72 THE SUGAR BEET. 



this, as the roots would not have then sufficient strength 

 to resist the variations of the weather. But this shape 

 was not as yet entirely satisfactory, and in 1875 another 

 new type was bronght to notice (see fig. 6), which was 

 rather pleasing to the eye. This root grows entirely 

 beneath the surface, and has an average weight of 

 0.500 kilog. (1.1 lb.) and contains about 15 per cent, of 

 sugar. The harvesting is difficult. 



Improved Deprez} — Here we have three important 

 varieties, known as types ]N^os. 1, 2, 3. These were 

 created some few years ago, and much credit is due to 

 Mr. Yiolette, Professor to the Faculty of Lille. 



!N^o. 1. The root is white, and frequently has a rosy 

 tint, and contains 15 to 16 per cent, of sugar. Grows 

 entirely beneath the surface, and the roots are very 

 long, and give an avei-age yield of 30,000 kilog. (66,000 

 lbs.) to the hectare (two and a half acres). 



No. 2. White or rose ; contains 12 to 14 per cent, of 

 sugar; grows slightly out of the ground; gives a 

 yield of 50,000 kilog. (110,000 lbs.) to the hectare 

 (two and a half acres), and is supposed to come nearer 

 to the solution of the pi-oblem before mentioned, which 

 consists of satisfying both the manufacturer and 

 farmer. 



'No. 3. We have here the acclimation of the various 

 types mentioned above, such as Magdeburg, White 



■ Deprez et Fils have the hirgest agricultural laboratory in France, and 

 have the facility of making 2000 analyses daily. 



