vent its crystallization. We will see that the elimi- 

 nation of these substances is the greatest difficulty 

 to be encountered in the extraction \>f sugar from 

 beets. Beets for manufacturing purposes are better 

 in proportion as they give a juice, richer in sugar, 

 as compared with the amount of juice and also to 

 the quantity' of soluble matter which is contained 

 in the juice. 



I here give a table showing the composition of 

 the .beet at the various periods of its growth and 

 maturity. 



TABLE of the matter contained in the beets in an acre of 

 land, at the various periods of their growth and 

 maturity, calculated in pounds. 



I must here add a few observations concerning 

 the keeping of beets. 



