beyond 41 degrees Baume; that made
from the juice direct is allowed 18 to 34 hours to crystallize, and
is put into the machine in a semi-liquid state; the motion at first
is comparatively slow; in about three minutes the sugar appears
nearly dry; about three-fourths of a gallon of brown syrup is then
poured into the machine whilst in motion, and the speed brought up
to its highest, about 1200 revolutions a minute; in 3 or 4 minutes
more the machine is stopped, the sugar scooped out and thrown into
baskets, the inside of the revolving part, and especially the wire
cloth, carefully washed with a brush and water, and a fresh charge
put in. The whole time betwixt each charge is about 15 minutes. From
the large proportion of molasses you will see very plainly that
those who do not intend to re-boil, need not think of centrifugal
machines. The sugar dried in this way is not altogether white, but
has a slight greyish yellow tinge.

Of the other sugar works which I visited, the only one of peculiar
interest was that of Mr. Dequesne, near Valenciennes. Here the roots
are first cut into small pieces by an instrument similar to a turnip
slicer, then dried in a species of kiln, and stored up till
required. In this way I was told beet-root could be preserved with
very little deterioration for a full year, and this enables Mr.
Dequesne to go on making sugar all the year round. When the sugar is
to be extracted, the dried cuttings are put into a series of closed
vessels connected by pipes, and by a system of continuous filtration
of warm water through these vessels the solution of sugar is
obtained, of a density equal, I believe, to 25 degrees Baume; it is
a good deal colored, and requires filtration through animal
charcoal. Mr. Dequesne informed me that for five years he had been
unable to make this mode of sugar-making cover its expenses, owing
to the loss occasioned by fermentation taking place in the
beet-root; but that he has now entirely overcome that difficulty; by
what means I was not told.

The number of macerating vessels is fourteen, ten of which are
working at a time, the other four filling and emptying.

A greater number of vessels, Mr. Dequesne thinks, would be
advantageous, as cold instead of hot water could then be employed.
He thinks a similar plan might be introduced in the