veral sodic-baryta methods have been recently invented. Of these we
will mention one where 1/4000 to 1/2000 part of calcined soda is added
to the beet slices in diffusors. The juice when drawn from the battery
is heated to 154 deg. F., and defecated with hydrate of baryta and milk of
lime. Nearly all foreign substances are thus eliminated. Carbonatation
then follows.

Government taxation upon the sugar industry is destined within a few
years to be withdrawn. The new law recently put into operation no
longer taxes beets worked at factory, but the sugar manufactured. The
rate of taxation is about 2 cents per pound on all sugar made.

Recent data from northeast Germany give the work during campaign
1890-91 of 54 associated beet sugar factories. They used 2,130,000
tons beets, obtained from 142,602 acres of land, average yield 12
tons. The total sugar amounted to 251,000 tons, of which 241,000 were
from beets and 10,000 tons from molasses worked by special processes.
The polarization of beet juices averaged 13.09; _masse cuite_, 14.31;
extraction of sugar of all grades, 11.79. It required 848 lb. beets to
produce 100 lb. sugar.

In every center where beet sugar is made there exists some local
society; each year members from these societies meet to exchange views
upon the sugar situation of the empire.

Of late, there has been a general complaint respecting quality of
sugar sold on the Magdeburg market. At one time the sugars averaged
more organic substances than ash; now there is more ash than organic
substances. Such sugars are most difficult to work, and cause much
loss of time in centrifugals.

The most desirable temperature for diffusion batteries is not yet
definitely settled. Some manufacturers recommend 82 deg. to 86 deg. F. On the
other hand, satisfactory results have been obtained at 145 deg. F.,
followed by cold water in the diffusors.

The use of hydrofluoric acid, even in small quantities to prevent
fermentation, should not be allowed.

It is proposed to use hydrogen dioxide for saccharine juice
purification. The alkalinity of juice is reduced to 0.07 by a
judicious use of lime. Precaution must be taken to keep the
temperature at 87 deg. F. After a preliminary filtration about 4 per cent.
hydrogen dioxide is added. The whole is then heated to the boiling
point, after which 1/2 to 1 per cent. lime is added. When alkalinity of
filtrate is 0.03 phosphoric acid and magnesia are added, in quantities
represen