ACCOUNT OE BOOKS. 75 



A Treatife on AJlronomy, in which the Elements of the Science are Gregory's 

 deduced in a natural Order, from the Appearances of the Hea- Aftronom /« 

 vens, to an Obferver on the Earth ; demonji rated on Mathe- 

 matical Principles, and explained by an Application to the va- 

 rious Phenomena. By Olinthus Gregory, Teacher of Matlie- 

 matics, Cambridge. 8vo. 522 Pages, with Nine Plates. 

 London, fold by Kearfley. 



Elements of Chemifiry. By J. Murray, Leclurer on Chemijlry, Murray's 

 Materia Medica, and Pharmacy. Svo. 2 vols. 692 pages. chemiftj T- 

 Edinburgh printed. Sold by Longman and Rees, London. 



Obfervations on the Winds and Monfoons, illujlrated with a Chart, Capper onWinda 

 and accompanied with Notes, Geographical and Meteorological. aad Monfoons « 

 By James Capper, formerly Colonel, and Comptroller-General 

 of the Army and Fortification Accounts on the Coafi of Coro- 

 mandel. Quarto. 234 Pages. Debrett. 



Accounts of the three laft mentioned Works will appear 

 in our next. 



Vber den Werth und Nutzen der Runkelruben. — On the Value and J. G. W. on 

 Ufe oftlie White Beet-Root. By J. G. W. 1801. 29 Pages . Beet " fugar ' 

 Glogau. 



This pamphlet contains minute infixuftions for preparing 

 fugar, fyrup, coffee, brandy, rum, and arrack, from the white 

 beet-root (beta cicla). In order to obtain fugar from the beet- 

 root, the author directs the roots to be cut into flices, to ex- 

 prefs the juice, to boil it down to a ftrong confidence, and to 

 fuffer it to cryftallize. The refidue, from which the juice has 

 been expreffed, may be ufed for obtaining brandy, but it is 

 better to boil the beet-root to reduce it to a pulp, fuffer it 

 to ferment, and then fubmit it to diftillation. In order to de- 

 prive the fpirit of the peculiar flavour of the root, it mull: be 

 rectified over charcoal powder. Eighty pounds of beet-root 

 yielded eight quarts of brandy. To obtain rum, the roots are 

 Jikewife boiled, the juice exprefTed, and mixed with charcoal 

 powder, evaporated to one-third, then fuffered to foment, and 

 afterwards diftilled with the charcoal powder. In order to 

 obtain arrack, the juice is to be evaporated to one-half, then 

 ■fuffered to ferment, and diftilled. 



Recherches 



