24 BEET-ROOT SUGAR AND 



cities of Europe use no other sugar than that of the 

 beet ; and even in England the consumption is rapidly 

 increasing, Great Britain having, in the year 1865, im- 

 ported 70,000 tons, which is in high favor with the 

 refiners. 



The "Journal des Fabricants cle Sucre," in its 

 issue of January 4, 1866, says, " One of the most re- 

 markable and interesting facts of the past year is: the 

 exportation of considerable quantities of beet sugar 

 from France to England a country that not many 

 years ago tried to stifle the beet-sugar industry in its 

 infancy." 



Referring to the fact that Achard, the Prusian chem- 

 ist, stated that, after the first report of his discoveries in 

 making sugar from the beet had been published, the 

 English government, frightened by the effect it might 

 have upon trade with their West India colonies, 

 offered him a large sum of money to acknowledge 

 publicly that he had been mistaken in the result of his 

 experiments. But he indignantly refused the humili- 

 ating offer, and continued to publish the results of his 

 labors. 



The cost of producing from the beet a pure white 

 sugar, entirely free from unpleasant smell or taste, is 

 but a trifle more than is required to produce a lower 

 grade. In Germany refined loaf sugar is produced 

 directly from the beet. In France the brown is first 

 produced, and then refined. Within the last two 

 years, however, sugar has been produced of such 

 purity and whiteness, that it has been sold directly 

 for consumption without refining ; and there is no 

 question that the peculiar odor of the beet may be 

 entirely got rid of in the manufactory. 



