (1910).

KLEIN. The Olive Oil Industry in Portugal. Journal für Landwirtschaft, Vol. 60, pages 31–73 (1911–1912).

Marseillaise Peanut Oil Industry. Journal of Industrial and Engineering Chemistry, Vol. 3, pages 705-706 (1911).

WESSON. Bleaching of Oil with Fuller's Earth. Journal of Industrial and Engineering Chemistry, Vol. 3, page 126 (1911).

THOMPSON, et al. Normal Composition of American Creamery Butter. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 149 (1912).

HUNZIGER. Moisture Control of Butter (Two Parts). Indiana Agricultural Experiment Station, Bulletins 159 and 160 (1912).

SHAW. A New Method for Determining Fat and Salt in Butter, especially adapted for Use in Creameries. United States Department of Agriculture, Bureau of Animal Industry, Circular 202 (1912).

WESSON. The Chemist and the Cottonseed Oil Industry in America. Journal of Industrial and Engineering Chemistry, Vol. 4, pages 64–65 (1912). ELLIS. Hydrogenation of Oils. Journal of Industrial and Engineering Chemistry, Vol. 5, pages 95-106 (1913).

ROGERS, BERG, et al. Factors Influencing the Change in Flavor of Storage Butter. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 162 (1913).

ROGERS and GRAY. Influence of Acidity of Cream on Flavor of Butter. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 114 (1913).

STEPP. Indispensability of Lipoids for Life.

Zeitschrift für Biologie, Vol.

59, pages 366–395; Vol. 62, pages 405–417 (1912-1913). MCCOLLUM and DAVIS. The Necessity of Certain Lipins in the Diet during Growth. Journal of Biological Chemistry, Vol. 15, pages 167–176 (1913). OSBORNE and MENDEL. The Influence of Butter Fat on Growth. Journal of Biological Chemistry, Vol. 16, pages 423-437 (1913); see also Volume 17, pages 401-408 (1914).

CHAPTER XI

SUGARS, SIRUPS, AND CONFECTIONERY

The Cane Sugar Industry

CANE sugar or sucrose, C12H22O11, occurs widely distributed in the vegetable kingdom. It is found in the fruits and juices of many plants, usually mixed with more or less of the simpler sugars, glucose (dextrose) and fructose (levulose). The separation of the sucrose is commercially profitable only in the case of a plant whose juice is relatively rich in this sugar and contains but small proportions of other substances. Only two plants, the sugar cane and the sugar beet, play an important part in the world's supply of sugar. The manufacture of sugar from the juices of the maple tree and of the palm tree are relatively small industries whose products enter but little into the world's sugar trade. We shall therefore confine our study of the technology of the industry to the manufacture of sugar from the cane or the beet. The accounts which follow are very largely taken from lectures delivered at Columbia University during 1911 to 1914 by Dr. C. A. Browne and Dr. W. D. Horne.

Production of raw sugar from sugar cane.1 The sugar cane, which is the oldest and best known sugar-producing plant, grows only in tropical and semitropical countries; it resembles in many ways the Indian corn, producing a jointed stalk varying from 6 to 12 feet or even more in length. The native home of the cane is India, and it is mentioned frequently in the old sacred books of the Hindoos and in ancient Chinese writings centuries before Christ. The Greek soldiers of Alexander the Great saw

1 Browne, School of Mines Quarterly, April, 1911, and January, 1913.