788 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



"Having, while in France, heard the confectioners in general 

 deprecate the use of beet sugar in their work, I was naturally a 

 little prejudiced against it when I was called upon by you to make 

 some confectionery for the ' Ladies' Anti-slavery Fair.' I was 

 pleased to find, upon trial, that your raw sugar was extremely 

 easy to clarify, and that it grained freel}'. These attributes of 

 good and pure sugar reconciled me at once with it, and I made a 

 variety of confectionery as easily and as handsomely as with the 

 best Havana. But its power of cr^^stallization is particularly 

 interesting, as it is upon this that depends its successful transform- 

 ation into loaf sugar; and as far as a pretty considerable experi- 

 ence goes to establish it, I think beet sugar obtained by your 

 process does crystallize both easily and abundantly, forming at 

 will coarse or fine grains, peculiarly brilliant, and giving by far a 

 smaller quantity of molasses in the process of refining than cane 

 jBugar of a corresponding quality. I found also the molasses of a 

 pleasant taste, and well adapted in its chemical composition to 

 culinary purposes." 



Mr. Child says that the best result he obtained from one hun- 

 dred pounds of beets was seven pounds of sugar and three and 

 one-third of molasses ; that " the sugar was of excellent quality, 

 free, even in its raw state, from any bad taste, and of a pure and 

 sparkling white when refined. Old and extensive dealers have 

 pronounced it in both states capable of successful competition with 

 any sugars in the market." 



The quantity made was about 1,300 pounds. 



Mr. Child satisfied himself, from the result of the labors of 

 1838-9, that " the raw sugar can be obtained without an^^ bad 

 taste, and fit for immediate consumption; that American beets, 

 though generally inferior to the European in saccharine richness, 

 can, by suitable culture, be made inferior to none." 



He says : " The sugar grained in a few hours, drained well, and 

 is not inferior in flavor or appearance to the finest West Indies 

 Muscovadoes. The quality of the molasses has been a matter of 

 utter surprise to us. In France the molasses is considered of no 

 value except for feeding to animals or for distilling, and it sells 

 for four or five cents per gallon. The molasses from the sugar in 

 question is of a bright amber color, and so pure and pleasant as to 

 be preferred by many to any but sugar bakers." He says : " It 

 will be readily conceived that a small estal)lishment, dependent 

 upon farmers for material, paying for it twice the cost of its pro 



