The variety of biscuits and crackers in market is utterly bewildering. These are among the standards: BOSTON, SODA, BUTTER, OYSTER, SUGAR, FRUIT, MILK, ENGLISH ALBERT, WATER, CREAM, GINGER, LEMON, OATMEAL, CARAWAY, VANILLA, and dozens more kinds of biscuits, crackers and wafers at various prices; besides GINGER and LEMON SNAPS and JUMBLES, and even DOG BISCUIT. There is also CRACKER DUST, for frying oysters, fish, etc. Some of the above come in handsome tin packages. MACCARONI, VERMICELLI, SPAGHETTI.—These are all made from the dough of the hardest and most glutenous Southern wheat, and the domestic are inferior to the Italian or French. The best will merely swell and soften after long boiling, and still retain its form. Maccaroni is in small tubes, spaghetti in small stems, and vermicelli in threads or shreds. Letters, stars, and other figures are also made from the same material or paste; all are largely used in soups. EGG NOODLES are ribbon maccaroni. SUGAR AND THE SWEETS. This necessity of modern life ranks as one of the most important articles among the grocers’ goods. Two hundred years ago it was sold chiefly by the apothecaries, but is now consumed in all parts of the world to the extent of many millions of tons annually. Sugars have been divided into four kinds, viz.: cane sugar, found in stems; grape sugar, found in fruits; manna sugar, found in leaves; and milk or animal sugar. There are many varieties of the sugar cane which contain from twelve to twenty per cent. of sugar; these are cut, crushed, and the juice boiled down and clarified with lime, etc.; the sugar crystallizes and leaves the molasses. The sugar beet contains from seven to thirteen per cent. of sugar, which, when raw, is unpleasant, but when refined is identical with cane sugar. The fact that the molasses of the sugar beet, although colorless, is very disagreeable, has retarded the beet sugar manufacture, but it is a great and growing industry. The sap of the sugar maple contains about two per cent. of MAPLE SUGAR, which is identical with cane sugar, and may be made white, but is preferred brown, as containing more of the rich maple flavor. About seven thousand tons of maple sugar are annually made in the New England States. MAPLE SYRUP is extensively sold by grocers in cans, bottles, etc. GRAPE SUGAR OR GLUCOSE.—The sweetness of ripe fruits is due to the starch which they contain, passing, under the ripening influence of nature, into grape sugar. Substances may consist of the same elements, but different proportions may greatly vary their properties. For instance, starch and sugar consist merely of carbon and water. Grape sugar contains more water than starch, and cane sugar more than grape sugar.