150 Cottage Husbandry and Architecture. 



judicious application even of the general run of utensils to be found in mosJ 

 cottages and small farm-houses. 



" The Variety of Mangold Wurzel made use of. — The next thing to be 

 considered is, the variety of mangold wurzel the best adapted for making 

 sugar. Without stopping to particularise all the different varieties, it is suf- 

 ficient to state that the one known by the name Beta alba is by many held 

 in great esteem for this purpose, though much depends on the season. A 

 friend of mine in France, who has given the subject much consideration, 

 assures me that any of the common varieties will answer ; and that, though 

 usually called beet-root, it is not hence to be inferred that the garden beet 

 alone is used for this purpose, but the common field mangold wurzel. The 

 time of sowing is from the middle of April to the middle of May. Clean- 

 liness, by repeated hoeings, is essential. This, I take for granted, every 

 good cultivator is well aware of. As soon as the leaves begin to turn yel- 

 low, the root may be said to have arrived at maturity ; and it is time to take 

 up the crop, and to begin the process of sugar-making, an operation which 

 continues from October to February in the larger manufactories. Take the 

 roots up dry, and keep them dry ; the smaller the heap the better, because 

 the least fermentation will effectually prevent the formation of sugar. The 

 difference in amount and quality of sugar is always in favour of that made 

 at the beginning of the season. The root, in keeping, undergoes a chemical 

 change, often amounting to a total loss of its saccharine matter ; although 

 its outward appearance indicates no such change. 



" Process of Sugar-making. — The roots should first be washed, and then 

 rasped, to reduce them to a state of pulp. Of course, in large manufacto- 

 ries, they are provided with rasping machines ; and it is somewhat difficult 

 to find a substitute on a small scale. I should imagine, though, that a stout 

 iron plate, punched with triangular holes, the rough edges of which are left 

 standing, somewhat after the manner of a nutmeg-grater, might answer the 

 purpose, only that I would have it somewhat concave instead of convex. 

 Upon the rough side of this plate I would rub the roots by hand. If there 

 should be a cider-mill and press within a reasonable distance, it might 

 answer to take the roots thither, slice them, and pass them through the 

 mill. When by these or any other means they are reduced to pulp, the juice 

 should be pressed from the pulp, which is thus done : — It is put into can- 

 vass bags, not too fine, so as to impede the running of the juice, nor yet so 

 coarse as to let the pulp through the meshes. The bags should be so fitted 

 as, when pressed, to occupy about an inch in depth. Most manufactories 

 use about 25 of these bags at one pressing, but this depends on the power 

 of the press. Between every bag of pulp is laid a sort of osier hurdle, to 

 allow the juice to percolate freely from the press into the juice-cistern below. 

 The operation of pressing should immediately follow that of rasping. This 

 point should be particularly attended to. 



" Defecation. — The juice being expressed from the pulp, the next process 

 is the defecation of the juice, and here, too, no time should be lost. This 

 is effected by boiling : a copper boiler should be used. Get up the fire till 

 the thermometer indicates 170° or 178°. Then add sifted lime (quick) pre- 

 viously mixed with water, at the rate of 5 or 6 lbs. for every 100 gallons of 

 juice. Stir it well up, and skim the liquor. Heat it till the thermometer 

 reaches 200°. Add sulphuric acid in small portions, diluted with six times 

 its bulk of water, to neutralise the effect of the lime, stirring it briskly 

 each time. The proper quantity is ascertained by carefully examining 

 the juice every time the acid is added, with a drop of syrup of violets in 

 a spoon, which ought to turn of a green colour. About 30 oz. of the acid 

 to every 100 gallons of juice will be necessary. This done, the fire is 

 quenched, and the boiler left to settle for half an hour ; at the end of which 

 time, the liquor is drawn off: by some, bullock's blood is' added when the 

 temperature of the juice reaches 190°, in the proportion of 2% pints to every 



