us obtained is very good for common use, it by no means answers the
purpose of the confectioner, as it is not fit for preserving; and for
this purpose the cane sugar alone is used; so that although great merit
may attach to the industry of a person who in times of scarcity can
produce such an useful article as sugar from a vegetable so easily
grown, yet when cane sugar can be imported at a moderate rate, it will
always supersede the use of the other."

56. PYRUS malus. THE APPLE.--This useful fruit, now growing so much to
decay in this country, which was once so celebrated for its produce, is
grown in great perfection in all the northern provinces of France; and
she supplied the London markets with apples this season, for which she
was paid upwards of 50,000 l.; and can most likely offer us good cyder
on moderate terms.

The French people, ever alive to improvement and invention, having
discovered a mode of extracting sugar in considerable quantity from this
fruit, I shall transcribe the particulars of it.

On the Preparation of Liquid Sugar from Apples or Pears. By M. DUBUC.
(Ann. de Chim. vol. lxviii.)--"Several establishments have been made in
the South of France for making sugar from grapes; it is therefore
desired to communicate the same advantage to the North of France, as
apples and pears will produce sugar whose taste is equally agreeable as
that of grapes, and equally cheap.

"Eight quarts of the full ripe juice of the Orange Apples was boiled for
a quarter of an hour, and forty grammes of powdered chalk added to it,
and the boiling continued for ten minutes longer. The liquor was
strained twice through flannel, and afterwards reduced by boiling to one
half of its former bulk, and the operation finished by a slow heat until
a thick pellicle rose on the surface, and a quart of the syrup weighed
two pounds. By this method two pounds one ounce of liquid sugar was
obtained, very agreeable in flavour, and which sweetened water very
well, and even milk, without curdling it.

"Eight quarts of the juice of apples called Doux levesque, yielded by
the same process two pounds twelve ounces of liquid sugar.

"Eight quarts of the juice of the sour apples called Blanc mollet,
yielded two pounds ten ounces of good sugar.

"Eight quarts of the juice of the watery apples called Girard, yielded
two pounds and a half.

"Twenty-five chilogrammes, or fifty-pounds of the above four apples,
yielded nearly fourty-two poun