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Every beer, except for Export Stout, contains some sugar. Not really much of a surprise that. Though there’s a big variation in the quantity, from 5% all the way to 25%.

Joint most common type, Garton, is almost certainly some sort of invert. Garton just being the manufacturer. It could well be one of the numbered inverts. Sharing joint first is something described as “cane”. By which they probably mean raw cane sugar.

One Stout contains CDM (Caramelised Dextro-Maltose), a less easily fermentable sugar which would have added body and colour.

I’ve no idea what the other sugar was. The description is illegible. At least to me.
Thomas Usher sugars in 1894
Beer Style Garton cane CDM other sugar total sugar
XX 60/- Mild 5.97% 5.97%
50/- Br Ale 8.93% 5.36% 14.29%
60/- Ale 25.00% 25.00%
60/- Br Ale 8.93% 5.36% 14.29%
80/- Ale 25.00% 25.00%
100/- Ale 25.00% 25.00%
3 XX Stock Ale 4.76% 4.76%
IP IPA 8.93% 5.36% 14.29%
PA Pale Ale 25.00% 25.00%
PA 60/- Pale Ale 8.93% 5.36% 14.29%
Stout Stout 19.80% 5.94% 25.74%
Stout Export Stout 0.00%
Thomas Usher brewing record held at the Scottish Brewing Archives, document number TU/6/1/2.