846 



N E W E ^ <i L A iN S) t A il M 1 : li , 



May 22, 1820. 



ting oft" nil the si)ri>iit!<, |>liint your potatoes us 

 fori', iiud tbey will, alt.T this, send Cnrlli many 

 good slioots. Set your plants drep in tlie lull, 

 nearly down to llie manure. This niainire not 

 only furnishes nutriment for your plants, hut will 

 deterniiue the length of the pot:iloes, which will 

 be from the top of the ground to the manure.— 

 This is an important cousiileration in raising this 

 species of potato. Many kinds of the sweet pota- 



to are inchned to grow long and shni, hut by the hut not a word of th 

 method, which I have laid down and followed lor 

 many years myself, any person with a little c.\i)e- 

 ricnce may raise these roots to any given leu^'th, 

 by leaving the earth at bis last hoeing as deep 

 over the manure as be chouses to have his pota- 

 toes lon^. One thing more in relation to the size 

 of your bills, and I have done with the planting 

 part. In warm countries they may be large, hut 

 in New England they shoulil b(! Ysmall in order 

 that the sun may thoroughly warm them through, 

 as this kind of plant is fond of beat. Let one 

 heaping bushel of earth be a rule, a little over or 

 under may answer. 



ibr tiie .Vcio EnfyUiiii F.iinici: I5ut few i;apers 

 come to hand, helore I found something \ery en- 

 i-ouraging about the heel. It was btated that lilty 

 cstahii^hnients were already erected in Frame for 

 making sugar from the beet, and present .-iiipear- 



uj on them, about one ihird in height above the 



roots. In ihi.s thi'y sh(;uld ii main for about three 



luiuis, stirring them at dilicrent times wiib a 



wo(iilcn |. addle. At the end ol'tbi.s time, the same 



inimber of ( lean dried roots should be put into the 



ances indicate.l that their home manufacture of | second tcdi ; and the sweet liipior <hawn from the 



this article woiil.l shortly supersede ibe necessity j first tub into the vessel under it, slauld he poured 



for imixntatioii. Several pieces of smaller note I ujion the roots in the seomd ; and the first tub 



appeared; 1 read them with my usual aiixi ty, j should be siipjilied with iresh water in such (pian- 



The last shiut'tity as just to cover the roots, and the tubs should 

 remain three hours more, and the roots be repeat- 

 edlv stirred, as belbre. The liipior which had 

 been poured from the first tub to the second, will 



priu-e.-s 

 sketcl; informed me that sugar-making is incrvas- 

 ing in France, hut 1 am sfill in tlie dark. Uiuler- 

 stanriing from the N. E. Farmer, that the genuine 

 sugar beet seed was to be bad at the establisii- 

 meut, cmmectcd with that i)aper, I obtained a 

 good supply of this seed ; and feeling very de- 

 sirous cd" making sugar frotli the beet, 1 shall cer- 

 taitdy sow my seeds, and have no rlouht of • 

 cro[ 

 root. 



IMKTHOD OF SAVING SEED. 



Make a box of any given dimensions; inclose 

 this with one five inches larger. The inner box 

 will answer without either bottom or cover, say 

 four boards nailed at the corners, reniembering 

 also to have it five inches lower than your outside 

 box. Your roots should be dry when put up. — 

 Prepare some sand quite dry and cover over an 

 inch or two deep the bottom of your inside box, 

 then cover the sand with a layer of potatoes, and 

 so on alternately until your box is full. The space 

 between the boxes must be crowdeil full of swin- 

 gle tow, and, having laid an etpial quantity on the 

 toj), nail on your cover. This box may be ]daced 

 on a second floor wl^ere there is a warm fire kept 

 all winter in the lower room. Or they will keep 

 well under any common hearth, packed in a box 

 of sand ; or in a warm store room, (jacked in the 

 same way. Merely preventing them from freezing 

 does not answer the purpose ; they require to bi 

 frequently warmed through and through. If yoii 

 are in want of seed potatoes in the spring, as soon 

 as your vines begin to run, cut off the tojis and 

 plant them ; they will soon grow and mal;e the 

 Le.st roots for seed. CALVIN MORUELL. 

 Ohio, March 26, 1S29. 



run THE.MiW ENliLAKU FARMER. 



SUGAR FROM THE BEET. 



[Erlracl of a lelierlo the Eiliior fioni Mr Calvin Mor- 

 RELl., HamiUcill CiiuiUy, Ohio ] 



Sir Having for several years past, heard much 



about making sugar from the beet, I have, with 

 avidity searched every paper that came In my way, 

 in hopes of finding some regular process laid down 

 fin- extracting the saccharine (pialities of that valu- 

 able vegetable. But, unfortunately, all my re- 

 searches have hitherto |)roved abortive. Being a 

 lover of horticulture, 1 have, for many years past, 

 been in the habit of raising several kinils of beets, 

 excellent for culinary purposes, and, not knowing 

 that the sugar beet di(Vere<l from those which I 

 had been accustomed to cultivate, I concluded 

 to make an experiment. 



