20 CULTURE OF THE SUGAR BEET. 



from the sediment, which settled and concentrated. It was then puri- 

 fied with alum and blood, and further treated in the usual way. The 

 proportion of sugar extracted by this method is stated to have been 4J 

 per cent., and was the highest result that had yet been attained. The 

 beets from which this high yield was obtained were of the white Swedish 

 variety, while the beets of the plain of Aubervillier did not yield as much 

 by 2£ per cent. 



After the announcement of this method of Derosne, it appears that 

 little was published on the subject of the new industry that was now 

 beginning to assume important dimensions until the beginning of the 

 following year, when Montalivet reported to his Majesty that 6,785 

 hectares (16,758 acres) had been sown in beets in different departments of 

 the empire, producing 98,813 tons of roots. 



The number of factories established was 39 or 40, and the minister 

 estimated that if the whole product were worked up the result would 

 be 1,500,000 kilograms (3,300,000 pounds) of sugar ; but the plantations 

 were in many cases too far removed from the factories to make it possi- 

 ble to transport the roots with profit. He also gave a table showing the 

 number of hectares sown in beets in each department, the quantity of 

 roots harvested, and the reasons which prevented more extensive plant- 

 ing in each. The latter seemed to be, principally, lack of sufficient 

 seed and lateness of the season. 



About the same time a report was made to the Emperor by Count 

 Chaptal showing the cost, by the methods then known and in use, of 

 the culture of the beet and the manufacture of sugar. The first he es- 

 timates at 176 francs per metrical arpent (about $35 dollars per acre), 

 the yield of which varies from 12,000 to 45,000 to 50,000 pounds. The 

 second cost he estimated at 15 cents per pound, supposing all the mo- 

 lasses to be sold ; but if no molasses be sold then he estimates that 

 the cost would reach 30 cents per pound. For the cost of refined sugar 

 he makes two estimates : the first supposing 15 cents per pound as the 

 value of the raw sugar, and in the second he values it at 30 cents. Ac- 

 cording to the first supposition the cost would be 32 cents per pound, 

 and 45£ cents according the second supposition. 



In concluding his report, Chaptal says an intimate knowledge of 

 chemistry is necessary for successful work ; and he recommends, as a 

 means for assuring the prompt prosperity of this enterprise, that there 

 be established at one of the factories already established a normal school, 

 and that there be brought together there 30 or 40 young men already 

 versed in chemical knowledge, and 40 others taken from among the 

 children of refiners of Orleans, Antwerp, Ghent, Marseilles, Nantes, 

 Amsterdam, &c, and from among the chiefs of refineries in the larger 

 towns ; and the establishment at which, it seemed to him, such instruc- 

 tion as he referred to could be given was that of M. Barruel in the 

 plain of Vertus. 



On the 12th of January, 1812, M. Barruel published a note upon the 



