Sugar Beets. 
9 
section of the State to the cultivation of the sugar beet, and also of 
that of the Arkansas valley, where the substation at Rockyford is 
located, but no co-operative work, including all sections of the State,, 
had been entered upon. The Station received from the Department 
of Agriculture at Washington, five hundred pounds of beet seed, and 
from A. Keilholz, Quedlinburg, Germany, two hundred pounds. 
This seed was sent to six hundred and eleven persons residing in 
in forty-seven counties of the State. Most of the analyses of these 
beets were made by the Department of Agriculture in Washington. 
The State was divided into five sections, as follows: 
1. The valley of the South Platte and its tributaries. 
2 . The Divide south of Denver, where crops are raised with¬ 
out irrigation. 
3. The valley of the Arkansas. 
4. The valley of the Grand. 
5. The San Luis valley. 
The varieties used were the Kleinwanzlebener, Vilmorin, and the 
Imperial White. As there were one hundred and six samples of the 
Kleinwanzlebener variety out of the one hundred and twenty-five 
recorded, no distinction is made between the varieties in this 
summary. 
The percentage of sugar in the samples from the Platte valley 
ranged from 11.5 to 20.0, the coefficient of purity from 73 to 86, 
and the crop in tons from 9 to 47. 
The percentage of sugar in the samples from the Divide sec¬ 
tion, grown without irrigation, ranged from 11 to 18, the coefficient 
of purity ranged from 71 to 87, and the yield in tons from 9 to 22. 
The percentage of sugar in the samples from the Arkansas val¬ 
ley ranged from 12 to 20, coefficient of purity from 73 to 86, and 
the crop in tons from 12 to 40. 
The samples from the Grand valley showed percentages of 
sugar ranging from 12 to 19, coefficients of purity ranging from 74 
to 86, and crops from 15 to 42 tons. 
The samples from the San Luis valley * showed percentages of 
sugar ranging from 11.5 to 17.9, coefficients of purity from 74.2 to 
86.9. 
The time of ripening of beets in Colorado will vary, of course, 
but the average of the samples taken between September 25th and 
October 10th is 14.1 per cent, sugar and 80.7 percent, purity, which 
is an excellent grade of beet. To get the crop to ripen is the prin¬ 
cipal aim of the beet grower. The most important factor in this is 
* Altitude 7546 feet. 
