CULTIVATION OF THE BEET. 59 







me at once with it, and I made a variety of confection- 

 ery as easily and as handsome as with the best Ha- 

 vana. But its power of crystallization is particularly 

 interesting, as it is upon this that depends its successful 

 transformation into loaf sugar ; and as far as a pretty 

 considerable experience goes to establish it, I think 

 beet sugar obtained by your process does crystallize, 

 both easily and abundantly, forming at will coarse or 

 fine grains, peculiarly brilliant, and giving, by far, a 

 smaller quantity of molasses in the process of refining 

 than cane sugar of a corresponding quality. I found 

 also the molasses of a pleasant taste, and well adapted 

 in its chemical composition to culinary purposes." 



Mr. Child says that the best result he obtained from 

 one hundred pounds of beets was seven pounds of 

 sugar and three and one third of molasses ; that 

 u the sugar was of excellent quality, free, even in its 

 raw state, from any bad taste, and of a pure and spar- 

 kling white when refined. Old and extensive dealers 

 have pronounced it in both states capable of success- 

 ful competition with any sugars in the market." 



The quantity made was about 1300 pounds. 



Mr. Child satisfied himself, from the result of the 

 labors of 1838-9, that "the raw sugar can be ob- 

 tained without any bad taste, and fit for immediate 

 consumption ; that American beets, though gener- 

 ally inferior to the European in saccharine richness, 

 can, by suitable culture, be made inferior to none." 



He says, " The sugar grained in a few hours ; 

 drained well and is not inferior in flavor or appear- 

 ance to the finest West Indies Muscovadoes. The 

 quality of the molasses has been a matter of utter sur- 



