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B
CON
Tt
THE WHOLE HISTOHY AND MYSTERY
OF
BEET-ROOT
AND
BEET-EOOT SUGAE:
CONDENSED AND SIMPLIFIED AND ADAPTED TO THE USE OF THE FARMER
AND THE SMALL MA^^rjFACTURER, ANY OF WHOM MAY, BY FOL- '
LOWINCx THE WITHIN INSTRUCTIONS, MANUFACTURE A
MERCHANTABLE ARTICLE OF A ROUCH SWEET, FIT
FOR THE REFINER, FROM BEET-ROOT GROWN
BY HIMSELF AS AN ORDINARY
FIELD CROP.
BY
EDWARD LEFROY CULL,
OF
THE CANADA COMPANY, TORONTO.
^»
TORONTO :
OLOBE PRINTING COMPANY, 2(! anu 28 KIN(J STREET EAST.
1S72.
mal
indt
clas
agri
writ
trou
exp(
PREFACE.
One of tlie greatest men England ever produoed has said : " Tl)e man who
makes two hhides of grass groAvr where one grew before is a benefaetor to his race."
_ The writer most humbly hopes that the introduction of a new crop and a new
industry to his brother colonists, may entitle him to tlie kind consideration of the
class for whom this treatise Avas prepared. If it does only a little to advance the
agricultural and to lessen the outlay of the country on foreign productions, the
writer will feel himself amply rewarded for the expenditure of much time and
trouble and considerable outlay and expense incurred in a gn at number of practical
experimental trials during the past two years.
EDAVARD L. CULL.
Toronto, Canada, )
10th Jan'y 1872. f
THE WHOLE HISTOIIY AND MYSTERY
OF
BEET-ROOT AND BEETROOT SUGAR
INTRODL'CTOKV.
" }kot root sugar ! All yes, ve all know
they make a great deal of it on the Conti-
nent of Europe, more particularly in France
and (Jermany, but as no manufactory of it
can be conducted except on an enormous
scale, and with a heavy outlay of capital, it
will not suit Canada where labor is so high,
and tlie climate is unfitted for it."
This is the oljservation which the writer
has had to comliat in speaking of the subject
with every tolerably well-informed person,
while ti) those who knew nothing about it,
the matter scorned to be enveloped in such a
hopeless mystery that few could be got to
approach it. After exhausting every other
ol)jection the caviller would say: " You do
not understand the suliject yourself ; you
have never made l)cet root .sugar; book
learning wont answer in a case of this kind ;"
and so ou.
To meet these ol^jections there was but
one course, namely, to go at once into the
practical manufacture of the article on a
small working scale ; to leani the whole
Inisiness, and be al)le to reply to objections ;
my knowledge is deriveil not from books
alone, but from practice as well. 1 make
such an article of crude sugar that it is
saleable to the relinery, in the following
manner ; obey my instructions and you may
make it too.
As, however, it is important to carry the
reader fiiUy with me, 1 shall show how It
was that Beet Root Sugar iirst came to be
iiaetl, and why it has licen considorevl a
sine qua noii that it should Ijc nuxdo on a
large scale.
Beet Root Sugar, as a national production
and grand article of domestic use and
manufacture, originated Avith the great
Emperor Xai)oleon. His continental sy.stcm,
and the enonnous ware attendant thereupon,
cnt France off from communication yn%\\ the
Tropical climates A\hc;ro the sugar of the
worhl had at that time been produced, and
thus deprived the nation of a gi-and necessity,
iis well as a grand luxury (for it is now con-
sidered l)y all that not only is sugar a luxury
Init a necessity in the l)roadest sense of the
term), and Napoleon well understood that,
although, a nation under certain circum-
stances %vill submit to Ixi ilebarred from
civil and political right.s, }et touch the
human family in anj' matter of daily use or
daily indulgence, and tiiey l>ecomc imgovern-
alde.
Under these circumstances he called the great
chemists of France together aiid said, France
reijuircs .sugar, the tropics are closed to us,
our .supply of sugar is cut oft'. It nuist be
had as an article of French production and
homo industry ; the nation requires it : the
resources of the empire are at your coni-
man<l ; but sugar nuist be had at any cost ;
make it.
The entire chemical talent of France was,
therefore, turned to this point. At first
they made a chemical sweet which was
called sugar, but it Avas not sugar, and did
not meet the pul)lic rt;(piiri!mcn:;s. 'J'hen
they turned tlieir attention to the beet root,
and they found that this root wouhl yield
the roipiired substance.
But chemists as a bocly are governed l)j'
entirely diH'eient rules from mercantile man-
ufacturers ; chemists look chielly to the
l)roiluction
use ami
the great
tal system,
thereupon,
n with the
jar of the
tluced. and
I necessity,
is now con-
ar a luxury
iuse of the
stood that,
ill circum-
irrcd from
toucli the
Lilly use or
i uut'overn-
^Mvcnied by
•ciuitile niau-
>My to the
success in their processes withtmt counting
cost; to the mercantile manufacturer every-
thuig else must bend to cost, his ultimate
end is profit.
The French cliemists not only had to
supply sugar, but to supply it on an enorm-
ous scale, and tlio works were erected of a
corresponding ni i.niitude — the works were
not calcuhited for profit but for supply— txwA
as the manufacturers could in tlie first place
dcmaml tlieir owix price (as sugar, in France,
could be obtained nowhere else) the works
were vvid'-, in some measure, remunerative
as well as to all'oril tliu public what was
wanted.
After the continental war was closed, and
the French wex'c again able to enter the
markets of the world, and get sugar as
cheaply as any one else, tlie first real
struggle of the Ijeet sugar manufacturers
commenced. They had to work against
sla\'e la])or and against cane sugar, and also
against the accumulations of stock an<l
production and preiiaration for growth which
had taken ])lace wliile the continental mar-
kets we.je closed; and then for the first time
it became a fair race l)ut\veen Ijoet sugar and
Cane sugar. About that time also tne lieet
sugar people got a great advantage over
their opponents of tlie troi)ics by the aboli-
tion of slavery in the principal sugar })ro-
^ducing countries, and it was then (with the
sxception of Cuba, IJrazil, and the United
tStates) free labor in the tropics with the
tBugar cane against free labor with the bo*;t
Ku Europe ; and the Ijcet sugar has ever
iBhice gallantly held its own againSu all op-
xisition.
It was iluriiig this stnig'^le that the
fenormous factories of beet sugar did gofid
[Bervico to the cause; they had so much
[capital locked up in them that further
texpenso to keep their position became a
latter of necessitj , and no cost was spared
to produce elHcieiiey, an<l it was then that
jbhe great iiiiprovemeuts hi the manufacture
rero maile.
The processes were, however, kept as
^ecret as possible, and the public was care-
illy indoctrinated with the idea that beet
liugar could not be profital)ly made except
iiin the enormous factories on the continent.
Modern science and enquiry, and the easy
communication of nation with nation of the
present day have gone far to open up the
close corjioration of the beet sugar manu-
facturers, and it %vill be seen by the following
record that the myiteries so long shrouding
the process, have been swept away, ami the
full jiarticulars are now ofFered to the world
at large.
The writer claims nothing absolutely new
in the process set foiih : the arrangement of
the various processes is new ; but more so
by the suppression of superfluities than by
additions. The new part of the process is
the fact that by following the instructions
hereafter given, twenty-five ]>ounds of beet
root may be manufactured into a merchant-
able sweet, in domestic utensils as readily as
two hundred and fifty tons of beet root are
ordinarily reduced in one of the monster
factories of the European continent.
TJIE MAXUFACrUHE OF BEET ROOT .SCC.VR,
The most important thing the person can
do who is to enter upon this manufacture is to
forget all and every thing he has ever
known nboiit suL,'ar making, parti nilarly
that which is made fnmi the Maple ; ai"i he
must especially bear this maxim in niiiid,
viz: —
Beet Hoot Sugar is not, never has Ijcen,
and, the writer believes, never can be, made
into an article of 'domestic use, until it has
bcfii refined by a separate process.
