IO BEET-ROOT SUGAR AND 



discovery. Their report stated that the amount of 

 sugar extracted was rather less than one per cent., 

 and the enterprise was abandoned, until Napoleon I. 

 again called attention to the subject, and appointed a 

 new committee to conduct further experiments. M. 

 Deyeux, a member of this committee, made his report 

 in 1810, and presented two loaves of sugar, equal in 

 every respect to the best sugar from the cane. 



In this report neither the percentage of sugar ob- 

 tained nor the cost of production was given. Reports 

 not well verified were published that in Germany from 

 four to six per cent, of sugar had been obtained. 



By the experiments of M. Barruel, from fifty to 

 sixty per cent, only of juice was obtained from the 

 beet; whereas the production at the present time is 

 from eighty to eighty-five per cent. The yield of 

 sugar was about one and one half per cent., while at 

 the present time in France it is about seven ; in Ger- 

 many, eight to nine ; and in Russia, nine to ten per 

 cent. The cost was nearly thirty cents per pound, 

 while at the present time it is about four cents. 



M. Derosne, a Frenchman, obtained about this 

 time two per cent, of sugar from the beet. Other 

 experiments yielded two and one half per cent. A 

 factory working 500 tons of beets in a season was 

 considered quite extensive. There are establishments 

 now in operation that work 60,000 tons. 



A rasp then worked up about three tons per diem. 

 Now, from 150 to 300 tons a day are consumed by 

 one rasp. 



In 1812 the continental blockade favored the estab- 

 lishment of the beet-sugar industry. The cost of 