A quantity was slii-ed, boiled, strained, and boil- 

 ed down. This extract produced a very beautiful 

 syrup, without the least taste of sweet. Totally 

 defeated in my experiment, I concluded to wait 

 for infirmation. Last year i became a subscriber 



be now niin b absorbed by the roots in the latter 



tub. After standing again for three hours, the 



sweet li(pior from the secoiul tub must be drawn 



oil" which, if the roots were (d" the red and white 



ood |sort, will be of an agreeable red cidor. It nu;st 



as I well understand the cultivation of this 'then be pa?.--e<l through a .<ieve,or filtered through 



But here 1 beg the charity of my good | a flannel, and thus be rendereil fit for boiling down 



friend,'tbe Farmer, without win s ; coun.sel" I Vear for sugar. After this draw the li(pior th.m the 



I shall in a measure, lose my labor. If, however, ! first tub, pour it on the second, and put into the 



1 am not able to procure sufiicient information to firvt tidi more fresh water, and let it stami three 



enable me to mannfacltire my beet into sugar, 1 hours longer. Then put into the third tub the 



think they will make excellent food for milch Usual .piantity of dry roots, .au.l pour on them the 



cows, so that, at all events, I shall venture to grow litjiior 



them. 



ilrawn from tiie second tub; remove the 



, liipior fr(Uii the first to the second ; and the roocs 



I in tl;e fir.-ttub being now deprived of their sacclia- 



Remnrlis hy the E litor.-Rees' Cyclopedia, un- ! line matter may be used f,r foeding hogs oi-'-.il- 

 der the head " BHa," contains a long article on tie. Aft. r three hours more, the liquor should be 

 the subject of manufacturing su-ar from the beet; drawn from the third tub and flllere.l as belore 

 from which the following is exliacted and ahridg- ' and then boiled down for sugar. Then draw oft 

 ^j_ jilie liquor of the second vessel, and pour it u, to 



That a "i-eat quantitv of sugar might be (d.tain-ilhe third ; add fresh water to the second vessel, 

 ed from the beet has long been known. The fa- 'and let it remain three hours more, the roots be- 

 mous chemist Margraaf i""iiade some experiments, lag occasionally stirred. Uurmg this time cleanse 

 publishe,! in the year 1741, f.r deterudning the | .ut the first tub and add fresh roots as beiore.— 

 .p.aniity ef sugar contained in various European j After three hours draw the liquor from the third 

 plants. He found that the white beet produced ; lub, and pour it up.>u the fresh roots iii the hist ; 

 a much greater quantitv than anv of the other then draw the liquor from the second tub, and 

 plants. M. Achard, of' Berlin, fi"i>t iutroiluced pour it (Ui the third. The roots of the second tub 

 this subject into general notice, and recommended will now be cxliansted, and may be given to the 

 that the su-ar should be procured by boiling the cattle. After three h<mrs draw the liquor from 

 beet roots, when taken out of the earth ; that they the first tub, filter it, and it will be ready for boil- 

 be -liccd when cold ; and afterwards the saccba- ing down. On the contents of the first pour the 

 be pressed out ; and that it be filtered, liquor of the Ihird, and put Iresh water m the third 



line juice 



evaporated, and after evaporation, the sugar be 

 procured by crystalization and pressure. 



tub ; let it remain three hours and be stirred as 

 i usual ; during which time clean out the second 



Another' metho.l described in the same article ' tub, and let the roots be given to cattle. In the 

 is as follows- After the roots are washed and , second tub, place again fresh roots ; and proceed 

 cleaned ihev should be sliced by means of a ma- by extracting the saccharine matter as before, and 

 chine, or ground in a sort of mill, consisting of a! eohtinue the operation, till all the dried roots 

 cvlinder, furnished with i.oints like a rasp, which j have been thus freed from their sugar. By this 

 turns round in a box. The roots are put in this \ management, the liquor becomes more charged 



box, and pressed by means of a weight, against 

 the cylinder, which, upon being turned round, 

 soon reduces them to a sort of ]iulp. When the 

 beet roots are dry they are ready for the extrac- 

 tion of their sugar. For this purpose, three wood- 

 en tubs, wide but not deep, made of oak, ash, or 

 willow, should be provided, or fi)r family use, 

 earthen mugs. Near the bottom of the tubs, cocks, 

 or spiggots should be fixed, and the tubs should 

 he )daced in a cool situation of about 52^ of Fah- 

 renheit, upon a stiilage near each other, and at 

 such a height from the ground that the smaller 

 vessels may stand below them for receiving the 

 liquor v.'hen drawn ofi; and clear water should he 

 at hand so as to be pimqied into the higher ves- 

 sels. When the beet roots, thoroughly dried, 

 have been sifted, so as to be fiee from the dust 

 and loose fibres, one of the highest tubs should be 

 half filled with them, and clear cold water poured 



with saccharine matter than when the juice is 

 pressed out of the roots, and a considerable quan- 

 tity of fuel is spared. The roots fiom w hich the 

 liquor is extracted will have swelled much in the 

 operation, and have lost their sweetness ; their 

 farinaceous residuum, will, however, afliird good 

 food for cattle. Whenever there is a sufficient 

 quantity of dried roots ready, the process of ex- 

 tracting the saccharine liquor should he continued 

 day and night, as it is not proper to let the liquor 

 remain longer than three, or at most four hours 

 before you boil it, lest a dissolution of the mucila- 

 ilinoiis particles of the roots should take place. — 

 If it be not convenient to boil down all the sac- 

 charine liquor at once to a state of crystalization, 

 yet it should be daily boiled down to the consist- 

 ence ofa syrup, in order to prevent its fermenta- 

 tion. In boiling the bquor, the scum that arises 

 should be carefully taken off. 



