Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-09-19


sartlli,v Of The soil il Ia the same proper
1 fIcn. With both crops, the land betwessi
4 the rows Is kept free from weeds with the
h1rse-hoe or cultiyator. Young melon
plants are not as tender and delica1e for the
first eight days as. beets. It is evident,
therefore, that the expense Of culture Is
largely In favor Of melons, It being less
than one third the cost Of beets per acre.
In gathering the two crops the differences
10 again in favor Of melons, for they only
have to be picked from the vine and thrown
into carts; then, without washing or other
process, are ready for the mill. Beets must
be hrst pulled, thrown into heaps to protect
them from the sun, then each beat must be
handled in having its crown Of leaves and
ro0t)ets cut of, and then, before 1t Is ready
for the rasp or cutter, must De washed
thoroughly clean. gfH IA AS
The gathering and handling of melons Is
an sgreea lie and clearly opel alton COM
pared with that Of beets. Large quantities
Of melons IN certain localities can be sold
for direct consumption In the early part of
the season, or whenever worth more In that
way than for sugar, spirits, or vinegar; it Is
not so with beets. Sugar making can COM
---CaNC . Alll LlOull CailACA AlOAA2 A1CtOn5
than from beets, and with winter water
melons is In Hungary confined as late as
with beets. Melons yield their seed every
year with no extra expense for cultivation.
Beets require q second year of growth with
land and careful culture and gathering of
the seed. Melon seeds will yield sixteen
per cent Of their weight of excellent table
oil. Beet seeds are of value beyond
what are needed for seed. The oil from
the surplus seeds of melon sugaries In
Hungary pays one-half the cost of cult
waiting the entire melon crop. The yield of
melons per acre In favorable soils Is equal
TO that Of beets. The yield of sugar is as
seven per cent from melons, to eight per
cent from beets, but the cost OF manufac-
ture Is decidedly in favor of melons. they
requiring less lime, less bone black, less
machinery, less power, and less fuel, be
cause no water is added, which cannot be
said of beet juice by the ordinary process
Of extraction. ~
. The natural purity of the juice of the
melons is so superior to beets, that while
the melons furnish an agreeable ''food and
drink" and delicious sweet, the juice of
beets is so acrid and herbaceous as to be
wholly unpalatsble. The DELEGATION and
refining processes for melon juice and
sugar are therefore attended with far less
trouble and cost. The part of the beet
which in many instances grows above
ground, exposed to the sun, is Of little or
no value for sugar, while the hotter the sun
and drier the air, the better and sweeter
the melon. The larger the melon, The
sweeter generally; while the reverse Is true
Of beets. 1..s reg a -
Beet juice and pulp win turn black in Of \
teen minutes exposed TO the air, and fer
commences immediately from
the rasp. Melon juice and pulp viii not
blackeR at all, and will not begin to fer
ment in the open air before the third day
from the melon. Beets are remarkable for
their power of extracting alkaline and sa-
line substances from the soil, which Injuries
their value for sugar. Melons are equally
for letting these salts entirely
alone in The soil.
No centrifugsls are required to separate
The juice frsm the pulp, as with beets; but |
al except the rinds and seeds 60 into the
defeating kettles together. Cloth filters,
and vacuum pan are as ne
cessary as for beets. The buildings are
less costly, because requiring less strength
han is necessary to hold in position the
and ether machinery Of beet \
.ugaries. The chemical processes of melon
do not differ materially from
hose for the making Of beet sugar, except
n their simplicity. ~ -r -
Spirits in large quantities can be extract
ed from the fermented juice Of melons and
he refuee of the sugarie, and "pure cider
Tinegar" is made, therefrom in ten hours
hat cannot be distinguished from the genu-
ne article. The melon rinds, with dry
grass or straw, make an excellent food for
mich cows.