STEAMING OR COOKING. 



G7 



on Mr. Leduc's farm at Beaurevoir, France. About 125 acres 

 were cultivated in beets, and the crop obtained was fed to cattle. 

 It is argued that the money profits are three times greater than 

 from land devoted to the customary pasturage. Mr. Leduc 

 prepared the beets in two ways, the method adopted depending 

 upon the season. In winter the roots were steamed, and in 

 summer fermented by the natural heat. The steaming w r as 

 effected in six pits, arranged in two rows of three each as shown 

 in Fig. 1. 



These rows were separated by walls, between which were 

 located the pipes requisite for steaming; boards placed on the 

 top of the walls permitted the workmen to fill or empty the pits 

 as occasion might demand. At no great distance from these 

 pits were located the beet washer and slicer, and these were 

 connected with a stationary steam-engine, which also worked 

 the water-pump. The necessary steam was furnished by a six- 

 horse-power boiler. The beets were thrown into the washer by 

 hand; after leaving it, they glided into the slicer, which may be 

 of but cheap construction. The cossettes thus 

 obtained were shoveled into the pits before 

 mentioned oncl combined with about one-ninth 

 of their weight of chopped straw r of various 

 kinds (colza, wheat, etc.). As to the mixing 

 in the pits, especial care should be given to 

 prevent this sliced mass remaining in heaps, 

 since the steam would then not have a free 

 circulation through it. 



The bottom of each pit is properly cemented 

 or paved and an opening is left for a pipe with 

 six arms to supply the steam. Over each end 

 of these arms may be found a sort of chimney, 

 shown in Fig. 2. These are closed at the top 

 and perforated on the sides with down-slanting 

 orifices, which effectually throw the steam in 

 all directions. These chimneys are placed in 

 position only when the pits are being filled 

 with sliced beets and straw, and are withdrawn after the steam- 

 ing is finished. The steamed mass is then taken from the pits 



FIG. 2. 



Detail 

 of Chimney. 



