Deterioration Sugar Beets Due to Nitrates 167 
39 percent. The phosphoric acid in the fresh beets is, in his best, 
0.084, and in his poorest, 0.042 percent. The injurious ash per 100 
of sugar is from 1.95 to 2.75 parts; the injurious nitrogen from 
0.407 to 0.975, while the sugar is from 14.5 to 17.3 percent. The 
nitric nitrogen in these cossettes was not determined. In the Mon¬ 
tana beet which we had used as a standard we have for the ratio of 
the proteid to the total nitrogen in the press juice, 53 percent, for 
the phosphoric acid in the beet 0.081, for the total nitrogen 0.105, 
for the injurious ash per 100 of sugar 1.67, for the injurious nitro¬ 
gen per 100 of sugar 0.167 part, and for the sugar 18.24 percent. 
There was no nitric nitrogen in these beets. 
In our Fort Collins beets we have: ratio of proteid nitrogen 
to the total in the press juice 39.0 percent, phosphoric acid 0.076, 
injurious ash per 100 sugar 2.2, injurious nitrogen per 100 sugar 
0.629, nitric nitrogen 0.0009, and sugar 18.3 percent. In the Mich¬ 
igan beet we have the ratio of proteid to total nitrogen in press juice 
about 30 percent, phosphoric acid 0.062 percent, injurious ash per 
100 sugar i.945, injurious nitrogen per 100 sugar 0.513, nitric nitro¬ 
gen 0.0032, and sugar 15*3 percent. Of these standards the Mich¬ 
igan sample contains the largest amount of nitric nitrogen, has the 
lowest percentage of phosphoric acid, the lowest ratio for the proteid 
to the total nitrogen in the press juice and the lowest percentage of 
sugar. 
The first class of beets, those grown on good soil without fer¬ 
tilizers, contain some samples of excellent quality the Coloi ado 
sample chosen as a standard was such an one. We find beets grown 
on new land, prairie sod, grown in the Arkansas Valley meeting the 
standard of the Michigan beets at least, ratio of proteid to total 
nitrogen 52.0 percent (proteid nitrogen determined by Stutzer 
method, which gives higher results than the press juice treated ac¬ 
cording to Ruempler), the phosphoric acid 0.05786, injurious ash 
per 100 sugar 3.529, injurious nitrogen per 100 sugar 0.374* nitric 
nitrogen 0.00358 and sugar 14.2 percent. We find the quality of 
beets grown on good ground usually much poorer than the samples 
just given. For instance, beets grown on a good soil in 1910 gave, 
ratio of proteid to total nitrogen (Stutzer) 42.0 percent, phosphoric 
acid 0.041, injurious ash per 100 sugar 4.9, injurious nitrogen per 
100 sugar 0.5687, nitric nitrogen 0.011, sugar 14.4 percent, and an¬ 
other sample grown on a sandy loam with an ample supply of water 
and good cultivation gave the following data: ratio of proteid to 
total nitrogen in press juice 20.0 percent, phosphoric acid in the beet 
0.0334, injurious ash per 100 sugar 3-7°* injurious nitrogen per 100 
-sugar 1.07246, nitric nitrogen in beet 0.04537, and sugar 12.70 per¬ 
cent. These last two samples represent a large percentage of the 
beets grown in some sections, d he following tabular pi esentation 
