224 THE AFRICAN SUGAR CANE. 
But in the manufacture of the two a still greater dif- 
ference exists in favor of the imphee. The beets have to 
underga a careful washing, and have their crowns and 
roots cut off before they are fit for the manufacturer’s 
operations; then they are either rasped by machinery into 
a complete pulp, which is afterwards put into a canvas 
cloth and subjected to the action of a hydraulic or other 
press, to get out all the juice; or they are cut into very 
thin slices, and these are treated by sundry peculiar pro- 
cesses, in order to obtain the sugar they contain in as 
pure a state as possible. The saccharine liquor, or ex- 
pressed juice from the canvas bags, is next chemically 
treated to effect its defecation, and is afterwards evaporated 
to a certain density, run through animal charcoal filters, 
and finally concentrated, but only to undergo a further 
refining, or perhaps double-refining, as the raw beet root 
sugar (such as we may call beet root muscovado) is unfit 
for general purposes, and therefore cannot be used for 
common consumption as sugar-cane muscovado sugars are. 
There are certainly many other highly scientific modes 
of obtaining the sugar from beets, among which the ele- 
gant chemical process (at present only partially applied) 
of Du Bronfaut is deserving of all honor; but I confine 
my remarks especially to those best known and so gene 
rally used on the continent. 
The manufacture of imphee is, on the other hand, ex- 
tremely simple; and the sugar produced, whether mus- 
covado or white, is not distinguishable, even by the best 
judges, from the cane sugar of similar qualities; while 
the expense of manufacture is much less than that of 
beet root. 
