LIBRARY
OF THE
UNIVERSITY OF CALIFORNIA.
OK
Class
The FRED. W. WOLF CO.
MANUFACTURERS OF
M^CHINERT
139 Rees Street - Foot of Dayton
C H I C A G 0, U. S. A.
V (7- (
THE
BEET SUGAR INDUSTRY
A SHORT TREATISE ON
SUGARBEET CULTURE AND THE
MANUFACTURE OF BEET SUGAR
BY
THE FRED W. WOLF COMPANY
DESIGNERS AND BUILDERS OF
MACHINERY AND APPARATUS
FOR THE MANUFACTURE OF
BEET SUGAR
GENERAL OFFICES AND WORKS
I39'I43 Rees Street 302-330 Hawthorne Avenue
CHICAGO, U. S. A.
1899
AMONG
THE ILLUSTRATIONS
IN THE FOLLOWING PAGES WILL BE
FOUND EXTERIOR AND INTERIOR VIEWS OF THE FIRST
BEET SUGAR FACTORY ERECTED 1898 IN THE STATE OF MICHIGAN
; VDE SIGNED, BUILT AND EQUIPPED BY
<H\ THE FRED W. WOLF COMPANY
MICHIGAN SUGAR Co., BAY CITY,
MICHIGAN . . . Daily Capacity 450 Tons.
ALSO INTERIOR AND EXTERIOR VIEWS OF
THE DETROIT SUGAR COMPANY'S FACTORY, ROCHESTER, MICHIGAN,
Daily Capacity, 500 Tons, and the Factory of the
KALAMAZOO BEET SUGAR CO., KALAMAZOO, MICH.,
Daily Capacity 500 Tons
ERECTED IN
1899
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PREFACE.
In offering this little book to the intending beet grower, the capitalist
wishing to invest money in this new and promising industry of manufac-
turing sugar from beets, we do not lay claim to present a scientific work,
covering in detail every feature of the beet sugar industry. Our object
simply is to explain, in condensed form, the main feature of the subject
and to offer reliable help and counsel to the farmer who wishes to raise
beets and the capitalist who is to manufacture them into sugar.
The Sugar Department of The Fred W. Wolf Co., with its large staff
of experts is in a position and stands ready at all times to assist by deed
and counsel, all those who desire to engage in the beet sugar industry.
The company will contract to furnish the machinery for, or erect sugar
factories complete in every detail and will take it upon itself to furnish
the skilled labor necessary for their successful operation. If desired the
company will also put the factories built by it in operation, or conduct
the first working campaign from start to finish, guaranteeing to turn out
the best marketable product.
We hope that our aim, presented by the following pages, to promote
the introduction of this new and promising industry, will meet with
intelligent understanding and enable those who wish to participate in it
to save money.
THE AUTHORS.
Part I.
HISTORY OF THE INDUSTRY.
GENERAL On the i ith of January of this year the Beet Sugar
HISTORY OF Industry celebrated its looth anniversary in Germa-
RJn FT* ny> the land of its cradle, from whence it spread in a
QJIY-I . .^ comparatively short time all over Europe, develop-
ing in a most wonderful industrial power. More
correctly the birth of the Beet Sugar Industry dates back in the year 1747,
when the German chemist Margraf published the result of his investiga-
tions regarding the availability of certain beet varieties as sugar produ-
cers. However these investigations did not lead to any practical result,
and it was left to Franz Carl Achard, director of the Royal Prussian Acad-
emy of Sciences, to repeat and expand Margraf 's investigations, and to
demonstrate not only the presence of crystalline sugar in certain beets,
but also the feasibility to extract this sugar on a paying scale. Achard
therefore may justly be called the father of this industry, which has pro-
ven of such immense value to the agricultural and industrial interests>of
all Beet growing countries. One may well doubt that Achard, when one
hundred years ago, making his report to King Frederick William III,
concerning the extraction of sugar from beets, ever supposed that his
efforts were laying the cornerstone of an industry of its present magni-
tude. Achard' s report resulted in a goverment order, that beets should
be raised in large quantities in all provinces, and the establishment in
1799 of the first beet sugar factory upon his own property at Kunern,
near Steinan, in lower Silesia. Up to the time of Achard' s invention
sugar had always been very expensive. The possession of sugar in the
middle ages signified a princely fortune. Thus it is related, that the
third wife of Charles V at her death left four small sugar cones, weigh-
ing each five pounds. Even at the time of Achard, one pound of sugar
cost from $1.50 to $2.00. Still Achard 's efforts might have been lost in
oblivion, as the cost of production was considerably in excess of the
price of the product, had it not been for Napoleon I, who in order to
cripple and destroy English commerce, ordered and maintained a blocade
of continental parts of Europe againist English colonial products. This
gave a fresh stimulus to the erection of additional factories in Saxony,
Silesia, Bohemia, Austria, and especially in Belgium and France.
The success of these factories, and their threatened competition with
colonial sugar, England's monopoly, spread great alarm under the
English importers, and large sums of money were offered to Achard in
order to induce him to repudiate his invention. They wanted him to
publish a work, stating that his enthusiasm for beet sugar had deceived
him, and that his experiments on a larger scale had shown him that beet
sugar could never replace cane sugar. They are said to have offered him
at first $50,000, and later even .$200,000, but he refused to retract.
Neither threats, blandishments, nor bribes availed with him. The
English importers aided by the English colonial office left nothing
MICHIGAN SUGAR CD'S FACTORY, BAY CITY, MICHIGAN.
FRONT VIEW.
untried in their efforts to kill the beet sugar industry in the bud. They
went that far, as to induce the best known savants of the day, even such
a man as Sir Humphrey Davy, to write treatises in which the new inven-
tion was ridiculed, the product decried, and the most direful results
predicted.
Verily, ' 'history repeats itself ' it is a wise teacher and wise people
will ponder over its lessons and read wisdom therefrom. May not the
pioneers of the beet sugar industry in our country, where we are still in
the pioneer stage, be encouraged and justly so by Achard' s example.
Although in the early days of beet sugar, the product amounted to
but two to three per cent of the original weight of the beets, the facto-
ries soon stood on a paying basis, owing to the high price to the product
commanded. This was especially the case in France, where under the
powerful patronage of Napoleon the industry made rapid strides. After
the downfall of Napoleon and the removal of the continental blockade
the beet sugar industry in Germany, owing to the renewed competition
of colonial sugars became less prosperous. Colonial sugar became
cheaper and cheaper, and notwithstanding the improvements in the
chemical, technical and mechanical branches of the beet sugar manu-
facture the return was still so limited, that the manufacturers could not
cope with the colonial competitor. They lost money, and as a conse-
quence many factories closed down for good. In France, partly owing
to improved methods of manufacture devised by French chemists, and
partly as a consequence of the national antipathy to England and
English products the industry continued to prosper in a measure, and
from 1812 to 1836 France was the chief nursery of the beet sugar
industry. In 1828 there were already 103 smaller beet sugar factories
in operation in France. Constant and diligent study, resulted in
simplifying and improving the process of manufacture and increasing the
percentage of refined sugar originally obtained from the raw material.
