IMAGE EVAIUATION TEST TARGET (MT-S) 1.0 I.I ^^;;illlM ilM " m ||j|22 (40 ||iii2.C 1.25 III 1.4 Hill 1.8 1.6 v: ^ //. w <5>1 ^/^^ ^> 0% ^^ V ^ // PhotogiBphic Sciences Corporation 23 WEST MAIN STREET WEBSTER, NY. 14580 (716) 872-4503 o . (meaning "CON- TINUED' }, or the symbol V (meaning "END"), whichever applies. L'exemplaire filmd fut reproduit grdce d la g6n6rosit6 de: La bibliothdque des Archives publiques du Canada Les images suivantes ont 6t6 reproduites avec le plus grand soin, compte tenu de la condition et de la nettet6 de l'exemplaire filmd, et en conformity avec les conditions du contrat de filmage. Les exemplaires originaux dont la couverture en papier est imprimde sont film6s en commenpant par le premier plat et en terminant soil par la dernidre page qui comporte une empreinte d'impression ou d'illustration, soit par le second plat, selon le cas. 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Les diagrammes suivants iliustrent la mdthode. rrata to pelure. 1 d a 32X 1 2 3 1 2 3 4 5 6 t \ / BEET-ROOT AND BEET-ROOT SUGAR : |fe pf|(ription of all Ife mct§§t^ of |{anu)[nciurj{ /■ BEING CONDENSED AND SIMPLIFIED AND ADAPTED TO THE USE OF THE FARMER AND THE SMALL MANUFACTURER, ANY OF WHOM MAY, BY FOLLOWING THE WITHIN INSTRUCTIONS, MANU- FACTURE A MERCHANTABLE ARTICLE OF SUGAR, FIT FOR THE REFINER, FROM BEET-ROOT . GROWN BY HIMSELF AS AN ORDI- NARY FIELD CROP. - #Y, '. ,' ti..ii t'j!tii'% EDWARD LEFROY CULL. OK THS CAWADA C»MPAN iT, TOROMTO. SECOIVD EDITIOIV, QRBATLT ENLARGED AND IMPROVED. REGISTERED IJT ACCORDANCE WITH THE CX)PYRIGHT ACT OF 1868. TOEONTO : GLOBE PRINTING COMPANY, 26 AND 28 KING STREET EAST. 1874. r'' ■ it > *-.....-. V PREFACE TO THE SECOND EDITION. N The first edition of this little work having come to an end, and it having atcacted more attention than the writer ever expected, or perhajis than it def-ei-ved, this wecond edition 'a put forth in answer to numerous enquiries from all parts of the world where the English language is spoken and English literature is read : — the East Indies, Aus- tralia, Van Dieman's Land, Britain, and the United States, have all coniribut jd their quota to the demand for information, and it is now supplied, to the best of the writer's ability, in a popular shape. Continued experience has shown him the con-actness of the views he first entertained, iiamely, that if we would make the product'on .>f Beet Sugar a general thing on this Continent, we must not only popularize information on the subject, but we must get the crude manufacture into the handa of the people instead of its being only in the hands of a few monster manufacturers who, to carry it on profitably, are obliged to combine five or six businesses in one, and not only them- selTes grow the beets, but convert and work up the refuse. The writer considers that the growth of the root belongs to "the farmer," and that the refuse by right belongs to "the farm," — that the refuse, in all shaj.es, adds to the "fertility of the land," and thna enables the farmer to grow twice the amount of crops ■'s hich otherwise he woxiUl be able to do. It may and will be said that if the large manufacturer requires to combine the economy and skill and profits of five or six different businesses to make the mann- fallar& d to suits the |>ei»g The following treatiMi ie intetdtd for ti-e in- fonnation of the Canadian publi-s and to fissist the introduction of tl;e " E«;ct Migar Irlauu- factcre" into Canada. The chief difficultj' the writer ha;; met with, has been the ignoranv o of the public on the subject of the " Manvifucture of Sugar," and the almost ijnpvissibili'y of making people understand, that, instead of it^ bein< f.n un- approachable ihcmicaJ process, — tint the manufacture of a crude article ot sugar, ^from whatever source), is really one of the gunpleat and, indeed, one of the I'ougheat ar^ which supply the human fain?!'/ with tlie neceassries of lite, c'.nd that it is one which any person of even limited capacity cxin master. The maiiufacture of sugar until the idvent of beet tidgar in France, was confined to the tropics, chiefly to the East and West I ndies,. the material from which it was obtaintu being the sugar cane. In the East ludiea, China and Japan, the manufacture of sugar dates from the earliest agei, the date being so ancient that the original time of its growth is entirely lost sight of. The class of ^jeople who liave made it within the British possessions were the " Ryote" of Hindostan, and the small farmer and proprietor, these have prepared the rough syrup from the cane, which they supply in small casks and earthen jars to the manufacturer of grained sugar, who is a per- 8^'i:,Ui• Jrttr.c f assistance of the sugar • .•■ manufacturer, and part, ' ly from the molasses, - and worth .... 1,350,000. 20,000 Tons of potash, worth 500,000. 