Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1918-05-08
GROW YOUR
TABLE SYRUP
ssome De,.fsS Of the Manner .
Making. Beet Syrup In Your
VI Own Home. .5

Making. beet syrup In Your
Own Home.
!. Mr. Haney recently gave some in
on the culture of the sugar
beet and the making of syrup from
the roots. The Herald supplements
Mr.. Haney's article by the following
which gives some further details:
While we shall probably have all
the sugar necessary for our p%reserva-.
ton of food this summer. we must
guard against wasting it or using It
where we could just as we'll use me
thing else. Why not put up beet
sugar strip for use in the making of
dark %jellies, for mex winters ho
cakes. for sweetening spice cakes,
ETC.? 49, At Nv
Sugar beets may be grown and
sirup produced In any locality which
has tillable soil capable of producing
good crops of vegetables. Therefore,
anyone having a small piece of fertile.
tillable ground and the usual garden
implements spade. a noe and a
rake-is equipped to grow the beets
necessary for the production Of a
home supply OF sirup.
duced are richer in sugar than they
are in other localities. but all sugar
beets, il properly handled, are capable
of producing strip. The richer the
roots are in sugar the larger the
quantity of strip that may. be pro-
'duced from a given quantity OF roots
and the less the time that will be re-
quired to reduce the juice to the de-
sired consistency.
First. the ground selected for grow
ing the beets should be we'll drained
n ND .< 70 iV1y foNft1n IN~fp0V NJ Avv- - nnnr-
shallow, sandy or hard soil should not
be used for beets until 1t has been put
in proper condition for crop prodpc-,
ton! likewise, ground that has been
very heavily MANFRED should be
avoided. since such soil sometimes
produces very large roots, poor In
sugar. u,
A few rows Of sugar beets in the
garden will generally be sufficient for
bushel Of beets will produce from
three to five quarts of strip. Beet
roots when mature should weigh from
one to two pounds each; hence thirty
or forty average beets will make 9
bushel. These facts will enable one
to estimate the area that will be need
ed to produce the home supply of
slrup., ~ :'e :
Usually a few ounces Of beet seed
will produce a quantity Of beets suth-
cient for strip making and for table
should not be planted until he
ground is warm and the other condi-
tons right for quick termination and
for the subsequent growth Of the
plants. A shallow furrow may be
made with a rake handle or other
convenient implement and the seed
dropped by hand and covered by US
ing the back of the rake.
In most sections of the country
for the beets to reach their proper
size and stage OF development. The
proper stage for harvesting will be
Indicated by a yellowish tinge of the
folia &c and by the fact that the beets
when pulled are almost free from
dirt. 2 @
The meets should be topped by cut
ting them off %squarely at h point
where the lowest leaf was attached.
The topping a best be done by
means Of a heavy knife; usually a
single stroke is suficient to top a beet.
The roots can then be made into strip
at once. or they may be. stored until a
more convenient time. .
The first step in making beet strip
consists in topping and cleaning the
roots. AS already stated, the crowns
should be cut off at the point of the
lowest leaf a The reason for this
is that the crown or upper part OF the
beet contains a large part OF the salts
taken from the soil in the process OF
growth. 1t is desirable to have the
strip as free as. possible from these
mineral salts. which. IL p~resent1in too
large quantities. would render the
sirup unpalatable. -.
In cleaning the roots they may be
placed in a tub " other suitable re
ceptacle and covered with cool water
| to loosen the dirt and to make the
roots more crisp. After soaking TOT
a few minutes. until the dirt k loosen
ed. they should be thoroughly
scrubbed. -
After the. roots are thoroughly
washed they should be u into thin
slices. A three-bladed kraut cutter
securely fastened on the tor OF 9 bar
rel is very satisfactory. The uppe!
head of the barrel should be removed
80 that the beet slices will fall direct
ly into the barrel. If a kraut cutter
is not at hand. n slicing device, the
simplest Of which is a butcher knife
will be satisfactory. -.
The slices should be very thin. The
+, thinner the slices the more rapidly
the g Is extracted The beet root
is held in the hand and pressed
against the blades Of the siicer.i
A bushel Of beets will make approx
imately two bushels of slices, which
should be placed in q barrel n GOV.
cred at once with hot water. About
ten gallons Of water will be required
to cover them. An excess OF water
should be avoided. since it would IN
crease the amount Of evaporation re-
CURED to reduee the solution to the
desired consistency. II boiling water
is used the temperature Of y silces
will reduce the temperature OF tne
water to about the proper degree (l51
to IFS degrees Fahrenheit) Tor the
extraction Of the sugar. -.
The barrel should be covered VIII
several thicknesses Of canvas to hold
the heat The sliced beets should %
permitted to soak for about an hour
and the. barrel should be agitated
from time to time without uncoverinl
The water should now. be drawn g
and strained through several thick.
ne~ees Of; ~cheesecloth. No pressing \
gfNssE 1872 ( rH " -. dry 5.Es ~ aE}4Ss