t in roots, fruits, and
particularly in the sugar-cane.

EMILY.

If all vegetables contain sugar, why is it extracted exclusively from
the sugar-cane?

MRS. B.

Because it is both most abundant in that plant, and most easily obtained
from it. Besides, the sugars produced by other vegetables differ a
little in their nature.

During the late troubles in the West-Indies, when Europe was but
imperfectly supplied with sugar, several attempts were made to extract
it from other vegetables, and very good sugar was obtained from parsnips
and from carrots; but the process was too expensive to carry this
enterprize to any extent.

CAROLINE.

I should think that sugar might be more easily obtained from sweet
fruits, such as figs, dates, &c.

MRS. B.

Probably; but it would be still more expensive, from the high price of
those fruits.

EMILY.

Pray, in what manner is sugar obtained from the sugar-cane?

MRS. B.

The juice of this plant is first expressed by passing it between two
cylinders of iron. It is then boiled with lime-water, which makes a
thick scum rise to the surface. The clarified liquor is let off below
and evaporated to a very small quantity, after which it is suffered to
crystallise by standing in a vessel, the bottom of which is perforated
with holes, that are imperfectly stopped, in order that the syrup may
drain off. The sugar obtained by this process is a coarse brown powder,
commonly called raw or moist sugar; it undergoes another operation to be
refined and converted into loaf sugar. For this purpose it is dissolved
in water, and afterwards purified by an animal fluid called albumen.
White of eggs chiefly consist of this fluid, which is also one of the
constituent parts of blood; and consequently eggs, or bullocks' blood,
are commonly used for this purpose.

The albuminous fluid being diffused through the syrup, combines with all
the solid impurities contained in it, and rises with them to the
surface, where it forms a thick scum; the clear liquor is then again
evaporated to a proper consistence, and poured into moulds, in which, by
a confused crystallisation, it forms loaf-sugar. But an additional
process is required to whiten it; to this effect the mould is inverted,
and its open base is covered with clay, through which water is made to
pass; the water slowly trickling through the sugar, combines with and
carries off the colouring matter.

CAROLINE.

I am very glad to hear that the bloo