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PART III. 

 MISCELLANEOUS INTELLIGENCE. 



Art. I. Foreign Notices. 



FRANCE. 



Sugar from Beet Root. — At a dinner recently given by the town of 

 Amiens to the King of France, there was placed on the table, opposite His 

 Majesty, an immense column composed of sugar, manufactured from the 

 beet root, at Franvillers, near Amiens. The column consisted of four dif- 

 ferent qualities of refined sugar, and crystals of raw sugar formed the 

 pedestal. The manufacture of sugar from beet-root seems to be making 

 great advances in France. (Neiusp.) 



Knoiuledge for the Poor. — A work is announced by the Baron Charles 

 Dupin, which in many respects will correspond to our Library of Useful 

 Knowledge. It is to be entitled the Petit Producteur, and is to consist of a 

 collection of works containing the notions which may be spread with most 

 advantage to themselves among persons of very moderate income. Works 

 which contain what is most interesting to the cultivator, the manufacturer, 

 the mechanic, the tradesman, and the simple workman or labourer, are to 

 be given in separate series. The whole work is to be in volumes, in 18mo, 

 with many wood-cuts, and sold at 75 cents, each volume. Subscriptions are 

 received chez Bachelier, libraire, Quai des Augustins, & chez Delauny, au 

 Palais-Royal. 



GERMANY. 



Sauerkraut, fyc. — Sir, I beg leave to send you an account of the manner 

 in which Sauerkraut is prepared in Germany, which I had lately an oppor- 

 tunity of seeing at the house of a friend. The cabbages of which it is made 

 are very large, and perfectly white. The first process of preparing them 

 is, to scoop out the interior part of the stalk with an iron instrument or 

 scoop ; they are then cut into small shreds by a wooden machine, composed 

 of a flat board or tray, which has a ledge on two sides, to steady a box or 

 frame, into which the cabbages are put. In the middle of the board are 

 four flat pieces of steel, similar to the steel part of a spokeshave, placed in 

 an oblique direction, and the near edge of each being a little raised up, 

 with small spaces between each, to let the shreds fall down into a tub 

 placed underneath to receive them. The cabbages are then put into the 

 box before described, which is pushed backwards and forwards, when the 

 cabbages being cut by the steel, fall in small shreds into a tub placed below. 

 A barrel stands ready by to receive them when cut, the sides of which are 

 first washed with vinegar. A man stands on a chair by the barrel, with 

 clean wooden shoes on, whose business it is to salt and prepare them, 

 which is done in the following manner : — The man first takes as much of 

 the v cut cabbage as covers about four inches above the bottom ; he next 

 strews upon it two handfuls of salt, one handful of unground pepper, and 



