PART II. 



OF THE MANUFACTURE OF THE BEET SUGAR. 



Having- explained what relates to the culture of the 

 beet, and the method of obtaining from the earth the great- 

 est amount of these, and the best mode of preserving them, 

 it is proper now, to proceed to describe briefly, the most ap- 

 proved process employed for obtaining from the beet the 

 finest quality, and the greatest quantity of sugar. It ha^ 

 already been noticed, in the introduction to this little essay, 

 how many, and how great were the difficulties with which 

 the first manufactures of the beet root sugar had to strug- 

 gle in France. — -Their ignorance of the proper mode of 

 cultivating and managing the plant, the political catastrophe 

 which deprived them of the protection they so much need- 

 ed^ and inundated the country with foreign sugar, in short 

 overthrew all their calculations, prostrated their credit, and 

 almost their hopes. Yet such proved to be the intrinsic 

 worth of this discovery, that it finally carried them through 

 triumphant, and is at this day, deservedly a source of pride 

 and prosperity to them, and to their Country. 



A new and all important auxiliary to the success of the 

 manufacture (and which I have before noticed,) was 

 brought into use in 1812. — This was the application 

 of the decolorating properties of a7iimal carbon to the man- 

 ufacturing and refining of beet root sugar, by M. Ch. Du- 

 rosne ; this discovery produced most surprising results in 

 every trade and employment, in which sugar is in any 

 manner used. It is now, in fact an indispensable agent 

 to the confectioner, the refiner, and the manufacturer of beet 



