The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1918-04-21
MAY MAKE own
SUGAR AT HOME
Farmers of Western Montana
Have Chance to Perform
Patriotic Service.
SHORTAGE THREATENS
Method Of Producing Enough
for Family Use From
Beets Is Simple.

Growing q large part of the average
family's sugar requirements at home
Is being emphasized by such men as
r. G. Holden. The American people
already have felt the effects Of a sugar
shortage, and the supply may become
mere limited than 1t is now Those who
nnvc been used to an unlimited supply
Tor their cooking and table will feel
the pinch most If further restrictions
arc placed upon the sale of sugar
which may happen within the next
year. Farmers are in position to pro-
dTcc a large part of their own sugar
supply either from beets or sorghum.
The first step In producing the suga-
from beets is to order early II few
ounces OF sugar beet seed Plant as
regular garden crop. From the bcots
next fall can be made Il good syrup,
which will do very nicely as a substi-
tute for "a large part of the sugar
ordinarily used. The only difference
between the sugar beet syrup and SUI
gar Is that the latter has been reduced
to crystalline state and refined in
manufacturing. The swectening ma
terial Is the same. and for many pur-
5 poses one Is as good as the other.
Seeding and Cultivation.
For sugar bcets too rich a soil is
not desired. as the roots get too big
and do not contain so high a per cent
II sugar. Before planting the soil
should be worked into n fine, mellow
condition The ;, al,
atout Is inches apart, and is covered
aoout half an inch deep. II the garden
II cultivated with horse power the rows
may be 80 or &c inches apart While
u Is desirable to use plenty of seed. the
crop should be thinned to one beet
every 10 inches. as soon as the plants
arc big enough to work. During the
growing season, the ground should be
Kept stirred to conserve moisture and
to keep down weeds
How To Harvest.
At harvest time the roots may be
stored IN a cellar buried in pit as one
would bury potatoes. or made into
syrup. They are ready to pull as soon
ss the foliage begins to turn yellow.
and when the roots leave the soil al
most free of dirt. Before storing. the
tops are cut off sauarely at the point
where the lowest leaf was attached.
The roots must be protected from,
lieeztng Temperatures. When stored in
tn cellar II Is best TO cover them with
moist sand or earth to prevent whiting.
The two points to be kept in mind I'm
storage are to keep them as cool an
possible without letting them freeze.
ana 70 keep them from whiting
For Sugar Making.
IN making syrup the tops are rc-
moved as suggested for storing, and the
roots are washed until they are clean.
J. too much of the top is left on, AN
VI paiatable flavor win be the result
cne or The best ways of washing them
- TO place them in a tub Of water 20
soak Tor some time, which loosens tn"
art and makes the roots moro crisp
Then each is scrubbed with Il stir
Dfistlc Lush. Although not necessary.
II Is best to peel the beets They are
then cut into thin slices, and for this
three baded kraut cutter is good
me sliced bects arc then put into u
water tight barrel with the head ro-
s'iceo VIII fill about a two-Dushcl
space, and 1t will take approximately
Ten gallons of water 10 cover them
Have this at the boiling point whom Il
Is poured over thea, and then coyrr
the barrel with something that vii, re-
tam the heat. AgItate the barrel from
time TO time, but do not uncover il. IN
ahout an hoaf most OF the sugar will
h"ve been extracted and the liuuid may
~ drawn off, a faucet near the bot To-
tom of the barrel being excellent for
Ills purpose. AZ this point the syrlIo
"A NLich viii be light brown in color and
have a sweetish- bitter taste. should be
strained through several thickncsscs OF
cheeseclotk.
Boiling. Down Process.
me boiling-doHn process is similar
10 the making of maple syrup. The
thin juice Is placed in a large kettle
or other receptacle, and kept hot or
the stove or suspended over "a fire
QUITO doors. Care must be taken not
TO burn the syrup and not to have too
hot a. fire. During the boiling -duwr
process keep the scum skinned of
carefully, as otherwise the syrup vii
retain its original beet and slightly
bitter flavor. It may be boiled dowr
u W rsther thick, heavy syrup or made
iutn TIN syrup. BY continuing ths
III evaporation long enough. one can re,
dure the syrup to q dark brown sugar
which n satisfactory for home use
M HrooAnly the best way Is to reduce III,
31tCe TO the syrup STAGE only. and th.r