1,600,000 Tons of pulp, worth 1,000,000. £9,100,000. This is what ia produced from the entire beet crop — not the value of the produce of the sugar manufactory. The imports of beet root sugar at the British and Scotch porta for the first eleven months of 1871 were 134,480 tons, against 56,670 tons for the same period in 1870, and 31,060 for tho same period in 1869 ; this shows the enormous increase of the manu- facture. Now, it is perfectly ridiculous to suppose (ill the face of such a statement as tho fore- going) that Canadians ami tho inhabitants of America generally, are going to confess in- feriority to tho French ami (ieruians, and to allow it to bo said, we have not nationally sufficient intelligence to make sugar from beets, when tho continental nations rre able to assist in supplying the world wiih that necessity. Some peoi)lo have been rash enough to say that our cliuiato and soil arc not fitted to yiroduco tlie root rich enough in sugar to pay. This wo most emphatically deny. The cxteniled trials of the American patent office and tho numerous instances of Canadian grown beets which have, during tho last two years, come underthe writer's hands, allshow, beyond question, that Canadian beets, where well selected and well grown, are as rich in sugar as the best French and German or continental beets. If any one doubts it, all he has to do is to gro\v a j)atch of the best kinds of sugar beet in his field or garden, and foll.i ..>g tho instructions hereafter given reduce the roots to such a state that the amount of refined sugar they contain ia easily ])roved by the ordinary tables and in- struments. Others will say, and they 're far the most practical. If it can bo done, why has it not been done ? In reply, I affirm that it is only because the manufacture has been made a mystery of and has not been understood. The chief trouble of the manu- facture has consisted in the uncry stall izable sugar, and this, it is now proved, beyond a doubt, has been caused not by the sugar con- tained in the well grown root being inferior, but by the process adopted being imperfect. If the following instructions are carefully carried out, all difficulties and troubles as to uncrystallizable sugar will cease to be a serious obstacle. With these few observations,, I propose to lay before tho readers of this littJf treatise, full instructions for the conversit)n of the root of the sugar beet into such a class of crude sugar as is best fitted for the refiner and in every way equal, for the purposes of refining to the best tropical sugar that is produced. As the object of the writer is to toll people how to make sugar out of beets, and not to write a book, he will dispense witii all dis- sertations as to how to grow tho beet, and the various sorts, merely remarking that "the better the land is, in which beets are grown, the better will be the crop," that the beet for sugar must not be grown on black or peaty soil, nor on fresh green manure,- the land must be manured the previous season, and well prepared and ready for seeding in the faU — the seed must be sown aa early as possible after the frost ia out of the ground ; if sown so late in the year as not to grow, it may even be sown in the fall. The ground ; should all be prepared the previous fall, and be ready at once in the spring to Bow the seed without further ceremony. Grow the roots small, and close together; I take care that you rio not have tlie leaves cut or injured — as some porsona will use them for cattle food. Tlie more beets you have on the ground, the Bwecter they are, and tho more sugar you will have. All kinds of beet produce sugar, and tho sugar of one kind ia as good as the sugar of the beat, the ojily dif- ference ia that tlieir is Wi0>*e sugar in some sorts than iu others, even tho " mangel wurtzel " will produce sugar, but tlio "white Silcsian beet," the " Vilmorui beet" " Charter's nursery sugar beet" ard the bfst. At present all tho best sugar beet seed is protluced in France and (iermany. When the cultivation of tho root becomes a regular crop in Canada, v>c shall of course produce the seed ourselves — at present it must be im- ported. Beet Sugar is obtained from the root by two processes, the one by grating or rasp- ing the root and expressing the juice, which is then treated as hereafter descr bed— the other by "ditl'usion, " tvhich consists in steep- ing the root in a divided state in water, and is also hereafter described. The fiist is the process by which tlio great bulk of the beet sugar made in the world has hitherto been obtained, the latter is a more modern inven- tion and is alleged to be a far cheaper and equally t-flicicnt method of obtaining the same end. I shall describe both methods, leaving it to the reader to adopt whichever is the best suited to his means and ideas. No work of this kind Mould be complete without a description of both processes. THE GRATINO OK RASPING P1«)CES.S. To prepare the roots for sugar making they must be washed in a rolling wooden cage, and grated or rasped as finely as possible into pulp, the more absolutely and the quicker this is done the better, and tiie more success you will have. The pulp must bn pressed in cloths or iu anyway so as to obtain it as dear as possible. It must run from the press into the boiler, or if circumstances should prevent this, a little lime water must be added. Neither the pulp or the juice must be allowed to stand about, it begins to ferment imme- diately the root is ground, and then the sugar is destroyed. Nothing will stop the fermen- tation but lime water. The following are the particulars of these processes. WASllINU THE ROOTS. The roots before being submitted to the rasp, must be thoroughly washed in a rolling cage, great pains must be taken that no dirt Bhall be allowed to remain on the roots when they come to the rasp, and the hemls of the roots and leaf stems must be carefully cut oflf; and if cattle are kept to consume the portions of the Too^ which come from the press, so that waste would not occur, the whole head of the root ought to be cut off, and fed to the cattle. It has been proved time and again that the extremity of the root end of the plant is the richest