- 34 - 
Dr. Maxwell’s experiments are given in detail, and show that 
an actual formation of sugar took place in the beet during the seven 
days submergence. This seems, to me, to suggest the cause for the 
diminution of total solids, other than sugar, concurrent with the 
somewhat sudden increase in the amount of sugar present. It seems 
much more probable that so large an amount of sugar, as is devel- 
oped within the brief period of ripening, should be produced from 
material already stored up in the beet, than by the activity of a 
dying leaf. 
THE DRY MATTER IN THE RESPECTIVE THIRDS. 
We have seen that there is only a slight difference in the sugar 
present in the respective thirds of the beet, taken by weight, and 
that this difference is so small and irregular that a large number of 
determinations would be required to establish its value. The same 
is true of the total dry matter in the beets. There is a small excess 
in the upper third. This varies in individual beets, but seems to be 
constant for the different varieties. The following table records the 
results : 
Number 
of 
Beet. 
Number 
of 
Third. 
Klein wanzlebener . 
Vilmorin. 
Averaere 
Per Cent, of 
Dry Matter. 
Oct 21. 
Pei Cent. 
Dry Matter. 
1 Dec 10. 
Per Cent. 
Dry Matter. 
Oct. 21. 
Per < ent. 
Dry Matter. 
Dec. 10. 
Per Cent. 
Dry Matter. 
1 
1 
19.93 
17.72 
25.23 
23.22 
21.52 
1 
2 
17.52 
17.72 
24 31 
22.58 
20.53 
1 
3 
17.85 
16.20 
25.68 
20.64 
20.09 
2 
1 
18.32 
17.94 
25.60 
22.70 
21.14 
2 
2 
16.60 
20.52 
24.23 
22.86 
21.05 
2 
3 
16.79 
16.50 
24.23 
23.21 
20.18 
3 
1 
22.17 
19.37 
22.07 
20.45 
21.01 
3 
2 
21.91 
18.40 
21.38 
20.30 
20.50 
3 
3 
21.15 
17.19 
21.72 
20.60 
20.16 
4 
1 
21.50 
17.32 
20.68 
19.56 
19.76 
4 
2 
19.20 
16.98 
20.68 
19.78 
19.16 
4 
3 
19.54 
17.20 
20.68 
19.78 
19.30 
5 
1 
19.68 
18.26 
i 21.42 
20.22 
19.90 
5 
2 
18.63 
17.82 
20.78 
19.77 
19.25 
5 
3 
19.68 
17.17 
22.08 
19.85 
19.69 
6 
1 
20.58 
19.48 
22.43 
20.00 
2$. 62 
6 
2 
19.42 
19.12 
19.85 
19.02 
19.35 
6 
3 
18.55 
17.87 
20.54 
20.24 
19.30 
