New m of manufacturing Alcohol. 259 
Same time it is founded on a scientific fact of the highest interest. Ob- 
servation and invention are both known characteristics of M. Leplay, 
who is already familiar to our readers for the part he has taken in the 
manufacture of the sugar of barytes.* fc 
Beets minced up, (or any other vegetable substance containing su- 
8ar,) introduced into the juice in fermentation, ferments in its turn; the 
Sugar is transformed into alcohol, which remains behind and is removed 
by the aid of a current of steam. The process dispenses with rasping 
the beet and pressing out the juice. The following is the method 
pursued, 
vary with the charact ihe soil that produced the beet, a calcareous 
e character of the soi iP it. In the case of the 
e . 
for 2200 kil. of beets. An excess of sulphuric acid injures the fer- 
mentation, and for this reason it should not be all added at once, but 
rom time to time as the beets are added. : 
It is also important to have a constant and uniform relation — 
the liquid serving as a ferment and the charge of beets. This relation 
18 2200 kil. of beets to 43 to 45 hectolitres of fermented juice “4 
fermenting vat containing 80 hectolitres, or two parts of juice a ‘ 
sliced ts. When the process has once begun, It goes on ee aren 
rapidity and at the end of ten or twelve hours, 
of the beets is changed to alcohol, so that the e¢ 
