12 BEET-ROOT SUGAR AND 



of manufactories largely increased. The yield of 

 sugar was about five per cent., and the cost of pro- 

 duction from sixty to seventy francs the hundred kil- 

 ogrammes (average, say five and one half cents per 

 pound). 



In 1825 France produced 5000 tons of sugar in over 

 one hundred establishments. From 1830 to 1836 great 

 progress was made. The sugar produced was of im- 

 proved quality, and amounted to about five per cent, 

 of the weight of beets worked. The introduction of 

 steam power inci'eased the means of production ten- 

 fold. In 1836 four hundred and thirty-six factories 

 were in operation. 



The intimate relation between this branch of in- 

 dustry and agriculture developed itself, and there 

 were no longer unimproved lands in the vicinity of a 

 sugar manufactory. In the department of the North, 

 where the industry was most firmly established, the 

 number of acres under cultivation in grain increased 

 enormously, the beet pulp furnishing farmers with the 

 means of feeding an increased number of cattle, thus 

 providing the means of fertilizing an increased amount 

 of land. 



In 1837 government laid a manufacturer's tax on 

 domestic sugars of fifteen francs the hundred kilo- 

 grammes (say one and one fourth cents per pound). 

 This caused the failure of one hundred and sixty-six 

 establishments. 



In 1837 M. Payen, professor of the a School of 

 Arts and Manufactures," in a communication to the 

 " Royal and Central Agricultural Society," stated that 

 beets in a fresh state contained ten per cent, of crys* 



