190 Kepokt op the Chemist of the 



I. Richness in sugar. 

 II. Purity of solids. 



III. Yield of beets an acre. 



IV. Cost of raising and transpoi ling crop. 

 V. Market price and profits. 



VI. Ceneraj considerations. 



I. KICHNESS IN SUGAR. 



When beets were first used as a source of sugar, the amount of 

 sugar contained in them averaged about per cent. As a result 

 of careful selection and breeding during a period of many years, 

 the amount of sugar has been increased to an average lying 

 between the limits of 12 and 15 per cent. Many crops of beets 

 show a sugar content of over 15 per cent, while in some excep- 

 tional cases, the sugar has been reported as high as 20 per cent 

 and even higher in this State. Farmers must avoid the mistake 

 of regarding exceptional cases as typical. When all the details 

 are known about remarkably high yields of sugar in beeis, it is 

 usually found that special conditions exist which cannot readily 

 be duplicated in commercial operations. The question of interest 

 to each farmer pertains to the results he can secure on his farm, 

 working under the conditions involved in growing beets on a 

 commercial scale. From results secured by this Station during 

 the past year with beets grown in various sections of the State, 

 we can present data which ought to be of value in showing how 

 much sugar has been obtained in beets. 



Before presenting a summary of our data, we will explain ce)-- 

 tain terms which it will be necessary to use. Tn using the term 

 "■ sugar,-' we mean the crystal lizable sugar that goes by the chem- 

 ical name of sucrose. The amount of sugar is stated in two ways: 

 " Sugar in beet " and " sugar in juice," One hundred pounds of 

 sugar beets contain, on an average, about 95 pounds of juice, and 

 so the sugar in 100 pounds of beets is. contained in 95 pounds of 

 jujcpf Tlierefore, the juice is more concentrated with respect to 



