Southport telegraph. [volume] (Southport, W.T. [i.e. Kenosha, Wis.]) 1840-1850, 1841-02-02
VOLUME NUMBER "a.
From the Western Farmer, Detroit Mich.
RFNIvste kNgN IPC

Mr.. SNow,-In accordance with your
| request, here send you such Information
as | possess, in relation TO the manufacture
of sugar from the Beet
Though nearly a century ago it seems
to have been discovered that Beet contained
the properties of sugar, yet no practical
use appears TO have been made of this dis
covery until the times of Napoleon. This
great captain, being engaged in wars with
| nearly all the powers Of Europe, his West
India possessions being either blockaded or
in the hands Of the English, and finding It
impossible to obtain sugar from that source
Tor the use of the nation, he caused the ex-
pertinent OF making sugar from this root 10
be tested. The experiment, after many
failures, was finally attended with success;
and the French for long period obtained
but little, sugar from any other source.
Being in Paris during the last summer,
had the pleasure Of making the acquain-
lance of Mr. George Washington La Fay
cite. That gentleman had the kindness TO
invite me 10 visit his sugar establishment
at La Grange, and to spend few days at
his Chateau. Mr.. La Fayctte, being Il
member of the Chamber Of Deputies, then
in session, could not accompany me to La
Grange. | was, however, received there
most kindly and Hospitality by the family
Of his son in-law, Mr.. De Percy, whose
acquaintance had previously made at Pa
rIS.
Mr.. La Fayette in company with his
son in law, Mr.. Dc Percy, cultivated at La
Grange about seventy acres of the sugar
Beet, which they manufacture themselves
into sugar. They also purchase of ;heir
neighbors large quantity which they also
manufacture. In this part OF France but
small quantities Of sugar are made. The
sugar district, properly SO called, ombra-
ces but two parts of the kingdom--the de-
partmcnts, Du Nord and Pas De Calais
More sugar is manufactured in these two
departments than in all other parts of
France. The soil in the north partot France
seems better adapted to the cultivation Of
the Beet than in the more southern and
more dry parts Of the kingdom. Mr.. La
Fayette had been induced 10 undertake the
business by Mr.. De Percy, who had for
rcry lived in the department at Du Nord,
where he had made himself familiar with
It's details.
When | was at La Grange, it being the
month of June, the sugar works were not
in full operation. The beet gives the great
est yield of sugar Immediately after il is
pulled from the ground in the fall. If az
ter being pulled, it is exposed TO the sun,
fermentation takes place and the syrup ex-
tracted from it can never be made to gran
ulate. In like manner, if, during the pro-
cess of manufacture, the syrup be permitted
to terment, its graduating qualities are
wholly destroyed, and instead of sugar, you
obtain only wax, which is of no value. The
beet is mostly manufactured in the Fall
and early part of the Winter, though with
proper care, il may be and often is pre-
served until the warm weather Of Spring.
The best way Of preserving it is 10 enter
it in trenches dug in the earth, having a
care to put no more earth upon il than will
be sufficient to protect it from the frost.
When | visited the sugar works Of La
Grange, the workmen were making sugar
from molasscs that had been drained from
sugar previously made. Mr.. De Percy,
however, eXpl lined TO me the whole pro-
cess OF manufacturing the sugar from the
beet itself. The first step is that OF weigh
ing the beet. This is not absolutely nee
cssary; but he informed me that he always
caused it TO be done, in order TO ascertain
the rate Of the yield in sugar, as we'll as
to keep a check over the hands in the va
rious departments of the establishment, who
might otherwise, through incidence, neglect
TO apply their proper care and diligence TO
the various duties devolying each, by which
means the beet might be wasted. The root
is then washed clean, and while yet wet,
is ground or grated TO a fine pulp. Tho
apparatus for washing and grating in this
establishment j. propelled by horse power
though water power would be preferable.
The pulp is then put into press and It's
juice expressed into copper reservoir
For this purpose hydraulic press is al
ways prefered--that species of press having
greater power than any other. All the re-
servoirs are made Of copper. because easier
kept ciean, than when made Of any other
material Any dirt or filth, left in res
ervoir, will cause the juice TO ferment, in
which event it becomes useless. The liquid
is now put into large copper kettle called
a defecator which is set in an arch under
which a gentle fire is built. small guam
tity of lime is also put into the liquid while
il is heating. This causes a scum 10 rise
upon the surface and also lees or dregs 10
settle at the bottom. The fire is then per-
mitted to subside and the liquid is drawn
of through faucet inserted into the side
Of the defecator some six or seven inches
above its bottom into which the lees have
Concluded on 4th page.