412 On the Produflion of Sugar, £?<:. 



vaft quantity of albuminous matter was feparatcd. Atter refrigeration, the liquor was 

 run through a woollen cloth, then mixed with 24 quarts of lime-water, and hailed 

 together with it for half an hour. All the juice now became a clear fluid of a yellow 

 colour of wine, and there was ftill feparated a large quantity of impurity in the form of 

 fcum. I fuffered it again to cool, palled it through flaimel, and when the whole was 

 infpiflated, it yielded me eight pounds of a well flavoured fyrup. 



In the fame method as was ufed with the white rape, 1 expofed one part of this fyrup 

 to gentle exhalation, in a rather deep glafs-bowl with glafs-rods placed in it. After the 

 lapfe of eight weeks I obtained by this method a real brown-yellow fugar, cryftallized 

 around the flicks and refembling fugar-candy. But as in this fyrup, as well as in the 

 preceding, the cryftallization goes on very llowly, I cannot well afcertain at prefeut 

 what quantity of dry fugar may be conveniently produced from it. — However, as this 

 fyrup is more agreeable to the tafl;e than the common one, and bccaufe all the expences 

 being dedufled, one pound of it does not amount to above one grofchen (i| Engl.) on 

 this double account it may, like that from the mangold, be ufed inftead of common 

 fyrup.* 



k, Expe?iments Zfilk tht Beet-roof (Beta rubra. Beta cicia rubra, according to 

 ^l^cc^VLm.) for extraBing Sugar from it. 



The poflibility of making genuine fugar from the beet-root, has already been proved 

 by Marggraf. (lococit.) On this account I fubjcfted it to the fame treatment as the former 

 fpecies. From one fcheffel of beet-roots 1 obtained 6^1b. of fyrup, of an harfh, difagre- 

 able tafte, and of much inferior goodnefs to thofe produced from the white mangold and 

 the runkelriibe. This unpleafant additional tafte might probably be deftroyed by fultable 

 management. I have not yet attempted to extrati fugar from it. Margafra obtained 

 from one pound of frefh beet-roots, 12 ounces of a dry mafs, and 16 ounces of the 

 dried roots, afforded him 24 drams of fugar. 



• When at another time, I had heated a portion of the liquor from the Runkelriibe with milk of lime, (lime 

 diluted with water to the conjijiencc of milk) inftead of lime-water, I added rather too much ; in coiift-qiience of 

 ■which, the whole fluid acquired a tafte refembling that of acetite of lead. And by fubfequent gentle evaporation 

 there cryftallized from it a large portion of malat of lime ; from which circumftance it follows that, this rape 

 contains much malic acid, whiih onone hand renders the cryftallization of the fugardifficult, andon the other hand," 

 pofTefling itself a fweetifli tafte, it in«rcafcs the quantity of the fyrup procured from the rape. To conclude, on 

 continuing my experiments on this head, I find I fucceeded beft in feparating the fugar, when 1 fuffered the fyrup 

 to evaporate flowly at a temperature of 70° Reaum. ftirring it round now and then, and once only at a time. A 

 larger portion of grained fugar is then depolitcd at the bottom of the veffel ; which cannot however, unlcfs bv re- 

 peated folutions and cryftallizations be produced in the ftate of fugar, which (hall continue dry. I have not 

 yvt tried, what may be die habitudes of this rapc-fugar, when treated under a layer of clay. 



/. Experiments 