in sugar, whilst the portion which ia grown above the ground ia the part which contains the largest proportion of potash and salt, henoe in the continental countries of Kurope where the government excise «luty is charged on the roots consumed; the entire portion of tho root which graws above the ground is cut off and rejected for sugar puqioses. Any plan which will insure perfect cicaidiness in the roots, ia that best adapted to the work, and the roots should be allowed to drain cff all superfluous water, before they come to the rasp. THE RASPINQ THB ROOTS. The roots should be presented to the rasp endwi.se, and i.he rasp (however constructed) should reduce the root to the finest possible pulp. Tho pulp, should then bo passed through rollers working together, %\hich are of sufhcient-flurface to receive and crush the pulp as it comes from the rasp. The rollers will thus reduce tho pulp to a perfectly smooth paste, and burst all the cells of wlacli the root is formed, aud which cells contain the sugar. One form of the rasp which will do a great deal of work and is very cheap, is made of a sheat of punched zinced iron fixed around a cylinder of wood, and turned by a winch by hr.nd or by jiower ; another form of rasp (and the best) is made of saw blades let into a wooden cylinder lengthwise, about an inch and a half apart, and fasieued into the slita in the cylinder with wedgea, this admits of tht saws being shaipened with a file in the ordinary manner, the cylinder is then turned by hun'y the cyliiuler will be made of uon turned in a latlie. PRKSSrN(! THE PII.P. X The following is the old fasliioned plan. There have been, and will be many improve- ments. The pulp must be placed by small parcels at a time, (acciirding to the size and power of tiie press), on strong canvas cloths, each cloth being laid over a frame about 2 inches deep, aud the size that will go into the press ; the cloths must bo much larger than the frames. When the frame is full, fold over the cloth first from side to side, then the ends over ; then plhce the cushion of pulp so formed in the press ; there must be a strong board, larger than the cushion of pulp, and it must rest on one board while another covers it ; one board going one way of the grain, the next above crossing it, and ao on, parcels of pulp and boards until you hvve the press full. Then put on the power very gradually, so that the juice can escape reatlily from the cloths, without bursting them ; press to the full power of the screw, and take care to catch all the juice. The juice should run from the pr^s at once into the kettles, where the heat should be raised as quickly n possible to 150' Fahrenheit's thermometer, and it should not fall below this heat, so long as the kettle is filling. When all the juice ia out that you can get out at the rirst operation, with the press ; take the cakes of pulp, put them in hot water, and let them aoak for an hour. The water must be nearly boiling, as the cakes will cool it sufficiently. When broKen up and mixed with the hot water ( which they should be at once), the heat ought to bo between 150° and 155° ( Far. ) ; and ifuot so, add more hot water until tuth3at is attained; then cover up, and keep it all hot. This is necessary to prevent fernieutation or acetification. Then proceed to press the mashed roots again, in the same munner as at first. It is scarcely worth while to squeeze the pulp more than twice, although it ordinarily takes three pressings to get out all the su^'ar. If your press is sufficiently powerful you can get out all the juice at once. Strain the juice through a fine strainer, and get the juice into the kettles as soon as possiole. Neither the first juice nor the product of the second pressing must ever be allowed to fall in heat, below 150°, or souring may commence. When in the kettles, heat the juice as quickly as possible, to just boil- ing ; then add the lime in the following manner ; the juice will be very black, and dirty looking, but it will all come right with the lime. TO MAKE THE MILK OF LIME. Get some good, new, hot lime, slake it in Iwiiing water ; stir it up and let it settle for a iriiiu e or two, and pour the liquor oflF the dregs ; you must leave all the coarse part of the lime behind, only take off the tnilk of lime, which must be quite smooth and with- out grit. This should be made and put in a barrel ; the lime must be caustic anci strong ; when kept under water it will keep for any rea- sonable time in a caustic state. When the juice boils, add some of the milk of lime to it, and stir it slowly. When you find the juice changing color, and curdle, shewing clear in spots, and when it shows signs of settling, you have put lime enough ; stir the juice gently until the lime is mixed well through it, but don't urge the juice to a rapid boil ; then take out a sample in a glass and see if it clears, and is the color of white wine, if so, enough lime has been put ; if not, put a liille more, but don't put moi-e lime than enough. As soon as the juice boils, the effect will have been produced. The following observations on straining the juice, will save much trouble : — If the juice has been pro|)erly limed and boilel (and nothing but cxj)erience on these heads will teauh tlie operator) there should be a thick scum on the juice whicli should be carefully removed with a skimmer, and set by itself. As the heat of the juice passes off, 11 holes, and heavy enough to sink into, and keep at the botfom of the liquor. The second pipe (B) from