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use of the same sorts as used in 1918, viz. St. Valery , 
Guerande, Nantes and Parisian carrot {Early, round Pa- 
risian). They were all common commercial sorts and 
varied rather much in most characters with the excep- 
tion of Nantes , stock B , which had been improved a 
little. 
A number of roots of every one of these sorts were 
put in sand in the root cellar; care was taken that only 
quite typical roots were used. Borings were made on 
the different roots selected, and an average-proof from 
the material left were taken of each sort. These were 
analyzed, and the rest was kept for determining of the 
resistance of the roots. 
Unfortunately, it was only possible to obtain about 
10 roots of each sorts for the average-proofs. This num- 
ber is a little too small but the year was exceedingly 
unsuitable for the growing of carrots, and great trouble 
had to be taken to get a sufficient material for the in- 
vestigation. 
Each root of the average-proof was sawed off on 
the saw-bench in the root-laboratory, care being taken 
that all of the pieces sawed off had about the same 
size. As the speed of the saw-blade was very great 
and the teeth of the saw very short the pulp obtained 
by the sawing became very fine. The pulp was mixed 
very carefully and a weighed quantity was taken for 
the analysis. 
It is possible to use several methods in getting the 
sugar in the carrot pulp in solution. Extraction of the 
pulp in warm water or warm alcohol, however, will be 
less suitable. When using these methods a certain risk 
is at hand that the original percentage of inversion- 
sugar increases considerably. The effect of the sugar- 
inverting enzymes, which may be present in the carrots, 
is naturately increased at higher temperatures. Even 
if destroyed at the boiling they might have time to 