Instead of two to three per cent, as much as five and six per cent was
now obtained and the production of beet sugar rapidly increased,
amounting to about 40,000 tons in 1835.
In the meanwhile the industry had struggled along slowly in
Germany, but in the early thirties it received a fresh impetus.
In 1834 three men, Zier, Hanewald and Arnoldi, associated them-
selves in Onedlinburg for the purpose of building and starting sugar
factories on a paying basis. This trio of promotors succeeded to allure
by brilliant promises many capitalists of their day to invest money in the
industry. They built quite a number of factories, but it is not recorded
that a single one of them turned out a howling success. But this was
not so much the fault of those early promotors of beet sugar enterprises,
as owing to the fact, that the chief principles of the culture of sugar
beets and the art of sugar making was not as yet fully understood.
Agricultural methods especially were as yet in a very primitive
stage, and it proved especially difficult to obtain good beets. The
saccharometor having not yet been invented, it was almost impossible
to tell good beets from poor ones. But both in field and laboratory
improvement followed upon improvement. One of the foremost cham-
pions of the sugar industry, the chemist Franz Schatten, who was
associated originally with Fritz Wrede in Halberstadt, then with Weihe
in Wegeleben and last with Schreiber in Hermigen, about this time
constructed the first saccharometer for ascertaining the amount of sugar
in beets, the principle of his apparatus being based upon the formation
of lime sugar, and the determination of the sugar content by titration
with acids. Of course his apparatus is no longer in use, but in his time
it was a great boon to the industry. Schatten also constructed the first
apparatus for the examination of bone coal as to its contents of lime.
His process of revitalizing bone coal, and his bone furnaces are to this
day in use in many sugar factories. The use of carbonic acid in treating
the sugar juice is likewise one of Schatten's inventions, and to his zeal
and genius the remarkable progress of the sugar industry in Germany is
mainly due. At the beginning of the forties he and others, (we only
name : Marker-Halle, Schulz-Lupiz, Schinner-Neuhaus, and Ring-
Duppel), by scientific researches and practical experiments had demon-
strated the fact, that from properly cultivated beets from six to eight per
cent refined sugar were obtainable. The high protective tariff which
MICHIGAN SUGAR CO. 'S FACTORY, BAY CITY, MICHIGAN.
REAR VIEW.
was placed at the time upon foreign sugars served as a further incentive
for the growth of the industry. Germany in one bound took the lead as
the beet sugar producer of Europe, and has held this place ever since,
outdistancing all competitors. Aided by adequate legislation within a
comparatively short time the industry assumed larger proportions until
it became a potent factor under the agricultural and manufacturing
industries of the land.
According to the official "statistical year book of the German
empire, XV year", there were in operation :
10
WORKING SEASON
NUMBER
OF FACTORIES
QUANTITY OF
BEETS WORKED
AVERAGE WORKED
PER FACTORY
TONS
TONS
1873-74
337
3,528,764
10,471
1883-84 .
1892-93
376
401
8,918,930
9 811,940
23,718
24,466
From this it will be seen, that while during the twenty years 1873-74
to 1893-94, the number of factories only increased nineteen per cent, the
quantity of beets worked increased 178.1 per cent. At the beginning of
said period each factory worked upon an average of 10,471 tons, while at
the end already 24,466 tons were worked up by each factory. Still more
important was the increase in the output of refined sugar, owing to
improved methods of beet culture, resulting in production of beets of
higher sugar content, and the improvement in the process of sugar
manufacture.
In 1873-74 the product amounted to 291,041 tons; in 1892-93 to
1, 175,137 tons, or four times the former amount; in 1873-74, 12,12 kilos,
were required to produce i kilo, of sugar; in 1892-93 only 8,35 kilos,
were required to produce i kilo, of sugar. Germany has now over 400
beet sugar factories contributing in round figures 2,000,000 tons, (about
three-quarters of which is exported to other countries), out of a total
annual production of Europe amounting to nearly 5,000,000 tons, or two-
thirds of all the sugar produced in the world.
Germany alone produces the amount equal to the present total
annual imports of sugar in the United States. From the same official
source already mentioned we obtain the following data concerning the
beet sugar industry in Germany for the two seasons.
1897-98 ! 1896-97
Factories in operation
402
399
Refineries in operation . *
50
51
Total beet area, ( acres )
1,080,256
1,049,456
Average yield per acre, (tons)
1,222
1,283
Beets worked, (tons) ? ....
13,697,891
13,721,691
Total sugar production, based on raw sugar, (tons)
Sugar in beet, (per cenU
1,844,379
12.79
1,821,223
12.66
Field of sugar per acre, (pounds)
3 763
3851
Imports of sugars, (tons )
1,298
1,532
Exports of sugars, (tons)
1 087 049
1,310,713
Domestic consumption, (tons)
708 237
561,889
Consumption per capita, (pounds)
259
202
Consumption tax
$32 626 230
$29,643,148
Import dutv . .
105 910
142,800
Export bounty
8 724 142
5,083,756
Net profit
24 007 208
21 702 192
11
In this connection the following data pertaining to number of fac-
tories, yield of beets per acre, yield of sugar, etc., in the principal beet
sugar producing countries, 1895-96, may be of interest.
Germany Number of factories 397; beets worked 10,589,413 tons;
number of acres cultivated 930,245 . mean yield per acre
13.8 tons ; mean price of beets $4.64 per ton ; yield of raw sugar 13.11
per cent, on weight of beets ; average output of raw sugar per factory,
3,690 tons.
France Number of factories 356; beets worked 4,909,221 tons; yield
of refined sugar 10.97 on weight of beets ; number of acres cul-
MICHIGAN SUGAR CO.'S FACTORY, BAY CITY, MICHIGAN.
REAR VIEW— SHOWING UME
tivated 405,852 ; yield of beets 9.5 tons per acre ; average output of
refined sugar per factory, 1,702 tons.
Austria- Number of factories 216; beets worked 5,225,390 tons;
Hungary yield of raw sugar 13.5 percent, on weight of beets ; averege
output of raw sugar from each factory, 3,323 tons.
Russia Number of factories 273 ; beets worked 4,818,869 tons ; per
cent, of raw sugar in beets 15.71 ; average output of sugar for
each factory, 2,565 tons.
12
From these figures the observant reader may form some conclusions
as to what the industry might amount to in the United States, if estab-
lished on a scale to produce all the sugar required for home consumption.
Perhaps the best demonstration of the importance of the beet sugar in-
dustry is presented by the fact that after its few decades of existence in
Germany and comparatively small sacrifices by the government and pri-
vate individuals, it is now able to pay over $32, 000,000 annually in taxes
to the state. Large as this sum may appear it is nothing compared with
the wealth the industry has brought to the nation.
