Several different products, consisting wholly or in part, of glucose, are offered in the market. Thus, ordinary com mercial "glucose" is a mixture of from 30 to 45 per cent, of grape-sugar and 30 to 50 of dextrine, with some water, and commonly from 1/4 to 1/2 per cent, of mineral matter, consisting of the sulphate of calcium, magnesium and sodium, with traces of sulphuric and sulphurous acids and chlorine. The specific gravity varies from 1.340 to 1.400. "Confectioners' glucose" is a low converted syrup, containing from 32 to 35 per cent, of grape-sugar and 40 to 45 of dextrine. It is generally considered a purer form than the preceding, and has a specific gravity of from 1.420 to 1.450, which makes it a very dense product. Jelly glucose contains 20 to 30 per cent, of grape-sugar and 50 to 60 of dextrine, and is of gravity ranging from 1.380 to 1.420. It is used for the manufacture of jellies and preserves, has very little sweetening power and resembles malt extract, and, no doubt, in the manufacture of this preparation plays a very important part. "Mixing glucose" is used for making syrups, and is of high conversion, and consequently sweet. The proportion of grape-sugar is from 40 to 45 per cent., and about the same of dextrine. The various grades of syrups - silver, golden honey, maple, etc., are mixtures of this article, with a variable quantity of cane-sugar syrup, used to impart sweetness, flavor or color. "Grape-sugar "is a solid product, in which the conversion is carried higher, more acid and time being employed. A syrup is first made of about 1.380, and this is allowed to crystallize, when it is run into packages, as found in the market, and is in the form of concrete white masses. It is composed of 70 to 80 per cent, of grape-sugar, 5 to 10 per cent, of dextrine, and 15 to 20 per cent of water.

"Anhydrid" is claimed to be anhydrous grape-sugar (free of water), but probably contains also some dextrine.