It is an article which is made by the pro-
ducer to sell to the refiner, ami not to use as
it is made by the first nianufacturei-. 'i'he
crude article is quite equal in value, ;;ccord-
ing to tiie sugar it contains, to tlie best
bi'own cane sugar, commonly called mu.sco-
vado, and far .superior (when well made) to
the lower grades of sugars, (those with a fine
soft grain), Avliich come from tropical
cHniates.
All sugars, except maple sugar, are made
at tvro processes— in the first the juice,
whether from the sugar cane or from the
beet, is defecateil and 1)oiled down to the
crystalliziiiL' point : it is then set by in cis-
terns until the crystals have formed, when
it is shovelled into barrels, and the molasses
is made to drip from the sugar. The sugar
is then shipjied to England anil America and
elsewhere, ami refined into hiaf ami into the
X
i
finer kinds of soft sugar in the great Refine-
ries.
In France and Germany all the great man-
ufacturers produce the sugar first as crude
sugar, and then refine it ; they are noM', how-
ever, in many instances working the hranclies
separately.
Cane sugar, even wlien made at the liest
season, in the best manner, and from the
most favdurahle growth of cane, contains a
large propurtion of molasses ami uncrystalliz-
able sugar which will not, and does not in
its native state, en .:*tallize. The after pro-
cesses of tlie retincr, however, final!}' extract
all that portion which will crystallize from
that which will not, and the latter is dispos-
ed of as treacle, or as the various grades of
golden and other syrup.
It is quite true that a considerable por-
tion of the sugar from the sugar cane is used
as a domestic sweet in the shape of brown
sugar, but even this has been partially refin-
ed ; Init by far the greatest quantity of sugar
used is relined in the great English and
American ricfmeries before it reaches the
public.
Canadian ideas of the manufacture of sugar
are fonned from the maple sugar made on the
farm. Tliis is the purest source of sugar
which the vegetable kingdom supplies. It
has deposited all ita woody portions and im-
purities iii the tree, the growth of which it
nourishes, and we get it filtered and purified
■■0 the greatest possible extent.
Beet sugii.r must not be looked at for a
moment with tJic same ideas or treated in the
same maimer.
The beet root contains liesides sugar and
woody matter, portions of albumen, pectine,
and other substances, and also a flavouring
matter of a strong beety odour, but chieflj'
large quantities of potash and salt.
Were it not for the jiotasli and salt, and
the strong beety flavour before spoken of,
the juice of the beet when defecated would
boil down into a pure cry stall izable sugar,
at ones usalde as maple sugar is.
It is the Iteety flavour and tlie jiutash and
salt which we have difficulty in getting rid of.
— These matters, however, yield at once to
the operations of the refhier. The only por-
tions of the extract from tlie beet rocjt which
in the rofiner's hands are not made use of is the
essential oil which causes the strong flavour,
and any other impurities which ought to
have been removed before it comes to his
hands. The mixture of potash and salt
when extracted from the syrup and purified
is really worth weiglit f(n' weight, at leaKC as
much as the .sugar.
Where people wish to engage in the manu-
facture of alchohol from the lieet root, they
can do so to a great iirotit, as beet root j'ields
to the distiller far more spirit i)er acre than
the best crop of either grain or corn does.
The apparatus for distillation is quite simple
and comparatively inexpensi\'e.
The following table will show the money
value obtained from the entii-e beet root crop
in France rJojtP, in the year ISOo-n, and it
must be remembered that (Tcrmany, Belgium,
Holland, Austria, and Russia, all make their
own sugar, or at all events the greater por-
tion of it, from the beet root, and in all
cases it must also be remembereil that the
l)eet root industry is one that has been, and
is, constantly increasing.
The beet harvest of lS(3J-6 in France
alone prodiiceil
275,000 Tons of raw sugar worth £0,250,000.
100,000 Pipes of .strong spirit—
eacli pipe containing
from 100 to 120 gallons,
part distilled from the
root direct, without the
assistance of the sugar
manufacturer, and part-
ly from the molasses,
and worth - - - - 1,350,000.
20,000 Tons of potash, worth 500,000.
l,r)00, 000 Tons of pulp, worth 1,000,000.
£9,100,000.
This is Avliat is produced from the entire
beet crop — not the value of the produce of
t'le sugar manufactory.
The impoi'ts of lieet root sugar at the
Britisli and Scotch ports for the first eleven
months of 1871 were 134,480 tons, against
5li,(>70 tons for the same period in 1870, and
31.000 for the same period in 18(59; this
shows the enormous increase of the manu-
facture.
NoM', it is perfectly ridiculous to suppose
(in the face of such a statement as the fore-
going) that Canadians and the inhabitants of
!«
the
proV(
by
root
adop
iusti
diliic
fiUgil
W
lay
full
beet
crudt
an<l
relini
^prod
T
what
leii;,
Til
ig Havour,
vOUgllt to
les to liis
and salt
(I puritieil
at leafb as
the manu-
root, they
root yiehls
acre than
corn docs,
aite simple
the money
et root crop
")-G, and it
y, Belgium,
make their
rreatcr por-
and in all
id that the
i been, and
I in France
£0,250,000.
^,
c
e
ir
t-
],.3.-)0,000.
L r)00,ooo.
1,000,000.
£9.100,000.
m the entire
ic produce of
;ugar at the
le first eleven
tons, against
in 1S70, and
n 1800; this
of the manu-
U3 to suppose
lit as the fore-
inhabitants of
Amcrii-a generally, are going to confess in-
feriority to the French and (lermans, and to
allow it to Ije said, we have not nationally
sulficient intelligence to make .sugar from
l)eets, when the continental nations are able
to assist in supplying the world with that
necessity.
Some people have Ijeen rash enough to say
that oiir climate and soil are not fitted to
produce the root rich cnf)Ugh in sugar to pay.
This Ave most eiupliatically deny. The
extended trials of the American patent oflice,
and the numerous instances of Canadian
grown beets -.sliich have during the la.st two
years come under the writer's hand.s, all show
beyond question that Canadian beets, where
well selected and well grown, are as rich in
sugar as the l)est French and (Jcrman or
continental beets. If any one doubts it, all
he has to do is to gTow a patch of the best
kinds of sugar beet in his field or garden,
and following tlie instructions hereafter ;
given reduce the roots to such a state that I
the amount of reiined sugar they con- |
J tain is easd}- proved by the ordinary j
tables and in.strumcnts. Others will say, j
land they are far the most practical. If it
siCan be done, wliy has it not been done? In I
f reply, I aiiirm that it is only because the j
manufacture has been made a mystery of
iand has not been understood. The chief
'trouble of .tlie manufacture lias consisted in
the uiicrystalizable sugar, and tliis, it is ikjv,"
^)roved beyond a douljt, has been caused not
"by the sugar eontaine<l in the well grown
root being inferior, but by the process
adopteil being imperfect. If tlie following
instructions are carefully carried out, all
dilKculties and troubles as to uncrystalizable
sugar will cease to be a serious oljstacle.
^Vith these few observations, I propose to
lay 1)efore the readers of this little treatise,
full iiistructions for the growth of ilie sugar
V:beet and its conversion into such a class of
''crude sugar as is best fitted for the refiner,
and in every way equal for the purposes of
relining to tlie best tropical sugar that is
produced.
SUMMARY OF THE PROCES.S,
1 sliall first describe in A'cry few words
what is necessary to do, and then more at
length the best way to do it.
& The roots are washed with great care after
being strijiped of the leaves, and the crown
.)uing cut oil", taking care not to break ofl" the
small lower end of the roots, which are
richest in sugar.
The roots are then rasped down into the
fincit possible jmlp.
The pulp is then pressed so as to get out
the juice in the most perfect manner, and
clear from aH particles of root.
The jui -e is then piit in tlie boiler and
brought to a lioiliiig heat.
As soon as the juice boils, you add to •
milk of lime, oarefullj' made from fresh
burned lime-stone. The way to make milk
of lime will ))e described further on.
