The morning news., 1894-11-09
WHISKY MADE FROM BEETs.
Process Employed at the Columbia Dis.
tillery. Omaha. Mob.

A special dispatch to the Chicago In
ter Ocean referring to the experiment at
Omaha, Neb.. having for Its object the
production Of pure spirits from the mo-
lasses of beet sugar, says:
The process by which the molasses may
be used for distillins purposes Is well
known in France. II is only reseHtly
that the attention of the beet sugar man
ufaetuTers in this country has been at
traeted to this additional demand for
their product. ans the 3,5oo gallons of
spirits that passed through the still OF the
Columbia company was the first that has
ever been manufactured from the beet
sugar refuse on this continent.
There are one or two distil-
leries wher the molasses Of the sugar
cane IL converted into rum, but outside of
few laboratory experiments this is the
first practical test of the utility Of the
sugar beet in this country.
The molasses used in the test was OBJ
tained from the Oxnard factory at Grand
Island. and the Columbia is now using a
carload a day Of the product. The mo-
lasses in its raw state is a deep red color,
somewhat similar to the pure juice OF the
grape, and is of the consistency of ordi-
nary syrup. When applied to the tongue
a sweet taste is first noticeable, which is
Immediately followed by an alkaline fla
vor that renders II undesirable for any
culinary use. The secret of the French
system is the conversion of the alkaline
salts by a chemical process, which trans
forms the molasses into a sort of glocose,
which is perfectly adapted for distillery
uses.
The experiments at East Omaha are un-
der the personal supervision of Z. l..
Bryselbout, the superintendent of the
OXnard factory. who was brought to this
country from France by the Oxnard COM
pany He has had several years eX-
perience as a chemical engineer in the
continental factories, and is considered
one of the best beet sugar experts in the
country. Speaking of the new industry,
he said that the success of tho expert
ment would operate TO give a decided
boom to the beet sugar industry in Amer
lea and ought to cheaper the spirit pro-
duction, since the method Is more eco
nomical than the old style. The distil-
lers we're willing to pay good price for
molasses, which had heretofore been an
absolute waste, because n much better
grade of spirits could be made from 1t
than from either corn or rye 1t was from
this refuse of the great factories that all
the high grade French spirits were pro-
duced, and the new process was a boon
to the distillers as well as to the sugar
manufacturers.
The initlatory steps in the manufacture
of the beet sugar spirits were taken
when the first car of the molasses was
switched upon the house track and the
contents We're drawn Off into the immense
vat in which tho alkali, which had been
gathered from the soil in which the beets
have grown, is neutrallzed. To the raw
molasses is added about 10 pcr cent. OF
malt and yeast and a quantity Of the
chemical preparation which is depended
on to convert the salts. II Is left in the
a short time until be Ia
transferred when the process Of fermen-
tation begins. and II is then pumped into
one of the large fcrmenting watts, where
il lies for not more than seventy-two
hours, until the process Of fermentation
is complete.
During the fermentation a quantity Of
carbonic acid gas Is generated. 20 that
the greatest care is necessary in working
over the watts. After fermentation is com
plete the watts are drawn off and the high
spirits are carried through the refining
process, while the slop Is run off into the
sewer. The refining process is simply a
charcoal filter, the spirits being carried
through watts Of pulverlzed charcoal until
all impurities are removed and the pure
white product is ready to go into thecis-
terms, from which IL Is drawn off into bar
rels, stamepd by the government gauger
and locked UP in the bonded warehouse.
That the new process is of tremendous
Importance to the sugar manufacturers is
obvious. Last year the product of mo-
lasses from the factory from Grand Is
land was III. 900 gallons, and It is now
drawing for the East Omaha demand from
a tank 60 feet in diameter. The vast pro-
duct would be total waste IL It could
not be utilized by the distillers, and, al
though the price paid for it by the dis
tillers is not quoted, It amounts to a large
item in the course of the season. This is
so much clear gain for the manufacturers
and when the projected factory is located
in East Omaha It will be able to supply
tho Columbia direct and thus save the
freight on one car n day from Grand Is
land.
The Columbia distillery is outside the
whisky trust.
SPORTS SKIP ON A TIP.