HISTORY It seems rather remarkable that with the example set
IN THE before our eyes by Europe, and its experience, covering
IJNTTFD *n^ ^a^ a centur>r> at our command, the early career of
__, ___^ the beet sugar industry in our country should have been
marked by a succession of failures.
The first efforts at sugar beet growing in this country were made in
the year 1830 by two Philadelphians. Eight years later, in 1838, Dav.
L. Child at Northampton, Mass., experimented with beet raising and
the manufacture of sugar. His method consisted in drying the roots and
then extracting the sugar therefrom. It was not a brilliant success, and
about 1,300 pounds were made in this way. There was then an interim
of active interest till 1863, when two German brothers by the name of
Gennert began the manufacture of sugar at Chatsworth, 111., (100 miles
south of Chicago). This undertaking collapsed after six years, owing
to unfavorable local conditions, mainly lack of water.
The plant was then removed to Freeport, 111., where it was likewise
unsuccessful. In 1870 the brothers located at Blackhawk, Wis., but
shortly afterwards sunk from sight.
Thus the industry during the first forty years of its history in the
United States proved a failure. The first successful undertaking was
that by Bonestell & Otto, two Germans who organized a company with a
capital of $12,000, which operated for two years a small factory at Fond
Du Lac, Wis. These works were then abandoned, Bonestell & Gtto
accepting an offer from the Alvarado Sugar Company, Alvarado, Califor-
nia, where they continued to operate until 1873. Subsequently Mr. Otto
went to Santa Cruz county, where he operated a factory until 1876. The
Alvarado factory failed in that year, but was reorganized in 1879, and has
been in succesfsul operation ever since. The success of this factory and
of six others, established up to 1896, (of which three were situated in
the State of California, two in Nebraska, one in New Mexico), demon-
strated beyond the shadow of a doubt, that beet culture and the manu-
facture of sugar from beets could be carried on successfully in the United
States.
Why neither private capital up to this time worked this great indus-
trial domain properly, nor the government did consider it necessary prior
13
u
to the enactment of the Dingley law, July, 1897, to protect and foster
this industry, is a question of a delicate nature, a discussion of which
would transgress the scope and tendency of these pages.
Suffice it to say, that up to 1890 nearly nothing was done in the
United States, and in the seven years following there were erected in this
great country but seven factories, with a maximum annual output of
about 40,000 tons. The following table shows the increase in production
from year to year :
Production of Beet Sugar in the United States from J830 to J896.
(From the Weekly Statistical Sugar Trade Journal.)
1830, a few hundred pounds. 1884 953 tons.
1831-37, none. 1885 600 tons.
1838-39 1,300 pounds. 1886 800 tons.
1839-62, none. 1887 255 tons.
1863-71, 300 to 500 tons per annum. 1888 1,010 tons.
1872 500 tons. 1889 -. . . 2,600 tons.
1873 700 tons. 1890 2,800 tons.
1874-77, under 100 tons per annum. 1891 \ 6,359 tons.
1878 200 tons. 1892 12,091 tons.
1879 1,200 tons. 1893 20,453 tons.
1880 SOOtons. 1894 20,443 tons.
1881-82, less than 500 tons. 1895 30,000 tons.
1883 535 tons. 1896 40,000 tons.
All the signs of the time indicate that we are now on the verge of a
much greater, more healthful and more rapid development. It is indeed
a wonder that this industry has not attracted greater attention heretofore,
considering the far reaching consequences, possibilities and opportunities
which it involves for the farmer, sugar manufacturer and the many trades
that would directly or indirectly benefit by its growth. Extensive tests
made for a number of years by private parties and by our government,
in various parts of the country, have demonstrated clearly and beyond a
doubt, that the sugar beet can be raised successfully in nearly all the
states of the Union. This is no more an open question. But further-
more, it has been demonstrated that we can and do raise better beets, i.
e., of a higher percentage of sugar and greater purity than can be raisid in
any part of the old world.
(In a report made by the United States Consul Brittain at Nantes,
made to the Department last October, the average percentage of sugar in
the beet in various countries is given as follows : France 11.95 ; Belgium
13.75; Holland 13.80 ; Germany v 13.50 ; Austria-Hungary 13.; Russia
12.40; Sweden 13.; Denmark 12.)
Sugar beet culture is now making rapid strides in this country, for
we have finally awakened to the fact that it is sure to promote our
agricultural, manufacturing and entire economic interests in a degree as
no other product will. It is of equal interest to the fanner as to the
15
manufacturer and capitalist. It means employment to idle capital and
labor. With its advent and progress we are bound to witness an increase
in agricultural wealth beyond expectation. It will enhance the value of
farm lands, not only by reason of its yielding more profits than any other
plant, but also on account of the benefit accruing to the other crops, by
superior cultivation and improved rotation. It will enable the farmer to
diversify his crops, and enable the sugar manufacturer to buy his raw
material in the home market, instead of sending over one hundred millions
of dollars for it every year to foreign countries. We have the soil and
the climate ; we have intelligent farmers and we have intelligent me-
chanics, and the one thing that has hitherto stood in the way of a more
DETROIT SUGAR COMPANY'S FACTORY, ROCHESTER, MICHIGAN.
REAR VIEW.
rapid development of the sugar beet raising and beet sugar industry was
the fact that capital had not become sufficiently interested in it. The
farmer is simply waiting for the capitalists to say the word, to plant a
portion of his fields in well paying beets, instead of having to use them in
planting loiv priced wheat and corn. It is, for instance, a well known
fact that in what is known as the large corn belt of this country, the
farmers received for their crops 1895-96 during several months only 8 to
12 cents per bushel. This low priced product was exported, while the
16
farmers might have planted a portion of their fields in high priced beets
for domestic consumption. Of corn there was harvested, taking the
average of the last decade, in the principal corn growing States from 50
to 70 bushels to the acre, 'ftie farmer received therefore on an average
of 60 bushels to the acre at 10 cents, say $6.00 per acre all told, and from
this amount he had to pay his expenses for plowing, seeding, cultivating
and harvesting, his rent or interest on mortgages, taxes, living expenses,
implements, etc. For beets the farmer receives $4.00 per ton on an ave-
rage ; in Nebraska $40 to $50 per acre, and in California $60 to $70 in
the aggregate ; naturally of these two amounts must be deducted the
extra cost in the production, cultivation, harvesting and freight, which
expense will amount to from $25 to $30, according to quantity raised and
the distance to the sugar factory. Supposing the farmer does receive —
as the result of failure of crops abroad — as high as 25 cents per bushel,
even then the normal yield of the beet fields would bring him in two or
three times as much as his corn would bring him.
According to the latest statistical estimates, the population of the
United States represents 4 to 4^ per cent, of the entire population of the
earth, viz: 74 of the 175 millions inhabiting the globe, while we con-
sume 28 per cent, of the 7^ million tons of the world's sugar product ion.
(The Statistical Abstract published by the Treasury Department gives
the population of the United States June ist, 1898, 74,389,000.) Although
the greatest sugar consuming nation in the world, excepting England,
we are paying a tribute of over 100,000,000 dollars annually to foreign
countries, while we could and should produce all the sugar we consume.