The addition of the milk of lime checks
the l)oiling and j'ou will .see the juice turn
from its l)laek disagreeable color to a light
•shade, at the same time it breaks into Hocks,
a kind of curdling taking place. You stir
the juice just enough to mix the milk of
lime all through it, but not enough to break
up the flocks or curdlings.
As soon as you see that the juice clears
lietween the flocks (which will be in the
course of a ]uinute or two), the whole con-
tents of the lioiler are, as rapidly as possible,
cast on to a filter cloth f)f canvas ; as ""dst
as it strains through the caiiAiis it must nu
pumped back on it until the juice rans
through the canvas bright and cJear as wine.
It should Ijc of the color of })ale sherry.
When you lind it run clea! let it go into a
shallow vessel, and cool as quickly as possible.
When the liquor has cooled down to 120''
Farenheit, set the carbonatation bellows
(hereafter descrilted) to work, and continue
to pump or blow the carl ionic acid fumes
from charcoal, or hard anthracite coal
through the liquor. This gas destroys the
causticity of the lime, and makes it into a
carbonate, and it then falls down iii the
liquor like a fine mud.
You continue to Idow the gas from the
carbonatation bellows through the liquor
until all caustic in the lime is destroyed.
This is known l)y the thick mud settling
rapidly out of the liquor, leavuig it clear and
fine.
Then take some of the clearest in a glass,
or, if you can do so, filter a little through a
close cloth, until it is tine, then blow with a
I i)ipe or straw your breath from the lunga
8
i !
3
'i
'It
through the lifiuor. If your breath muddies
the liquor, the Ijellows have not worked long
enongh. If your breath does not muddy the
li(juor, the carbonatation is comx^lete.
Then filter the whole through canvas unti
it is quite bright and as fine as wine, returning
the first nmnings until it runs clear. It will
be (juite bright, and may be a little darker
than it was before it was carbonated.
It is now fit to evap(jrate down into syntp;
and as soon as it reaches the proper density,
or proof, it is sot by in a warm place, and
in the course of eight or ten days the whole
mass will crystallize into coarse dark crude
sugary substance, and this then, as soon
as it is parted from what little molasses it
contains, is fit for the refiner.
Had the syrup been evaporated in a vac-
cuum pan (as it oitght to be when the opera-
tor can afford it), the crystals of sugar instead
of being brown will be nearly white, and
only require the cleansing action of jets of
steam in the tarbines, will be describ-
ed further on.
As soon as the crude sugar is all crystalliz-
ed, throw the mass into the turbine, which
is then made to revolve rajjidly, and. the
molasses are thrown oti" through the wire
gauge, or perforated sides, (;f which tlie
turbine is composed.
The resulting sugar, although not fit for
domestic use, is then fit for the refiner, and
is at once a saleable article.
The molasses are set by to crystallize
again, after having been exposed to the os-
mo.se process, which is described further on.
Where the crystallization is very complete,
it may be a question whether it is not better
worth Avhile to feed the molasses to the pigs
and cattle than to purify it ; but it must be
fed in very small quantities. By doing so
the farmer gets the full benefit of all the
salt and potash in his manure, which it is a
most important thing to do. In small quan-
tities it is very wliolesome and fattening to
the cattle.
The only drawback to grooving Ijeets on a
farm for sugar making, and that is more a
theoretical loss than a practical one, is the
loss of the potash and salts which go off
in the molasses ; but they are retained
l)y being fed to the cattle and hogs;
and if this cour.se is pursued, the
beet farm would in a very short time
attain su'di a pitch of fertility as to render
exhaustive crops now and then an absolute
necessity.
With tliese plain instnictions before them
those who cannot m.'ike a crude merchant-
able article of beet root sugar are certainly
not fit to conduct any business or fanning
operations on anything but the most limited
and consequently unprofitalde scale.
Where, instead of making sugai- from the
beets, spirit is distilled and the slop or
refuse and the pressed cake from the roots arc
used on the farm, beets may be grijwu in the
same land year after year with an annually
increasing productiveness. This has h. ely
been jjroved hi England (and long since was
proved in France and (iermany). In Eng-
land beets which are used for distilling hrvc
been grown on the same land for seven j'ears
following with the best effect, the nianure
from the former crop being used, and the
crop in the later years more than doublerl ;
while from the continuance of hoed crops the
weeds have been all but exterminated.
What a 2)rospect tliis holds out for our
L'anadian thistle hifected lands.
The same effects would follow in making
sugar from the beet provided tha molassos
were fed to the stock.
In all the departments in France and in
Germany where beet sugar is grown and
manufactured, the yield of ■wheat produced
in those departments has been more than
doubled, and that notwithstanding that
potash and soda is made fnmi the refuse of
the sugar an<l sold and taken away from the
the land, thus really depriving the land ol
important mineral constituents — so fcrtilizin;;
to the farms is found the feeding of the beet
root l)ulp and the increase of manure from the
numbers of cattle kept on it, in spite of the
loss of potash and salts in the sugar crop.
We will now go more closjly into particu-
lars and begin with the —
CULTIVATION OF TII'I ROOT.S.
The i)roper cultivation of the roots is one
of the great recjuisites to (insure success in
the luauufacture of l)eet sug^ir. The cultiu'o
and planting, sliould be SU' i as to ensure
roots of small size, not excv ediug 3 to 4 Ibf?.
each, and often under this standard. The
crop will be e(]ually or more productive in
'1
sliort time
as to reiiiler
I an absolute
5 before them
ide uieroliant-
are certainly
jss or fanning i
3 most limited :^
scale.
ugar from the
the slop or
m the roots are
e grown in the
th an annually
'hiH l>as lu ely
long since was
any). In Eng-
distilling hrA'c
for seven years
ct, the manure
used, and the
than doubled ;
f hoed crops the
exterminated.
Is out for our
Is.
ollow in making
ad tho molassOK
France and in
is gi'own aiul
heat produced
)eeu more than
istanding that
)m the refuse of
away from the
ng the land ot
ts — so fertilizing
lingof tlie beet
lanure from thi-
t, in spite of tin;
e sugar cr(~ii>.
!]y into particu-
nooTS.
the roots is ow
nsuro success m
r. The cultun;
I as to ensure
. eding 3 to 4 1V>-.
standard. The
I'ti productive in
sugar, if tlio major part of the roots are
grown so tliick, in tlie row, as to ensure their
asmll size. The after management, mii=t
also cause the root to be almost or altogether
under the earth; as, if othersvise grown, that
part exposed to the light, will not yield a
fuU sujjply of sugar ; and it has been tho re-
ceived opinion of many analysts that glucose
instead of cr -liallizealjle sugar is thus form-
ed. The S'jcd should be sown in drills about
18 inches from centre to centre, and tho roots
may stand at G inches apart in the row. Of
course they will be tliicker at first, but may
be thiimod to that distance. The land s<hould,
and must be pulvenze<l ami prepared so that
when burying the seed tliere may be about
one and half inches of tine mould to fill in
over it. At all events the depth of the seed
must not e.Kceed two inches, when covered
u; and above all things a moist time should
not be neglected to complete the sowing.
The seed to be aovni may be either the Vil-
morin or wdiite .Silesiau ; both are good, but
ordinary unnamed sugar ]>eet must be avoid-
ed, as it too often is only white mangold
wurt/.ol. The preparation (if the soil is mont
important : in fact, it is iniperative that to
ensure ease of culture and certainty of
iorop, one coiu'se should bo pursued. As to
Boil, any (piality of good dryland will answer
well, and any previous crop will not mater-
ially atleet the following beet yield. But it is
absolutely requisite that the following course
be followed. ^\'o will siii)pose the land that
is to be sown witli beets, li : been summer
falloAved — -If tliis course is parsued it will
amply repay the time lost, and expense in-
curred l)y iloing so: but fallowing although
advisable, is not absolutely necessary. About
the l)cginuing or end of .Sei)tember haul out
the manure — a)iy kind will do, but some is
very desirable— spread a tiiiii Coating over
the field, then ridge juid furrow the laud,
throwing one furrow each way; exactly the
aamc as if you were hilling up potatoes.
