CULTURE OF THE SUGAR BEET. 11 



extracting it being dissipated, it only remains to be desired tbat the experiments 

 made on a larger scale may give to my work npon this object the degree of authen- 

 ticity it merits. 



Encouraged by the suffrage of so illustrious savants, I have labored during eight 

 years to perfect the manufacture of sugar from beets by experimental researches made 

 on a large scale, in a factory I have established on an estate called Cmiern, ■which I 

 own near Steinau, in Lower Silesia. My labors have led to the determination of a 

 much more profitable method for extracting the sugar from beet roots, so that by my 

 new processes 25,000 kilograms (55,000 pounds) of these roots furnished 2,309 French 

 pounds (2,098 English pounds) of unclayed muscovado, richer in pure crystalline 

 sugar, in the relation of 662 to 591 than the brown muscovado of Jamaica, or 1,923 

 French pounds (1,743 English pounds) of a clayed muscovado richer in pure sugar in 

 the relation of 666 to 664 than the white muscovado of Martinique, while by follow- 

 ing my first imperfect methods the commission appointed by the Institute of France 

 to repeat my experiments extracted and was able to extract froru 25,000 kilograms 

 (52,000 pounds) of roots, the product of 1 arpent of land (about 1 acre), only 782 pounds 

 of muscovado (711 English pounds), containing 443 French pounds (407 English 

 pounds) of pure sugar ; that is, about one-third the quantity that may be extracted 

 by aid of my new processes. The cost of production of muscovado from beet root ac- 

 cording to my new processes, provided the extraction is carried on in a well-established 

 factory, and the manufacturer secures his roots at the moderate price by growing them 

 himself, as those in the colonies almost exclusively cultivate the cane, is compensated 

 for as much by the leaves of the beets, which serve as food for cattle, as by the rum, 

 other spirits, and vinegar extracted from the wastes of manufacturing the muscovado ; 

 that is, the pulp of the root exhausted of the juice which the press can remove, and 

 the molasses. 



The same being the case with the cane, it follows that sugar may be extracted with 

 the same pecuniary advantage from the beet in Europe as from the cane in the islands. 

 An arpent yielding, according to the basis determined by the French commission 

 charged with repeating my first experiments, 25,000 kilograms of beets, from which is 

 extracted by my perfected methods 2,309 and 1,923 pounds of muscovado, according to 

 the quality given it, it follows that to produce 10,000,000 pounds of muscovado, it is 

 necessary to set apart during the summer months only between 4,330 and 5,200 arpents 

 of land to the culture of the beet. An area of this extent is too small to cause its use 

 in the production of indigenous sugar to be followed by the restriction of other im- 

 portant cultures, and this is all the more true since it is necessary to set apart for the 

 culture of the beet, as it is practiced in this province, only fields which have been 

 used two years for the culture of spring and winter wheats and remain a third year 

 in fallow without furnishing other products than the pasturage of cattle that are al- 

 lowed to range upon it, and which is more than compensated for by the leaves of beets. 

 The facts I have established in the preceding article are based — 



A. Upon the report which the commission appointed to repeat my first essays in the 

 extraction of sugar from the beet made in 1800 to the class of mathematical and 

 physical sciences of the Institute of Sciences of France. 



B. Upon the later official examinations of my manufacture of sugar at Cunern by 

 my newly-perfected methods and the results they have given, made by a commission 

 appointed by the Prussian Government. 



' C. Upon the results furnished by a beet-root sugar factory established in this prov- 

 ince according to my instructions by M. le Baron de Koppy on his place called Krayn. 

 near the town of Strehlen. This establishment is adapted to the annual extraction of 

 the sugar contained in 10,000 Silesian quintals or 577,500 * kilograms of beets, besides 

 the manufacture of the rum and vinegar which is obtained from the wastes of prepar- 

 ing muscovado, viz, the pulp of pressed beets and molasses. 

 The constant success with which the manufacture of muscovado established at 



* 537 tons of 2,200 pounds. 



