CULTURE OF THE SUGAR BEET. 115 



pyramidal heaps, either before or after the removal of the leaves, in 

 such a manner that they may be covered by their leaves or by straw. 

 The leaves are removed by a knife or other instrument sufficiently strong 

 and heavy that the operation may be effected at a single stroke. It is 

 estimated that 20 laborers* (women and children) will be required to 

 pull and prepare for transportation from the field the crop of an acre of 

 beets in one day. 



But this estimate is made for French laborers, and we may calculate 

 that only half the number of laborers will be required in the United 

 States to do the same amount of work. 



The beets to be preserved, if all surface moisture has not already 

 evaporated from them, should, before being placed in trenches or cellars, 

 be temporarily stored under sheds. Here the wounded, withered, or 

 frosted roots, which would be subject to rot, are separated ,if they have 

 not already been in the field. The larger roots are also separated for 

 the same reason. When thus separated and prepared they are ready to 

 be stored. In the preservation the conditions to be avoided are too low 

 or too high a temperature, too moist or too dry an atmosphere. With 

 too low a temperature they deteriorate by freezing. This is not so in- 

 jurious if the roots can be worked before they have an opportunity to 

 thaw; otherwise, much of the cane-sugar changes over to inverted sugar, 

 and must necessarily pass into the wastes in the processes of extraction. 

 If too warm, similar effects will be produced by growth of leaves, as 

 shown by Corenwinder and others. If too much moisture be present 

 the roots have a tendency to rot, and if too little be present there will 

 be a tendency to wither, and this effect is always accompanied by a loss 

 of sugar, besides increasing the difficulty of extracting the juice from 

 the root. 



The best temperature for preserving the roots in the fresh state, which 

 is the condition of preservation most employed in France, is between 

 35° and 40° Fahr. The equilibrium of moisture between the air and the 

 root should be so maintained that evaporation may not take place ; at 

 the same time, as before stated, excess of moisture must be scrupulously 

 avoided. Prudent cultivators consider that the roots should be so ar- 

 ranged in storage that they shall never be more than three feet from an 

 air passage, in order to secure constant and regular renewal of the air to 

 carry off noxious gasses, superfluous moisture, and regidate the tem- 

 perature which always has a tendency to rise. The cellars or trenches 

 must also be thoroughly drained, so that any water that may collect in 

 the bottom may flow off. Temporary trenches are often made in the 

 fields, but the more advanced growers are preparing permanent ones 

 with well-paved bottoms and walled sides. They are generally 8 to 10 

 feet wide and 6 to 8 feet deep. I have seen them with walled sides 9 

 by 9 by 35 feet. 



* In the department of Seine-Infe'rieure 10 laborers are generally employed for pull- 

 ing the crop and preparing for transportation, 5 to pull the roots and 5 to remove the 

 leaves and tops. 