The manure will tlien all b,j directly under
Wic ridges, so formed. N'tthing more need
now be none to the land before the middle of
April, by that time the seeds commence to
iprout, ami tiny small, plants can be seen.
You must now construct a harrow, or succes-
sion of very small light double harrows, so
'imall that each will take a ridge, there must
be a joint in the centre to allow each wing t</
tra% el on one sitle of each row. ^ill the
weeds will bo killed by this harrow and the
rows will not ]>e lowered more than one half
the original height. Once each week the land
must be harrowed until the middle of
May — when all the weed seeds within the
influence of the air will have germinated, and
the land lie absolutely clean. Now sow tho
seed, and two weeks or less will see all the
plants up in rows, and no weeds to injure
the growt.'i. There you see you have ex-
peuileil very little labour on tlio land, only
once ploughing, and this is all to be done
in the fall ; y<jur land is clean, fine, and free
froni weeds; the beets will then get tho
start of any that may subsequently grow.
Directly you can d j so with safety to tho
young plants, run tlie horse scufHer between
each row. This implement must bo so con-
structed as not to do too much. The weeds-
will be small and easily destroyed. A slight
hoeing in the row niay bo necessary, Init if
the land was fallowed the year previously,
tliere will hardly be any occasion for it. But
if tlie land be not fallowed, the same system
must bo ])U''Sued. The same fall manuring,
the same ridging up, ami the same harrow-
ing in the spring. Whereas if an opposite
course is followed, ami the W(jrk all <lone in
the spring, the weeds will ha\-e a fair even
race witli the beets. The land will have
laid deatl and wet all winter without any early
sjiring drying and exposure to the air bj' the
furrowing system. And jn'inany cases there
will be a fortnight's ditlerence in the time at
which the seeds can be sown. It will readily
be seen, that all the manure will be v> ' -
the ridge, and nearly double (piantity of
surface soil will be ui the ri<lge, and there
will be so much more depth of earth for the
plant to penetrate, instead of being foi'ced
or.t of it, there being no doubt that every
pound <'f root grown at the bottom, deeply
buried . the earth is worth one and a half
pounds ■-[' that portion exposed to the air and
light. Kence the necessity for earthing up ;.
and this must be done occasionally with a
double moidd-board plough,soset orconstnict-
e<l that a little fine earth can be raised from be-
tween the rows and depositerl nicely on each
side of the plant, leaving however, a small
ridge out of which the gref?n may grow..
10
'J
The rains will \va3h tliese small ridges dovra
somewhat. When in England some years
since, Hio writer used such a plough for a
nunxl)er of seasons with excellent effect.
About the last of September tlie roots will
be ripened sulficiently to commence grinding
and pressing, and we now come to the most
troublesome part of the process su far as cul-
tivation of the root is concerned. Hitherto
every thing has depended, (so far as trouljTe
of manipulation is concerned), on suppressing
the grc;wth of weeds uutil the lieet plant shall
have s'lthei nt power to overgrow them, and
if the foregoing directions are carefully fol-
lowet! there will be but little trouble or ex-
pens?. The preparation, maiuiring the land
in the fall cannot be too strongly enforced.
By so doing you have tlie manure all '.veil
decayed just when the plant rcfjuircs it; you
have a double deptli of earth for its growth
over the ordinary level litll; you have the
land dry a:id 'vholesome for spring harrow-
ing; you have aljove all th'ngs the start of
the weeds, and ever afterwards during that
year the beets will l»e ahead in the race in-
stead of l)eing at times overrun and half
.smothereil, and during the summer you have
a depression into whicli all weed« will natur-
ally be swept bi- the action of hoeing, which
thereby escape all chance of rerooting after
r.iin, in the row, and you have an easy mode
of cultivating .luring the summer witli a pro-
perly constructed scutHer, between the rows
as oc(uasiou rerpiires.
WASHINC; THK ROOTS.
The roots before being submitted to tiie
rasp, must be thoroughly washetl in a rolling
cage, great pains must bo taken that no dirt
shall bf. allowed to remain on th« roots wlien
they come to the rasp, and i;Le head.s of tlje
roots and leaf stems must be cai-efully cut
off; and if cattle are kept to con.sume the
portions of the root which come from tb.e
l)reHH, HO tliat waste Mould not occur, the
whole head <>i tlie root ought to be cut off,
«nd fed to the cattle. It has l)een privod
time and again that the extremity of the
root end of the [dant is the richest in sugftf,
whilst the portion which ie grown al);)vo the
ground is the part which contains the hirgest
propc.rtiun of potash and salt, hence in the
continental countries of Europe where the
government excise duty is chiirgod on the
roots consumed; the entire portion of the root
whicji grows above the ground is cut off ami
rejected for sugar purposes. Any ]»lan whicli
will insure perfect cleanliness in the roots, i.i
that best ada]!)ted to the work, and the root-^
should be aUowed to drain off all superJluou.'-
water, before they come to the rasp.
THE RA.SPING THE ROOTS.
The roots should be presented to the rasji
endwise, and the rasp (however constructed)
should reduce the root i;(, the linest possildc
pulp. The pulp, should then be passed
through rollers working together, which art
of sufficient surface to receive and c . ush, tlu.
pulp as it comes from the rasp. The rcjUer.s
will thus reduce the pulp to a perfectly
smooth paste, and burst all the cell." of whicii jf ,^
the root is formed, an'! which cells contain
the sugar.
There are many ways of making tlie rasp.
That is the best -which works with the great-
est speed, and reduces the root to the
.smoothest and most complete pulp.
out
•file
aiii]
mu.'
it .SI
Witl
oil!':
15.-
tinti
and
pre\
proL
the
It
poll-
takr>
get o
Str
anil L
pOBsii
secoii
belfiw
whc'i
as pi.>
iuth
vary
parcels at a time, (recording to the size am!
power of the prcRs), on strong canvas cloth.*,
each cloth being laid over a frame alxtut - ^
inches deej), and the size that will go int' "®""'
the press; the cloths must be muoh largti '^^"*"^
than the frames. When the frame is full. '^'■^S';:
fold over the cloth fir.st from side to side. _ ^''
then the ends over; then place the cushiim o"™®'
pulp so hn-med in tlie press ; tliere must bi ** ^''
PRE.S.SIN(; THE I'iLi:
The following is the old fashioned plan.
There have been, and will be many improve-
ments. The pulp must l)e placetl by small
a strong board larger than the cushion »
pulp, anil it must rest on one board whil-
. Thi
the ]i
another covers it; one board going one wn; P
of the gi'ain, the next aliove crossing it, an f**^*
so on, parcels of pulp and oards until y> ^'**''*''
have the jjress full. Then pv.t on the pow>.- |^* '''
rradually, so that the juice can es(;ape reaili-'™*'
ly from the c.,/fcb\ without bursting them ^•''
press to the full power of the screw, an.
take care to catch all the juice. ^»
The juice should run from the pre,-, a'^?*'^'
once into the kettles, where the heat shoul'*^*
be raised as quickly .is possible to ].')()*'■■ ^^'
Karenhcit's thermometer, and it should n^
fall lielow thi.i h-jat, fl(» long as the kettle ,
tilling. ®* "
1
When all the juice is out that jmu can get
lit at the lirst operation, with tlie press; take
e cakes of pulp, put them in hot water,
cl let them soak for an hour. Tlie water
lUst he nearly ))oiling, as the cakes will cool
sufficiently. AVhen Ijroken up ami mixed
ith the ho<- water which they should he at
ce, the h.eat ought to l)c hetween l.")0^ and
y ( Far. ) ; and if not so, add more hut water
til that heat is attained; then cover up,
ver constructed) ^,1 l;eup it all liot. This is necessary to-
3 tinest possible prcAcnt ft rmontatioii or acetification. Then
tiu-n he passed pron ed to ju'c.ss tlie masJied roots again, in
the s.une manner as at first.
