es. The term "New
Orleans" molasses was formerly applied to the product obtained by the
use of open kettles for the manufacture of sugar, but during recent
years the vacuum pan process has been introduced, and "New Orleans"
molasses is now an entirely different article. The terms first, second,
and third molasses are applied to the liquids obtained after the removal
of the first, second, and third crops of sugar crystals; first molasses
being richer in sucrose, while third molasses is richer in dextrose and
invert sugars. The ash in molasses ranges from 4 to 6.5 per cent. Some
of the low grades of molasses are used in the preparation of animal
foods.

The taste and physical characteristics of molasses are due largely to
the organic acids and impurities that are present, as well as to the
proportion in which the various sugars occur. When used with soda in
cooking and baking operations, the organic acid of the molasses
liberates carbon dioxide gas, which acts as a leavening agent. Because
of the organic acids, molasses should not be stored in tin or metalware
dishes, as the solvent action results in producing poisonous tin and
other metallic salts.

The food value of molasses is dependent entirely upon the amount of dry
matter and the per cent of sugar. A large amount of water is considered
an adulterant; ordinarily molasses contains from 20 to 33 per cent. If a
sample of molasses contains 75 per cent of dry matter, it has slightly
less than three fourths of the nutritive value of the same weight of
sugar.

80. Syrups.--The term "syrup" is applied to natural products obtained
by evaporation and purification of the saccharine juices of plants.
Sorghum syrup is from the sorghum plant, which is pressed by machinery
and the juice clarified and evaporated so as to contain about 25 per
cent of water. In sorghum syrups there are from 30 to 45 per cent of
cane sugar, and from 12 to 20 per cent of glucose and invert sugars.
Cane syrup is made from the clarified juice of the sugar cane, and has
about the same general composition as sorghum syrup. Maple syrup,
prepared from the juice of the sugar maple, is characteristically rich
in sucrose and contains but little glucose or reducing sugars. The
flavor of all the syrups is due mainly to organic acids, ethereal
products, and impurities. In some instances the essential flavor can be
produced synthetically, or derived from other and cheaper materials;
and by the use of these flavo