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MOLASSES

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Originally appearing in Volume V18, Page 652 of the 1911 Encyclopedia Britannica.
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MOLASSES , the See also:

syrup obtained from the drainings of raw See also:sugar or from sugar during the See also:process of refining. In See also:American usage the word usually applies to both forms of the syrup, but in See also:English usage the second See also:form is more usually known as " See also:treacle " (see SUGAR). The word, which in See also:early forms appears as melasses, molassos, &c., is from the See also:Port. mela4o, or Fr. melasse, cf. the See also:Late See also:Lat. mellaceum, syrup made from See also:honey (mel). The See also:geological See also:term " molasse " must be distinguished; this word, applied to the soft greenish See also:sandstone of the See also:district between the See also:Jura and the See also:Alps, is See also:French, meaning " soft," Lat. mollis.

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