The sugars most commonly used in catsup are granulated cane, clarified cane, granulated beet, and raw, unrefined sugars. The purest of these are granulated cane and granulated beet, which are equally good. There is a prejudice against beet sugar by many people in the east, who think it is not as good as cane sugar, but this is a mistaken idea. Any food chemist will tell you that they are the same, and are equally good. All granulated sugar, whether cane or beet, must contain at least 99.5% of sucrose (pure sugar) to comply with the federal standard. And remember that sucrose is sucrose, whether derived from sugar cane or sugar beet. Almost all granulated sugar will test 99.8% sucrose, which is slightly above the minimum established by the government. This leaves a negligible quantity of impurities, which in the case of beet sugar are derived from the beet, and in cane sugar from the cane. If there is any difference between the two sugars it lies in this very minute quantity of impurities and such a difference can surely not be objected to. Granulated sugar, whether cane or beet, is the purest food article in commerce. Clarified cane sugar is not quite as pure as granulated, but when used in catsup will make equally as good a product as granulated will; however, as the percentage of sucrose is not so high, a little more of it has to be used. A considerable saving can often be made by buying clarified instead of granulated sugar, but the purchase should be made on polariscope test, so the buyer knows exactly what he is getting. Raw sugars are slightly less pure than clarified, although there is very little difference between the best grades of raw sugar and clarified. Good centrifugal raw sugar will contain about 96.5% of sucrose. The lower grades of raw sugars should not be used, as they are dark and will darken the catsup to some extent, but there is scarcely any color to the better grades, and they give good results. The use of raw sugars often permits quite a saving on the sugar bill. They should be bought on polariscope test, and when received should be tested against the sample on which they were bought. Sugar Syrups “Cane sugar syrups” have for several years been offered to canners and preservers, and they are advertised to be equal pound for pound to granulated sugar and to be considerably cheaper. The samples of these heavy, colorless syrups that I have tested have contained a considerable percentage of invert sugar, and also moisture. The moisture is, of course, worthless, and as the invert sugar is less sweet than sucrose it is ridiculous to claim that such a product is equal in sweetness to granulated sugar. These syrups are said to be used by some catsup makers, however the saving that is effected by their use is probably imaginary.