— 19 — 
tion of the beet, and transversing it from a point just below the out- 
ermost row of leaves. 
The beets selected were, perhaps," rather above the average in 
size, and 14 in number. The average weight of the crowns, as de- 
termined from another similar lot of 22 beets, was 136.36 grams, or 
four and four- fifth ounces. This was about 13 per cent, of the beets. 
The sugar in the crowns was 15 1 per cent., with a co efficient of pur- 
ity of 82.35 ;the sugar in the beets was 16.1, and the co-efficient of 
purity, 88. Six beets were u-ed in the sample for the sugar deter- 
mination. The result, however, gives us a full answer to the ques- 
tion as to the sugar value of the crowns, i. e., that it is about one 
per cent, less than that of the beet. While the statements in this 
paragraph agree with those made on this subject by others, in mak- 
ing both the percentage and purity somewhat lower than in the 
beets, my results make the difference much less than that given by 
others. Ware, in ‘‘ The Sugar Beet,” page 86, quotes Champignon 
and Pellet as making the difference 2.60 in the percentage of sugar. 
The Cornell University Agricultural Experiment Station Bulletin 
143, makes the difference vary from 1.55 to 2.90 per cent, of sugar, 
and from 6 to 14 degrees in the purity. The crown, in this case, is 
really a structural portion of the beet, and not an indefinite part of the 
root, which has been exposed to the action of the light and air with- 
out protection, except that furnished by the foliage. The leaves being 
very heavy, furnish more protection to the beet grown here than is 
usual in other sections, but, aside from this, the sugar beet with us 
grows entirely under ground. 
THE EFFECT OF FREEZING UPON THE SUGAR CONTENT. 
1 regret that my observations on this interesting point are not 
more extended. The samples in which the sugar was. determined 
were frozen in the ground, but under a covering of straw or earth. 
Sample No. 1 — Upper third frozen ; sugar in juice, 13.5 per cent. ; 
sugar in beet, 12.82 per cent. ;* purity, 78. The second third was not 
frozen ; sugar in juice, 12.6 per cent. ; sugar in beet, 11.98 per cent. ; 
purity, 91. The bottom third not frozen; juice, 12.6; beet, 11.97 
per cent, sugar; purity, 81. 
Sample No. 2 — Upper third frozen; sugar in the juice, 11.50 
per cent.; sugar in the beet, 10.93 percent.; purity, 73. Middle 
third frozen ; juice, 11.7 percent. ; beet, 11.11 percent, sugar; purity, 
70. Bottom third not frozen ; juice 15.1 per cent.; beet, 14.34 per 
cent, sugar; purity, 88. 
Sample No. 3 — Frozen solid ; juice, 15.00 per cent. ; beet, 14.25 
per cent, sugar ; purity, 84. 
* This solution being unsatisfactory, the sugar was redetermined by means of 
Fehling’s solution, and showed 13.11 per cent, sugar in the beet. 
