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that it is easily carried to the centers, where it is to be reduced into 
sugar. 
The richest possible root, as it contains 80 per cent. of water, cannot 
be profitably carried more than two or three miles, and generally not 
more than one mile. This has led in France to the establishment of 
“ raperies,” where the root is ground and pressed, and the juice is then 
conveyed to the sugar factory in iron pipes, under ground. The dis- 
tance the juice is thus conveyed is often seven miles, the juice being 
first prepared with lime. 
In Gallicia, (Europe,) at the great sugar factory of Schuetzenbach, 
where they employ 3,000 hands, the roots are sliced and dried and the 
sugar is extracted by diffusion. In this way the root is reduced, 
weight for weight, to about the value of barley, so that the dried 
roots can be carried as far as barley; but this plan is destructive to 
the farm, inasmuch as it leaves only the greens and foliage of the plant 
as a manure for the soil, and the land is only benefited by the extra 
cultivation it receives, while all the mineral elements of the root are 
removed, most certainly to the great detriment of the land. Neither of 
these plans is adapted for American use in a general system of beet- 
growing. Here we require the growth of the crop as an amelioration of 
the soil, and the consumption on the farm of all refuse so as to produce 
the greatest possible quantity of manure. 
To attain this end, the roots must be reduced on the farm to pulp, which 
must be pressed, and the juice so concentrated as to be of easy carriage, 
and this can only be done in one of two ways: In the first, the juice 
must be defecated and purified by the usual processes as before described, 
and then be evaporated into a concentrated shape, so that it will keep 
for any length of time without injury. In the second, the juice as ex- 
pressed from the root must be concentrated by evaporation into a coarser 
product, which contains all the elements ot the root except the water 
and the pulp, (but in which the sugar is not injured,) and is ready to be 
refined by the refiner at the great centers of the industry. 
This second -course is by far the easiest, as it requires no chemical 
skill or special machinery and is not beyond the most ordinary compre- 
hension—but there is this difficulty: The defecated juice, having been 
deprived of all its impurities, evaporates without being liable to burn in the 
evaporating vessels, and it is as easily reduced as the juice of the sugar- 
cane or that of the sorghums or maple sap; but the undefecated juice is 
peculiarly liable to burn on the bottom of the evaporator, and must there- 
fore be evaporated either by steam-heat or, what is far simpler, by a double 
pan, the outer pan containing water and the inner pan the jaice. The only 
objection to this course is that the evaporation does not proceed as rapidly 
in the double asin the single pan. The produce, however, when obtained 
and sufficiently concentrated, keeps as well as that of the defecated juice, 
and also refines equally well. The writer has proved this by actual 
experiment. Ifcarefully done, the concentrated undefecated juice yields 
as readily to the means of purification as the defecated juice; it only 
requires one more operation in the hands of the refiner, and although 
not worth so much to the producer, ‘‘ weight for weight,” gives as profit- 
able yields to the refiner (less the expense of one operation) and pro- 
duces as pure a sugar. 
In either of these plans, however, “‘ speed and cleanliness are every- 
thing.” If the juice is once allowed to ferment, even in the slightes 
degree, the production of crystalized sugar is rendered almost impossible, 
and the yield of it is so far reduced as to prove ruinous both to the 
producer and refiner. In either case, therefore, the juice must go directly 
