200 BEET ROOT SUGAR. 



The reservoir in which the bags are prepared, 

 should be of the following dimensions, admitting 

 that the hurdles are 2 feet wide, and 2J in length. 

 The width should be 2& feet, the length GI, and the 

 depth 1 foot. The reservoir should be made of 

 strong wood, and lined with metal, such as copper. 

 It should be stationed between the rasp and the press, 

 and the end near the cistern to receive the pulp. 

 A cock should be fixed in one corner of it, and rails 

 should be fixed round it to hang the bags on. The 

 reservoir must be raised a few inckes from the floor, 

 for the sake of convenience. 



The hurdles are made of very strong osier, and 

 serve to support the bags under the press. The size 

 of them is regulated by the face of the press. The 

 hurdle, in its structure, resembles the hamper, and is 

 easily made by a basket maker. There should be 

 the same number of hurdles that there are of bags, 

 with the exception of one. They should be washed 

 with lime water every twelve hours, in the reservoir 

 mentioned above. There should be more sets than 

 one, that they may be renewed or changed every ten 

 or twelve hours. 



The cistern, like the reservoir, should be made of 

 strong wood, and lined with copper. The cistern is 

 intended to contain the juice as it runs forth from the 

 press, from whence it is carried to the clarifying 

 copper. Pipes should lead from the press to the cis^ 

 tern, and a pump is necessary to throw up the juice 



