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clear spring water, and placing it again under the press; the coloured syrup will then run out, and 
leave the sugar in the bag in a much purer state than before: by repeating the operation, it is so far 
improved, that, when dried and rubbed, it becomes a fine white powder sugar. 
The separated syrups should be again carefully boiled, and more sugar will be obtained from 
them by crystallization. 
If the sugar procured by the first pressure be dissolved in as much clear water as will form a 
syrup, and placed again in a warm room to crystallize, it will yield a much purer and harder sugar; 
the syrup may then be separated without pressure from the sugar, merely by inclining the vessel, 
and allowing the syrup to run off from the crystals. 
AH the syrups prepared as above directed, are fit for family use, and are much superior in taste 
to those prepared from the pressure of the raw or boiled roots. 
The remaining thick syrups may be used as treacle or molasses, and will serve to distil for rum 
or spirits. 
The process above mentioned is so simple and easy, as to be within the reach of every farmer 
to accomplish; on which account I have entered more minutely into a detail of it. I shall now 
annex some other observations, principally drawn from the experiments of Professor Lampadius, of 
Freyberg, near Dresden, by which it appears that Beet-roots contain water, fibrous matter, sugar, 
mucilage, glair, starch, colouring matter, scented matter, and a bitter substance. The water is in 
the proportion of from one half to two thirds of the weight of the roots; the fibrous matter of the 
roots differs, and is considerably more in poor than rich land; the saccharine particles vary from 
two to five per cent.; the mucilage is from three to five per cent.; and the glair, or matter resem¬ 
bling white of egg, is about one per cent.; the starch is in very small quantity, being only about two 
or three ounces in a hundred weight: the colouring matter undergoes several changes by exposure 
to the air, as yellowish, brown, and red, and may be precipitated by acetite of lead: the scented 
matter is volatile; it rises in distillation of the root with water, combines closely with spirits of wine, 
and this matter occasions a peculiar contraction in the organs of taste. By boding the Beet-roots 
the smell and taste are very much lessened. The bitter substance is soluble in water, and remains 
behind in the first syrup after the crystallization of the sugar. 
The following are some experiments of Professor Lampadius.— One hundred and ten pounds 
of Beet-roots, the Beta cicla of Linnaeus, or white English Beet, washed, peeled, cleaned, and then 
grated, gave a mass which weighed eighty-seven pounds; out of which were pressed forty-one 
pounds and a half of juice, which was boiled with twenty ounces and a half of charcoal powder: 
this, when filtered and evaporated down until crystallized, produced full five pounds of a brownish 
yellow-grained sugar, also five ounces of brown syrup. 
The above brown sugar, after being dissolved in six pounds of lime water, mixed with one 
pound of blood, then boiled, filtered, and afterwards evaporated, yielded four pounds five ounces 
and a half of purified brown sugar, and six ounces and a half of syrup. 
The four pounds five ounces and a half of sugar thus prepared, were again dissolved in six 
pounds of lime water, mixed with one pound of milk, then boiled for a quarter of an hour: during 
the boiling, a small quantity of white wine vinegar, and a little more milk, were added; the sac¬ 
charine matter was filtered, and treated as before; the product was four pounds of well-grained 
white powder sugar. 
The residuum after pressure, the brown syrups of the two first processes, and the remains of the 
filtrations, weighed, when collected, forty pounds: they were mixed with one quart of y. st and 
eighty quarts of water, heated to 40 degrees of Reaumur’s thermometer, or 112 of lahrenheits, and, 
after fermenting forty-eight hours, were distilled. They furnished, at the first distillation, fifteen 
quarts of weak spirit, which, on a second distillation, gave eight quarts of a better; fiom which, 
when rectified, were produced three quarts and a half of spirits resembling rum. 
From the result of this series of experiments it appeared, that after paying the faimer for the 
roots, and discharging all incidental expences whatever, a profit was yielded of nearly cent, pei cent. 
r aluino- the four pounds of white powder sugar at one shilling per pound, and the three quarts 
on vi 
and a half of rum at one shilling per quart. 
It is not to be inferred from these experiments, that the profit from this piocess will always 
pial the above; for subsequent experiments have proved that the crops of Beet-roots cannot 
ec 