While four European countries, Germany, Austria, France and Russia
boast of over 1,400 beet sugar factories, up to last season we had only a
baker's dozen. We consume now 340,000 tons. (Beets 40,000.) Sup-
pose now we produced all our own sugar, this would mean a production
of 25,000,000 tons of sugar beets, giving the farmer a return of at least
one hundred million dollars, and employing 3,300,000 acres of farm land
and about 400,000 farm hands, besides an army of men employed in fac-
tories, machine shops, etc. And on the basis of our growing population,
what will be the figures ten or twenty years hence ?
By throwing a short glance at the per capita increase in sugar con-
sumption in this country, we can easily arrive at reliable deductions. In
1830 the United States consumed approximately 20 Ibs. per capita ; in
1840, 25 Ibs.; in 1850, 30 Ibs. ; in 1860, 35 Ibs. ; in 1870, 40 Ibs. ; in 1880,
45 Ibs.; in 1890, 53 Ibs., and in 1895, 63 Ibs.
The per capita consumption in various other countries is given by
the Sugar Trade Journal, as follows :
17
Per Capita Consumption of Sugar — United States and Europe.
(From the Weekly Statistical Sugar Trade Journal.)
COUNTRIES.
POPULATION
1895
PER CAPITA CONSUMPTION.
1894-95
Lbs.
1893-94
Lhs.
1892-93
Lbs.
1891-92
Lbs.
Germany
51,650,000
43,456,000
38,800,000
100,239,000
4,732,000
6,325,000
2,300,000
6,873,000
30,724,000
5,800,000
17,650,000
5,082,000
38,927,000
3,310.000
2,235,000
2,256,000
21.983,000
2,895,000
26.78
19.81
30.61
10.94
31.30
22.50
45.51
24 95
6.65
4.03
13.68
12.92
86.09
8.88
6.26
4.01
7.65
44.66
26.71
16.57
27.80
11.06
25.55
21.73
42.96
24.82
7.07
4 07
12.47
13.09
84.78
7.14
7.29
4.25
7.25
43.20
22.90
17 20
27.86
10.94
22.90
21.09
43.53
23.64
7.00
4.53
12.38
12.51
77.40
6 07
7.38
4.22
7.64
31.62
23.56
16 05
30.46
10.34
26.88
21.29
43.63
24.14
7.18
3.90
11.06
12.43
80.73
5.16
8.62
3.81
9.30
31 30
Austria
France
Russia
Holland
Belgium
Denmark
Sweden and Norway .
Italy .
Roumania
Spain .
Portugal and Madeira .
Kngland .
Bulgaria . .
Greece
Servia
Turkey
Switzerland .
Europe ,
385,177,000
69,753,000
25. 64
62.60
23.25
66.64
22.02
63 83
22.64
63.76
United States ....
Total ....
454,930,000
31.07
29.33
28.20
29.00
From the above it will be seen that England is still at the head as
sugar consumer, bnt it is surely only a question of a short time, when
our sugar consumption will be as great and larger than England's; for the
simple reason, that our population is increasing much more rapidly than
that of England. Thus in the five years from 1890-95, the population of
England has increased less than one million, while our population has
increased nearly eight million. On the basis of the same ratio in increase,
the sugar consumption in the United States ought to reach the figure of
5,000,000 tons before many years have passed. This would mean that
our farmers would have to produce annually at least 55,000,000 tons of
sugar beets, giving them at a low calculation, a return of say 222,000,000
dollars. It would employ at least 5,500,000 acres of the best farming
land and over half million men in the field. It would provide work for
a vast army of skilled workingmen and ordinary laborers in the sugar
factories and in the machine shops and foundries, where the machinery
is built for the sugar houses. It would give work to the builder, stone-
mason, bricklayer, carpenter, roofer, blacksmith and tinsmith, the bell-
hanger and locksmith, the gasfitter, the cooper and boxmaker, the rope-
maker, the saddler and the wheelwright. The transportation companies
18
would have tens of thousands more carloads to haul to and from factories
and another army of men would be employed in coal mines, lime stone
quarries, chemical and other factories. In fact there is hardly a branch
of trade, that would not be benefitted directly or indirectly by this in-
dustry, which would represent modestly estimated an investment of
about $550,000,000 in sugar factories alone, using at least 6,600,000 tons
of coal, 4,400,000 tons of lime stone, 500,000 tons of coke, besides a vast
quantity of chemicals and other material.
It is therefore no longer a question whether the sugar beet industry
A GUMPSE INTO THE INTERIOR OF THE ROCHESTER SUGAR HOUSE
— NORTH END.
will thrive in the United States, and whether it will offer a safe and
profitable investment for capital.
The brilliant results obtained by the beet sugar factories now in
operation and the favorable outturn of the beet culture experiments in
the majority of our states, (and in this connection the fact is to be remem-
bered, that beet production increases steadily in quantity and quality
under rational and systematic culture), makes it a safe prediction, that
beet culture and the beet sugar industry in the United States, will
assume enormous proportions within the next decade. We believe that
19
the time is not far distant, when every pound of sugar consumed in the
United States will be grown and manufactured in our own country and
when instead of being the largest importers of sugar we shall become an
exporter of this paying staple. We believe it to be a fact that every man
who takes an interest in the economic questions of the day, be he farmer,
manufacturer, capitalist or statesman, has been thoroughly aroused to
the importance of the subject and thus we find it agitated by our agricul-
tural and trade journals, the daily press, state boards of trade, farmers
and manufacturers associations, government and railroad officials, capita-
A GLIMPSE INTO THE INTERIOR OF THE ROCHESTER SUGAR HOUSE
— SOUTH END
lists and every thinking man. It has become a burning public question.
Outside of private parties, the agricultural experiment stations all over
the country are experimenting on a large scale in analyzing soils and in
planting and testing sugar beets. The department of agriculture has
sent out tons of literature concerning beet growing, distributed thousands
of tons of seed free to farmers and is doing everything in its power to
foster interest in the industry. The ultimate result certainly cannot be
doubtful. The unnatural hesitancy of capital to work this great and
promising industrial domain properly, (it is probably the only industry
of this kind at present in the United States paying in a bona fide way
20
25 per cent, and more net profit on capital invested), seems to be gradu-
ally disappearing. Proof thereof we find in the rapidly increasing beet
acreage, the erection of new and the enlargement of the already existing
beet sugar factories, and the abundance of sugar projects in many states
of the union.
The capitalist and moneyed corporations, looking for a safe and
profitable investment for their means, can certainly do no better than to
engage in this new industry. It is the coming investment. To supply
the present sugar demand we would require about 900 more factories of a
daily capacity of 350 tons each, and each representing an investment of
say at least $350,000. This may give an idea of the magnitude of the
future of this industry. We furthermore think, that what it has taken
the Old World a century to acomplish, will be accomplished here within
the next decade or two, and that we shall witness in this new industry a
wonderful industrial power, which will increase the welfare and prosper-
ity of our agricultural and manufacturing population, give honest employ-
ment to thousands of people and treble and quadruple the value of our
farm lands and increase the wealth of the nation at large.
