294 Wisconsin - State Agricultural Society. 
most decidedly tliey are the most profitable to laise for feeding 
stock. 
Professor Daniells: I would say that Ave raised eleven tons to 
the acre at the university farm. The mean was from nine to eleven 
%/ 
per cent, saccharine matter in the juice of the beet. 
Mr. Smith: I would like to ask Professor Daniells to state what 
the proportionate amount in the sugar-beet and the common carrot. 
Professor Daniells : I cannot tell you. The saccharine matter 
in the carrot is not large at all. It is larger than in the turnip, 
but exceedingly small compared with the amount that is in the 
true Silician beet. I am not able to state the amount. 
Mr. Flint: I would ask if the White Silician sugar-beet is not 
diminutive; whether it is not absolutely difficult to raise an abund¬ 
ant crop. So far as 1 have observed this beet, the crop has been 
poor. 
Mr. Boyce: In regard to the productiveness of the White Sili¬ 
cian beet, with me it has been entirely satisfactory, producing quite 
as well in my ground as the Lane Improved sugar-beet. 
Mr. Curtis: I would inquire if there is not a j^ellow sugar-beet. 
Mr. Boyce: There is a } T ellow sugar-beet. It is not a sugar-beet 
proper. It is called the mangel, sometimes termed yellow sugar- 
beet; howeA^er, it is not in any sense a sugar-beet. 
Question: What is the difference betAveen the regular mangel- 
wurzel and the sugar-beet? 
Mr. Boyce: The mangel-wurzel does not contain much saccharine 
matter; the White Silician sugar-beet which is cultivated in Europe 
for the production of sugar, and also in this country to some extent, 
contains a great deal of saccharine matter, Avhile none can be ob¬ 
tained from the mangels, or the yelloAv mangel, which is called the 
yellow sugar-beet. 
Mr. Wood: I am not aware that the amount of sugar contained 
in the roots is any criterion of value. We are all well aware that it 
does not find any lodgement in the system. It has to undergo some 
change. So far as my experience goes, the carrot while it does 
not contain by analysis so much sugar as the beet, still it would 
be more valuable for food. We know that corn the most valuable 
of all does not contain much sugar, yet it possesses fattening prop- 
perties far above any of these we are speaking of. I am not per¬ 
suaded at all that the element of sugar is of any special value in a 
