194 BEET ROOT SUGAR. 



ON MAKING BEET ROOT SUGAR. 



The second part of the subject treats of making 

 the sugar from the beets, the manner of cultivating 

 which has been shown. The object here is to show 

 how the greatest quantity and the best quality can be 

 produced. 



It has been a custom with those in France who 

 make their own raw sugar to refine it ; but experi- 

 ence proves that this is a very bad plan, as it requires 

 a long acquaintance with the art, and a considerable 

 knowledge of chymistry. But this is not all : the 

 great length of time required should be a sufficient 

 barrier, for with the production of the raw sugar and 

 the process of refining, fifteen months at least must 

 elapse, before he can realize the reward of his 

 labor. 



Sugar, I need not say, for it is well known, is one 

 of the constituents of the beet; and the great art in 

 extracting it from the root, is to choose some process 

 by which the largest quantity can be obtained and the 

 least portion destroyed ; for it is conceded on all 

 hands, that a portion is lost in the present imperfect 

 state of the art. The time, however, is rapidly ap- 

 proaching,, when like that of silk, knowledge will be 

 disseminated on the culture of the beet, and not only 

 the culture, but the manufacture of sugar. When 

 the cultivation and manufacture of silk and sugar 



