For the perfect understanding of what I write, I 

 must here speak of areometer's and explain what I 

 mean by degrees Beaume, degrees Centessimal and 

 degrees Brix : in ordinary practice to ascertain the; 

 value of a sugar beet, it is scraped, the pulp is 

 pressed and the juice gathered and then weighed. To 

 weigh the juice, there are several instruments in 

 use, which when plunged into liquid show its 

 strength, as they sink more or less into it. Thes 

 instruments with which no doubt many are fami- 

 liar, but which th( j majority have never seen, are 

 called areometers. To ascertain the value of the juice 

 of the beet throw kinds of areometers are used : the 

 first, the Beaume areometer whose graduation is 

 somewhat arbitrary ; the second the centessimal 

 areometer, generally used in France and Belgium, 

 indicates directly the density of liquid and con- 

 sequently its specific gravity ; lastly, the third, that of 

 Balling or of Brix, specially designed to w r eigh solu- 

 tions of sugar in water, shows directly by its gra_ 

 duation the quantity of sugar in any watery solution 

 of this nature, either the juice of the beet, or cane 

 or the sap of the maple. 



It is easily seen that the latter is the most useful 

 for the subject which occupies our attention, but as 

 it can not always be procured, whilst the Bean me 

 areometer is known and sold every where, it is 

 easy, by the use of comparative tables and simple 

 calculations, to arrive at the degree upon one of 

 these areometers, given the degree which a liquid 

 marks upon the other. Thus, T find either by UKJ 



