46 — 
Variety. 
Series. 
Thirds. || 
1 1 
2 
3 
4 ! 
1 
6 
Per Cent, of Ash. 
Per Cent, of Ash 
in Fresh Beet. 
Per Cent, of Ash. 
Per Cent, of Ash 
in Fresh Beet. 
Per Cent, of Ash. 
Per Cent, of Ash 
in'Fresh Beet. 
Per Cent, of Ash. 
Per Cent, of Ash 
in Fresh Beet. 
Per Cent, of Ash. 
Per Cent, of Ash 
in Fresh Beet. 
Percent, of Ash. 
Per Cent, of Ash 
in Fresh Beet. 
Kleinwanz- 
1 
lebener . . 
No. 1 
1 
5.53 
1.10 
5.8.3 
1.07 i 
5.17 
1.15 
4.25 
0.91 
6.48 
1.28 
4.63 
1.05 
2 
5.68 
1.00 
‘ 6.36 
1.06 
5.33 
1.17 
5.36 
1.03 I 
6.27 
1.17 
5 69 
1.10 
3 
5.90 
1.05 ! 
! 6.63 
1.11 ! 
; 5 70 
1.21 
5.46 
1.07 i 
6.05 
1.19 ; 
6.78 
1.26 
No. 2 
1 
5.91 
1.05 ! 
5.78 
1.04 1 
4.95 
0.96 
7.67 
1.33 i 
5.59 
1.02 
4.50 
0.88 
2 
5.90 
1.04 
' 5.67 
1.16 
5.11 
0.94 
6.84 
1.16 j 
5.37 
0.96 
4.17 
0.80 
3 
6.44 
1.04 
1 4.93 
0.81 ; 
5.84 
1.00 
6.P0 
1.12 1 
5.69 
0.98 
4.88 
0.87 
Vilmorin .. 1 
No. 1 
1 
4.95 
1.25 
4.10 
1-05 
4.36 
0.95 
5.46 
1.13 
6.12 
1.31 1 
5.29 
1.19 
1 
1 
2 
4.32 
1.05 
i 4. .54 
‘ 1.10 
1 4.19 
0.90 
5.12 
1.06 
6.11 
1.27 1 
5.96 
1.18 
1 
3 
4.57 
1.17 
' 4.71 
; 1.14 
4.61 
1 1.00 ; 
5.71 
1.18 
5.97 
1.32 ! 
6.63 
1.36 
No. 2 
1 
5.28 
1.23 1 
5.17 
1.17 
6.21 
1.27 
7.04 
1.38 
6.86 
1.39 
7.10 
1 42 
2 
4.85 
1.10 . 
5.31 
1.21 
6.48 
1.22 
6.77 
1.34 i 
6.35 
1.26 
7.10 
1.35 
Lane’s Im- 
3 
5.35 
1.10 
; 5.47 
1.27 
6.69 
! 1.38 1 
6.86 
[1.36 1 
6.71 
1.33 
' 6.95 
1.41 
perial . . . 
11 7.64 
1.09 
5.77 
’ 1.06 
7.56 
1.13 
2 
1 7.25 
1.01 
; 4.92 
' 0.85 
5.53 
0.82 i 
. . 
1 
3 
7.35 
1.04 , 
4.83 
0.82 
5.77 
0.86 
1 
Large Pink 
1 
i 9 .53 
1.20 : 
9.44 
1.25 
2 8.91 
1.07 i 
11.03 
1.27 
3 
’ 8.56 
1.03 1 
12.46 
1 1.42 
1 
1 
An inspection of the results obtained upon individual beetsi, 
leaves the impression that there is a larger percentage of ash in the 
third, or lower one third, than in the others, which is really the case, 
but it is much less decided than appears from a simple inspection of 
the table. The averages, taken by series, is as follows : 
Variety. 
Thirds. 
Series I. 
Series II, 
Per Cent, 
of Ash 
in Dry 
Matter. 
Per C mt. 
of Ash 
in Fresh 
Beets. 
Per Cent, 
of Ash 
in Dry 
Matter. 
Per Cent, 
of Ash 
in Fresh 
Beets. 
Kleinwanzlebener 
1 
5.31 
1.09 
5.71 
1.05 
2 
5.78 
1.09 
5.51 
1.01 
3 
6.09 
1.13 
5.70 
0.97 
Vilmorin 
1 
5.05 
1.15 
6.27 
1.31 
2 
5.04 
1.09 
6.14 
1.25 
3 
5.37 
1.19 
6.24 
1.31 
Taking the averages of all the respective thirds in their order, 
we have, for the first third, 5.59 per cent, ash in the dry material, 
5.61 per cent, for the second, and 5.85 per cent, for the third, or bot- 
tom third. This appears to prove that the percentage of ash im 
creases in the lower portion of the beets. We have already seen 