The industry, as far as the supply of acreage is concerned, is firmly
established. The farmers were slow to get started in the beet industry
but they soon found that the profits from raising beets were so much more
than those received from growing grain or fruit, that farmers who once have
gone into beet culture and are supplying the factories now in existence usually
want to double and treble their acreage, and there is a legion of farmers all
over the United States anxious to plant beets. The question is now, how
can such a prospective crop be handled? There is but one answer and
that is: More factories.
To interest capital and hasten the erection of more factories the
farmers can do much in the way of showing the adaptibility of their soil
and climate for the production of a high quality beet.
21
Part II.
THE CULTURE OF THE SUGAR BEET.
GENERAL The late U. S. Senator Leland Stanford, one of the most
REMARKS enthusiastic supporters of the beet sugar industry in its
early stages in California, prophesied years ago, that the
present generation would see the homely old beet become a king of the
agricultural domain, as potent as corn or cotton ever was. "'The sugar
beet is the hope of American agriculture" he once wrote and never a truer
word was spoken. Whether his prophesy shall become true rests with the
American farmer and we think he may be depended upon in this respect.
There is no branch of agriculture at the present day receiving so much
attention from agricultural economists and progressive farmers in the
United States as that of sugar beet growing. This is but natural when
we consider that the consumption of sugar is rapidly increasing in this
country and that during the last five years it has taken three fourths and
more of the money received from exported wheat and flour to pay for the
sugar imported during the same period. The sharp competition from
countries having cheap lands and cheap
labor has so reduced the price of wheat
and other farm products, as to make it
necessary to replace grain growing to a
considerable extent by a more intense
system of farming such as growing sugar
beets for the production of sugar.
Before entering into detail on the
subject of beet culture, we must discuss
what constitutes a good beet for sugar
making purposes.
The beet — Beta vulgaris — is a plant
of the order of the chenspodiaceae —
goosefoot family — and has been known
for centuries. The plant was found
growing wild in Egypt and along the
shores of the Mediterranean, and was
cultivated long before the Christian Era.
Many varieties were known to the an-
cients, of varying degree in color and
quality. Other well known esculent
7
VILMORIN. LE PLUS RicHE.
Fig. 2.
KI.EIN WANZLEBENER.
plants belong to the family as well as our common weeds. There are
some 40 varieties of it
in the United States.
There are three well
marked classes of beets,
viz : those needed for
human food ; 2, those
used for stock feeding,
and, 3, those used for
sugar making. The red
and yellowish varieties
grown in our gardens
and fields are types of
the first class ; the many
varieties of Mangelwur-
zel or stock beets, illus-
trate the second class,
while the white Klein -
wanzlebener and Vilmo-
rin (Figs. 2 and 3) are
representatives of the
third class.
The real sugar beet is white in color a slim cone with a single tap
root covered with fine
hairlike rootlets. Ori-
ginally the sugar beet
was identical with the
ordinary field or garden
beet, but by careful cul-
tivation and selection of
seed the sugar beet has
been raised from its for-
mer condition until it
now contains from 15 to
1 8 per cent, of sugar.
In the development of
the sugar beet the differ-
ent types have been built
up in the same general
way by breeding and se-
lection, as have the dif-
ferent breeds of cattle.
The varieties of beets ~
best known here, out-
side those already men- VILMORIN.
tioned are the Simon Legrande, Desprez, Florimond Desprez.
23
STRUCTURE
OF THE
BEET
which is filled with
of several bodies other than sugar.
A cross section of the beet is shown
in Fig. 4. These bodies contain a
number of crystalloid salts, such as
phosphates malates, adalates of cal-
cium and potassium, the salts of the
latter being by far the most prominent.
The juice also contains a large num-
ber of undesirable substances (colloid
bodies) such as albuminous and pecti-
nous compounds.
Internally the beet root is built up of a large num-
ber of concentric rings formed of a much larger
number of small
cells, each of
a watery solution
Fig. 4.
CROSS-SECTION OF A SUGAR BEET.
SIZE OF It ^ well known that small beets are richer in sugar than
BEETS large ones. In order to get satisfactory returns in sugar
contents, it is therefore necessary in raising sugar beets to
keep the size down by close planting. On the other hand it will not do
to grow the beets too small, as the yield would be affected to too great an
extent. The typical size is considered to be about a pound and a half to
two pounds.
Brien in the "Journal des Fabricantes de Sucre," Oct. 23, 1878, says:
' ' The size of the beet is the inverse ratio of its sugars and salts ; the con-
tent of water increases with the size and the weight of the beet."
The following is from a report by Commercial Agent Hawes, of
Reichenberg, Austria- Hungary :
' ' The conditions required of a good sugar beet are :
" i. Regular shape (cone pear or olive shape). Many side roots or
prongs are disadvantageous because they make cleaning more difficult,
and increase the waste. The leaves should be thick and should be of the
characteristic shape and color, and those which lie flat are to be preferred
as protecting the beet against frost.
"2. Medium size, say one to two pounds. Small beets make a
small crop, while large beets contain comparatively little sugar. The
length should not be more than 35 centimeters (14 inches).
"3. Rich in sugar from 9 to 26 per cent.
"4. A white, compact, brittle substance. Such beets are more re-
sistant to destruction by storage. A small head not protruding from the
ground, as this head must be cut off, containing as it does very little
sugar.
" It is very important to select the proper variety for a given district,
24
because the different economical conditions of climate and soil require
different varieties, if the largest possible crop is to be harvested. It is
therefore quite necessary for every farmer to experiment with different
varieties. ' '
It is important not only
that a sugar beet should be
of the proper shape and
size, but also that it should
be grown in such a manner
as to secure the protection
of the soil for all of its parts
except the neck and foliage.
The proper position for a
beet to occupy in the soil at
the end of growth is shown
in Fig 5. This position can
only be secured for the beet
by growing it in a soil suffi-
ciently pervious to permit
of the penetration of the tap
root to a great depth. It
is for this reason that sub-
soiling in the preparation
of a field for the growth of
sugar beets is of such im-
POSITION OF BEET IN THE SOIL. Tr . , , , . ...
portance. If the beet in its
growth should meet a practically impervious soil at the depth of 8 or 10
inches, the tap root will be deflected from its natural course, lateral roots
will be developed, the beet will become disfigured and disturbed in shape
and the upper portion of it will be pushed out of the ground, as shown in
Figs. 6 and 7. Experience has shown that the content of sugar in those
portions of a beet which are pushed above the soil is very greatly dimin-
ished.
5-
SOIL AND The sugar beet thrives in a variety of soils, but
CLIMATIC kest in rich well cultivated and well manured soil.
CONDITIONS Calciferous or clay sandy soils are equally suitable
for it. A permeable subsoil is needed and wherever
this does not exist a well arranged drainage system must be resorted to.