the water Tessel must 'be made of sufficient length to allow most of the heat to pass off before ii comes to the bellows or blowing cylinder, or you will burn your bellows and leather joint and valves. If the joints of this pipe are not tight enough, i)aste them up with paper until they are tight. Having this all in order, (and it must be thoroujghly well done) insert the flexible pipe which IS attached to the nozzle of the bellows into the liquor to be carbonated, and blow away. The passage of the carbonic acid gas from the charcoal, passing through the limy liquor in fine stret-uis or VjuLbles, mixes with the lime in the juice and carbonates it, and the lime (on the liquor being rested) falls to the bottom of tv® vessel in a fine mud. To prove when, the corbonatation is complete, take a small quantity of the iiquor in a glass, (get it as fine as possible, or filter it), then with a straw or reed, or other pipe, blow your breath through the liquor in the glass. If it remains fine, the work is done ; if the breath muddies the Kquor, the carlwnatation is not complete, and tliu l)ullow8 must again bo worked until the liquor, when tried, ia found to remain bright and clear. When blowing the breath through tho glass of liquor you must h(dd your nose, or ulso the breath will not have sullicient oarboniu acid in it tvj prove tho liquor. The carbonutation must bo done when thfl liquor is only just warm enoug'i to keep grease melteil on it— the generality of the books desire the carbonatation to take place in boiling liciuor — but this is a grave error, aa will be shown further on. (y'arbonio acid has tho effect on hot juice of destroying tho crystaillzing power of the sugar. When the carbonic acid gas from the charcoal ia blown into the liquor, a great deal of effervescence will take place ; and the only way to keep down the froth ia by the addition of a small po' „i 111 of clean grease— Me le^i^i, however, l>ie. (h't'T. When the carbonatation ia com- plete, the liquor must be allowed to settle for a short time ; tho clear liquor mnst bo strained into the boiler, and the sediment mu.^t bo squeezed and filtered. The residue is most valuable for manure. As, however, you have now lost the pre- servative power of the lime, the liquor will rapidly ferment, o" sour, and no time must be lost in transferring it to the boiler, and getting it hot. It must bo boiled until about one-fourth of it is evaporated, and it moat then be strained through the l)one black filter, ■yvhich will be described further on. It will come thiough the bone black of a very much lighter color, and almost free from diaagreeaule taste and smell. It must then be boiletl down to a thick syrup, taking care not to burn it, and it will be ready to set by, in a warm i)lace, to crystallize. As the boiler is so important a part of the machinery for sugar making, it ia well to describe it more particularly. Any kind of boiler will answer, such as sugar* kettles, set on an arch, or otherwise, but the writer pre- fers the following — more particularly because experience has shown, in the Western States, that it is admirably adapted for the pur- pose. It is made very cheaply, is very laat- ing, and is extremely economical in fuel : — The shape of the boiler is long and narrow, and the heat of the fire acts on the entire length of the bottom. The sides and ends of the boiler are made of two inch pine plank, fastened together at the angles with screws, and angle pieces of wood, the screws going both into the ends and into the angle pieces. Into the side pieces there are grooves cut one-and-a-half inches wide, and one- fourth of an inch deep. Theae gr'^oves muat be carefully cut — all exactly to one ake — and well and smoothly finished, so that the par- titions (to be hereafter described) will all fit into every ^oove. If this ia not carefully done there will be endlesa trouble. The grooves must be eight inches apart. In ma- king the frame the ends must not come down as low aa the sides by two inches. Tho frame must be twelve foet lon^, and at Icoat tyro feet wide. The bottom is miidu of two iiheotfl of iron, rivottod togotlicr at the ends, BO as to bu water ti^^ht. It must bo turned up at the ends and sides, and the angles turned in just like a Inrgo baking dish ; but the ends must turn up three inches longer than the sides. Holes must bo punched or drilled all along the sides and ends of tho turn up, for the purpose of put- ting in screws to hold tlie iron to the wood. Tho turn up should be two inches at the sides, and five intdies at the enace is put alternately at each side, and tho iron pieces bear on the l)ottom of tho pan, so that when liquor is poured into ono end of the pan it must circulate backward and for- ward, from side to side, until it reaches the other end. When the boiler is to be used for heating and defecating the juice, these partitions are taken out, and laid aside ; thej are only used during the process of evaporating the juice previous to crystallization. This boiler is set on two walls of brick work, going its entire length. The fireplace is at one end, and the chimney at the other. When yoii aro evaporating or sugar- ing off, the partitions must bo fitted mto their places there must bo two vessels or tubs used with tho « boiler, ono placed near the chimney to hold the charge; the other, at the fire end of the boiler to receive the syrup. There is a tap hole or plug in the end of ono of the sides of the boiler to draw off tho charge, this must be capable