The mechanical processes employed in producing sugar from cane and from beets, are practically the same. They are, broadly, the extraction or expression of the juices, their clarification and evaporation, and crystallization. These processes produce what is called "raw sugar," of varying percentages of sucrose content. Following them, there comes, for American uses, the process of refining, of removing the so-called impurities and foreign substances, and the final production of sugar in the shape of white crystals of different size, of sugar as powdered, cube, loaf, or other form. In the case of cane sugar, this is usually a secondary operation not conducted in the original mill. In the case of beet sugar, production is not infrequently a continuous operation in the same mill, from the beet root to the bagged or barrelled sugar ready for the market. The final product from both cane and beet is practically the same. Pure sugar is pure sugar, whatever its source. In the commercial production, on large scale, there remains a small fraction of molasses or other harmless substances, indistinguishable by sight, taste, or smell. With that fraction removed and an absolute 100 per cent. secured, there would be no way by which the particular origin could be determined. For all practical purposes, the sugar of commerce, whether from cane or beet, is pure sugar. It is doubtful if an adulterated sugar can be found in the United States, notwithstanding the tales of the grocer who "sands" his sugar, and of the producer who adds _terra alba_ or some other adulterant. In some countries of Europe and elsewhere, there are sugars of inferior grades, of 85 or 90 or more degrees of sugar purity, but they are known as such and are sold at prices adjusted to their quality. Sugars of that class are obtainable in this country, but they are wanted almost exclusively for particular industrial purposes, for their glucose rather than their sucrose content. The American household, whether the home of the rich or of the poor, demands the well-known white sugar of established purity.