370 Transactions. — Botany. 



One more experiment I will give, that of a root weighing 2 lbs., of which 

 14ozs. was grated, yielding 12 ozs. juice and 2 ozs. 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 Eaglan, 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 proxi- 

 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 is 

 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 grown 

 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, or 

 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 from 

 unpleasant smell or taste, is but a trifle more than is required to produce 

 a lower grade. In Germany refined loaf sugar is produced dn'ectly from the 

 beet. In France the brown is first produced, and then refined. Within 



