Southport telegraph. [volume] (Southport, W.T. [i.e. Kenosha, Wis.]) 1840-1850, 1840-09-01
From the Nev GenesSee Farmer.
CHILD, ON BEET SUGAR.


We gave brief notice Of this work last
month, and we now present our readers
with some extracts from its pages. 1t is
impossible for us, however, without far
iranscending our limits, to give full direc-
tons for the manufacture Of the beet sugar;
those who wish to engage in it, are strong
ly recommended to purchase the work be.
fore US. The following contains Il state
ment of some Of our authors own expert
ments at Northampton. The establish
ment erected there was on the principle Of
the dessication of the beet, principle first
successfully applied by J. Schuzenbach, a
chemist residing in the Grand Duchy of
Baden:
The experiment at Northampton is an
attempt to carry out the principle of dessi-
cation by machinery, contrived by us fer
the purpose, Mr.. Schuzenbach having de-
cIined to impart any information, unless the
privileged of using his invention in the whole
United States, were previously purchased
and securty given for the payment, in case
the truth Of his pretensions should be de-
monsratcd by the results Of model facto-
ry. Therefore, in stating the results,
which we have obtained, we do not mpli-
cate the system Of Mr.. Schuzenbach, not
knowing what his apparatus or processes
are, but pursuing the same principle, by
ways and means Of our own. We have
dried the beet in a kiln of small dimensions,
by establishing therein Il current of air,
heated FROM $50 to I85 deg, and equali-
ed by diaphragm, pierced with holes.
By this means we were able 10 dry 500
lbs, in 2l hours. The material having
been cut into rriters of an inch thick by
machine, ~ placed above the diaphragm
IN boxes, having wire gauze bottoms.
For the purpose Of pulverizing the dried
beet, we have used, first small cylinder
set with diamond headed nails, and turning
upon an inclined plane sheathed with iron;
and, secondly, cotlee-mill upon the COM
mon principles.
The powder, about as fine as ground
coffee, is deposited in n tub, and cold wa
ter introduced in the proportion Of 3 lbs. to
ID. of powder. This gives a liquor nearly
twice as rich as the natural Juice of the
beet, and just about rs rich as that of the
sugar.cane. This liquor contains Ii to
! pounds sugar to the gallon. In 20 mi
nutcs the sugar is dissolved. The whole
is then thrown into sacks lbs. to a sack,
or so as to be J inches thick when Ieveled
in the sack. The sacks must be made of
some very closely woven fabric. Or va
rious materials, which we have tried, twill
led cotton alone has answered the purpose
perfectly. The sacks are arranged alter
natciy with oSer hurdles, in the same
manner as those filled with green pulp in
France. One precision with hydrostatic
press would be sufficient TO exhaust the
pulp; but having only screw press, work
ed by hand, we have found it necessary to
press twice, molstening the pulp between
the prcssions. At the second preston the
liquor stands at deg. to deg. by the
saccharomcter, instead of 10 deg. to II
deg. as in the first instance.
The defeating pan contains 80 gallons,
and is usually charged with % gallons
It is heated by steam. The DELEGATION is
oDeratod as in the natural juice, except
that the proportion of lime is greater. The
smallest which we have found sutiicient,is
300 grains to a gallon Of liquor. The
subsequent operations are essentially the
same as in the French sugar-houses. For
the purpose, however, of economizing the
animal black, for making and revlvifying
which our apparatus is small, we filter but
twice, viz. first the defeated Juice. and
secondly the syrup at 20 deg. The con-
ccntrating pan is heated by steam, circu-
lating, as in the defeating pan, through a
series OF pipes.
We have constantly obtained from to
10! pounds of saccharine to 100 pounds
o! green beet, or to Ia pounds of dry
These products included the molasses,
which has varied from TO of the whole.
The usual proportion of molasses resulting
IN some instances, has been owing to IN
Jury, which the beots received by frost and
decay before the drying, or by smoke and
burning during that process. Frost does
not itself injure the sugar Of the beet, but
on the contrary facilitates its extraction,
and increases its purity; yet as soon as the
root begins TO thaw, the destruction of its
crysalzabc suPar, sets in with frightful