504 



F A R M E li S ' KK G I S T E K . 



[No. 8 



knife, and the stems washed over with soap-suds 

 and tobacco water. The trees \vill thrive in ahnost 

 any kind ofsoil; bui grow the best in a deep loamy 

 soil, with ratlier a moist bottom. 



The quince tree also makes excellent stocks, on 

 which to gralt pears, in order to obtain dwarftrees; 

 for this purpose they may be propagated by cut- 

 tings put in as before recommended. Tiie trees 

 may be budded thesecond orthird year, accordmg 

 to the growth they have mace. 



This fruit is but little cui(iva!ed, and, in conse- 

 quence, always commands a high price in our mar- 

 ket : it is as easily grown as any other fruit, and 

 does well in situations where other kinds of fruit 

 trees will not thrive. A little more attention to 

 their cultivation, and a very iiandsome profit could 

 be realized irom a limited piece of ground. 



Yours, J. VV. RussEL. 



Mount j^ubiirn, Cambridge, July, 1S39. 



SPECIFICATON OF A PATENT FOR MANCFAC- 

 TUUIXG SUGAR FROM BEETS. 



Granted to Joseph Hard, Jr., of the city of Bos- 

 ton, July 26lh, 1S3S. 



To all whom It may concern: Be it known, that 

 1, Joseph Hurd, jr., of Boston, in the state of 

 Massachusetts, have invented an improved mode 

 ot manufacturing sugar from beets, by which the 

 process is so much lacilitated as to enable every 

 cultivator to perlbrm it in his own family,, with 

 great economy and efficiency; the apparatus em- 

 ployed not being costly in the first instance, and 

 the operation being carried on, princi])al!y, by 

 means of such utensils as every farmer already 

 possesses. 



'i'he beets, after being taken from the ground, 

 and treed from all extraneous matter, are to be cut 

 into slices, the thickness of which should not much 

 exceed the eigth of an inch. I have invented a 

 machine for the purpose ol" performing this opera- 

 tion, which is more elective than any other with 

 which I am acquainted, and for which I have ob- 

 tained letters patent of' the United States. The 

 beets are to be taken out of the ground ns soon as 

 fhey are perleclly matured, and are to be then 

 stored in a cellar, or other suitable place, as other- 

 wise ihey rapidly undergo a change unfavorable to 

 the production of sugar; they are lo remain in this 

 situation untd the arrival of the time lor slicing 

 and drying them. The proper period for this ope- 

 ration is the earliest season of frost; as, in my 

 process,they are to be exposed to a !i-eezing temper- 

 ature, so as to freeze, and dry them in the air im- 

 mediately after they are cut. This freezing is an 

 esseniial point in my process; this, together with 

 the dispensing with "the use of lime, and the pro- 

 ducing of sugar without molasses, may be deno- 

 minated its characieristic features. To dry the 

 beets alter slicing them, tliey may be spread out 

 upon laths, or upon netting, or in any other man- 

 ner in which they will be most completely exposed 

 to the frost, and to the wind; the desiccation, when 

 sliced as above directed, requires but a short space 

 of time, and is etl'ected wiihout injury to the sac- 

 charine principle. After l)ciiig thus frozen and 

 dried, the subsequent sleps of the process may be 

 performed at any time, as not the slightest injury 



will result liom keeping the beets in a dry state for 

 any length of time. 



When it is desired to proceed to obtain the sugar 

 from the beets immediately, they may be subjected 

 to the fi-eezing process only, then thawed, and sub- 

 mitted to pressure; ihey will then readily yield the 

 greater part of their juice, which they would not 

 have done if pressed prior to their being iVozcn. 

 The pressed slices, with the residuum of the sugar 

 contained in them, may afterwards be dried, and 

 ke[)t as food for cattle. 



When the sugar is to be extracted from the 

 dried beets, which may be done at any season, 

 they are to be steeped in pure water, which will 

 take up all the soluble matter, an effect consequent 

 upon the change produced in the beet by freezing. 

 The quantity of water need only be such as shall 

 suffice to cover the beets, and may be about one- 

 half of that which was lost in the process of dry- 

 ing. The soluble materials consist principally of 

 the sugar, the mucilage, and a portion of coloring 

 matter. To free the sugar from the mucilage and 

 coloring mitter, I generally acidulate the water 

 before pouring it upon the dried beets, by adding 

 to it a minute portion of sulphuric acid ; the quan- 

 tity of this catinot be easily designated, otherwise 

 tlian by observing that it shall be no greater than 

 shall suffice to render the acid t:iste just perceptible. 

 Someiimee F add the water alone, and after 

 allowing a sufficient length of time for it to take up 

 all the soluble matter, which may be from three to 

 four hours when cold water is used, but a iniich 

 shorter period will suffice v/ith hot water, I drain 

 off, and press out the solution from the residual 

 matter, and then add thereto the sulphuric acid, 

 as before directed. In the former mode but little 

 of the mucilage and coloring matter is taken into 

 solution; in the latter, they are precipitated, or 

 so far disengaiied frotn their combination with the 

 sugar, that they separate in the form of scum, 

 and are readily removed when the liquid is boiled. 



The liquid tlnis prepared, is to be put into a 

 boiler, and placed over a fire, a portion of the white 

 of eggs, or other fining, being added. When 

 brought to a boiling heat, a scum will rise, which 

 is to be removed after damping, or taking the kettle 

 from, the fire, which is to be lopeated as long as 

 any scum rises. 



The next operation is to filter the liquor through 

 animal charcoal, (ivory or bone black.) A stratum 

 of tvvo or three inches in thickness will suffice (or 

 every useful pur[)ose, when the previous prepara- 

 tion has been used as above directed. Tlie sirop 

 will come through perfectly fine, and nearly as 

 colorless as uater; lher.» will, however, be a- very 

 slight yellowish green tinge, resulting, apparently, 

 Horn the presence of a peculiar principle in the 

 beet; this material separates when crystallization 

 takes place; although its quantity is minute, and 

 iis weight scarcely appreciable, it will, if left 

 among the crystals, occasion an adhesion of the 

 particles^and a tendency to deliquescence; it-shouM 

 therefore be got rid of, and this is easily eflected. 

 All that is necessary is to pour a quantity of white 

 sirop upon the crystallized sugar afierit has been 

 pressed, so as to moisten it throughout, and then 

 press it again. This operation requires but little 

 time, and should be repeated until the sugar is fit 

 to pack. 



"^i'he evaporating of the water from the sugar, 

 preparatory to its crystallization, may be in great 



