Manufacture of Sugar. 275 
successive “rene which have been laid, duties of an excessive character, 
since 100 kilogrammes of white loaf sugar pay 59 francs of duties, 
and sell at 150 feat In 1842, the production of beet-sugar through- 
out France was about 40 millions kilog., and to day it is 80 millions. 
This progress has been owing to improvements each year in the manu- 
facture. 
Am hese ners ale the most important is that called the 
barytic, pee by MM. Leplay and Dubrunfaut, and which enables 
them to obtain 50 p.c. of the crystallizable sugar contained in the 
molasses. Te is well known, that for a long time this molasses was of 
little value. Its sugar was supposed to be wholly unerystallizable, 
and its only use was for making alcohol by fermentation, for which 
urpose larg ree had been constructed. In an establishment 
of this kind, directed by M. Leplay, 12000 kilogrammes of the beet 
molasses were npr per day, in making alcohol of 94 p. c., which 
was wholly used in the manufacture of fine liquors. 
M. Leplay and M. Dubrunfaut, were the first to recognize that the 
sugar in the s was a sugar perfectly apne _ having 
all the characters of ordinary sugar ; and that to crystallize it, it was 
only necessary to separate the interfering i ms substances, by oper- 
ating on the juice of the beet which furnishes the molasses. The 
solution of the problem was one of great importance, since t ne amount 
of molasses annually produced in France, was 40 millions kil., contain- 
ing more than half its weight of su 
Their process, as I have aetied it for some years at the establish- 
ment of La Villette, near Paris, is as follows. It is n- 
solution of caustic baryta at 30° Baumé, is poured into the ordinary 
molasses, the substances contained immediately solidify into a porous 
crystalline mass, insoluble in water, and admitting therefore of thorough 
washing. 
After being thus purified, the saccharate of baryta is white, and has 
the appearance of a ‘+ bouillie épaisse ;” it is exposed to a current of 
carbonic acid, which takes up the baryta and sets the sugar at liberty. 
This operation is carried on in large vats of wood, 80 to 100 panies 
in size, into which strong pumps worked by steam, inject carbonic acid 
— by the calcination of carbonate of lime in lime furnaces. 
the reaction of the carbonic acid is going on, it is observed 
that the « “ bouillie” of saccharate, before very thick, gradually liquifies, 
and when rs -_ is a solution of sugar containing carbon- 
ate of baryta in suspens 
To separate the pesecomash the mixture is put into sacs made of cot- 
ton fabric, through which the syrup filters clear, while the c arbonate is 
retained. These sacs, after draining thoroughly, are penteel lightly 
n .and then subjected to heavy hydraulic pressure, in 
order to extract the syrup from the carbonate. This syrup thus obtained, 
mar umé, it is white, of agreeable taste, and holds in 
solution some traces of the carbonate and bicarbonate of baryta which 
may be removed by means of a sufficient quantity of plaster, or of 
sulphate of alumine. Finally, it is clarified by means of dried blood ; 
it is skimmed and filtered, and boiled down like a syrup for the re- 
