The Grenada gazette. (Grenada, Miss.) 1885-18??, 1886-02-27

nesia, 0.7SO phosphorlc acid. In manu-
featuring, these elements are distributed
as follows:
rs and BIS. 10 0.24 LIS 0gs6 0.lOs 0.lss Ola
M5er .".... q a a II 4 9 S; 81 s; so g S 5S { a' as5
Sugar .......@ .... O.57 O.s72 -. O.0.O O.O7s
After harvesting, the roots are first
topped, then washed and pulped in a
crater and pressed to extract the juice.
Fifty pounds pressure to the square
inch extracts 60 per cent. Of juice, 80
pounds pressure to the square inch ex-
tracts "a per cent. of juice, 400 pounds
pressure to the square inch extracts 50
per cent. of juice.
Twenty-four pounds of pulp for every
100 square inches of press surface is the
best proportion to use.
One bushel of su%gar-beets, mixed
with nine bushels Of apples, makes a
cider richer and of superior flavor to
that made from apples alone. Sugar
beet juice can be converted into vine
gar in the same name cider now is;
it makes a stronger vinegar than cider
does, of equally good but different
flavor; and if treated the same as
maple sap or sorghum juice, it will
yield a good article of brown sugar,
and all of this otused by the producer
in the brown state, would be readily
purchased to be refined by the ~refiner-
les already established. To refine sugar
requires costly machinery such as
vacuum pans, centrifugal machines,
filters of bone coal, etc.. and also
skilled labor, but the manufacture of
sugar from beet juice requires only the
evaporating pan and the addition Of
some lime to the juice to ncutralize the
acid.
After the juice is expressed from the
rasped beet, the dry pulp remaining is
an admirable food for cattle, sheep and
swine. The average amount of pulp is
20 per cent. of the original weight of
the beet, and three tons of it for feed
ing purposes are equal to one ton of
hay, and should be fed in connection
with straw and oil cake or cottonseed
meal. As the pulp is fed back to
stock, the land is constantly growing
richer, all the mineral substances taken
from it being restored in the manure;
this enables the farmer to raise larger
crops of various produce, and conse-
quently keep nor stock, which en-
ables him to make more butter and
cheese.
The present cider mills and cheese
factories could add to their present
machinery the pans or presses as re-
quired, and by cooperation on this, as
in other products, we can produce
profitably all the sugar we require.
This will bring the business of sugar
making within the reach of small farm
ers, and is of vast Importance.
The notion prevails that to make
sugar protitably it must be made exten-
sively. This is certainly erroneous,
and the Don the illusion is dispelled
the sooner we shall begin to realize the
productive of our lands and
employ u now idle laborers on a very
~remunerative crop now grown only to
a limited extent. The introduction of
tho cultivation of the sugar-beet gener-
ally, subsequently to be converted into
sugar or vinegar, would be of great
benefit to farmers. 1t would insure to
them superior methods of agriculture,
increased crops, mor remunerative
prices and enhanced value of farms.
1t would create industry and diversity
of labor, thereby increasing the general
prosperity, intelligence and happiness
of the community.
1t would eventually reduce the prices
of sugar, of bread and of meat, butter
and cheese, and render the United
States more independent of foreign
countries. One acre of land will pro-
duce 1000 bushels of sugar-beets,
which made into sugar will yield 4,8O0
pounds of sugar. or into vinegar 5000
gallons, or into proof spirits 1000 gal
Ions; they are profitable to feed to cat
tie, particularly to mich cows, in con-
nection with hay, and the pail %acguaints
the farmer with the fact.-R0ston Pnsi