Removing leaves will decrease the size and harden the tissues of the beet root.

But beet root sugar, when it is completely refined, differs in no sensible degree from refined cane sugar.

But even so, there is danger of a particle of it getting next to a tender beet root.

The beet root sugar made in the Zollverein in 1851 was about 45,000 tons.

Count Chaptal, however, established one on his own farm, raising the beet root, as well as extracting the sugar.

Thus a ton of Irish-grown and manufactured beet root sugar, would cost £16 15s.

A refinery of sugar from the beet root was erected at Thames Bank, Chelsea, in the early part of 1837.

There are now 288 works making beet root sugar in France, and over 30 in Belgium.

As a laboratory process, it is obtainable from many sources, but, commercially, it is derived from only two, the sugar cane and the beet root.

Several attempts have been made, from time to time, to manufacture beet root sugar in England, but never, hitherto, on a large and systematic scale.

A hectare of beet root produces 40,000 kilogrammes of roots, which yield 2,400 kilogrammes of sugar, and the expense of the culture is 354 francs.

Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry.

Nearly half the sugar used in the world comes from sugar cane, the other half from beet roots.

Beet root sugar in the raw state contains an essential oil, the taste and smell of which are disagreeable.

Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to completely enclose the beet roots.