526 



F A II JVl E R S ' II E G 1 S T E R . 



[No. 9 



proved ihat it would be profilfiMe, but that it is 

 highly so, wlien ihe miiuulactiirc, is niade subsidi- 

 nry to aixriculiuro, and lills up ilin inaclivc season 

 of the nortliern winter, wc confidenlly believe, 

 and do not expect any inlelli^rent man to deny. 

 Suppose, however, it should be Ibund, that the 

 pulp is vvorili, lor paper niakini^^, five limes its va- 

 lue as (bod ibr animals ; or that the processes and 

 machinery of the manufacture should be so per- 

 lected, that the ten or ten and a half per cent, of 

 saccharine matter, known to exist in the beet, 

 should be extracted and crystallized? In either 

 of these cases, beet sugar makins: would be very 

 profitable, as a purely manuliicturing concern. 

 Now we fiiel authorized to say, that neither of 

 these improvcmenis is any longer hypothetical. 

 Jn England, JVIr. Kyan, the inventor of the me- 

 thod ol preserving timber (iom the ravages of the 

 dry rot, lias obtained a patent lor making paper of 

 beel roots, alicr the juice is expressed. We have 

 seen several specimens of a firm and durable 

 wrapping paper, made o( litis new material. VVe 

 are informetl, that good |)rinling paper has been 

 made principally of the same substance ; and it is 

 confidently ex])ected, that fine writing paper will 

 be produced. The extensive and increasing de- 

 mand for paper, and the immense commerce now 

 carried on in rags, are sufficient proof of the im- 

 portance of this application of liie beet root pulp. 



It is well known to tliose who have attended to 

 the progress of this business in France, that the 

 profits of the principal manufacturers have been 

 much absorbed by a desire, probaiily loo earnest, 

 to keep up with the improvements of machinery. 

 JVluch has likewise been lost in unproductive ex- 

 periments. It would be ungrateliji and ungra- 

 cious to find (Eiult with our French friends on this 

 account; since they have carried the business 

 through the natural and necessary period of in- 

 limcy, at their exclusive cost, for the common ben- 

 efit of mankind. They have all along been con- 

 scious, that they were obtaining from the beet but 

 hide more than hall its saccharine miUter. This 

 conviction has naiurally and very properly caused 

 u restlessness, and a striving afier something more 

 perfect. It is certain, that those who have resist- 

 ed all innovation, and adhered to the original me- 

 thods and machinery, have been the most suc- 

 cessful ; but, if all had been equally cautions, lit- 

 tle improvement would iiave been made, and the 

 nation and mankind wouKi have been at a re- 

 moter period, and in a less degree, benefited. 

 Nevertheles.s, we fully believe, that the cotton 

 manulficlory has never been established in any 

 country with so few liiilures, and so little loss and 

 fiuciuation, as the beet sugar business in France, 

 and other countries of the continent. 



But we now safely assert, that the great desi- 

 deratum which the French manufacturers of beet 

 sugar have always lijit, and have been striving to 

 supply, is at length altainoil ; that a method has 

 been discovered by which the beet is deprived of 

 all ils saccharine, "be the same more or less, and 

 that this matter is obtained and ojierated upon in 

 such a manner aj to be nearly all in a crystalliza- 

 ble state. Hitherto, about 50 per cent, of the sac- 

 charine has resulted in molasses. This residuum 

 is of comparatively small value; and every thing 

 which arrest.-: ilm ibrniation of it, adds by so much 

 to ihe depositc ol sugai', and to the profits of tlie 

 proprietors. 



Mr. Schuzenbach, a chemist of Carlsruhe, in 

 llic Granil J)uchy ol" Baden, is Ihe author of this 

 improvement. Having obtained his result in Ihe 

 laboratory, lie communicated it to distinguished 

 capitalists in Baden, who thereupon formed a com- 

 pany ; not vviih Ihe view, in the first instance, of 

 erecting a manuiiictory upon the new system, but 

 merely of proving its pretensions. To this end, 

 they advanced a considerable sum for setting up 

 experimental works so large, that the thing could 

 be tried on a manufacluring scale. Having done 

 this at Ettingen, near Carlsruhe, they appointed a 

 scientific and practical commission to (bilow closely 

 the experiments which Mr. Schuzenbach should 

 make. Commissioners from the governments of 

 Wurtemburg and Bavaria likewise attended. The 

 experiments were carried on during five or six 

 weeks, in v/hicli time several thousand pounds of 

 sugar, of superior grain and puriiy, were produced. 



The Baden company were so well satisfied with 

 the report of the commission, that they inune- 

 diately determined to erect an immense establish- 

 ment, at an expense of more than $200,000 for 

 fixtures only. A like sum was devoted to the cur- 

 rent expenses of the v/ork. Factories were si- 

 multaneously erected at or near Munich, Stutt- 

 gard, and Berlin. The arrangements were made 

 with remarkable intelligence and caution ; and we 

 cannot doubt, that Ihe new method will prove of 

 immense imporiance to the prosperity, comfort, 

 and improvement of the northern nations and col- 

 onies of' the old Vv-orld and the new. 



DUTCH BUTTER. 



From the Genesee Faimer. 

 Large quantifies of butter are annually import- 

 ed into England from Holland, and some from the 

 same country has occasionally found its way into 

 lliis. It is justly celebrated Ibr its superior quality, 

 and its power of resisting decomposition, or its 

 not being liable to become rancid. In the Hol- 

 land dailies, every thing is conducted with a sys- 

 tem and neatness, from the feeding of the cows 

 to the completion of the butter, wortliy of all imi- 

 tation and praise. That there is any thing in the 

 climate or pastures of Holland that renders thtir 

 dairy products superior to those of the rest of Eu- 

 rope, or to ours, is not to be supposed: the differ- 

 ence is clearly in the manipulation, and were our 

 butler and cheese in general, made with as much 

 skill and care as in Holland, we might successful- 

 ly compete with Ihe Dutch in the West Indies 

 and other markets, to which our butter will now 

 barely pay the co.st of transportation. According 

 to the report of INlr. Mitchell, made to the High- 

 land Society of Scotland, the process in the Dutch 

 dairies is substantially as follows: — The milk, 

 when taken from the cow, is poured into large 

 earthen piichers and placed in a vat of cold wa- 

 ter, which quickly reduces the temperature. It is 

 then placed on shelves until the cream separatee, 

 when it is taken ofi'and placed in vessels for churn- 

 ing. In these it is first allowed to become a lit- 

 tle^soured, and then the churn is half filled with 

 the cream. In the host dairies, churning is per- 

 formed daily; the system being so arranged, that a 

 supply is con.?tantly in readiness. In winter, a 

 little boiled water is added to the cream to give 

 the proper temperature previous to churning; and 



