Sugar Frauds and the Tariff

<p>Sugar Frauds and the Tariff by Henry Alvin Brown offers a detailed analysis of the sugar industry in relation to tariffs domestic production consumption and revenue in the late 19th century. This historical work delves into the intricacies of duty and drawback systems sampling and grading methods and the prevalence of adulteration practices. Brown also discusses the use of the polariscope in detecting these adulterations.</p> <p>Originally published in 1879 this book provides valuable insights into the economic and political landscape of the era shedding light on the challenges and complexities faced by the sugar industry. It remains a significant resource for understanding the historical context of trade policies and their impact on both businesses and consumers. The detailed examination of sugar frauds and their connection to tariff regulations makes this a compelling read for anyone interested in economic history and the evolution of industry standards.</p><p>This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact and remains as true to the original work as possible. Therefore you will see the original copyright references library stamps (as most of these works have been housed in our most important libraries around the world) and other notations in the work.</p><p>This work is in the public domain in the United States of America and possibly other nations. Within the United States you may freely copy and distribute this work as no entity (individual or corporate) has a copyright on the body of the work.</p><p>As a reproduction of a historical artifact this work may contain missing or blurred pages poor pictures errant marks etc. Scholars believe and we concur that this work is important enough to be preserved reproduced and made generally available to the public. We appreciate your support of the preservation process and thank you for being an important part of keeping this knowledge alive and relevant.</p>