It is scarcely worth while to squeeze the
p more than twice, aitliough it ordinarily
es tliree pressings to get out all tlie sugar.
your press is sufficieiitly powerful you can
ich cells contain ^t out all the juice at once.
Stn)in the juice through a Ijne strainer,
making tlie rasp, and get the juice into the kettles as soon as
ks with the great- poesilile. Neither the first juice nor the
the root to the second must ever be allo%\-ed to fall in heat,
etc pulp. belo\v- IM', or souring may conanence.
wht'i in the kettles heat the juice as quickly
as jiossibio, to just l)oiling; then add the lime
m,tiie following manner; the juice will be
VfflPy 1)lack. and dirty looking, but it will all
oWJI'' ri.'bt witli the lime.
rtion of the root
id is cut ofT and
Any jdan which
i in the roots, is
k, and the roots
If all superliuous
le rasp.
[OOTS.
ited to the rasp
ither, which art
,-e and c . ash, tin.
,sp. The rollers
p to a perfectly
;he cellp of which
FVLV.
Jd fashiimed plan.
je many impro^■e-
■olaced bv small
TO MARK T7IK .M.I.K OP J.lMl.
Got sov
iL' to the size ann
ong canvas cloth.-
a frame about '1 y':^ ^'"'"^' f^'""'' "^'^^■' ^'-^ I''"'-'- ^''^''''^ '^ i»
1) t will CO iiit' ^'**^'"'''-'' water; stir it up and let it settle for a
t'bc muoh lar"t : "^'''^^' '^^' t^^o. s^'i'^ pour the liquor olT the
the fr-irae is full ^'*'fi'"' 3'"" ^""■'''^ loaxa all the coarse part of
from side to si.h' *J»* ^"'"'' '"^''"^''' ""'y ^^^^ ^''^ *'«' '»''^ '^f
• • the cushion o:^^™®' ^^''li^li "lust bo quite smooth au<t with-
"'^\, .1, cut grit.
,-;; tliere must In -,,*'.,,,,
n the cushion -: This should be made and put in a barrel ;
' bo'U-d whil*^^ lime niii.st be caustic and ntrong; -when
_ ^^.,^ke^ under water it will keep fur any rea-
80mil>le time in a caustic state. Wlicn the
m one
ard going one
i; crossing it, an
i can escape rea'l
ut
if the screw,
juice.
an
1 lo „.,+;i V i"*'"^' '•"'''^' "'^'^ ^'""^ "f *^>'' '"'11^ '"'f lime to
id oanis until V , .; -^ , , ,,., , .
p. t mi the pov.:'V»'"l stir ,t slowly. W hen you tin.l the
-an escape rea.liJ^'^ «'>»"«« «"'«»''. ^''^l c"r'll''. shewing
bursting thciu^g'; '" ^^P"'*!^' •'^"'1 "'"'i it shows signs <.f
seeing, yim have put lime enough; stir the
Julie gently until the lime is mixed well
!■ ii ,...„ 'hron^'h it, Imt don't uriro the juico to a
from the pie; . ■■^,. .... ^ , " , •".
i.1 I .I- „i,,,,,i *P*'i '"*d; tlieii take out a saniolc in a glass
rt! tlie heal siioin a -e ■ t
•11 *. iMi"™ '"■'^ '■ 1* clears, and is the colour of
-t possible to I" ,,. . ., , ,. , ,
1 i. I „i 1 1, *'""^' ^^'"<' " '"» enougii hme has been imt:
, and it snoulo "' , . ^ ,.„, , . , ,
xi I i■^\ . ^ ""'• l'"t :i I'tfi'' more, but don t imt more
hl; as the ketth' , / ...
\me than enough. As sooi. as the juice
flakes, or eurdles, it is done. It need not be
more than five minutes, from tlie time
you put the lime, until you filter the /nice.
Xow empt\' the juice as (|uickl\' as possi-
ble, out into a canvas strainer, formed by
stretching a canvas cloth so that it iiangs down
in the middle ; it shouhl spread as wide as
possible, so as tij give the greatest amount of
filtering surface. As long as the juicj runs
thick, you must pump back again on the
filter taking care that it shall cuter the juice
ill the filttr, with as little <listurbnnceas possi-
ble. "When the juice runs clear, let it drain
through the filter cloth without further
disturljancj. It should be as clear ami
bright as any wine ; it i -; then rigid.
I, fit the str.iined juice get coM, and it will
then be ready for carbonatation.
Altliongh the juice is now so fine and clear,
yet there is a great deal of lime in it, though
yoii canrft see it, and this lime is caustic.
This caustieiLy must bo destroyed and the
Ihne turned iido its <triginal clialk or lime
stoiiu, tliough in a state ai line nuul; and this
is called carbonatatioii,
CARBONWT.VTIO.S'.
To elTect this operation, you must get a
pair of l)lacksniith"s bellows, or anv other
good li]o\\ ing machine, and have a pipe lix>jd
to the nozzle which is to go down into the
juice ; the i)ipe shoiihi l)e long enough to eiirl
round tlie l)ottom of tlio vessel wliich con-
tains the juice, an<l it must lie jiierced lull
of small holes, su that when tlie lieliows are
worked, the air tliej- contain will be forced
in numerous small streams, through the
liquor. But the air alone will m.'c carlionate
the lime; so you must make the following
rrrangemeut. 'iet a number of leiigtiis of
common stove pipe, to a length of from ten
to fifteen foet, at one end is fixed a charcoal
stove, with the means nfelo.sing the toji, so
as to en d)le yttu to draw the air as much as
possible through the charcoal fire, fill the
stove anil light it ; as soon as the coal bums
clear from smoke, it will he ready to use.
Tile object of the length of the stove pi])c, is
to disperse au'l let the heat pass oil', so that
you may no,; burn the bellows. The end of
the jiipe away from tlie stove must lie fixed
by a lli;xil)le tube to the hole in the liellows,
which is intended to draw in the air, th(;ii
by Working the beUows the air will be dra\^n
MUM
12
:ilt
i
III
if
tlirmigli tlie eliarcoal firo, and be turnel into
carbonic aci<l gas ; this gas is then forced
into the juice, whicli it car])ouates. You
CAH use either charcoal, or anthracite coal, as
tlie latter affonls carliouic acid gas as
well as tlie former, and is Ijetter in some
resijects Avhere it can be liad, for the dust
and aslies of the anthracite does not c(.)ntain
potash, or other salts that wouLl be mischie-
vous to t!ie syrup, and nn\' dust tliat gets in
oan readily hn straincfl out.
The syrup should be cold if you have any
means of keei)ing doAvu tlie froth, which will
be raised by means of the l)ubbling of tlie
gas through it from the Ijcllows; but if you
have no such means, just warm enough to
keep a I'U/f gi'ease, such as butter, meltetl on
the siircace of tlie juice; the syrup or juice
•won't froth with the grease ; but the grease
does not improve the sug;ir.
You must keep the l)ellows driving the gas
from the burning charcoal, or autljr;icilo,
until you see tliat the chalk or lime is all sot
fiX'C, i'nl settles well, thou take some of the
fine cloar li(]Uor whijii has l)een car))oiiated,
and put it in a glass, and Idow tlirougli it
with a reed or straAV, from your bn^ath for
five minutes. If it gets tluck, you have n(jt
carl)< nate I it enough. A', soon as you are
aat:.*iied t'lat it lias been thoroughly carbon
ated, strain it through a iilter cloth, in the
same niann^T as at lirst ; but the cloth must
first lie Avell Mashed and jicrfectly clean, and
the syrup or juice will then lie lit to boil
down into sugar. If you don't do it I'ight
the tirst time you must try it again, but the
lime must Ije all out of it iiefore you evapor-
ate it ihiwu fwr sugar.
You may tlien boil the juice down to a pro-
per consistency, and if allhas oeen well done it
will crystallize iiito brov.n ermle sugui- in
about eight days; but tlie syiup during this
time must be kept about as wann as fresh
cow milk. I>uriiigtlie process of evaporation,
the syrnp .slumld lie strained through a Iilter
bag Buveral timcH.
