Beet-root Distillery. 
75 
The first and second points are easily disposed of. The French 
Imperial Society of Agriculture has fully investigated the sub- 
ject, and the report of the Committee appointed in 1856 is suf- 
ficiently accurate to determine with certainty the average yield 
of alcohol and the cost of the process. The Committee ap- 
poiiited by the Society consisted of men whose names are 
well known in the scientific world, and are a sufficient pledge of 
the value of their observations and the accuracy of their conclu- 
sions. Among them we find such men as Boussingault, Payen, 
Baudement, Yvart, Pasquier, Delafond, &c. It is, then, with 
entire confidence that I take from the report read by M. Baude- 
ment before the Society on the 6th of August, 1856, the fol- 
lowing particulars. 
The Committee visited eighteen distilleries, and found that 
the average percentage of alcohol amounted to 4" 19 ; and since 
that investigation took place nothing has occurred in the practice 
of distillers to impugn that conclusion. It follows, then, that it 
takes 2 tons 6 cwts. 3 qrs. of roots to produce an hectolitre of 
absolute alcohol {i. e. of the strength of 100 degrees), equal to 
about 22 imperial gallons. 
The expenses attending the management of the Champonnois 
process of distilling amounts to 6s. b^d. per ton of roots, divided 
as follows : — 
£. s. d. 
Fuel 0 13 
Laboiu- and various expenjes 0 3 6^ 
Interest and repairs . . . . 0 18 
Total 0 6 5i 
So that the cost of producing an hectolitre or 22 gallons of 
spirits rectified to 100 degrees amounts to about 15s. Qd., or 
about S^rf. per gallon. But to this cost must be added the 
difference between the value of the beet-root before and after 
maceration, that is between the raw mangold and the pulp. 
This is the turning point where continental agriculturists begin 
to differ, and the question is sufficiently difficult to demand 
extreme caution and prudent reserve in its handling. 
To come to a right estimate we must begin by ascertaining 
the money-value of a ton of roots. We know what value 
in alcohol it will yield by distillation ; we know the cost of the 
process, because these items can be easily and accurately deter- 
mined ; but not so with the cost of a ton of mangolds, because the 
circumstances by which its production is attended are so varied 
and so much mixed up with other accounts, that it is next to im- 
possible to ascertain its cost with anything like certainty. There 
are two ways of making the calculation ; one by ascertaining the 
