f

S U G ( 349 ) S tf G

again moiftened with water and’ expreffed to was fo great that a reward was given to him byget out all the faccharine liquor. The whole the Pruffian government for his elaborate cxpe-liquor was then kept at reft for 48 hours, in a rimenls ; which it was hoped would enable thecool cellar, by which raoft of the feculence fub- Continent of Europe to fupply itfelf with fugarfided, and the clear liquor was carefully drawn from the produce of its own foil, and to be nooff. The author lays much ftrefs on this part longer dependent on the Weft Indies for thisof the procefs, which, if it is not done properly, effential article of food. The experiments wereoonfiderably hinders the fubfequent production made on a fufficiently large fcale, and the fuccefsof the fugar. The clear liquor was then heated was fuch as to require fome notice in this place,in a copper pan, clarified with white of egg, but as feveral years have elapfed fince thefeand boiled down to the confiftence of thick trials were made known to the world, withoutfyrup, and kept in this ftate for about fix months being followed by any general attempts to purfuein a warm place, by which it concreted into a them, we muft conclude that the expence andfemi-fluid cryftalline mafs, compofed of impure trouble of obtaining fugar from this fourcecryftals of fugar and a good deal of fyrup. The are as yet more than the coft will repay, efpe-whole mafs was then a little warmed, to give the daily during the prefent comparatively lowfyrup a little more fluidity, and poured into a price of Weft India produce,funnel-fhaped veffel of tinned iron, with holes The plant which yields this fugar is the whiteat the Tides and bottom, and fet by in a warm beet, the root of which refembles the parfnip inplace ; by which, after a confiderable time, the Ihape, and is white croffed with bands of red,impure uncongealable fyrup flowly filtered to and has a mild fweetifh tafte. It is remarkablythe bottom, leaving the purer faccharine part fucculent, and the faccharine quality of the juicein the form of a brown granular mafs. The feems to be much improved by careful cultiva-latter was then rediffolved in water, again clari- tion in a rich foil. It has long been cultivatedfied with white of egg, ftrained, boiled with a in many parts of Germany as food for cattle,little lime, again ftrained, and then evaporated The procefs given by Achard for extractingto a thick confiftence, and ftirred till cold. A the fugar is the following. f The roots arefugary vifeid mafs ftill purer than the laft was pulled, cleaned, the leaves ftripped off, and thenthus obtained, which, on being kept for a week boiled for a fhort time, till they are fo far foft-in a funnel-fhaped pot with a fir.gle hole at ened that a ftraw may be thruft into them,bottom, plugged up, congealed into a grained They are then fliced by a machine ufed in thefugar equal to good mufeovado, from which a country for Hieing potatoes, and put under afyrup feparated and dropped through when the very ftrong prefs to extract the juice. The cakeplug was withdrawn. which remains in the prefs ftill retains enough

Such is the procefs of this chemift to obtain juice to make it worth while to moiften it witha fugar from the fkirret root, and he pro- water and after fome hours again to prefs it ; ■needed in the fame maimer with the white and this juice is mixed with the former. Even afterred beet root, and with the fame fuccefs. He this fecond preffing the cake may be ufefullyfurther obferves, that he rafped the beet roots, employed in making a fermented liquor, frombeing harder than the flrirret, that the muci- which a fpirit may be extracted by diftillation.laginous depofit from the beets was browner and The juice is then ftrained through a flannel,-lefs copious than from the fkirret; the fugar boiled down to two-thirds of its original bulk,from the white beet was the molt abundant and again ftrained through a thick blanket, and thenthe pureft, and that from the red beet was the boiled down to half its bulk, and ftrained. It islea ft fo. The mucilage or fecliment from the now of the confidence of a thin fyrup, and muftfkirret waflied with cold water a‘nd purified, be put in fballow pans in a ftove-room, heatedyielded a very good white farina. to about 120°, to allow the fugar to cryftallize.

All thefe roots are very watery. The white This begins by the formation of a hard cruft on 1beet lofes by gentle, but entire, deficcation, full the lurfaee, which muft be now and then brokenthree quarters of its weight, and the red beet down to haften the evaporation. After a timeei S^ ls ’ there forma on the fvirface a thick gummy (kin,

Mr. Aclurd, of Berlin, a few years ago dl- inftead of a hard granular cruft; when this ap-retted his attention to the extraction of fugar pears, the fyrup is removed from the ftove-room,jirom the beet in the large way, and his fuccefs and the whole mafs is put into a clofe linen facie

{ An. Chan, tom,

\