of Sugar in France. 423 
and is terminated in a few days. The distillation should be 
effected in the improved alembic of Adam and Bernard, then 
the alcohol has no had taste, and it can be obtained to any de- 
sired degree by a single distillation. This alcohol has the pe- 
culiarity of being infinitely more pungent than any other at the 
same degree of concentration. One hundred litres of melasses 
give nearly 33 litres of alcohol at 22 degrees. Before the re- 
siduum is given to the cattle it may be fermented by diluting it 
with a sufficient quantity of water, and distilling it afterwards ; 
by this means about four per cent. of alcohol may be extracted 
from it; but this operation requires a degree of manipulation 
that induced me to abandon it; nevertheless, it gave rise to an 
observation that may be useful to be known to persons engaged 
in the same object. 1 had conceived the idea of passing water 
over the residuum, and using it afterwards to temper the me- 
lasses ; this lixiviated water marked from two to four degrees; I 
proceeded afterwards to the fermentation in the usual manner ; 
the fermentation proceeded with facility; when it had terminated 
I submitted the liquor to distillation, and was surprised to find 
that it yielded less alcohol, and that towards tl.e end of the ope- 
ration the liquor expanded or swelled, and passed from the boiler 
into the worm. Iwas soon convinced that the melasses had 
not participated in the fermentation, that it had remained un- 
disturbed, and that only the lixivium of the residuum had fer- 
mented. This experiment, several times repeated, afforded al- 
ways the same results: it appears that the melasses mixes with- 
out combining with the water of the lixivium, which ferments first, 
and stops the motion of the melasses. The ashes of the marc 
or dregs will furnish nearly one per cent. of potash, 
General Remarks. 
We see by the above details, that France is able to manufac- 
ture, at a low price, as much sugar as is necessary for home 
consumption, But there are still two or three questions neces- 
sary to be examined, in order that nothing may be left undone 
in a matter of so much importance. 
Ist. Whether the sugar made from beet-root is of the same 
nature with that of the cane? 
2d. What advantages may be derived to agriculture from 
establishments for the extraction of sugar from beet-root ? 
3d. Whether it is the interest of France to manufacture this 
sugar ? 
4th, From what reason have most of the establishments 
erected for this purpose been given up? 
In regard to the first question; whether the sugar made from 
beet is of the same nature with that of the cane, I shal] observe, 
Dd4 that 
