Baiv Sugar from the Beef -root. 15 



And is then evaporated with a brisk fire. By this method 

 the juice is prevented from being converted into a mucosb- 

 saccharine liquid, which resists crystallisation. 



When, by evaporation, the liquid is reduced to iialf its 

 quantity, remove it into vessels, six feet high and six inches 

 wide, having a cock at the distance of six inches from the 

 bottom ; and there let it remain two or three days. In this 

 interval the juice deposits the rest of its impurities, and 

 especially the gypsum which it retained. At the end of 

 this time draw off the liquid, and pour it again, but only 

 to the height of three inches, into the evaporating copper, 

 and proceed to thicken it by a fire, graduallv auiiniented to 

 ebullition. In proportion as the sugar becomes concen- 

 trated, care must be taken to diminish the fire, to prevent it 

 from burning, which would render it quite unfit to be con- 

 verted into loaf sugar. When the juice has acquired the 

 necessary consistence, the fire must immediately be taken 

 from under the boiler. In half an hour pour the juice, thus 

 boiled to a due consistence, into cones or moulds, the points 

 of which are covered with a piece of linen cloth, and into 

 which has been put a small quantity of sugar-candy broken 

 hito coarse pieces ; after which remove the moulds into a 

 place whose teniperature is between ten and twentv degrees 

 of Reaumur's thermometer. When the different operations 

 have been well executed, the greatest part of the sugar is 

 crystallized in the space of twenty-four hours. If it is 

 boiled too much, the whole is converted into a granulated 

 mass, the interstices of which are filled with melasses. 



When all the sugar is well crystallized, uncover the point 

 of the mould, and place it over an earthen vessel, that the 

 melasses may drain off: this, according as the juice is more 

 or less boiled, requires three or four weeks. The sugar 

 remains in the moulds, of a yellow colour, more or less 

 white, and in crystalline grains, of a larger or smaller size, 

 according to the success of the process. 



M. Achard, with a view to save time, and to dispense 

 with the necessity of employing vessels for settling, made 

 an alteration in this method, which he at first followed. To 

 the juice, when half evaporated, and gently boiling, he 

 added, for 1,C00 pounds of the roots, five quarts of skimmed 

 milk, and a little afterwards one quart of vinegar, and in 

 this manner effected the second clarification immediately 

 in the boiler. 



By the process of refining, all the products furnished by 

 West India sugar may be obtained from tliis sugar of beet- 

 root, and by claying k may be rendered equally while. 



V. Jn 



