408 
After three hours more, the liquor should be drawn from the third tub, by filtering, as before, 
and may be boiled down for sugar. 
Then draw off the second vessel, and pour the liquor into the third; add fresh water to the 
second vessel, and let it remain three hours more, stirring the roots from time to time. 
During this time, cleanse out the first tub, and add fresh roots, as before. In three hours time, 
draw the liquor from the third tub, and pour it upon the fresh roots in the first; then draw the 
liquor from the second tub, and pour it on the third: the roots of the second tub will be now ex¬ 
hausted and may be given to the cattle. 
After three hours, draw off the liquor from the first tub, filter it, and it will be ready to boil 
down. On the contents of the first, pour the liquor of the third, and put fresh water in the third 
tub; let it remain therein three hours, stirring it as usual: during which time clean out the second 
tub, and give the roots to the cattle. 
In the second tub fresh roots are again to be placed: proceed by extracting the saccharine 
matter, as before, and continue the operation, till all the ready dried roots have been thus freed 
from their sugar. 
By this management the liquor becomes more charged with saccharine matter than you find 
the juice is when pressed out of the roots, and a considerable quantity of fuel is spared. The roots 
from which the liquor has been extracted will have swelled much in the operation, and have lost 
their sweetness: their farinaceous residuum will, however, afford good food for cattle. 
It is not advisable to have the vessels made too large for extracting the sugar, lest there should 
be too much liquor to boil down at the last. For the same reason, I think it better not to pour 
water the third time upon the last parcel of dried roots, but rather use them immediately for food 
for cattle, as they will not pay well for boiling down. 
Whenever there is a sufficient quantity of dried roots ready, the process of extracting the sac¬ 
charine liquor should be continued day and night, as it is not proper to let the liquor remain longer 
than three, or at most four hours, before you boil it, lest a dissolution of the mucilaginous particles 
of the roots should take place. 
If it is not convenient to boil down all the saccharine liquor at once to a state of crystalliza¬ 
tion, yet it should be daily boiled down to the consistence of a syrup, to prevent its fermentation. 
In boiling the liquor, take off the scum which arises. 
On the Boiling , Crystallization , <fyc. of the Beet Sugars. 
First boil the extracted saccharine liquors down to the consistence of syrup; then put it into a 
copper, of which one third at least is empty, and let it boil away, by a moderate fire, until a vial 
which holds one ounce of water will contain eleven drachms of the syrup, or until the syrup pours 
somewhat broad from the ladle. 
As the froth or scum arises, it must be carefully taken off. When the syrup is arrived at the 
point above mentioned, by gentle boiling, the fire must be removed from underneath the cop¬ 
per, and the syrup gradually run through a clean woollen cloth placed over a wooden or stone 
vessel. 
The syrup must not cool too much before thus filtered, otherwise it become ropy; when the 
filtered syrup is somewhat cool, it should be laded into shallow wooden or stone vessels, to crystal¬ 
lize: shallow earthen vessels, such as are used to produce cream, are proper for the purpose. Vessels 
made of tin will answer. 
These vessels, filled with syrup, must be placed in a room heated from fifteen to eighteen degrees 
of Reaumur s thermometer, or sixty-eight of Fahrenheit's; and care must be taken to keep them clear 
from flies and dust. 
If the syrup has been of a proper consistence, crystals will soon begin to form at the bottom of 
the vessels: and in the space of eighteen or twenty-one days the crystallization will be completed. 
The mass must then be put into a strong linen sack, well secured, and placed under a press to 
squeeze out the liquid from the sugar which remains in the bag; the liquid matter may be set to 
ciystallize a second or third time, and will yield sugar of a coarser quality. A cheese press or long 
lever will serve for the purpose of pressure. 
I he sugar first obtained may be rendered purer by well mixing therewith a small quantity of 
