SUGAR USED IN BREWING.
(To THE EDITOR Or THE "SpecTnon."]
Sue—The Brewing Trade and their friends have more than ones stated in the Press that the sugar used in Brewing is not fit foe human consumption for domestic purposes. This is a gross inexactitude, as I will explain. When I was in the Trade a few years ago I personally used the following in the manufacture of beer : " Tote's No. 1 cubes," otherwise white loaf sugar, " sugar candy," "refined cane "—a much better sugar than many brown sugars sold in the shops to-day; "glucose." which is now becoming a mare familiar name in the household; " raw C:1110 sugar," mostly used in the manufacture of black beers; and "invert sugar," which the ordinary person could not distinguish from ordinary golden syrup. I much regret to say that the journal in which I have read these false statements refused to publish this letter, as also my contradiction to the statement made by a Major-General Long, a most amazing statement, that when both the brewer and the maltster had done with 1,000 tons of barley, 950 tons were available as cattle food, for ' Blossom ' and ' Meadowsweet ' to convert into milk! The last eight words come from my pen, but I think the public should know the true stale of
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