258 THE SUGAR BEET. 



Preservation of the Sugar Beet. 



Up to the present time we have only spoken of the 

 different methods proposed and adopted for the keeping 

 of the beets without injury or change in their normal 

 condition. In the following we will give a few ideas 

 concerning the freezing, desiccation, and preservation 

 of the juice. 



Freezing. — Many consider this the best method of 

 preservation. It consists in keeping the beets in a room 

 or ice-house where the temperature is about 26° or 27° 

 F. The beets are taken out when required. This idea 

 is wholly theoretical, and even in the coldest country 

 is not practical, and would cost considerable. If the 

 outer temperature alone were depended upon after the 

 first thaw there would be a complete loss of the total 

 crop, if other precautions had not been taken in ad- 

 vance. 



Desiccation. — We consider this is one of the best 

 ideas, and is carried on with great success in Germany. 

 It consists in cutting the roots with a coupe-racine. 

 These slices are dried either in towers constructed for 

 the express purpose, or in the sun. When it is re- 

 quired to manufacture sugar they are mixed with a 

 certain volume of water, which must be again evaporated. 

 Here is a double expense, and for that reason seems 

 absurd {^evaporation to remove the water from the root, 

 and evaporation to obtain the solid portion in solution, 

 which is the sugar). 



