EUCALYPTUS TREES. 267 
portance not only as a culinary vegetable, but, as well 
known, also for its content of sugar, fit to be crystal- 
ized. That of beet, indeed, is now almost exclusive- 
ly consumed in Russia, Germany, Austria, France, 
Sweden, and Belgium ; and these countries not only 
produce the beet sugar, but also export it largely to 
the neighboring States. The white Sicilian beet is 
mainly used for salads, spinach, and soups. The 
thick-ribbed variety serves like asparagus or sea-kale, 
dressed like rhubarb. Cereal soil, particularly such 
as is fit for barley, is generally adapted also for the 
culture of beet. The rearing of the root and the 
manufacture of the sugar can be studied from mani- 
fold works ; one has been compiled by Mr. N. Levy, 
of this city. A deeply-stirred, drained soil, rich in 
lime, brings the saccharine variety of beet to the 
greatest perfection. The imperial beet yields from 
12 to 20 per cent. sugar. The Castelnauderry, the 
Madgeburg, the Siberian Whiterib, and the Vilmorin 
beet are other varieties rich in sugar. About five 
pounds of seeds are required for an acre. In rotation 
of crops the beet takes its place best between barley 
and oats. In Middle Europe the yield averages 14 
tons of sugar beet to the acre, and as many hundred 
weight of raw sugar. The mercantile value of the 
root, at our distilleries, ranged from 20s. to 30s. per 
ton. In our clime the beet harvest can be extended 
over a far longer time of the year than in Middle Eu- 
rope. The extraction of the sap is effected generally 
by hydraulic pressure. The juice is purified with 
lime and animal coal. Excess of lime is removed by 
carbonic acid, and the purified and decolorized juice 
is evaporated in vacuum pans, with a view to prevent- 
