BEET. Beta valgaris. This is the common beet of the garden, a half hardy perennial plant, forming its esculent root the first season and producing its seed the second. The roots which attain their full development the first season, must be cared for before cold weather, since they do not stand actual freezing. In harvesting, care should be taken not to bruise the skin, since it causes the root to bleed and impairs their quality. In topping beets, when they are intended for the table, it is usual to wring off the leaves, and this for the reason that they are supposed to keep better. This, however, is an, error, and need only be observed when roots are wanted for seed. When they are raised for making sugar the entire crown is taken off helow the rnarks formed by the leaves, since this portion of the root contains nitre and other salts, inimical to the production of sugar. For home use it is usual to twist off the tops, and to keep them in full perfection over winter the roots should be packed in sand. For use on the table the seed may be sown in the spring as soon as the ground can be worked, this will give early roots for cooking. From the first to the middle of June, another sowing may be made for winter and spring use, since the half grown roots are more succulent and tender than the full grown ones. The beet is produced entirely within the earth, except some of the varieties, as the mangel-wurzel, which are raised for cattle-feeding. The varieties are numerous, the Bassano being one the earliest but of inferior qualitY; the Bark-skinned, Early Blood Turnip, aud Egyptian are the earliest. Wyatt's Dark Crimson is especially fine for long keeping. The improved Long Blood is the sort usually raised for winter, the root being long, tapering, of proper size for slicing, and particularly rich in color and flavor. The varieties of mangel-wurzel usnally cultivated for stock-feeding are, the Long Yellow, Red Globe, Yellow Globe, and Cow Horn. The beet has attained its chief importance from its extended cultivation in Europe for the manufac ture of sugar. France, Belgium, Germany, Austria and Russia being the largest producers of sugar. It will perhaps be surprising to many to know that one-third of all the sugar produced in the world, is made from beets; yet such is the fact. The sugar produced is fully equal to that made from the sugar cane, and identical in its chemical composition, being really cane sugar, as distinguished from glucose, as the sugar made from the starch of coru, potatoes, etc., is called. The varieties generally cultivated for sugar are the White Silesian or some of its sub-varieties. In Europe, so particular are manufacturers as to the purity and quality of the seed used, that large estates are devoted exclusively to the cultivation of particular varieties pure. Insthe United States,
several attempts have been made in Illinois, Wis- consin, California and Maine, to produce sugar from the beet, but so far the enterprise has not been succes,sful, pecuniarily, principally from the excessive cost of labor. The manufacture of sugar from the beet is a nice process from first to last, requiring the strictest care and manipula tion. The attempt made at Chatsworth, Ill., to make beet sugar, was intended to test the matter thoroughly, and a large capital and 2,400 acres of land were devoted to the purpose for ten years. At last, however, the company were obliged to give way before the obstacles pre sented; first, from the strong nitrous nature of the soil, but principally from the want of water to work the crops, after about $13,000 had been expended in boring for a supply. After the breaking up of the company at Chatsworth the machinery was moved to Freeport, where the water supply was abundant, and the soil sup posed to be eminently adapted to the crop. Here, however, the failure was more pronounced than at Chatsworth. In Wisconsin two factories were started and both abandoned. In California the industry is languishing, and in Maine the enterprise has not yet been prosecuted long enough to allow an estimate to be made of its probable success. As shovving the importance of the production of sugar from beets, and the relative proportion as between beet and cane sugar, it may be stated that in 1875 the con sumption of sugar in the United States was thirty-eight pounds for each individual. In 1876 it was thirty-six pounds. The sugar supply of the world in 1875 was 3,457,623 tons. Forty per cent of this was beet sugar, made in Europe. The production of maple sugar in the United States in that year was 13,000 tons, and of beet sugar and sorghum only 2,000 tons. The pro duction of cane sugar in the United States, (Louisiana) Was 95,000 tons. According to the report of the State Agricultural Society of Cal ifornia, the production of beet sugar in Califor nia has been as follows: 500,000 pounds of sugar in 1870. In 1871 there were 800,000 pounds made, in 1872 it amounted to 1,125,000, and in 1873 to 1,500,000 pounds. In 1873 the report of beets raised was 10,073 tons, so the yield of sugar may be set down as having been seven per cent., a yield that should afford a handsome profit, if economy and business tact was used in the man ufacture. In the latter part of 1880, a company— European and Canadian—are said to have capi talized a large sum, with a view of thoroughly testing the feasibility of beet sugar manufacture in Canada. With cheaper labor than in the United States, and a climate where the pulp may be utilized in feeding stock, it is hoped the pro ject will be successful and profitable.