CULTURE OF THE BEET. 



That the beet may be cultivated to advantage for 

 the making of sugar, is now reduced to a certainty. 

 The French have carried the cultivation of the beet 

 and the manufacture of sugar to considerable extent. 

 So early as 1S12, according to a Paris newspaper, 

 214 licenses were taken out for the manufacture of 

 sugar. Messrs. Ronaldson and Vaughn, with others, 

 have done much to introduce the culture of the sugar 

 beet into the United States, and richly deserve the 

 thanks of the community as public benefactors. 

 Much interest is excited in England on this subject. 



In this essay I shall endeavor to give a concise ac- 

 count of the mode of raising the beet, and of the 

 manner in which sugar is made from it. Sugar is 

 one of the constituents of the beet root, and care 

 should be taken in procuring the sugar, to destroy 

 as little as possible. It is an undeniable fact, that in 

 the present state of the manufacture, much is lost 

 through improper management. 



In cultivating the beet and manufacturing sugar, I 

 would recommend the manufacturer to make only the 

 raw sugar, as the process of refining is very difficult 

 and complex, requiring an intimate knowledge, gained 



