-18- 
sugar IN THE RESPECTIVE THIRDS. 
Thirds. 
Percentage 
Sugar in Juice. 
Percentage 
Sugar in Beets. 
Total Solids in 
Juice. 
Co-eff. 
of 
Purity . 
Beet No. 1 
1 
12.70 
12 07 
14.660 
87 
2 
12.50 
11.88 
14.356 
87 
3 
12.30 
11.64 
14.312 
86 
Beet No. 2 
1 
13.30 
12.64 
16.646 
80 
2 
13.70 
13.02 
17.396 
79 
8 
13.90 
13.21 
17.596 
79 
Beet No 3 
1 
13.40 
12.73 
15.437 
87 
2 
13.80 
1311 
16.185 
85 
3 
14.00 
13.80 
15.934 
88 
Beet No. 4 
1 
14.00 
13.30 
16.236 
86 
2 
14.40 
13.68 
16.352 
88 
3 
14.10 
13.40 
16.213 
87 
Beet No. .5 
1 
14.60 
13.87 
16.701 
87 
2 
14.30 
13.78 
17.155 
85 
3 
14.60 
13 87 
16.608 
88 
Beet No. 6 
1 
14.60 
13.87 
16.701 
87 
2 
14.60 
13.87 
16.701 
87 
3 
14.50 
13.78 
16.440 
88 
The sugar was determined by means of the polariscope, but no 
sample was repeated less than four times ; besides, I checked my read- 
ings from time to time by means of test plates. 
The specific gravity was determined by means of the West- 
phal balance. This series does not show any pronounced difference 
between the thirds, taken by weight. There is, in three cases, less 
sugar by 0.60 per cent, in the first one-third than in the third one- 
third, but in the other cases there is practically no difference. In 
taking the thirds by weight, the first one-third includes that portion 
usually trimmed off as objectionable, but neither the sugar content 
nor the co efficient of purity shows any marked inferiority of this por- 
tion of the beet. I will anticipate a subsequent paragraph to the 
extent of stating that neither the amount of dry matter nor the per- 
centage of ash indicates any reason why the crown should be much 
inferior to the rest of the beet. The averages for all the respective 
thirds show a difference of less than two-tenths of one per cent, of 
sugar in favor of the lower two-thirds of the beet. This is of some 
interest to our farmers, as they can market practically the full weight 
of their crop. 
SUGAR IN THE CROWNS. 
I, unfortunately, did not make the determination of the sugar 
in the crowns from perfectly fresh beets, but used beets which had 
been stored for a few weeks in the root cellar. I, however, got beets 
which had be^n covered with fine soil, and which was still as moist 
as it was at the time the beets were harvested. 
By crown, or neck, I mean that portion of the beet between the 
base of the leaves and the transverse line, showing in a vertical sec- 
