Note 1 — Chapter XX · USES OF STARCH
Florence Constable Bicknell translation
“The sugar thus obtained is a soft, sticky substance, and almost as sweet as honey, but very different from ordinary sugar, which is solid and comes in beautiful white loaves.1 It is called starch-sugar or glucose. Confectioners use it a great deal. When you crunch a sugar-plum—and I am persuaded that you do not underestimate the excellence of sugar-plums—do you know what you are eating? A composition of starch and starch-sugar. I pass over the almond in the center; that is beside the question.”