4-O BEET-ROOT SUGAR AND 



COST OF BEET SUGAR IN FRANCE. 



There are various methods of making sugar from 

 beets employed in Europe, of which the following are 

 but a part : 



The old method of rasping, pressing, treating with 

 lime, evaporating in open boilers, crystallizing in large 

 moulds or in pans, draining, and crushing. 



This method, in some factories, is modified by the 

 introduction of the vacuum pan. In others the cen- 

 trifugal machine takes the place of the slower method 

 of moulds and of pans, for the purpose of throwing 

 off the molasses. 



In other establishments, instead of using hydraulic 

 presses, juice is extracted from the pulp in centrifugal 

 machines in which large quantities of water are used. 



In others the " process of diffusion," so called, by 

 which the beets are cut into thin slices, and the sac- 

 charine matter exhausted by steeping them in water 

 in a series of vessels. 



In others the process of " maceration" is applied to 

 small slices of beets, called " cossettes," which are 

 dried and then steeped in water in a range of " mace- 

 rators." 



In others there is a single saturation with carbonic 

 acid gas after defecation. 



In others the " Maumene process," or the system of 

 cold defecation, is employed. 



In others the sirup of the beets is "strengthened" 



