G2 
Sugar-Beets and Beetroot Distillation. 
1869-70 
1867.6(1 
Tons. 
Tons. 
240,000 .. 
.. 220,000 
, 200,000 .. 
.. 165,000 
OA AAA 
Q7 KAA 
y/,ouo 
40,000 .. 
32,500 
Poland and Sweden 
22,500 .. 
15,000 
12,000 .. 
7,500 
85,000 .. 
92,500 
G89,500 
63O,O0Q 
It appears from these figures that the beetroot, recent as has 
been its use in Europe as a source of sugar, contributes more 
than one quarter of all the sugar known to have been used in 
the world. The first experiment to produce sugar from beet- 
root grown in this country was begun, 3 years ago, by Mr. 
Duncan, at his factory at Lavenham, Suffolk. Although the 
quality of the roots grown in the neighbourhood of Lavenham 
in the two previous years was found to be fully equal in sugar 
to the average quality of French beets, the experiment did not 
prove a success in an economical point of view. Mr. Duncan 
had to deal with inexperienced' hands, and to contend with 
many difficulties inseparable from a new undertaking ; but by 
perseverance, and the exercise of much intelligence, he has over- 
come these difficulties, and has now satisfied himself that the 
growth and manufacture of beetroot-sugar can be carried on in 
Suffolk with quite as much success as in the north of France. 
Great credit is due to Mr. Duncan for having introduced success- 
fully into England a new and profitable agricultural industry, 
which gives employment to the surplus labour in agricultural 
districts during 3 or 4 months of the slackest time of the year, 
and is profitable both to the grower of the roots and to the manu- 
facturer of sugar. 
When the experiment was set on foot, three years ago, to grow 
sugar-beets in the neighbourhood of Lavenham, grave doubts 
were expressed in many quarters whether the climate of England 
would prove suitable for beetroot culture. The Suffolk sugar- 
beets in 1868, it is true, were found to contain, on an average, 
fully 10 per cent, of sugar; still, doubts as to the suitability 
of the climate of England for beetroot culture may be reason- 
ably entertained after one year's experience, for much experi- 
ence of the quality of English sugar-beets for a number of years 
is required before we shall know positively whether England 
possesses natural advantages, or disadvantages, as compared with 
Continental countries in reference to the production of sugar-beets. 
Since the publication of a Paper on the chemistry of sugar- 
beets in vol. v., 2nd Series, part ii., of the ' Journal of the Royal 
Agricultural Society,' in which will be found numerous analyses 
of beets grown in England in 1868, I have analysed a good 
