M. Chevreul states, in reference to the above process, that the employment of sulphites cannot be claimed as a new dis covery. M. Lacoste, in 1809, employed. sulphurous acid • and M. Proust, in 1810, the sulphite of lime. M. de Bournissac, a prisoner in the fortress of Vincennes, was set at liberty in consideration of his work on the employment of these sub stances in the manufacture of sugar from the grape • and MM. Poulet of Marseilles, Serullas, Dejardin, and Fournier, junr., of Nismes, have published accounts of their researches on this subject.
Process of M. Dabrunfaut.—M.
Dubrunf employs hydrate of baryta, which separates the sugar from the prin cipal part of the salts and foreign matters contained in the pulp ; the insoluble saecharate of baryta is then treated with sulphuric acid, and a perfectly pure su gar is obtained.
The following is one of the most recent methods for the manufacture of maple sugar (see MAPLE), as given by S. Tinker, of Richland, Oswego co., N. F. The sap is boiled in a potash and caldron kettle to a thick syrup, strain it when warm, let it stand 24 hours to settle, then pour it off, heaving back all that is im pure. To clarify 50 pounds, take a quart, one ounce of saleratus, and the whites of two eggs well mixed. Boil it again until hard enough to lay upon a saucer, then let it stand in the kettle till cool ; stir it very little, to keep it from caking in the kettle, or draining, use a tube fun nel-shaped, say 15 inches square at the top, coming to a point at the bottom. Put in the sugar when cold, tap it at the bottom, and keep a flannel cloth damp on the to two or three thicknesses. When drained, dissolve the sugar in pure warm water and clarify, and drain it as before. It is impossible to estimate the amount of' maple sugar produced. The season exercises a remarkable in fluence, and the increased cutting of timber in a district annually lessens the crop. The low price of imported sugar also tends to keep down its manufacture. It is but a few years since the highest reach of art in this manufacture produced only a fine muscovado-like sugar, and now, by the improved processes, specimens are annually exhibited at the agricultural fairs, vying with the most beautiful loaf sugar. This has been effected by great attention to cleanliness in the preparation of the sap, and in the processes of purifi cation and graining.
The manufacture of sugar from beet de serves more attention than it has received in this country. It is in France only (see BEET) that its manufacture has been tried, and resulted in ultimate success, so as to push the colonial sugar out of the market.
In Ireland, the manufacture was suc cessful and remunerating, but the Eng lish Government laid on a heavy duty, in order to protect its West India sugar, and thus crushed the manufacture from beet.
In France, this growth of beet is a com mon branch of husbandry, and sugar is not only made on large scales by the ma nufacturers, but by housewives of the farm-house, as a branch of domestic eco nomy, requiring not more skill or trouble than cheese-making or brewing.
The beet-root sugar-makers on a large scale refine their sugars, and produce su gar which, for whiteness and beauty, is unequalled by the refined sugar from West India sugar. Bulk for bulk, how ever, the refined West India sugar is sweeter than the refined beet-root sugar ; but, weight for weight, they are equally sweet. A lump of refined beet-root su
gar of the first quality is lighter than a lump of equal dimensions of refined West India sugar, probably because it is more pure and free from extraneous matter ; but a pound weight of beet-root sugar differs from a pound weight of West In dia sugar only in our receiving more of these lumps in our pound weight. It is, for domestic use, even more economical.
From 5 to 7 per cent. of raw or Musco vado sugar appears to be the usual pro duce from a given weight of beet-roots. From a given weight of this raw sugar, 40 per cent. of the finest white refined sugar, with 15 per cent. of inferior re fined sugar, are the quantities produced ; making about 2 lbs. 4-5ths weight of the finest white refined sugar from every 100 lbs. of raw beet-roots. The pulp from which the juice is extracted, and the other residue of the manufacture, are used for feeding cattle. According to M. Chaptal, the value of the molasses, pulp, &c. is one-fourth of the expense of the manufacture. It is a promising fea ture of the manufacture, that it is linked with the ordinary business of husbandry —that it operates upon a known root cul tivated for feeding cattle, and that the farmer, whether lie raises beet-root for feeding cattle, or for sale to the sugar baker, is cultivating a green crop, which, in Ilia ordinary rotation of crops, he would at any rate raise on a part of his farm.
The beet, best for sugar is white and yellow, end that which is red outside and white within. It thrives best in mixed soils. In France the juice is expressed with Burette's or Odobel's rasps for po tatoes and beet. Tin-rasps with holes answer in a small way, but the above rasps are cylinders armed with saws and turned by machinery. The pulp is then put in bags, and pressed, yielding Juice 60 or 75 per cent. of the weight of the raw root. It produces crystals of su gar and bad-flavored molasses, from which, however, good rectified spirits are produced.
Another mode.—After the roots are re duced to pulp by rasps, it is placed in bags and submitted to presses which yield from 65 to 80 per cent. of juice from the pulp. This marks from 5° to 9° of ' Beanme.
It contains sugar in crystals and mo lasses; also, water, leaven, &c. It may at once be set to ferment with its own leaven, and it works well.
An hectare (2.47 acres) will yield 80,000 or 100,000 lbs. of beet-root, costing per 1000 lbs. about 5 or 6 francs ; and 1000 lbs. yield 700 lbs. of juice of 9° gravity, which, diluted to yield 71 gallons of fine spirit at 19°, or 0941 spec. gray.
There is even more advantage from first separating the sugar, but the mo lasses is impregnated with much salt petre, though it yields more spirit than the molasses of the sugar-cane, and the flavor is very pleasant. Properly treated by fermenting, 22 gallons of syrup yield 16 or 17 gallons of spirit at Some add grain to the fermenting solution. Dombasle and other distillers get 22 of spirit from 22 of the beet-root molasses.
White or yellow beet-root, or the white inside with red skins, are the best for sugar, or for distillation.
The stem and leaves of the common beet, when dried and burned, yield ashes so rich in potass, that it surpasses many of the commercial varieties.