NOTES UPON THE CULTURE AND MANIPULATION 

 OF THE SUGAR BEET. 



BY ALFRED B. AUBERT, B. S., 

 Professor of Chemistry, Maine State College, Orono. 



Previous to giving any rules for the selection and manipulation 

 of the beet seed to be used for sugar manufacturing purposes, it 

 may not be amiss to give a short description of the shape, struct- 

 ure and varieties of the sugar beet. 



The sugar beet is of an elongated pear shape, generally free 

 from forked roots, but sending out from opposite sides spirally 

 disposed rootlets. The shape is not invariable ; it is greatly 

 affected by the nature of the soil as vs^ell as the source of the 

 seed. If the soil be not well broken up and the root finds obsta- 

 cles in its growth, it will develop with forked roots. M. M. 

 Peligot and Leplay consider forked roots generally richer in sugar 

 than the straight beet ; but it seems more profitable to obtain the 

 straight root as there is less liability of the root breaking when 

 being vjrashed, previous to use in sugar manufacturing. 



Small beets are richer generally than large ones. Beets weigh- 

 ing from 1 to 2 pounds are better adapted for sugar manufacturing 

 than those weighing 3 and 4 pounds. Mr. Ilortsky of Ilorts- 

 kyeld, (Bohemia,) grows beets which are never to exceed one 

 pound in weight, as stated in his contracts with sugar manufac- 

 turers. 



The varieties at present cultivated are : The Vilmorin beet, 

 which is very rich in sugar, but does not keep as well as other 

 varieties. The Qiiendlinburg, of slender shape and pinkish skin, 

 is considered earlier than other varieties. The White pear-shaped 

 Silesian, known as the green ribbed beet. The Siberian or white 

 ribbed beet, larger than the Silesian but poorer in sugar. The 

 Electoral and Imperial are also recognized as good sugar beets. 



