to our 8 and a half degrees Beaume. That is to say 

 if the juice of the beet experimented upon were 

 a solution of pure sugar in water it would contain, 

 for a hundred pounds of juice. 84.67 pounds of water 

 and 15.33 pounds of sugar ; but as will be afterwards 

 seen these 1 5.33 pounds of matter in solution in the 

 water contain in addition to the sugar a variable 

 quantity of foreign substances, sometimes as much 

 as 25 and even 30 per cent, so that the absolute 

 richness in sugar of our juice, at the rate of 75 of 

 sugar for every 100 of matter in solution, comes to be 

 11 pounds and a half of sugar per 100 pounds of 

 juice. If we wish to know from these data the total 

 quantity of sugar contained in the beet, we would 

 admit what experience has shown to be the case, that 

 the beet contains 96 per cent of juice, although in its 

 manufacture only 80 per cent is utilized and by 

 multiplying the quantity of sugar im 100 pounds of 

 juice by 96 we would have in our case 1 1 . 04. I think 

 these data are sufficiently complete, and it will be 

 sufficient for me to add that when a beet yields juice 

 reaching 9 Beaume it is considered to be extremely 

 rich, deduction being always made of all physiolo- 

 gical circumstances that might accidentally tend to 

 disadvantageously modify the ordinary nature of 

 the juice; a beet yielding a juice of 8 Beaume is 

 very good ; that yielding a juice of 7 Beaume is 

 used with advantage ; whilst beets yielding a juice of 

 6 or less are unfit for manufacturing into sugar, 

 not because sugar cannot be extracted from them, 

 but because the cost of manufacture would be too 

 high in proportion to the results obtained. 

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