FIELD STUDIES OF THE CKOWN-GALL OF SUGAR BEETS. 

 Table I. — Sugar tests of beets aj'ected with crown-gall — Continued. 



Part of beet tested. 



Average 

 weight of 

 part tested. 



Solids in 

 juice. 



Sugar in 

 juice. 



CocfRcient 

 of purity. 



Sugar in 

 part tested. 



Experiment 6: 



Galls 



Ounces. 



3.2 



8.0 



30.4 



2.4 

 7.2 

 22.4 



Per cent. 

 17.46 

 18.40 

 19.56 



17.20 

 18.76 

 17.76 



Per cent. 

 11.10 

 14. 40 



16.80 



9.10 

 15.40 

 14.80 



Per cent. 

 63. 57 

 78.26 



85.88 



52.90 



82.08 

 83.33 



Per cent. 

 10.40 





12.50 



Roots 



14.00 



Experiment 7: 

 Galls 



8 30 





13.10 



Roots 



13.50 



Averages: 



Galls 



4.23 

 12.91 

 29.97 



16.21 

 15.29 

 15.41 



9.05 

 11.11 

 12.23 



55.60 

 72.03 



78.81 



6.90 



Crowns 



9 87 



Roots ... 



11.06 







In preparing the material for the analyses which form the basis of 

 this table badly galled beets were taken in groups of five in order to 

 get a sufficient quantity of juice from the galls to make purity as 

 well as sugar determinations of the galls themselves. After removing 

 the leaves only, the beets were thoroughly washed and weighed. The 

 galls were then carefully removed and the beets again weighed. The 

 crowns were then removed and the roots weighed. The three lots of 

 material from each group of five beets were prepared and put through 

 the test for sugar and purity as quickly as possible after the beets 

 were taken from the ground. A study of Table I shows that the 

 galls are decidedly lower in both sugar and purity than even the 

 crowTis. It is evident, therefore, that any considerable number of 

 galls on the beet roots would be decidedly injurious to the sugar 

 recovery in the mill, since the large amount of salts in the gaUs, as 

 mdicated by the low purity coefficient, would keep approximately 

 one and a haK times as much sugar from crystallizing. Hence, it 

 would be advisable to remove any galls that are attached to the 

 beets below the crowns at the time of topping the beets. 



It might not be out of place in this connection to call attention to 

 the high qualit}^ of the crowns in some cases, as shown especially in 

 experiment 7. It is possible that the salts were taken up by the 

 galls to the improvement of the crowns to some extent. On the 

 other hand, it is possible that the quality of the crowns might be 

 greatly improved by proper selection, so that the matter of crown 

 tare would not be such an important factor in handling factory beets 

 as it is at present. 



EFFECTS OF GALLS UPON QUALITY AND SIZE OF ROOTS. 



In an effort to get some definite information regarding the effect of 

 the galls upon the quality of the roots to which they are attached, a 

 series of comparative tests was made between galled beets and beets 

 free from galls. In selecting the beets for these tests a badly gaUed 