When ready to set by to crystallize, the
syruji must bo so thick tliat wlicn a drop is
parted between the finger and tlmmli, it ought
to break across the tliread, and the ends turn
a little ; it must be perfectly Iiright and clear
though the colour may be itark. It had
better however, bo a little too thin than too
T
Opii
ougl
for'
TJic
Vhii
infdi
b;.)ii
cert;
];(
matt
pie \
ble;
thro I
3»ave
and ;
use (
thick, as the thin syrup will get thiekvi
whilst set by to crystallize, and it is believcil
that in that shape, it makes larger crystals.
Xow, tlie dilliculty Mith beet i-agar h;^
ahvays been the crj-stallization, and tli."
trouble has been what the (Jermans aii'l
French call "slime .sugar;" but if the fore-
going rules are <'.i:arf/i/ followed, there will !)■
no .slime sugar, or treacle — sacrcely enoui.:!!
to enable you to get off that portion of tl;-
syrup which ecjiitains the salts, and whic ii
must be got out from tlie mass witli t!i
turbine. If you proceed to the second, opera-
tifjn bear these few rules constantly in mir I
In the first operatitm when you add the mill;
of lime to the juice to clear it : —
1st. x^ever keep tlie lime in contact witli
the /lotjtdiy. <i iiiliiulc lotujcr thun i/on rii
lull) it; the liinc cannot be dispensed with !■ Jjl^^.i
clear the juice, but its action on the h< : .Qgf^^^
juice produces more or less of slime sugar. thin"
•2nd. Do not agitate the juice with tlii .gi^ii],
lime in it, more than entmgh to mix. or yn;; -rj^j-,,,
will spoil your liltration ; the larger i:ic flakt prd,-,.
remain in th*. juice the better it will iilter.
3rd. Never carbonate at any other than
low cow i.illk heat. If you carbonate ho
as most of the boolcs tell you, you m ill mal
slime sugar.
(If course throughout all the process
boiling, heating, ami e\-aporatiou, you nni
)je extremely careful neither to burn, ii' nQfj ,,^,
even brown the syrup. The syrup w: (.^^ )„
always be highly c(jloured ; but if it has ii Jaig
been burned, all the cohnu- coino-j m ^jjg j,
witliout waste in the after procc-.ses, am! i)ounc
the process of evaporation is conducted i^J j,
the best manner, the sugar which crysta ^q „,.
lizes out of the coloured syrup, will be near! j^ ^lu
if not ((uite white. The burned sugar ('clone
never lie reeovereil. pact
The above i;; as far as the writi'r won' p^^oiit.
rocoinmend any farmer, or any but a ^u:. n«jj,|„
refiner to carry the process. If the fore- fjuijtiir^
ing instructions are well carried out, tl pi|y.i.|,.
thick syrup produced is just in the priij niJjiii'
atato for the refiner,— and it will alwa: sliali
command a reasonably good and renunai wfll ti
tive )irico. o\i^ tli
The foregoing instructions are the result a^ ^^.^
(irtiitil I'Xpf'rimifiif, and may be relied (Ui as t' 8^,-1
r !Hult and exjierience of two years' cont'im brfj'!,,,
cxperimeL'ts on a working scale.
to dn
•BUgar
;gO int
shoul
finoi-;
13
nil get thicker 'm rkfiniso,
111(1 it is liulievuil ^ The foregoing is as far as in the writer's
larger crystal:^. J^pinion any farmer or small manufaeturer
beet L-igar has oxi^-lit to go in the preparation of an article
zation, and the f^y the manufacture of' beet root sugar.
le (Jerinans ami >f licro is nothing in the foregoing processes
but if tlie fore- jirhich a i)ers()U of ordinary intelligence and
red, there will be Jtif urination cannot do. The process is a
-sacrcely enough ^i.niile one, and the result, an article of a
, poi'tion of tin; certain commercial \alue.
alts, and whuli Uctiners of sugar want to get tlieir crude
mass with tli, jo^atcrials with as bttle done to them by peo-
the second, opera- _jg ^^1^,3 j^ j^^^ understand relining as po.ssi-
ustantly in niir 1. ^g. ^^ ^hey ]iave certain jirocesses tO go
you add the uuliv ||]|ij-ough, and they do not of course want to
it ; — mf^^'^ to amend tlie Idunders of other persons ;
in contact witli »id any attempt at partial relining, or the
J, r (h(tn yoH <:«:■ ■f^ge of chemicals by the ]iroducer, is quite as
dispensed with tn Jjjkcly to ])e wmng as riglit, for Lhe after pro-
,etiou on the h< '. J|p9ses ; but as every one wants to know some-
of slime sugar. tHing more aboiit the metliod of refining the
juice with tlu -ctnide material l)efore described, and as many
gh to mix. or yti ■pgi-..;,iiiji are adapted to foUow out sucli after
be larger t.liotlaki- piroccsses with success, I shall now proceed
,ter it will lilter. -^q (b'.scribe in general terms the process of
any other tlian . -.i^^-w rotining, with tliis caution, that 1 only
u carVmnato hot g^ j^j^,, the matter generally, and that no one
oil, you will mai. rjjiould go into much of an outlay in the re-
iincvy jirocess, until he liar. ])y o.xiierhuent
I the priM'css > laailu himself thoroughly master of the sub-
ration, you mu ijact. It is one that admits of experiment ;
er to butn, u and wuccesa, (so far as the result of refining)
Tiio syrup v>i can lie attaine 1 on the small as well. is on the
but if it has ii' Isutge scale; that is, any man after studying
lou." comoi " the subject can reline one pimnd, or ten
r procefc,8C3, au'i pounds of the l)efore described crude inater-
is conducted {^^ into pure suiiar; but he will not be able
r which cry^tn ^0.n,o].ie xxavi of the refuse, nor to iln things
nip, will bo U'-'ur i^ the economical manner iu which thoy are
uriied siv.;;vr > done ai the large rclinerics, lie must not ex-
pect to be able to condiiet the buf;iiiess on a
tlni writer wo" pfolilabl'' scale. Ncvertlieless it may Miit a
any but a su uuuiUor of persons wlm may prefer to niaiiu-
3. If the fov fRotiii'c at home, at no protit, rather than
carried out, ^ pjyreliase, even if they ilo so at what to the
i.-^t in the pvof njpiu facturor would lie a positive loss. J
iiil it will alw: shall proceed to gi\e such instructions as
id and ivnuuiii will enable those wishing to do so, to carry
ttlie process of ])re))aring beet root sugar,
couvortiiu' the crude article into such a
y be relied on .1 - 1 BWi'it as will be consumable iu a family,
wii years' contin! ,fJ^]|^, deooloriziiig of the synip ami thi' di's-
• scale.
T-ictionof the strong beety flavor,hefore spoken
of, are accomiilished entirely l»y lhe use of
animal ciiarcoal, which consists of burnt liou.'-c,
prepared in a particular manner, .ind brought
to such a state that the syrup will only per-
cbliitc through the vessel wlii 'li coi. tains the
bono charcoal at a slow rate. The bone char-
coal is ]iut in tall narrow vessels made ot
copper or boiler jdate, often iu .some of the
larger i-ctineries as much as from 20 to 30 fevt
high, anil of a breadth of from three to four
feet. In other refineries the (limciisions are
ditlVrent. In the beet sugar factories in Fran .'c
and flcrmany, the size fif the bone black
filters is generally 12 to 1.5 feet high, and a
diameter of about 40 inches. There are sev-
eral of these in a factory, ami they are each so
arranged that juice, syiup, hot water, cold
water, a d steam can be severally apjilied as
wanted. There are tight covers lieM in their
]ilac"s with screws, to till and to empty the
niters, and also means of applying chenucul
subatances and gases to the bone black as it
becomes .saturated with iuj purities, and ns-
quires to be cleansed.