of being partially or wholly closed as required. A sufficient stream is let into the boiler at the chimney end, so that it evaporates as it runs from side to side; and is finally dis- charged from the fire end in the shape of thick syrup. When all is done, this syrup is removed to the chimney end, and again made to flow through the boiler, when it comes out all the water evaporates and is fit to suqar off and go into the crystallizing pans. In tnis state it wil' keep any length of time without fermentation or change. The tire must be nsc' ith care and judg- ment, and for sugaring off, a sheet iron plate ought to be used to slide in between the bottom of the pan, ajid the fire ; and thu? take off the rasheat heat of the fire, and prevent burning. Before however the syrup is boiled down. to its thickest state, it must be Btraineo used whenever the juice has been well boiled, ami has been thus only in a measure evaporated, the bono black filter operates bettor on tho hot juice than on cold, and where it can be done, the juico as well as tho filter ought to bo kept hot throughout tho entire process of filtering. The object of the bone black filter, is to take out the excess of lime, ami the other alkaline salts in the juice, and also to purify the symp from its bad taste ; and to destroy it« color. A certain portion of the sugar can be crystallized without tho bone black, but the bono black should always '>e used where it is possible to use it. TUB BONE BLACK FILTERS. Any one who has a potash kettle can make bone black, and can rcburn tho bone black when necessary, we shall describe tlie process with a potash kettle, leaving those who have not ono to use some substitute which their own ingenuity must point out. Any thick cast iron vessel that will stand a red heat time after time, will answer, though of course not so well as a potash kettle. The regular sugar manufactories have proper machinery for this purpose, we only wish to point out the substitutes. Collect all the bones together you can ; break them up small, and hll them into the Eotash kettle, boil them well, steaming is etter— and skim off the fat — when they are quite clean from fat kc, and the water has been drained ofi, take some wet clay, cover ovQT the bones with the clay, and apply the heat, this must of course be done out of doors, and away from the house, as the fumes will be very offensive ; it should also be done out of a building; as the fat in thebone* which cannot be got rid of by boiling will generate a great deal of gas as they are heated, this gas will catch fire, and burn with violence, all danger from this source must therefore be guarded against. The fire under the kettle must be urged until every thing is red hot, and until the bones are all burned, and no further smell comes from them. It would be all the better to have a fire over as well as under the kettle, but the ashes from the fire must not be allowed to get into the bone black, if any does, it must De carefully washed out, but no ashes must get in. When every thing is red hot, and the bones so well burned, that no more smell or gas comes from them ; cover up the whole with goo0WN FOR CKVSTALLIZATION. This requires a good deal of judgment, and the greatest care must bo taken not to burn the syrup, but at the same time the evapora- tion must be as rapid as possible, and must be continued until all the water ia off, when ready to set by, the liquor wili, on being cooled, draw out in a string between the finger and thumb the string will break and the cnd.i turn back in the shape of a hook, and it is the shape of this hook I y which you know whether the syrup is bo led sufficiently, nothing but experience will show this, altho' , it may appear that you have got all the water off, yet the syrup, on cooling, will sometimes seem to get thinner again, and in this case it must be reboiled. In other cases it will get '^hicker and crystallize in the course of a short ime, when it is set by to crystallize, it must be in shallovj vessels and in a v,arm place, and the syrup must be kept at about the heat of new milk, or blood heat. It you have not proper convenience for this you should make a place„ thus, make a fire place of mud, or bricks, or stones, if you have I them, but mud will do, from thia make Huea with mud walla backwards and.forwanla until you have filled up th? size of the crystallizing house, make it thus, a, lire place ; b, flues ; c, chimney. The Hues and fireplace may, in the firt-t place, be covered with sticks to hoM up the mud, these will afterwards burn out, and the mud will bake strong enough to support itsel*' ; the whole should Imj covered with mud to the thickness of at least six inches, the chimney may also be built of mud and stick»i, and oarrie«l to a suflicienfc height to ensuie a draught, the sides and top of the houae should be of board made quite close, and the roof must have ft good overhanging to throw olf the water. Mud building is strong enougli so long as you keep itdry; thechiuiney mustalsobe defended from tlie wet by a roof, but, of course, tlmre must be plenty of exit for the smoke. A lire of chips or ony refuse woor is so expensive, this innovation must prove of incalculable importance The only thing required in thi? new process not neces- sary in the old, is an adtlitional supply of water, an article tolerably plentiful and cheap wherever this manufacture is likely to be in^ troduced in oar country, Th'it this process is really the great improvement claimed, no longer