VI CONTENTS. 



PART II. 



CHAPTER I. 



Varieties of the Beet. 



PAGE 



Classification ; Red Beet, or Red Castelnaudary ; Yellow Beet, or Yellow 

 Castelnaudary ........... G3 



German Red Mangel Wurzel ; Long, White, Green-top Mangel AVurzel G4 

 Long, "White, Red-top Mangel Wurzel ; Yellow Globe Mangel Wurzel ; 



Red Globe Mangel Wurzel 65 



White Silesian ; Magdeburg; Imperiale . . . . . .67 



Bi-eslau, Electorale .......... 68 



White Silesian Green-top . . . . . . . . .69 



White Silesian Rose-top ; White Sugar Grayish-top ; Improved Vilraorin 70 

 Improved Deprez . . . . . . . . . .72 



Simon Legrand ; Toilet and Improved Carter 73 



CHAPTER IL 



Examination of the Beet. 



With the microscope .......... 74 



Chemical examination .......... 80 



Sugar in the beet (various theories) ....... 84 



External qualities ; shape of the beet . . . . . . .87 



CHAPTER IIL 



Leaves of the Sugar Beet. 

 Analysis of roots ........... 92 



Analysis of leaves .......... 93 



Effect of stripping the leaves ........ 94 



Total elements taken up by the beets and leaves in one hectare of land . 95 

 Author's experience in New Jersey . . . . . . .96 



Loss of sugar by stripping . . , . . . . . .99 



PART III. 



CHAPTER I. 



Soils. General Considerations. 

 Analysis of Prussian soils . . . . . . . . .103 



Analysis of French soils . . . . . . . . .104 



CHAPTER II. 



Preparation of the Soil, ok Tillage. 

 Cultivation in drills . . . . . . . . . .111 



Cultivation in hills . . . . . . . . . .117 



