260 Correspondence of J. Nigkles. 
several times without any addition of yeast, provided at each operation 
the right proportions of sulphuric acid have been added. Thus, at the 
great manufacturing establishment under the direction of M. Leplay at 
Douvrin (Pas-de Calais), the same juice has been kept in action from 
Noy. 1, 1854, to the end of April, 1855, and, what is remarkable, the 
fermentations which took place in November in twenty-four hours, re- 
quired in April only ten to twelve hours. It should be said, however, 
that to retain this fermenting quality, he added each week a kilogram 
of yeast to each vat. 
vapors which are given out from the upper part of the first will pass to 
the lower of th so on upward. To prevent the vapors 
breaking a way among the irregularities of the beets or along the sidess 
for rapid passage through, there are diaphragms pierced with holes, 
placed at equal distances in the column, twenty-two centimeters apatti 
they thus keep upa uniform pressure in the mass and com 
vapors to spread equally. These diaphragms are connected by @ “ 
of iron, secured to the under surface, which also serves to help 0 li 
ing out the pul; ns of & 
p, which is done ata single operation by mea 
lete apparatus consists of three cylinders arranged 
in arved or straight line; one of the cylinders is always ° 
of being charged or discharged, while the other two are oP 
’ 
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