admits of dispute. Mr. Ilobert has thoroughly t«siod it in his factory, and has adopted it, as have also many other factories. Since 1807, no less th;in 130 of the old beet sugaries of Europe have discarded their old process for the new one. The apparatus for this process, as well as the principle of its action, is different frora that of any other. While the other processes aie to extract all the juice from the beet, this process extracts only the crystalizable sugar contained in the juice, and leaves most of the impurities in the cells. To accomplish this result the Eeet roots are cut up m small thin slices, and put into a number of vats, which are connected by pipes tanning from the bottom of one vat to the top of the next succeeding. Water of a certain temperature, (it must bo hot, nearly boiling) and of a quantity proportioned to the weight of the beet root in the vats, is mixed ■with the material in the first vat, and allowed to re- main until it takes up a portion of the sacchar- ine matter, or, so to speak, until the sugar in the vat is equalized between the water and the beet root ; that is to say, if the beet root contains 8 per cent, of saccharine matter, the water will take up 4 per cent. ; this water is then forced into the the sec'ind vat filled with the cut slices of beet root. The water already contains four per cent, of sugar, but the beetu having eight per cent, it will again equalize itself, and when forced into the third vat rrill contain ~ per cent, of saccharine matter ; in this way tl.3 water becomes more and more impregnated with saccharine matter, until it contains almost as much as the beet itself. To return to the first vat we fin^i that the first application of water exfracte I one half the sugar or four per cent., when this water was forced into the second vat ; the fresh water which forced it out and supplied its pla ;e extracted two per cent, more before the sacchariub matter be- came equalize I between the water and the beets. This water is then forced int-^ the second vat, and the fresh water whien sup- plies its place finds the beets o<>ntainine but two per cent of saccharine matter, and the next filling finds but one per cent. , and in this way the vater is extracted to wiihin one half of one per c. t. It is said that by this process tlie raw ma- terial of syrup is much purer than when ex- tracted by any other method, that from the same beets one half per cent. laore of crystal- 11 line sugar is ohtaino.i tbiin l)y tli^apiiliuatioii of pressure ; the expense of pressing-cloths, aua the cleaning and renewing them, are done entirely awiiy witii ; the expense for motive power and machinery ia considerably reduced, and the expense of manual labor ia much, less, requiring but one-fourth the uumber of laboreia necessary for the pressing process. Within a sliort time .Mr. Robert has intro- duced a moditioatiort of his original appa- ratus. In this modification the series of ves- sels is abandoned, and one single chamber is employed instead. In the centre of the chamber is a feeding cjdinder containing a feeding screw, driven by gearing^f rom above. The^^sliced beet root is passed through a hop- per to the l)ottom of the feeding chamber, whence it passes out through openings into the outer cylinder of the diiJfuser, an(r grad- ually rising to th 2 top, is carried otf by a regulating rake, driven by independent gear- ing. From the top of the dilTuser, water i.s slowly supplied through small pipes, meeting in its descent the most exhaus*;ed .slices as they rise to the discharge level, and passing through to the richer material as it becomes more and more saturated. At the l)ottom, it issues through perforations or outlet pipes, and is carried off to a cistern, where it is heated, and then returned uprm the beet by the central feeding tube, by which the beet is supplied to the diffusing chamber. This apparatus, which has answered well at beet sugar and spirit works, has also been applied to cane sugar factories, where it promises good results. The heat of the liquor or water supplied must be sutlioient to kill the vegetable life i.i the root, a.s the diffusion process does not take place, or affect the skin of the sugar cells, until the vcjetabk life is destroyed. The heat required in the mass is at least 1 40 ^ Fareuheit, and from that up to nearly Ijoiling. The shape into which the roots are sliced ia such that they will not lie close together, but allow the water of diffusion readily to percolate to every part. Long finger- like pieces, cut into a triangular shape, are con- sidered the best, althougli some cut the roots up into small square masses, and others into fine oblong square pieces. That process is best which keeps the mass most open, an 1 the pieces of root from packing togethir. This process does not, however, do away with the necessary defecation with lime — less lime may be necessary, a nil the scums and curdlings will be less in amount and easier to get rid of, but the lime process mmt be used until the juice is propeny dofacated and cleared from impurities. The carbonatation, as already describeii, must also be appliiid to the juice, and the entire process, with the exception of grating or rasping and pressing, must go on as l;efove given. The spent slices, v.'lien not wantcil to be fed at ouco, may have all the waste w.iter taken out of them by being centrifu galled, ane3t root sugar, is the gettng rid of the potash and salt, aiul other saline matters. In the first instance this was done