Because it is not only the seasoning of most eatable fruits, but abounds
in various roots, as the carrot, beet, parsnip, and in many plants of the
grass, or cane kind, besides the famous sugar cane.

Sir James Smith observes that "there is great reason to suppose sugar not
so properly an original secretion, as the result of a chemical change in
secretions already formed, either of an acid or mucilaginous nature, or
possibly a mixture of both. In ripening fruits, this change is most
striking, and takes place very speedily, seeming to be greatly promoted by
heat and light. By the action of frost, as Dr. Darwin observes, a
different change is wrought in the mucilage of the vegetable body, and it
becomes starch."

M. Berard considers gum and lignin as the principles in unripe fruits
which chiefly tend to the formation of sugar during their ripening, and he
has given several analyses of fruits in illustration of these views. Mr.
Brande also considers the elements of water as probably concerned in the
change.

* * * * *



THE NATURALIST.


THE SUGAR CANE.


At the island of Tahiti (Otaheite) South Pacific Ocean, there are several