spring of 1918.


IN PLACE OF SUGAR

The United States is much more fortunate than Europe in having sweets
other than sugar at its disposal. As our corn-crop is immense,
the supply of corn-syrup is limited only by the ability of the
manufacturers to turn it out. It is a wholesome, palatable syrup and
can often take the place of sugar both in cooking and on the table.
Although it is not as sweet as ordinary sugar, it serves the body
for fuel in the same way. We have cane-syrup, and also molasses and
refiner's syrup, by-products of sugar-making, and in some parts of
the country, local products such as honey, maple sugar and syrup,
and sorghum syrup. Sweet fruits, both fresh and dried, contain
considerable amounts of sugar, some of the dried fruits being over
two-thirds sugar, and when added to cereals, for example, take the
place of part or all of the sugar.


THE PRICE OF SUGAR

In spite of the short supply, the Food Administration has kept down
the price of sugar by an agreement with the sugar-refineries that the
wholesale price must not be more than the cost of the raw sugar plus
a fixed amount to cover costs of refining. Even during December,
1917, when there was a severe shortage in the East, the price
remained stable. Refiners say that without regulation by the Food
Administration the price would have gone to 25 cents a pound or
higher.