by repeated strainings through bone charcoal, but that being very troublesome, and expen.sive, sev- eral other plans have bceu tried, and are generall)^ now ado[)ted. The first of these plans is the "Osmose" process, which is founded on the fact that certain substances and mediums allow readily the pa.ssage of salt through them, while the medium prevents the passage of the sugar, except in a very small degree. The principle ij an extended one, and is known under the name of " dialysis," bat as we only want to show how the process is used in the manufac- ture of beet sugar, we shall not go into the general question. The u.sual machinery adopted for the Os- mose process is the " Usmogene," and is thus described by (Jrookes, in his admirable work on beet sugar : — " The apparatus" consists of about fifty "cells, separated by sheets of jparchment " paper, laid flat, and connected at the edges " all round, the space between each pair of " sheets being fully half an inch. Each " sheet is supported by a cross piece of wo«lp from the juice of the grated root ; and where the diflusion jilan is used, the sliced roots are, as before stated, dried with it. It is a most valuable machine, andtheniiunrac- ture of sugar, in a useable shape, from the beet could not be carried on without it. For a detailed description aneea one an im- ring an ocers ef g dried ictoriea working only daring the beet eeaeon. All practical people know that a factory out of work de- cays and destroys far faster than whilst it is in fall operation. The great argument in fa- vor of monster factories has always been, " You must have them so large as to work up your whole crop in fi"e months," and therefore everything must be on a great scale. The consequence haa been that the factory ceased working for seven months, to the great loss of all concerned. Ko manufactur- ing business can work profitably by fits and starts. To do things in the best possible waj they must be done continuously. Beets are dried by being cut into slices, and then exposed to air and heat, so as to get the surface moisture off as soon as possible. Those who can dry apples can dry beets with- out instruction. Those who have or can construct a drying kiln will, of course, use it. Everybody understands the use of a kiln, and so 1 shall not describe it. The roots will, in all cases where possible, be cut up by machineiy — an ordinary root-cutting machine will answer all purposes. Those who have neither kiln nor machine may proceed in the following manner, but the kxln and machine is best. Cut the roots up in slices across, taking care to cut up the whole of the bottom of the root, and be very careful of the lower and small slicas, for they afford not only the most but the best sugar. Provide some strong iron wire. Cut some sticks of any common wood across into sec- tions of abnut two inches in diameter and a quarter of an int h thick. Cut the wire into lengths of from two feet six inches to three feet, and sharpen one ena of the pieces on a grindstone. Fit on one of the sections of wood to each wire, and bend the end, so as to prevent its slipping off. Separate the large slices of beet root from the small pieces, have one parcel to the right and the other to the left. Set your wires upright on a bench, having made little cleats to hold them in a lertical position. Now take a small piece of the root in one hand, string it on to the wire until it touches the bottom, then string on a large piece, then a small one, and so on until the w°, will bring tho highest price, lloots thus prepared either with tTie wires, or kiln, will dry into about one-tenth of their original weight, and thaa uave carriage, and hauling. The value of such dried roots, if well done, will be from forty to fifty dollars per ton, or a greater value than barley, and, of course, can be carried to market as great a distance as that grain. The dried roots can be used by the diffu- sion process, and leached with water in the same manner as with green roots, or, if leached with strong spirit, as is done by the ' ' Schiitzenbach" method, the rcGult is a puri- fied, refined sugar, of the first quality, en- tirely free from salts. As the spirit will not dissolve the salts, although it docs dissolve the sugar. This is, however, a jjrocess that requires great capital, and extendi ve premises. Schiitzenbach, of Gallicia, in Europe, em- ploys this method. In his fartcries he works up some millions of tons of roots annually, and employs many thousands of hands. Those who p-epare dried roots, should feed the upper third of their roots to the cattle, and reserve for drying the lower portions, they will thus be sure of the best results. In an addre.