A sandy loam has twofold advantages for sugar beets ; firstly, as it per-
mits the beet root to penetrate deep into the soil, and secondly, because
beets that are grown in such soil are easily harvested without great loss
by what is called ' ' tare' ' ; in other words the beet comes comparatively
clean out of the ground, whereas beets grown in clay soil are very hard
25
to get out of the ground, involving an extra expense to the farmer, by
reason of the adherence of this soil to the beet and upon which the farmer
pays freight. On no account should poor land be selected for beet cul-
ture, or land that is not well drained, for although the beet requires an
abundance of moisture, yet it does not thrive in wet soils.
Sufficient sub-moisture is necessary to enable the beet to mature.
While in the first stages of development the plant exhausts all the surface
water of the land, aided by the natural evaporation caused by the sun's
rays, and as the surface grows dry, the thin tap root of the plant works
down to the subsoil, where it must find sufficient moisture to fully mature
the root.
If the land intended for beet growing has never been cultivated be-
fore it must be thoroughly exposed to air and light, otherwise the crop
would prove a failure. On basis of scientific researches it is claimed that
the production of sugar in the beet is the effect of light rather than heat,
and that the main development takes place after root growth is at rest,
and that progress is made more .rapidly under normal heat and light con-
ditions, where there is a maximum of soil moisture and a minimum of
air moisture.
As regards soil composition the requirements are : Phosphoric acid,
which increases the sugar in the beet ; magnesia, lime, potash or soda
and nitrogen. Of the latter little is required and a
larger quantity would be rather injurious to sugar
production.
As regards climate the sugar beet is not over
particular. Like all biennial plants it can stand heat
and cold ; abnormal heat however, as well as abnor-
mal cold, check its development and tend to make
the plant run into seed the first year. A summer
temperature of not too low a degree is required.
The experience of those countries where the beet is
most successfully grown shows, that the beet thrives
best where an average temperature of about 70° F.
for the three summer months — June, July and Au-
gust— is found. In considering the availability of
a certain location for beet raising, it is customary to
draw a line connecting all points having this aver-
age temperature 70° F. This line is called the
isotherm of 70 degrees. Lines are drawn parallel
to this line, at a distance of 100 miles either side,
and the belt of land included between these lines is
considered to be the portion of the land where the
beet is most likely to be successfully grown. The
special report lately published by the United States
Agricultural Department, gives a very exhaustive
26
Fig. 6.
IMPROPERLY RAISED
BEET.
and comprehensive explanation un-
der the heading of "Climatology,"
the study of which we would recom-
mend to the reader. This publication
also gives a new map of the sugar belt
with triple isothermal lines, from which
the intelligent farmer can draw his
own conclusions, by way of comparison
with local climatic and atmospheric
conditions.
Of the other climatic conditions
which have an important bearing on
sugar beet production, the rainfall
during the crop season is of great im-
portance. In order to produce a sat-
isfactory crop both as regards quanti-
ty and quality, the sugar beet requires
a certain amount of moisture. There
should be an annual rainfall of at least
25 inches, and 30 inches would not
be an excessive amount ; this rainfall
should not be less than two inches nor
more than four inches per month.
The amount of water required to ma-
ture a crop of sugar beets depends
largely on the nature of the soil and
the cultivation which the crop receives.
Where the moisture is not derived
from rainfall in the usual way it must
be supplied by irrigation. If the soil
is well supplied with water during the
spring, thereby giving the crop a fair
start, it will be able to mature even
during a very dry season. A dry fall
is the most favorable for proper ripen-
ing of the crop. Experience has
proven that dry sunny weather during
the fall is necessary for the perfection
of the chemical changes wrought in
the beet tissue and juice, whereby the
sugar is produced.
IMPROPERLY RAISED BEET.
27
AREA TO BE ALLOTTED The experience in most of the Ger-
TO BEET CULTURE. man anc^ otner European beet rais-
ROTATIVE SYSTEM *n^ Districts, ^as demonstrated the
fact that the sugar beet may be
grown on any one piece of ground adapted for its culture, every three
years under a rational rotative system. By a rational rotative system is
meant an alternating change of crop, by which a certain preceding crop
prepares the ground for a certain following crop ; in other words the
change of crop must not be made arbitrarily, but in regular rotation,
deeprooted plants interchanging with shortrooted ones, cereals with leafed
plants, and arranged in such a manner that the cereals, grasses and veg-
tables recuperate the soil and provide it with food necessary for the growth
of the beet. In some localities of Europe beets are raised on the same
piece of ground two or even more years in succession, but such culture is
attended with risks and drawbacks. The farmer who wishes to remain
on the safe side will not devote more than one-fifth to one-third of the
acreage under cultivation to the beet, although many beet raising Euro-
pean countries, especially in Germany, the farmers raise beets on 40 to 50
per cent of the acreage area. In soils which have never grown beets
before, as is the case with most localities in this country, they might be
raised for several successive years without danger to the productiveness
of the soil, nevertheless we would always favor a rational rotation.
As to the crops to be grown in rotation, the practical farmer is the
best judge and will of course consider local conditions, such as marketa-
bility of the crops to be raised, etc.
A good plan of rotation which we understand is much practised by
western farmers is to grow first corn, then some small grain, say wheat,
oats or barley, and then sugar beets. The reason for starting the rota-
tion with corn is, that the removal of the butts, which would be necessary
if beets were grown on the same piece of land the second year, is often
expensive, while at the end of the second year this wrould no longer be
necessary. In this connection a few examples of crop rotation, such as
is practiced by beet growers in Germany, may be of interest :
A. B. C.
1. Winter Cereals. 1. Winter Cereals. 1. Winter Cereals.
2. Sugar Beets. 2. Sugar Beets. 2. Sugar Beets.
3 Summer Cereals. 3. Summer Cereals. 3. Summer Cereals.
4. Potatoes. 4. Clover. 4. Clover.
5. Summer Cereals. 5. Winter Cereals. 5. Pasture.
6. Sugar Beets. 6. Sugar Beets. 6. Winter Cereals.
7. Summer Cereals. 7. Summer Cereals. 7. Sugar Beets.
8. Clover. 8. Potatoes. 8. Beans, Peas, etc.
9. Winter Cereals. 9. Beans. Peas, etc.
10. Oats.
One-fifth Sugar Beets. Two-ninths Sugar Beets. One-fourth Sugar Beets.
One- half Cereals. Four-ninths Cereals. Three-eighths Cereals.
With heavy manuring.
