[Fr. from Arab.] The sweet juice of the sugar-cane and other plants pressed out and dried. It is soluble in water, generally cry stall iz-able, neutral to vegetable colors, and is an organic chemical compound of carbon, hydrogen and oxygen. There are two distinct sugars- saccharoses or sucroses, and glucoses (q. v.) or amyloids. The saccharoses include cane-sugar, beet, palm, sorghum, and maple sugar. The first two yield nearly the whole sugar-crop of the world. The cane-sugar comes from the tropics, that of the beetroot from the north temperate zone, very largely from Germany. After sugar is boiled and strained and purified by adding lime, and filtering through cotton and charcoal, it is poured into molds, and when cool forms loaf-sugar. The liquid which remains after the sugar crystallizes, is called molasses, it being a dark, sweet, sticky liquid, much used in cooking. Glucose or grape-sugar is made from starch by the action of heat and acids. Much of it is produced from maize, being largely sold as the glucose sirup.