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 1 
 
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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.