18 



of crystallizable sugar they would produce to a given 

 weight. 



1. Beta Alba — 2d variety. 



2. Lutea Mijor, Yellow Beet — 5th variety, 



3. White, pink skin, (a sub variety of the 2d). 



4. The striped. 



5. The Red— 4th variety). 



On the whole, however, it must be admitted that the com^ 

 parative worth of these varieties may be so modified by 

 climates, soils, and seasons, that too much confidence must 

 not be attached to the result. Small roots, provided they 

 have rt ached a perfect maturity to whatever variety they 

 may belong, are ahva3^s preferable for the Sugar Manufac- 

 turer to large ones, and that for several reasons, 



1. Because they are invariably more abundant in the 

 saccharine matter, and consequently less watery. 



2. Because they are more easily kept, and 

 o. They are more easily worked. 



From these facts there naturally arises a conflicting in- 

 terest between the Cultivator and the Manufacturer, and 

 is it not for this reason principally that the 2d variety, the 

 white beet, seems to have the preference with the gener- 

 ality of the latter? This root is always comparatively 

 small. Is it not for this same reason that the 3d variety 

 which is also a S7)iall root, takes the second rank in their 

 favor. If the scale furnished by Payen is referred to, it 

 will be found that the different sorts stand in the order of 

 their dimensions, the smallest first and the scarcity (Beta 

 Sylvestris) largest and last. These observations are ex- 

 tremely important to the agricultural interest. It is easy 

 enough for the refiner to assign to each beet its propor- 

 tionate value by comparing its product in sugar to its 

 v/eight. But this is only one side of the question, and if we 

 extend this comparison a little farther and ascertain the 



