870 Transactions.— Botany. 
One more experiment I will give, that of a root weighing 2lbs., of which 
14ozs. was grated, yielding 120zs. juice and 2ozs. pulp; the specific 
gravity of the juice being 1-0653, and the percentage of sugar present 14°25. 
There is one point in connection with this subject which deserves more 
than a passing notice, and that is in reference to the presence of chlorides, 
and especially that of chloride of sodium—common salt—this being so 
detrimental as to result in a loss of 5 per cent. of sugar for every 1 per cent. 
of the salt. When making my examination for sugar I have also tested for 
the presence of chlorine, but only to find a trace in any of the Waikato 
beetroots with the exception of those now before you, which, having been 
left in the ground at least four months too long, are heavily charged with 
chlorides. One interesting feature is in the absence, beyond a trace, of 
chlorides in the roots received from Raglan, already mentioned, and this 
though grown in the vicinity of the sea. I may state that I have not esti- 
mated the amount of chlorides, but simply as a qualitative test. 
The distribution of the seed in the Waikato alone was in consequence of 
its distance from the sea and the very favourable situation and comparative 
absence of chloride of sodium from the pumice soil, but its cultivation in 
other portions of the Auckland district fairly deserves a trial. 
The great objection to the presence of salt, either from the proxl- 
mity to sea air, fertilization of the ground with it, or from an abnormal 
amount being naturally present, is owing to the impossibility of freeing the 
sugar from this substance, and in consequence the estimation of chlorides 1s 
only second in importance to that of the sugar present. So inimical is this 
salt that M. Baruchson says :—‘In some instances the undue proportion of 
this salt in sugar has nearly rendered the sugar unsaleable ; and so generally 
is this recognized abroad, especially in Germany, that the manufacturers in 
contracting with the growers of the root stipulate that it shall not be grow? 
on certain soils, and often even name the manure which shall be used.” It 
is owing to this substance, and the want of sufficient care in eliminating 
the molasses that beet-sugar at one time was strongly objected to on account 
of the taste, and even here I have heard complaints of the same character- 
On this subject Grant, in his “ Beetroot Sugar” remarks :—‘ There was 
formerly a prejudice in the minds of many people against beet-sugar ; but it 
is perfectly well ascertained, that, if properly refined, it cannot be dis 
tinguished from the best sugar of sugar-cane, either by taste, appearance, OF 
chemical analysis: the two are identical.” Again, on page 24 he remarks: 
“ The cost of producing from the beet a pure white sugar, entirely free fom 
unpleasant smell or taste, is but a trifle more than is required to produce 
_ alower grade. In Germany refined loaf sugar is produced direetly from the 
beet. In France the brown is first produced, and then refined. With 
