the use of
the excess sugar these symptoms disappeared, and he became as vigorous
as the other. Before the time for the race both youths were in the best
of physical condition and were victorious over their antagonists who did
not believe in the use of sugar. Subsequently, observation revealed no
bad after effects. Similar instances could be indefinitely repeated.

The fundamental fact--that sugar gives energy and gives it with great
rapidity--has been made use of by army officers, particularly German.

It must be remembered, however, that sugar is purely an energy-producing
food. It is necessary, then, that there be other foods consumed with it
in order to preserve a proper balance. These other foods, be it noted,
are present in vegetable candy.

The current idea that sugar is fattening is wholly wrong. It is not
sugar that is fattening, but too much sugar. Only when sugar is consumed
in a quantity in excess of that which can be taken care of by the human
commissary department, is it transformed into fat and stored as reserved
material.

The methods of refining sugar have been so perfected within the last few
years that it is safe to say that few food substances in commercial use
are so near to being chemically pure as granulated sugars of good grade.
No less an authority than Blythe says, "Loaf sugar is, as a rule,
chemically pure. It is probably, indeed, the purest of all substances in
commerce, and a large quantity may be burnt up without obtaining a trace
of nitrogen and without leaving any residue. The only sugar that may be
impure are the raw sugars."

It is commonly known that sugar may come from any one of numberless
sources. Sugar of milk is the first sugar with which members of the
human race become acquainted, but one which, of course, is of little
account in candy-making. The sugar of fruits is in an easily accessible
form and one which is of particular value when combined with cane sugar.
Honey as stored by the honey bee formerly was highly prized for food
value, but now that it is so often stored by the factory without any
activity on the part of the honey bee, and now that cane sugar is so
very cheap, it is not so much in demand. For the sugar of candy-making,
there are three sources: the sugar cane, sugar beet and the sugar maple.
For practical purposes, maple sugar may be left out of the discussion.

Ever since sugar has been made on a commercial scale from beets there
has waged a controversy as