Cane-sugar and glucose, or grape-sugar, are the two recognized varieties, though the making of beet-sugar has become an industry here as well as in France.
Grape-sugar requires to be used in five times the amount of cane, to secure the same degree of sweetness.

Honey also is a food,--a concentrated solution of sugar, mixed with odorous, gummy, and waxy matters.

It possesses much the same food value as sugar, and is easily digested.
With the various FARINACEOUS PREPARATIONS, _Sago_, _Tapioca_,_ Arrow-root_, &c, the vegetable dietary ends.

All are light, digestible foods, principally starchy in character, but with little nutriment unless united with milk or eggs.

Their chief use is in the sick-room.
Restricted as comment must be, each topic introduced will well reward study; and the story of each of these varied ingredients in cookery, if well learned, will give one an unsuspected range of thought, and a new sense of the wealth that may be hidden in very common things..