28
In the beet sugar districts of France a more simple rotation is gene-
rally practised by the farmers, for instance :
1. Sugar Beets. 1. Sugar Beets. 1. Sugar Beets.
2. Wheat. 2. Beans, Peas, etc. 2. Wheat.
3. Oats. 3. Wheat. 3. Potatoes.
The plan mostly adopted by the German beet growers is the socalled
four field plan. From this as from every other plan, bottom lands, moory
FARMERS UNLOADING BEETS INTO THE BEET SHEDS OF THE MICHIGAN
SUGAR CO'S FACTORY AT BAY CITY.
or clayey soils, not being adapted for beet culture, are excluded and must
be used for other purposes. The good land is divided into four sections,
which are worked on a four year turn of rotation, as follows :
1. Winter crops with 20 tons stable manure per acre.
2. Sugar beets without manure.
3. Summer crop with 12 tons stable manure per acre.
4. Clover without manure.
29
This plan of rotation is maintained once and for all. If desirable or
convenient, each section may be subdivided into two fields, so that two
kinds of winter cereals and two kinds of leafed plants may be raised,
The principle of the above four-field plan is to rotate cereals or shal-
low growing plants with leafed or deep growing plants, and experience
has proven it to be a fact, that by carefully observing the rotation, the
yield of the cereal crop is largely increased, owing in the first place to
the more careful and intense cultivation of the soil, and secondly to the
more extended use of stable manure and fertilizers.
Beets should always follow the cereal crop, because the latter being
harvested early leaves the ground in readiness for early fall plowing
necessary to successful beet culture.
FERTILIZATION One of the great advantages most of our soils
offer to the intending beet grower is their natu-
ral fertility. The German and most other European beet growers starts
with a cost of from $10 to $15 per acre for fertilizers, while our farmer
if he cultivates his land properly, will not have to figure on much expense
in this respect. The contention however, which we find frequently ex-
pressed by farmers who have never raised any sugar beets and frequently
even those who have raised beets for a season or more, viz., that just as
good results can be obtained in beet raising without the use of manure
and fertilizers it certainly wrong and misleading. As already stated the
sugar beet requires a rich soil, which it leaves more or less exhausted.
This soil must contain nitrogenic matter, potash and phosphoric acid,
magnesia and lime, which constituents to some extent it receives from
the previous crop, but to insure a satisfactory return, both as regards
quantity and quality, the soil on which the beet is grown should receive
outside of the stable manure, which should be applied latest in the fall
previous to the planting an addition of fertilizers containing the afore-
mentioned properties. It is even preferable to give the stable manure to
the crop preceding the beet crop.
As stated in some of the station bulletins the above mentioned con-
stituents are contained in a considerable degree in the leaves and crown
of the beet which, when left in a field, recuperate the soil in a measure,
the percentage however is not sufficient to replace the amount removed
by the beet.
In Farmers' Bulletin No. 52, Dr. Wiley gives the quantities of the
aforementioned constituents in 1000 pounds of beets and beet leaves, as
follows :
CONSTITUEMTS. ROOTS. LEAVES.
Potash. 3 3 pounds. 6.5 pounds.
Phosphoric Acid. 0.8 pounds. 1.3 pounds.
Magnesia. 0.5 pounds. 3.0 pounds.
Nitrogen. 1.6 pounds. 3.9 pounds.
Total ash. 7.1 pounds. 18.1 pounds.
30
These figures speak for themselves and show the wisdom of not re-
moving the leaves from the fields. It stands to reason that a soil to
which these constituents are not fully restored will gradually lose its
faculty to produce crops of normal quantity and quality. A good soil
can only be kept up to the standard by restoring to it all the crop has
removed, and a poor soil naturally requires to be supplied with those ele-
ments in which it is deficient. The farmer should therefore study this
question carefully. It would be difficult, not to say impossible, to lay
down definite rules. The amount and -nature of fertilizer to be applied
much depend of course on the richness of the soil, and the experienced
farmer is the best judge in this matter, and in most cases the question can
only be solved satisfactorily by systematic experiments.
VACUUM PAN FLOOR — ROCHESTER FACTORY.
Sometimes results are found lacking even under a copious use of
fertilizers, which then is not due to iriefficiency of the fertilizing material,
but rather to defective quality of the soil, when an amelioration of natu-
ral, chemical and climatic effects is more needed than fertilizing. Where
this is impossible a thin coat of manure should be spread evenly over the
field in fall and plowed under as soon as possible. Poor soils may be
brought up to the required standard of fertility by applying the fertilizer
for several years in succession. It is preferable however, to do this grad-
ually, instead of by one heavy application, which would be apt to pro-
duce overgrown beets of impure quality, inferior for purposes of manu-
31
facture. In any case the manure must be well rotted. Under no circum-
stances should stable or barnyard manure be applied heavily in the spring,
as this would have a tendency of producing beets of rank growth with
low sugar contents and low purity. Of commercial fertilizers, nitrate of
potash, nitrate of soda, muriate of potash and sulphate of potash, dis-
solved phosphate rock and lime, are in their nature most suitable for beet
fields. It has been found by experience that these fertilizers act much
better in conjunction than when used separately. The following propor-
tions are recommended by experienced growers :
*/$ muriate of potash and ^ sulphate of potash.
^ muriate of potash and YS sulphate of potash and lime.
y§ muriate of potash and ^3 sulphate of potash.
y$ muriate of potash and ^3 sulphate of potash and lime.
Sulphate of potash and lime.
Nitrate of potash and lime.
CULTIVATING Plowing of the beet field should be begun as
THE SOIL, early as possible in the fall, i. e., as soon as the
PT OXX/IMP winter crop has been harvested, and the field left
in furrows, so as to expose it to action of air and
light, which breaks the clods and produces a clear light soil for the seed.
Only shallow plowing is required in the first instance, and for the special
purpose to prevent weeds from going to seed. This done, where neces-
sary, manure should be spread and in late fall plowing the subsoil be
plowed to the depth of 15 to 16 inches, or as deep as the subsoil plow
may go. However, the 16 inches or rather the difference between the
unplowed soil and the cultivated soil must on no account be turned up
at once.
Supposing for instance there is a difference of ten inches between the
maximum. of plowing, as is customary for grain, viz., five inches, and the
minimum of plowing required in a good worked beet field, care must be
taken not to turn up at once these ten inches of unplowed soil, /. e., the
ground below the bottom of the uncultivated soil. In this layer, never
as yet having been exposed to air and light, failure of the crops would
be inevitable, not only of beets, but also of all succeeding grain crops.
Many farmers in this country have paid dearly for this experience. In
the first plowing not more than four to five inches of the uncultivated
soil should be taken up, i. e., besides the four or five inches cultivated
soil at the very outside another four or five inches. It would not be ad-
visable to increase the original four to five inches in fall plowing to more
than eight to ten inches. The subsoil plow may of course go as deep as
possible, i. e., as deep as it can be dragged by the team.
32
If the plowing has not been done in the fall, it should be started as
early as possible in the spring, /. c., as soon as the frost is out of the
ground and the ground dry enough to prevent sticking.
In following the outlined instructions the soil gets the necessary
airing, and the snow and the frost of the winter, and the sun of the
spring will give it the required mellowness and looseness and get it in
good condition for planting the seed the latter part of April or beginning
of May.