<»8 on the agriculture of the Old World, lately delivered by the Hon. J. R. Dodge, before the Rural Club of New York, has says, s^jeaking of agricultural progress in Austria : — "The beet sugar interest is prominent, "having now 199 factories in operation," (these, it must be recollected are of im- mense size and capacity) "of which 12G are "in Bohemia. The average price of dry ' ' beets is four florins and eighty kreutzera "per centner, or about $2.40 for 130 lbs." (Equal to i^5.40per ton of 2000 lbs., but thia price will, of course, be governed in a great measure by the state of dryness in which the sliced roots are brought to market). "The industry gives emj>byment to 5l, "8i>8 men and 18,939 women ; the wages of " tho former ranging from 18 to 80 cents per " day, and of the latter from 13 to 75 cents." It will, therefore, be seen that the prepara- tion of beet roots by drying is now a recog- nized institution in one of t!ie principal centres of the beet sugar industry. BUCJIATB OP LTME PROCESS. There is another process in the beet sugar manufacture, which is too important to be passed over in silence. The writer gives it in th'3 language of others, merely remarking that there seems some uncertainty about it, and that although, in his own case, he has repeatedly succeeded in the process, so muck 60 as to lead to every hope of success, with 16 I »l>8olute certainty ; yot in other casoa ho has failerl, without boing able to find a rpason for . a fftifurc. Ha would also say, that others must have found the same difHculties, or, most assuredly, the " Su'-rato of Lime pro- ceas" would have, by this time, displaced all others — so simple is it, and so effectual when -it is successful. The writer recommends all who may 'enter on the manufacture of beet sugar to try it on every opportwnity ; and, if possible to bring it to perfection, and estab- lish the process as a certainty. When this is done, they will need no otfcer. The following description is abri'lgod from the Report of the Commissioner of Agricul- ^iure of thb United States : — The mode of forming the "sucrate" is as ' follows : — After the ordinary juice is obtained by any of tlie foregoing processes, and has been properly defecated with lime, it is • evaporated until it attains a gravity of from 30 to 32° Baum6 {». e. about as thick as ordi- nary maple molasses), it is left to cool. It is upon this coW juicethat sucratationis effected, for as the sucrate of lime dissolves in a hot liquid it is necessary to act on the syrup cold. The Bucrating vessel is of cast iron, circular, furnished with a lid traversed by a pinion or arbor, with spokes or j>allets, and a hopper, worked by rack work, to allow the lime to fall in scattered shape and in proper quantiy, into thtt syrap, while the latter is agitated with the pallets. This hastens the combina- ' tion of the lime with the sugar. The qr'ick- lime has been slacked with a small quantity of water beforehand, so as to bring it into the shape of a line dry powder. By the agi- tation, crystals form and agglutinate, and the mass heats somewhat, the grains of sucrate, increase in size, become more dense, and by constant stirring, fall to the bottom in masses ; and if the agitation is continued long enough, the whole liquid would become a solid mass ; before however this point is reached, ai.d when only half of the liquid is sucrated in the vessel, the sucrate formed is removed, is placed on a sieve and drained and dried, the other half of the liquid which remains in the vessel is strengthened by ad- ding new and cold syrup of 30' to 32° Baume, and half sucratation is again effected as above ; this is repeated up to the last batch of the days work. When the last batch is aucrated completely — as thip last operation contains ail the saline ma jters of the whole liquids united — it is set aside as impure sugar, and treated separately. The sucrate thus obtained may be dried : still further in the air, until it loses from twenty-seven to thirty per cent of its weight, when it will be found to contain, in one hun- dred parts, seventy parts of sugar, twenty of lime and ten of water. This substance may Imj washed in cold water, and thus be greatly purified, and it may then bo put up in boxes or bags, without fear of its undergoing any change. It is neither affected ly time or in sects, and for all i)ractical purposes, ia im- perishable. The apparatus necessary for a manufactory of this kind (in addition to the ordinary ma- chinery for rasping or diffusion), and which will work up nine to fourteen millions of pounds of beet root, is two large defecating vassels of sheet iron, two evaporating basins, and the sucrating vessel as described, with the necessary sieves and strainers. This sunrate of lime may be made in the winter and stored by for summer employ- ment. When it is to be reduced into sugar, it is dissolved in hot water and carbonated ; the lime, as a carbonate an'd inert, now set- tles out of the purified syrup, and is removed by filtration and the ordinary filter presses. This process of llousseau promises to pre- dnce a revohnion in the manufacture of sugar from the beet. llousseau has also invented a new animal black, to be used in the place of bone black. He says that he proved to his own satisfaction that the decolorizing property of bone black lies entirely in the nitrogenized portions of the bones, and that bono charcoal made without these nitrogen- ized portions will not decolor. (In this, how- ever, most authorities differ from him. ) In his new black be replaced the phosphate of the bones with clay, which he calcined with twenty-five ner cent, of horse manure, or even with night-soil^ — although this, of course, would never be used in practice — and thus obtained ar most energetic and concentrated "animal black/' and this at so cheap a rate that it is cheaper and easier to make new black than to restore the used black by re- burning. The spent black forms most valu- able manure. By the use of this new black the filtrations are reduced one-half, and the expense of this part of the process is greatly lessened, which is a most important point. If he is correct in his statements, the b »t and cheapest animal matter to mix with the clay would be the "graves," or refuse of 8t with the Je of fjie raps" and What- f course, I byfcb»» 11