Old Time Sweetness Gone

"The old fashioneii moiasses is rapid]y disappearing as au article of comruerce," said a prominent grocer, "aud in its place have come a uumberof sirups which are more costly and by no rueans as satisfactory, especially to the little ones, who delight, as we did when we were young, in having 'lasses on their bread. Most of the niolasseg goes into the distilleries, where it is made into rum, for which, notwithstanding the efforts of our temperance workers, the demand is constantly on the increase, especially in the New Bngland states and for the export trade. The regular drinker of rum will take no other liquor in its place if he can help it. It seems to reach the spot more directly than acy other dram. "The darker brown sugars have also disappeared, and they are not likely to returu, owing to the methods of boiling and the manufacture. Qranulated sugar is of the same composjtion, as far as gaccharine qualities are concerned, as loaf, cut loaf cube and crushed and differs from thern only in that its crystals do not cohere. This is because it is constantly stirred during the process of crystallization. The lighter brown sugars taste sweeter thau the white, for the reason that there is some moiasses in them. Housekeepers have difficulty these days in finding coarse, dark sug.ars, which are alvvays preferred for use in putting up sweet pickles, making .cakes aud similar uses. As they cannot get brown sugar any more, it may be well for them to remember that they can simúlate browu sugar by adding a teaspoonful of moiasses to each quarter of a pound of the white grauulated sugar. This combination does as well in all household recipes that cali for browu sugar as the article itself, and besides it saves them a great deal of huntiug for brown sugar, which, as said before, has disappeared from the market. '