After th(?se liitcrs have bi-cu woi'k(;d Ijut
comjiaratively a sliort time, they lose their
power of destroying the color and jicmiliar
Ihivors of the syrup or juice. The filters
havt; tlii'ii to he emjitied, ami the Ixnie bhick
heated to a iliill red iu closi'd iron vessels, so
as t'o burn out the impurilii's wldch have le.i-
troyed its ]>eculiar ]M)vv«r.s, Tin' bone blark
is ta'jii (pitMu lied and c()oIid out of coiitai't
with the air in propiM'ly prepared machines,
and the filters an; ag-iiu reiilleil— to be again
emptied, and the coal rcliurned as scxm as it
beiiinii's exhausted.
The burning of bone chanoal ami also the
revivilii'aticjii of the bou' bhuk wlii'u it has
biMMi used, are very oU'eiisive o]icrations ; so
mueh >o, that thev are not allowed to be carried
on in the City of London, which wuh the great
centre ofsugar refining ; ami tlie cost of liuni-
ing ami rcburniug, — carting, into, and out of,
the (.'ity of Londim, has lieeii so great, as to
seriously injure the tmde, which has bien
priiicijially removed to (Jlasgow, where the
I'ivic authorities arc lens sensitive to
smells, and more sensitive to coninercial pros-
perity.
It is this bone charcoal business, that will
14
always pi.ivcnt tli' retiaing to any great extent
of beet root suguf '.>y tli'.^ farmer and small
nianufa'.turer: til.- luii-iuut of capital invested
in the boue blii'jk, and tiie necessary machin-
ery, and ntensils are euormon-i, and the bus-
7aes3 mustbtf coiitiuuoas, and exteudel all the
year round.
Another reason why the refining of sugar
oannot be profitably carried on by any one but
a person largely in the business, and wliose
works are carried on ritntinuously, is the ex-
pensive and comiilete nature of the evaporating
vessels wliicdi arc necessary, and whi(di are
called vacuum pans. These are ma'diines in
wliich, owing to all th ^ air being extracted,
and the syiiip boik-d by the heat of steam
"ill vacuo," the wati'ry particles are evaporat-
ed from the sugary substance at so low a heat,
that not only is the ojieration cariied on with
great rapidity, liut at -o low a tem[)erature
that burning or browning the lii^uid is impos-
sible ; and consequently the sugar is produced
from tlie vacuum pans in a colorless .state,
and on cryst'vilizing becomes white sugar.
All wiiite siigai is thus maile.
But these pans aiv very expensive macliines,
and re![uire great steam powei-, and skill to
work them; and although dou'itle.'-s substi-
tutes of a much more simiile form, and at less
cost, will eventually be produced, yet at present
this class of macliineiy is entirely Ijeyuml any
person whj is not a caiutilist. and may
therefore be banished fro u the minds of the
farmer and small manufacturer; but that will
not prevent the farmer and small manufac-
turer from prodni'ing the crude sugar before
described, and wliich when well and carefully
made, will be in the very best possible state
for the use of the great refiner.
With these observations I will now proceed
to descril)e, how the amateur can decorolize
the beet juice and syrup so that it sliall cryst-
allize into a form of light brown sugar. It
cannot be white without vacuum pans. First,
as soon as you have the beet juice boiled down
to a tolerably thick syrup, you must (in order
to obtain the best results), submit the syrup
to the "osmose" proces.s, whieli is done by ex-
posing the syrup in a thin stratum on sheets
of parchment or parclitnent piiier (the latter is
very cheap) while on the o; her sidi- .if tin?
paper waterisapplied, HO that th- water touches
eyery i>art of the parchment paper. The salt W
which are contained in the syrup, owing tc toy
their being possessed of a greater ])ower o: for t
wliat tile chemists call "dili'usability, " pa> tifact
through the parcliraent jinper into the water, cnidi
wliile some of the water jiasses back into tli- Wld i
syrup and thins it somewhat: a little suga: 0i-V^-^
passr ; with the salts, but in very small ouaiit
ities; the main body of the S3Tup remains Ix
hind on the parchment paper in a great)-
purilicd state, and is in great measure deprive:
of the potash and salt which itcontaim 1. Whc
the process has been continued for as long
time as you may consider necessaiy, (I hav
kept it in this position from half an hour to,
whole day) you remove the syrup and procei
to evaporate it further, until it gets thir;
enough to crystallize into sugr.r : let it renuii:
until till! crystals are well formed ; then pou
it out on a line sieve or jnit it into a titrbin
and let the molasses drip from it ; then tl: a,p„f i
molasse:-.! (wliicli contain nearly all the remaii;
of the salts, ) may again be submitted to tl. [
1 4.1 1 wk^es
osmose process, and tin' svrup lie a^'n: ^ ,
, ,. \ ^ ^ " pers/h
crystalized. ,
ISVery
ed up
'Co;
GENE
Bei'.t
copiec
tlliich
ptlblis
the a]
The re.sultini' sui^ar. when vou have imoui;
m a s(
la
of it together, should then be reilissolved, ai
reboileil, adding to tlie li([Uor before it boil j" "
some liullock s, or iiiir's blood, or white of cl';. "
1 n J. r e 1 I , 'SXcepr
and a small ([Uautity oi hnely powdered be . ,
bla<dc ; the blood or cfff's ami bone black u:
, ,, , ... .... as ni<i
cause nearly all the remaining imiauities 111 l; ,
nil
count!
sugar to rise in a sciim to the surface : as soon
the liquor boils, this must then be removed, nr. , . .
the syruf) be well strained, and again evapc
ateil and crystalized, and the result will
Th
brown su.;ar of tolerable purity.
Ill order to show how much potash and s
£ngii
er, a si
Of th
have a
you take out by the osmose process, evaponr
the water after it lias been exposed to t: „ , ,
,,, „ , \, ., Boot .S
osmose operation, andiinally ImrM the resu
at a red heat in an iron itan, this burns up
the sugar ami other organized substanc
We
which have mixed with the salts ; then dissol '^"_'^'
the ashes of the salts, by washing the iron ]' "*••'''•' '^
depnrtr
Til.
IMw
OI
whieii has been heated red hot, and lUter li
resulting liquor through blotting or fhceri:
paper; the liquor will coinethrough the lilteri:
pa[ter (piiti' liright and clear, ami eolorlc
but so strongly alkaline that you cannot n'TfftnsiJt
take the jiota.sh and salt, or doulit the In^B^^ts, 1
quantity which lias been removed from ''8|§0 da
syrup.
15
Ibr tlie benelit of the farnicr and small nian-
ttfaeturer of Canada, is to .inaiiufaetnre the
crude artiele ready for the nse of the refiner
ti^d not to interfere in any way with that most
^Sjiensive and diftieult braneh<»f the hii.jiiiess.
paper. The sab M What has thus far been wiitten will siiow
' syrup owing to |py thinking person that the thing to be done
greater power o:
ilfusability," pas-
r into the water,
ises back into th^
at : a little suga:
very small quant
syrup remains ht
!iper in a great!;
: measure deprive,
tcontainr 1. Whc
nued for as long
neeessary, (I hav *CosT and expenses of labour, and
I half an hour to; qj;j;i;;i;,\i^ estimates of one of thu great
syrup and procee gj.,,.,. giy ^ii FactoiuIvS of KuuoKf-.— This is
intil it gets tliicl g^pi^tl from Croeky's work on Beet Sugar,
igr.r : let it renuu.! ^^jch -s the best and most reliable work yet
jrmed ; then poii ptihli.shed in English. The reader willsee that
t it into a turbiii ^^^^ allowanees for Wages and Salaries are
from it ; then tl; ^^^^^ liberal.
irly all tlie remaii
■ submitted to t!.
Full practical information, accompanied by
proofs and e.Kperiments on a working scale-
( made in the presence of jiarties who require it),
and also analyses of beet root, so far as tlie-
([uantity of sugar it contains, will be furnisheti
on application by letter post paid to John A.
Cull, E,s(ir., 1'. 0., Toronto.
SUIPIPILilElVCIBn^T.
