86 SUGAR BEET SEED. 



changes which have rendered the methods excess- 

 ively simple. 



Hot Water. — It is interesting to note that M. 

 Barbet in 1879 applied this method. A certain weight 

 of beet pulp is diffused with three times its volume of 

 water, the whole boiled for 15 minutes, then cooled, 

 weighed, decanted and lightly pressed in a linen cloth. 

 The density of the juice is then taken; this is followed 

 by polariscopic examination. It is necessary, in this 

 method, to correctly weigh the insoluble residuum; 

 the error, however, is very slight. 



In 1883 Pellet called attention to a new hot-water 

 method of analysis, in which the beet sample was 

 placed in the neck of a flask having a special shape. 

 Water was poured over the pulp and a small quantity 

 of sub-acetate of lead added, the supposed volume of 

 liquid being 200 c. c. A few variations of this method 

 will be described at present writing. 



A'^on Kiessen proposed to replace the alcohol by 

 water; 100 grams of beet cream are placed in a flask 

 of 400 c. c. capacity, and 4 c. c. of lime water are added. 

 This is heated in hot water 30 minutes; cooling fol- 

 lows; then add 386 c. c. water and 12 c. c. acetate, 

 complete to 400 c. c. and allow to settle for 12 hours 

 before polarizing. 



(f) Using Pellet and Lamot Rasp. 



Cold Water Method. — Since the early history of 

 beet-sugar-making no process has so completely 

 changed laboratory methods as the cold-water method 

 for beet analysis. The idea has for many years been 

 discussed in the laboratories, but it has been modified 

 and simplified under the instruction of Pellet. One 

 of the greatest difficulties with which to contend is the 

 production of pulp sufficiently fine to meet the require- 

 ments of perfect diffusion. It is interesting to pass 

 rapidly in review the appliances and advantages they 



