178 THE SUGAR BEET. 



growing and not having these signs be compared with 

 the above, a difference of nearly 2 per cent, in the sac- 

 charine elements will, as a general thing, exist. 



Some years later came into existence methods based 

 on the density of the root. These roots were placed in 

 a solution of salt and water, which might V9;ry from 1° 

 to 6° or 8° B. ; those remaining on the surface at 6.5° B. 

 would be sent to the factory, whilst others sinking and 

 having a close texture were kept for seed purposes. 



But the inconvenience of this method was the clean^ 

 ing of the roots, ridding them of dirt. This would 

 have a serious influence on the final results. Mr. 

 Knauer brought to notice a machine which would me- 

 chanically subdivide the roots into piles according to 

 their weight. It was then supposed that the amount 

 of sugar was proportional to the density of the entire 

 root,^ but since it has been proven that many errors 

 were thus committed, and, even if this were not the 

 case, it would have been impossible to make the above 

 test in a short time on millions of roots before sending 

 the same to the factory. If several days elapse before 

 this takes place evaporation will follow, and the roots 

 be consequently lighter, and the density thus obtained 

 be necessarily false. Another cause of error might be 

 attributed to the want of care in removing the leaves, 

 which in all cases should be done by hand, and not by 

 slicing off with a knife.^ 



' We have tested beets that would have been considered worthless for seed 

 purposes, but they contained 13 per cent, of sugar by the saccharometer. 

 * See " Harvesting." 



