to invert part of the cane sugar to glucose so as to
keep it from crystallizing out again. The professional candy-maker now
uses the corn glucose for that purpose, so if we accuse him of
"adulteration" on that ground we must levy the same accusation against
our grandmothers. The introduction of glucose into candy manufacture has
not injured but greatly increased the sale of sugar for the same
purpose. This is not an uncommon effect of scientific progress, for as
we have observed, the introduction of synthetic perfumes has stimulated
the production of odoriferous flowers and the price of butter has gone
up with the introduction of margarin. So, too, there are more weavers
employed and they get higher wages than in the days when they smashed up
the first weaving machines, and the same is true of printers and
typesetting machines. The popular animosity displayed toward any new
achievement of applied science is never justified, for it benefits not
only the world as a whole but usually even those interests with which it
seems at first to conflict.

The chemist is an economizer. It is his special business to hunt up
waste products and make them useful. He was, for instance, worried over
the waste of the cores and skins and scraps that were being thrown away
when apples were put up. Apple pulp contains pectin, which is what makes
jelly jell, and berries and fruits that are short of it will refuse to
"jell." But using these for their flavor he adds apple pulp for pectin
and glucose for smoothness and sugar for sweetness and, if necessary,
synthetic dyes for color, he is able to put on the market a variety of
jellies, jams and marmalades at very low price. The same principle
applies here as in the case of all compounded food products. If they are
made in cleanly fashion, contain no harmful ingredients and are
truthfully labeled there is no reason for objecting to them. But if the
manufacturer goes so far as to put strawberry seeds--or hayseed--into
his artificial "strawberry jam" I think that might properly be called
adulteration, for it is imitating the imperfections of nature, and man
ought to be too proud to do that.

The old-fashioned open kettle molasses consisted mostly of glucose and
other invert sugars together with such cane sugar as could not be
crystallized out. But when the vacuum pan was introduced the molasses
was impoverished of its sweetness and beet sugar does not yield any
molasses. So we now have in its plac