BEET. 81 



and afterwards pressing out the juice, which 

 is filtered, evaporated, and the sugar procured 

 by crystallization. The process at length, 

 may be found in the New Annual Register 

 for 1800, and in the 18th volume of the 

 Transactions of the Society for the Encou- 

 ragement of Arts, &c. in London. 



The most successful manufacturer of sugar 

 from the beet-root was M. Achard of Berlin, 

 who pursued the process altogether in a large 

 way, and so satisfactorily, that a reward was 

 bestowed upon him by the Prussian govern- 

 ment for his elaborate experiments. It was 

 expected that this process would enable 

 Europe to supply itself with sugar from its 

 own soil, and to be no longer dependent on 

 the West Indies ; but this project was for 

 many years relinquished, until necessity com- 

 pelled the French to renew it, when Napo- 

 leon adopted the policy of prohibiting the 

 importation of all colonial produce. The 

 French government then gave large premiums 

 to the greatest growers of beet, and encou- 

 raged the making sugar from this root, and 

 in which they succeeded so far as to obtain a 

 good sugar; but it was done at an expense 

 that could only insure its duration so long as 



VOL. I. G 



