40T 
extracted. In case there may not be sufficient room to dry them in the house, they may be dried 
in a barn, or any place secure from the rain. Instead of placing the sliced roots upon strings, 
stages may be made in out-buildings, or any place secure from the rain. The sliced Beet-roots 
may be laid on netted frames within them, as in glue manufactories; but as children may be 
employed to string them, you may dry on strings a greater quantity of Beet-roots in a small 
compass. 
If the drying season is far advanced, or a frost expected, the Beet-roots should not then be 
exposed to the outward air, but dried in the kitchen or warm rooms on strings, or netted frames, 
resembling the flakes used in Yorkshire for drying oat-cakes; as the roots become dry, they may be 
placed closer together. The slicing of the Beet-roots, properly forms the evening's occupation: no 
more should be sliced at once than can be strung or placed on frames to dry, as it is not advisable 
to let the roots remain in slices long in a heap. The roots may be dried in stove-rooms by artificial 
heat; but great care is then required to keep them free from smoak, or being burnt, otherwise the 
sugar will be dark-coloured, and of an unpleasant taste. It is better, therefore, not to dry the roots 
in stoves, unless in cases of necessity, such as where the frosts may prevent the roots from being 
dried in the open air. 
The roots should be dried throughout, and not partially. If they appear grey on the outside, 
they should yet be inwardly white or red; and if chewed between the teeth, have an extremely 
sweet taste, free from must or acidity. 
In large concerns, it would be best to slice the roots with machines contrived for the purpose: 
such as are used in England for slicing turnips, would do the business. 
Where opportunity will not permit the Beet-roots to be sliced soon after being taken out of the 
earth, they should be placed in cellars, and covered with straw, or put into holes in dry sandy earth, 
and preserved till wanted, as potatoes are done in England. 
In what degree the freezing, or longer preservation of the Beet-roots may affect their saccharine 
qualities, is not yet sufficiently ascertained. Some trials made at Waltersdorf did not seem to 
occasion any material alteration. 
When the Beet-roots are dry, they are ready for their sugar to be extracted: you must then 
provide three wood-tubs, wide, but not deep: oak, ash, or willow, will answer; but fir, or resinous 
wood, is not proper for their purpose: earthen mugs may serve for family use. If you employ wood 
vessels, there should be cocks or spigots near the bottom of the tubs, and the tubs placed in a cool 
situation between eight and ten degrees of Reaumur's thermometer, or fifty-two degrees of Fahren¬ 
heit's, upon a stillage, near to each other; and so high from the ground, that smaller vessels may 
stand below them, to receive the liquor when drawn off. 
There should be good clear water near at hand, so as to be pumped into the higher vessels. 
The Beet-roots having been dried, as above directed, must be sifted, to free them from the dust 
and loose fibres; then having half filled one of the higher tubs with clean roots, pour clear cold 
water thereon, to about one third in height above the roots: let them thus remain for three hours, 
stirring them at different times with a wooden paddle. 
After the expiration of three hours, put into the second tub as many clean dried roots as had 
been placed in the first; draw the sweet liquor from the first tub into the vessel underneath, and 
pour it upon the roots in the second: then put into the first tub more fresh water, sufficient barely 
to cover the roots, and suffer the tubs to remain three hours more, stirring the roots repeatedly, as 
before. 
The liquor which had been poured from the first to the second tub, will be now much absorbed 
by the roots in the second tub. After standing again for three hours, the sweet liquor from the 
second tub must be drawn off, which, if the roots were of the red and white ringly sort, will be 
of an agreeable red colour: it must now be run through a sieve, or filtered through a flannel, and 
should be fit for boiling down for sugar. 
After this, draw the liquor from the first tub, pour it on the second, and pour on the first tub 
more fresh water, and let it stand three hours longer. 
Then put into the third tub the usual quantity of dry roots, and pour thereon the liquor from 
the second tub: remove the liquor from the first tub to the second; and the roots in the first tub 
beina’ now deprived of their saccharine matter, may be used for feeding hogs or cattle. 
