Manufacture of Sugar from Beet-Root. 



157 



into moulds to crystallize, and thus be rendered fit for market. 

 This is a very simple operation, and is so largely carried out in 

 the refining of cane sugar in this country that it needs no further 

 description than that the points to be attended to are the regu- 

 lation of temperature of the boiling-pans, and the density at which 

 it is run into the pots or moulds. The larger portion will assume 

 a solid crystalline form ; the remainder, which consists of sugar 

 partly altered by oxidation, termed molasses, and holding in 

 solution the alkaline salts, is left to drain out from it slowly, or 

 may be drawn off by mechanical means. 



Section IV. 



" Disposal of tJie refuse for the distillation of spirits, extraction of 

 salts, or feeding of cattle J ^ 

 We have now obtained from the original root three distinct sub- 

 stances — the solid pulp for cake, the manufactured sugar, and the 

 molasses or refuse. The first comes from the presses in the shape 

 of a hard, solid cake, usually equal to from 15 to 20 per cent, of 

 original bulk or weight of roots employed. It is of a nutritive 

 character, and is well adapted for cattle food, for which purpose 

 it is largely consumed. We are not aware of any direct analysis 

 of it ; but, judging from the composition of the root, and of the 

 matters abstracted by pressure, we may form a tolerably accurate 

 estimate of its real value. The sugar itself forms the staple 

 article of the process. The molasses, which formerly was con- 

 sidered of so little value as either to be given to the pigs or 

 else used for making a soluble colouring matter, has latterly- 

 been examined more scientifically, and found to contain sub- 

 stances worthy of more attention. It is now mixed with water, 

 slightly acidulated with sulphuric acid, and submitted to fermenta- 

 tion, and a large proportion of alcohol obtained by distillation 

 in the usual way. The molasses usually contains about half its 

 weight of sugar, and in that condition would yield about 30 per 

 cent, of pure spirit. There then remain water, organic matter, 

 and salts ; the former is evaporated, and the latter are either 

 ground up together and used as a manure, or else they may be 

 separated, either by dissolving out the salts, or by incineration, 

 which of course destroys the organic matter. 



The quantity of saline matters varies according to the variety 

 of root used ; an average would perhaps give 8 to 12 per cent, of 

 the weight of the molasses. They are found in the following 

 proportions : — 



* Sulphate of potassa . . 7 to 11 percent. 



Carbonate of potassa . . 17 to 20 



Chloride potassium . . 27 to 45 



Chloride sodium , . 25 to 34 



Cyanide potassium . . traces. 



* Knapp, Chimie Techuolog. 



