NO. 12. 



Till:; KAUMERS CABINET. 



179 



checks ; after doing this, hoe I'm; liills doxvn, 

 leaviiiff the roots all bare except the great 

 ground root, then take a knife and cut ofl 

 nearly all the roots and clear ihcm out from 

 the hill, leaving the grand rooi bi^fore nanif-d 

 and enough others to throw up shoots suffi- 

 cient for two poles, otherwise there will be 

 more shoots than are wanted for the poles, 

 and the nutriment will he absorbed by the 

 superlluous vines. After clearing the hills 

 of the superlluous roots, put to each hill 

 about two shovels-full of old fine yard ma- 

 nure, and cover it well with mouhl or loam, 

 as you would corn, and press it down with 

 the hoe ; proceed in this manner each year 

 after the first. After having prepared the 

 hill as just described, set the poles and pro- 

 ceed in tiie same manner as is described for 

 the first bearing year. 



Great cire should be taken in curing the 

 hops, that they may not be injured, and re- 

 duced in value, while going through this 

 process. There are more hops injured in 

 curing than in any other way. After putting 

 on the kiln cloth, having it smooth and well 

 fastened, spread on the hops about four or 

 six inches thick, all over the kiln very even. 

 Have the kiln well heated before the hops 

 are put on to dry, or the dampness of the 

 kiln will color the hops. They must not 

 be stirred while in the sweater the kiln, be- 

 cause it will color the hops dark and hurt 

 \ the inspection. Great care should be taken 



I not to apply so much heat as to scorch the 

 hops. After they are fairly out of the sweat 

 they may be turned and will dry more even 

 i| and quicker. To know when the hop is 

 || sufficiently dry examine the core, and if dried 

 j' enough the core will he without much mois- 

 jjture, and if taken oft' the kiln in a moist 

 state they will must and sour. If the hop 

 is dried too much the leaves will fall from 

 the core, and be very much diminished in 

 their value. Care should be taken to have 

 the kilti of a proper temperature when the 

 hops are put on, and before they are taken 

 off, the kiln should be cooled down. After 

 the hops are taken from the kiln, spread 

 them under cover where they can have the 

 air, not more than eighteen inches thick, and 

 stir them once a day for a week or more, 

 ■when they will be fit for bagging. 



The hop kiln should be built in the fol- 

 lowing manner: commence it at the bottoin 

 two feet by three feet with stone or brick, 

 let the walls expand each way so that in 

 carrying it nine feet high (which is a proper 

 height for the flooring) it will be about twelve 

 feel square. Carry it up with brick or stone, 

 about five feet, and the remaining four feet 

 may be carried up with wood to the sills, 

 ^nd lathed and plastered, and the whole of 

 he inside (except the flooring and a place 



at the bottom to put in the charcoal and fire) 

 made perfectly tight. Have the frame on 

 top the kiln of sufficient height that a man 

 can stand up, and well covered. For the 

 rtooring — frame in joist, about twenty inches 

 apart — then put strips of boards, two inches 

 wide across the joist, nailing them two 

 inches apart. On these ])ut the kiln cloth, 

 which must extend over the whole floor and 

 be fastened smooth. A window must be 

 left at one corner, level with the floor, to 

 shove out the hops after they are dry. Many 

 other particulars of minor importance will 

 suggest themselves to the builder during the 

 progress of the work which I have not 

 mentioned. — Mechanic and Farmer. 



{ 



Beet Sugar fleeting. 



\V'c publish the following article on the re- 

 commendation of a gentleman who has been 

 active in directing the attention of the public 

 to the cultivation of the Beet, and its fabrica- 

 tion into Sugar. The meeting was held in 

 Northampton, Mass.; and the accounts ap- 

 peared, originally, we presume, in one of the 

 papers published at that place. 



A Beet Sugar meeting was held at the 

 Town Hall on Friday, 26lh ult. Mr. Isnard, 

 the French Vice Consul, residing at Boston, 

 was present. lie made a variety of in- 

 teresting statements to the meeting, from 

 which we gather the following facts. It is 

 about twenty-five years since sugar was first 

 made from the beet root in France. Mr. Is- 

 nard was the first who successfully tried the 

 experiment, and who exhibited some speci- 

 mens of sugar, accompanied by a statement 

 of facts and calculations, relative to its manu- 

 facture, to the Emperor Napoleon. The em- 

 peror, in consequence, encouraged this branch 

 of industry. At this time the beet was made 

 to yield but 2 per cent, of sugar — that is 2 

 lbs. from 100 lbs. of beets. There are now 

 manufactured, in that country, 70,000,000 of 

 lbs. annually. At present, it costs the manu 

 facturer from 4 to n cents per pound ; but it is 

 calculated that such improvements will be 

 speedily made in the whole process of manu- 

 taclure, that the expense will be reduced to 

 1 or 2 1-2 cts. per pound. 



The land in the Connecticut valley is suit- 

 able to the growth of the beet; it is similar 

 to that which produces the largest crops in 

 France — a light, rich, yet deep soil. The 

 product of an acre in France, is from .30 to 

 :35,000 pounds. It was stated that 70,000 

 lbs. had been raised on an acre in this coun- 

 try. In France, from $3 20 to $3 50 per ton, 

 are paid for beets. Mr. Isnard thinks that 

 $5,00 per ton might be paid for them here, 



