408 



FARMERS' REGISTER 



^0. 



may render tlip. subsequent operations difFioult, 

 vviihout clarifiiMition and filtraiion, especially in a 

 bad season. In ihe !?eennd, an addiiional number 

 o( copper boilers, of coolintj apparaius, of ninukls. 

 &c., are required; but tbe molasses beini^ close 

 worked up, is less liable to chanire, and works 

 reailily without clarification or filtr.ntion. 



'I^be author ho^vever i^ives the prelt^.rence to the 

 larije reservoirs, and to wait till the rest of the 

 work is uone, before they are reboiled. [t is on 

 the whole the least expensive f»lan, and instead ol 

 requirinir ar» aildiiionai number ol" hands as the 

 other woulil do, reipiiries only the same, to be 

 kept on two or tiiree months longer. 



CHAP. XV. 



Is occupied by a description of .-Vchard's method 

 ofcrvstalli/inif i)y steam, as succcssfuliv practised 

 by IVi. Crespei, who iu iliat year (1S35 ) \ve learn, 

 had workeil up 5,(){)U,000 litres (about '2 t5l) tons); 

 but as various improvements hav(! been made on 

 this plan since that period, it is perhaps uimeces- 

 sary to defaii the method here described. There 

 •can be no doubt, however, of the excellence of Ihe 

 principle, au<l we may say fiirfher. that tiie per- 

 fection which the manufiiclory of beet-root sus^ar 

 lias attained in France at this day, is mainly at- 

 tributable to the application of steam, as an agent 

 -both o( crystallization and evaporation. 



CHAP, XVI. 



Use of the Pulp for feeding Cattle. 



It has long been ascertained that tlie beet-root 

 'is an excellent article /or fattening cattle, and con- 

 ise(|uently, there are few agricultural districts in 

 which it is not cultivated more or less exlensivel}', 

 ifbr this purpose. 



The manutiicture of beet-root sugar, besides its 

 advantages in a commercial point of view, |)re- 

 sents this important one to the agriculturist, that 

 it takes frora the beet-roots only a part of their nu- 

 tritive mailer, at the same time that it furnishes lor 

 three or (bur mouths of the dead season, a moist 

 food, capable both of lattening beasts, and of keep- 

 jiiig cows in milk. 



An ox consumes daily about 25 kilogrammes 

 ^(551bs.) of pul[), and a sheep 5 k. [lUbs.] It is 

 advisable to add to this about 2lbs. of linseed cake 

 :per day. A ton of pulp will thus last 40 days, du- 

 iring which time ^ cwt. of linseed cake will be 

 consumed. The beast both takes lu belter, and 

 >tiirives faster Ibr it. 



An idea has been started that the pulp may be 

 rendered more nuirilive by boiling, which it is said 

 can be readily accomplished by steam. The suc- 

 cess of tliis plan musi however depend greatly on 

 the price of fuel ; though we are quite ready to 

 admit that it is not so extensively pracriscd by 

 liirmersas it might be: where, however, there is 

 a steam apparatus (or other purposes, on the prem- 

 ises, it can be managed with very iiitle difficul- 

 ly, — a large tub, close covered, with a pipe lead- 

 ing from the steam boiler, being all that is neces- 

 sary for common agricultural |)urposes. 



In estimating the juice extracted li-om the beet- 

 root at 70 per cent, 1000 kilogrammes [say 1 ton] 

 of root will yield 30 per cent of pulp, or 300 kilo- 

 grammes [6 cwt.] Thus a manufactory which 

 works 34.000 kiloirranuiies [34 tons] daily, will pro- 

 duce 10,200 kilogrammes [10 tons] of pulp. 



Pigs are said to be very (ijnd of the pulp of (he 



beet-roof. The time and season usually allotted to 

 suirar-making, accord very well wilh tiie liitiening 

 of cattle ; for beasts bought in lean at the beirin- 

 niu'j; of the season, [ihe end of autumn.] may be 

 returned by the month of February. 



Il"the manufacturer docs nor wish to keep cattle, 

 he can always dispose of the pulp to the neighbor- 

 ing farmers. 



iM. Crespei is stated to have sold his at 15 francs 

 12?. 6(/.] the 100 kilnarammes [2 cwt.,] and says 

 tha' what he used himself paid him 24 fi-. [20s.] 

 ihe 100 kilogran; nr.es ; but taking it at \%i. 6d. a 

 maniifictory which works up 34 tons of root daily, 

 will turn out (»ulp to llie amount of 153 fr. [£6 

 7s. Gr/^.) in the same time. 



The pulp will keep very well for two or three 

 months, if deposited in holes, closely packed, in 

 the same manner as brewers' irruins are preserved 

 in some places. They both acfpiire a sourish taste, 

 which does not seem at ail unpleasant, nor un- 

 wholesome to cattle. 



CHAP. XVII. 



Of the Requisite Buildings. 



A buildino; suitable for the manufiicture of beef- 

 root suirar should coniain — horse-works, equal to 

 four horses ; a rasp Imuse and press room; a pan 

 and filter room ; a room for fillini; the moulds; a 

 molasses store ; two purgeries. No. 1 and No. 2 ; 

 a brown suorar extracting room ; a brovvn sugar 

 store; a molasses distillery ; a beet-root store; a 

 place f()r cleaning the roots; a stable; and sheds for 

 the flitting of beasts 



The reservoir in the molasses store should be be- 

 low the level of the ground, that a floor may lie 

 thrown over it, on which the syrup may be depos- 

 ited in hogsheads ; so that in case of any leakage 

 from them, the syrup will naturally flow into the 

 reservoir below, Ibr which purpose the floor should 

 haveaslight inclination towards one of itscorners. 



Purgery No. 1 is intended to receivi; the moulds 

 during the first fortnight of their pursing, and 

 should be large enough to hold 8 or 900 moulds. 

 An air stove should be placed in the middle of tliis 

 room to maintain a temperature of 66° to 77° 

 Fahrenheit. 



In purgery No. 2 the moulds, after remaining 

 for 15 days in No. 1, finish purging themselves ; 

 and here also they finally remain. This romn 

 should be large enough to co»rilain 11 or 1200 

 moulds A high temperature should be kept up 

 here, say 40° to 45° Reaumur, [120 to 133 Fah- 

 renheit,] in order to separate the brown sugar from 

 the molasses, which can only be done thorouorhly 

 by means of a strong heat ; for vvliich f>urpose two 

 stoves will be required. 



After the moulds are purged of their molasses, 

 they are taken to the sugar extracting room, emp- 

 tied, and then disposed in piles. 



CHAP. XVIII. 



Question of Economy. 



We have seen exhibited in the early pari of thie 

 article, the average rate at which the beet-roof is 

 furnished to several larire establishments. The 

 price will appear high to the English farmer, but 

 be will please to rememberlhat one cause of suidi 

 high price is the very light crop;5 the Frencli ILirui- 