The Factories work day and night, and the
'.' liij;e.-; are reckoned at four shillings sterling
e syrup be agar ^ ^^^.^^ ^^ ^2 hour,-, which fur the old country
isvery higl). The amount of Beet roots work-
thousand tons
rooky's
n you have enou': ^ ^^^^ .^^ ^j^.^ Factory is twenty thousan
be redissolved, an .^ ^ ^ .,^^^^_^ ,^,j^^. follo.ving is Mr Cr
lor before it boi
language and figures ; — "With perhaps the
»1, or wlute ol eg- ^^jjc^ptiou of two or three men, no skilled
1 y pow ( eici >t i4i,o,i,.ui...juj.e rcquiredin New Beet sugar works,
d bone black w; ^, j,,,,^{. ^f ^^,,, operations are of a simjde ile-
gimp"viti*'sin ti j.ij^„j^.,,i jmni,.^>; ^..jyHj. l.^^^„],^ ^,j ine.Kperienced
surface : as soon poQj,^i.y hands, by a competent superintendant
,.,1 be removed, !u ^^ j^j^ ,3^.y,,y^,,.,,,_
and again (-vapo ^^^^^ ^^^^^^ ^^.,j^ ^^ ^^^^^^^^ ^^^^^^^^^ ^^_^^^^^^ ^^^
the result will !'•_,. ' i , ,■ " ^ / .
Jingineer, an hydraulic pump man, a detecat-
er, a sugar boilei', and a bone black burner.
irity.
*'"'''' Of these the defecater and sugar boiler shouhl
iivoceSH. evaiioni , i i i i • ■ i.
1 ' ' . no.ve already had .some e.xperience ma Beet
..,.„ exposed to 'R^ot Sugar Factory."
y burn tlie resid #»»♦•♦
this burns uji. . .. *v
, , n e have added as a sei)arato item, the ne-
sul)stano . , , ,. ,
., ,. I oeiearv additions to be made for the extra
salts ; then disso' "^ -
ini/.ed
throu^
lear, am
I colorlf-
WAslIINd AND PUL1'IN(J,
at you cannot m'TftBisportation and wasliing of tlie
ir doubt the ln'Bflets, H men 2 shifts jier 'Jthours, strrlmrf
removed from 12800 days labour at 4s £500
., . salai'ies to be iiaid to si)ecialists in the various
ashing tlie iron ' ,^^ . * '
1,-1, , (lepnrtments.
hot, and niter t: -,, i i i- • , i ■ c
Ihc caleiuation is based on a campaign oi
blotting or ti-reri ,.^ i • i
'^ , ,,, . 100 working days,
iirh the 1 Iter. " •'
I'KESS DErAUTM ENT,
28 men 2 shifts per 2i houis^5(J00
days at 4s i'1120 O
Sack washing and darning, 8 women
2 shifts, 1600 days at 4.s 320
KEFECATION.
8 men per 24 liours— (.'ipial to 800
days labour at 4s IGO
scr.Ms.
6 Men for 21 hour.<, GOO day,^ at 4s.. £140
CAllUOXATAriON.
250 days at 4s , 50
Monte jus, (that is steam pump men) 40
Preparation of Carbonic Acid, (i. e.
from the Charcoal). 40
FII/niATION.
3 ]\Ien every 24 hours, at 4s GO
CONCENTKATIUX.
2 Men ev.'ry 24 hours, at 4s 80
nuiLiNG.
2 Alen ci-ery 24 hours 80
OUYHTALMZATION ANO CiNTUIFUaALS.
1500 days' labour 300
(JKNEllATION OK slEAM.
2 shifts of 3 men, 600 days, at 4s... 120
miEAKlNO AND TAI'lvlNc;.
5 men at 4s 100
MEN IN Till': YARDS, ETC.
5 Men at 4s 100
MANA(iKMKNT.
1 General Superintendent and two
overseers 800
Book-keeper and Clerk 320 (>
EXTRAS.
Carpenter, Plumber, Smith, 3 men.. 300
Extra pay to skilled labourers COO
General total cost of la'nonr for one
year's Campaign , i.'5190
16
Tlie iiuautity of coal consumed in
sucli an cstablislmient as we
iliave described, -would average
'600 tons, wbich, at 15s. per ton,
would cost 450
The bone black, 30,000 lbs., would cost for
tlie first outlay 2^d. per lb., £312 Os. Od.,
but in succeeding years would only amount to
replacing the waste.
The lime used would amount to 4,500 bush-
els, and cost £280 Os. Od.
The cost of 15,000,000 lbs. of B et root to
be worked up into Sugar would
.atl2s.pertonbe £4,500
ANXUAL EXPENSES.
Summing up the above we cal-
culate that the yearly expenses
will amount to :
Labour £5,190
<'oal 4.00
Boneblack Waste 100
Lime 280
Purchase of beet roots 4,500
Add 20 per cent, for incidentals 2,100
We have a total of £12,620
To which has to be added Taxes
and Insurance, which we have
coni])uted at 400 Q C
Interest on capital invested !)i50
Making a Grand Tola! of £13,980
The total cost of erecting tlie works
for the aliovi! faittorj', is giv(!n
at ." 113,157
This factory is lilted for the manufacture of
Sugar from licet roots, for tlie ])roduce grown
on 500 acres of gruiunl, wlii(;h ought to ])ro-
duce at lea.st 1 2110,000. One niilli(m two-
hundred tliousand pounds of raw S igar,
ni'.AlJZATION.
The jirodui'ts to be realized in our exanijile
of a .Sugar Manufactory would be as follows :
-Sugar from 15,000,000 lbs. of Beets
nt 8 |)er cent of Sugar, — the
Sugar being sold at 24s. per
cwt. (of 112 Ills.) £14,400
2,700,000 lbs. pulp calulated at ^d.
per lb 5,G20
5,000 gallons of mola.sses at 40°
Ikame at Is. per gallon 250 fj
Residue as fertilizers 200
£20,470 (I
Deducting annual expenses and in-
terest as above ■ 13,980 I
Leaves a net annual profit of £6,491) i
There is every reason to believe that wit),
careful management the quantity of sugar wil:
range as high as 10 per cent, instead of 8 pi-:
cent, which we have taken as our basis.
In such a case the net income would L-
£24,470.00 ; and the ;.et annual profit £10,
090.00.
Other authors make their calculations on'at
entirely ditt'erent basis, — and arrive at result
equally favourable, though dilfering soniewha
in detail.
That the above is :>ot too sanguine a vioi
to take of the jirobable yield is .shown by tl:
fact that during the season of 1S68, 1869 i
the Zollverein, 2,500,000 tons of beet ro.
produced 207,500 tons of sugar, a return c
8.40 per cent.
The foregoing quotations speak no doubt 4
land in the highest state of fertility, and whirfl
has been manured for years in the most sciei^
tific manner, and also, there is no doubt, (I
land which has been specially selected m
the purpose, and which by repeatet^ crops i
Beet ro3t very well manured with the refus^
and the results of tlie ca*ttle fattened ; hasbo'
brought into the most favourable state possil
for the crop.
One of till! most rf^markable features of t
growth of the sugar beet industry is, the cd
stantly increasing crop and yi(;ld per m
which the i)ro])er culture of that crop producti
not only in the amount of roots grown per acfj
and their riidiness in sugar, but also in til
constant increase of other crops particular!
wheat throut'hout tiie district.
idat J(l.
5,620
at 40°
n 250 fj
200
£20,470
i and in-
13,980 I.
It of £6,491) li
believe that witl.
antity of sugar wil:
it, instead of 8 p(;:
as our basis.
: income would L-
mnual profit £10,
r calculations on"at
ind arrive at result
I dilfering soniewlis
too sanguine a vio^
I'ld is sliown by tL
on of 1S68, 1869 i
tons of beet ro
sugar, a return
s speak no doubt ( i
f fertility, and Avln«
rs in the most sciei-jj
icre is no doubt, C\
)ecii\lly selected ff-i
ly repeatei^ crops
red with the refusj
e fattened ; hasboi
urable state possil
^1
:able features of t3
industry is, the co|
iind yield per a(M
if tliat crop produce!
roots grown per acii
ar, but also in tfl
!r crops particulf.r|
strict.