Now, long boiling of starch in pure water produces little change upon it; but it was found that if a little sulphuric acid is added, the starch will take up more water and become entirely converted into grape sugar. And this is substantially the way in which commercial glucose is made. The acid is neutralized by lime, and the liquor boiled down into solid grape sugar or syrup. CANE SUGARS are sweeter than grape sugars in the proportion of five to three; hence, three pounds of cane sugar are worth five pounds of grape or starch sugar for sweetening purposes. This is the reason why grape sugar is used to adulterate cane sugar, and it is the only adulterant used at present to any extent. One pound of water will dissolve three pounds of cane, but only one pound of grape sugar. The latter has a gummy taste on the tongue and dissolves slowly. A small grained sugar may carry some glucose and perhaps escape detection, but the crystals of a large grained sugar will always be brilliant in contrast with its contaminating ingredients, and thus proclaim the fraud. In other words, inferior sugars have a dull look, while good sugars are bright. Glucose sugars melt at one hundred and five degrees, C., while cane sugars melt only when heated to one hundred and thirty-seven degrees, C. Raw sugars are no longer used. They should be refined to free them from the repulsive sugar mite and other impurities. The best sugar is always the most economical. THE BEST GRADES OF FAMILY SUGAR are the cut loaf, cubes and crushed. Next in market value, in the order in which they stand, are powdered, granulated, A sugars, C sugars, white, yellow, extra golden, etc., down to common yellow. SYRUPS.—These are the uncrystallized residue in refining brown sugars. They are diluted, filtered through animal charcoal, and concentrated. The lighter the color the higher the price. The better qualities are called “Rock Candy Drips,” “Golden Drips,” etc. MOLASSES.—The choicest are the New Orleans Fancy, Choice, Prime. Good, etc., down through the same grades of Porto Rico, to the Cuba Muscovado. The quality of molasses has deteriorated with improvements in the manufacture of sugar on plantations, and it is sometimes sold mixed with glucose. HONEY.—Consists of eighty parts in a hundred of pure grape sugar with an acid and aromatic principle. Spring honey is better than that made in autumn, and that from clover or other fragrant flowers is better than that of buckwheat. Sugar Candies. Whatever dangers may have lurked in confectionery in times past, parents may now be assured that they can gratify the natural and healthy appetite of their children for sweets, without fear of poisonous colorings or harmful adulterants.