PREPARING For a perfect seed bed the soil should be worked
THE SEED BED to t^ie depth °f f°ur or ^ve inches, by the use of
a pulverizer or cultivator, once lengthwise and
once crosswise. This work must be done thoroughly, so as to loosen any
weeds that may already have sprouted. Next the field is cross-harrowed
once each way to level the soil perfectly and finish killing the weeds.
After this with the use of a heavy roller the top soil should be smoothed
and packed well (two to three inches). The killing of the weeds is ab-
solutely necessary. If weeds are allowed to get a start the cultivation of
the crop will involve much unnecessary and expensive hand work, be-
sides affecting the result. The better the ground is packed the better the
seed will sprout. Instead of a roller a plank float about eight to ten
feet wide may be used. This preparation of the seed bed must be done
when the ground is in good working condition and immediately before
planting, say the day previous if not the same day, and for the following
reasons : First, because the seed requires considerable moisture to ger-
minate, and allowing the seed bed to dry out might be followed by serious
consequences as to yield ; secondly, by preparing the seed bed ahead of
planting the weeds would not get a good start.
SEED The field is now ready to receive the seed. The planting is
usually done from April i5th to May 2oth. But first and fore-
most let us say that the success of beet culture depends mainly on securing
the right kind of seed. This is all important, and the farmer (or the
factory which purchases the seed and supplies the farmer under contract)
cannot be too careful in the selection of the seed.
Henry W. Diederich, U. S. Consul at Magdeburg, in a report made
last fall to the State Department, sounds a timely warning, as follows :
' ' If I may express an opinion based on my personal observation, it
is that some of our beet- growers should insist more than they have upon
getting none but the very best beet seed, grown from high grade individ-
ual "mother" beets, to distribute under the beet growers. This first
class seed is sold and delivered by the growers on board cars in Saxony
at from 8 to 10 cents per pound, which is a moderate price, considering
the fact that it takes at least four years to get it into the market.
33
" There is also second class seed offered for sale in this country, at
from 5 to 6 cents per pound. This is commonly called the "Nachzucht-
samen," being a seed not produced from the mother beets, but from the
first class seed mentioned above. This inferior grade however is not used
by first class sugar men in Germany, France, Holland and Belgium, but
most of it goes to Austria, Russia and the United States.
4 ' And this is why I deem it my duty to call attention to the im-
portance of getting only the very best of seed obtainable. In my opinion
those American growers of sugar beets who buy cheap grades of seed
make a great mistake. All kinds of seed have a natural tendency to
degenerate. Even the first class seed mentioned above will not bring
forth beets that come up to the standard of the original mother beet, but
will show a loss of from one-half to one per cent, of sugar content. Now
the second generation of seed will degenerate more than as much again,
and lose from one per cent, to two per cent. This is a small amount
when considered by itself, yet it is sufficient, not only to turn the profits
of a sugar factory into a loss, but even to drive the concern to the wall. ' '
So far most of the seed used in this country comes from Europe,
principally Germany, Austria, Hungary and France, where seed growing
has been going on in many families for three or four generations. They
devoted themselves entirely to the culture of beet seed and the purifying
of the beet race was cared for and improved upon on scientific principles
in accordance with the theory of races, just like stock raising. By cross-
ing the best varieties and repeated critical selection of mother beets a
constant improvement was obtained, so that to-day the sugar content of
the beet varies between 15 and 20 per cent., while formerly only 6 to 8
per cent, could be obtained. There is no doubt that the highest point in
this direction has not yet been reached. There is every reason to believe
that a further improvement in the sugar beet will be obtained, until the
highest standard of quality is obtained.
In Utah some farms were started in 1895, by the Mormons, for the
exclusive production of sugar beet seed. A second American sugar beet
seed farm has been started at Los Cruces, N. M., and others will undoubt-
edly follow in short order. There is no reason why we should not grow
our own seed, and it is to be hoped that in course of time we will become
independent of Europe in this respect. For some years to come, howev-
er, we will have to rely for the supply of most of the seed on Europe.
Sugar beet growing is one of the most intricate features of the industry,
and it will take years of patient study and practise until we shall have
established a safe and reliable seed production of our own. Until then
we shall have to depend upon the old established reputable seed growers
of Europe, such a Gebr. Dippe in Quedlinburg, F. Knauer in Graebers,
Rabbethge & Giesecke in Kleinwanzleben, Otto Breustedt in Schladen,
Vilmorin-Andrieux & Co., of Paris, and others.
34
In selecting the seed soil conditions should of course be taken into
consideration, .and it is generally only by practical experiments that one
can ascertain what variety or varieties are best suited for a certain soil ;
hence we would advise to give all the best known varieties a trial.
PLANTING The planting of the seed, 20 to 25 Ibs. per acre, accord-
THE SEED *n& to so^ an^ climatic conditions, is best done by a
seed drill, handwork in planting being less reliable.
With the machine drill the farmer can plant accurately and in a straight
line, which is necessary in order to enable the horse-hoe to do its work
without damaging the plants. It is claimed that seeds planted with the
machine drill sprout earlier and develope better than those planted by
hand.
The seeds should be planted in rows from 14 to 18 inches apart, not
deeper than necessary for a thin covering of soil. Never try to save a
few pounds of seed, for it is much easier to thin out the surplus small
plants with a good stand than to replant in case of a poor stand. It is
desirable when the plants come up, that they should touch each other.
Should a crust be formed on the field after heavy rain one plant will help
the other to break through. The width of the rows must to some extent
be determined by the richness of the soil.
For the conservation of winter moisture, for seeding purposes, the
implements, plow or extirpator then the harrow and roller, should fol
low in spring plowing one another as soon as possible before the clod may
find time to harden in the sun.
Deep planting must be avoided, especially in heavy soil, as otherwise
the plants, if they come up at all, will be weak, and in case of very early
planting the seed is apt to rot in the ground. As to soaking the seed
and the use of the roller before and after the drilling, or both before and
after, this must depend on local conditions. Regular rules cannot be set
up for it, but every practical farmer will decide the question for himself.
As a general rule we would not advise soaking of the seed, for if dry
weather should set in immediately after planting all sprouted seeds would
perish. An excess of seed will produce in a very wet spring the inconve-
nience that some more work will be necessary in thinning out the plants.
This extra work however, and the small extra expense for seed will be
amply repaid in the fall by the larger amount of beets harvested.
CULTIVATING The next important work of the beet farmer is
THE BEET hoeing and thinning out. Before plants are up
many small weeds just germinating may be killed
by hoeing the surface over the rows with a steel rake. The main thing
is to kill all weeds as fast as they appear and to keep the ground loose.
This work is best performed with a one-horse cultivator working two or
35
four rows at a time. If immediately after planting the seed heavy rains
should form a crust on the field a light harrow may be used, but only in
case the seed has not germinated, otherwise it would be better to use a
cultivator, following the rows easily discernable from the marks of the
presswheels. As soon as the plants break through the ground and the
rows can be followed, actual cultivation must begin. It is almost im-
possible to cultivate and hoe too much. Frequent hoeing is one of the
main causes for satisfactory and heavy yields. In Germany they say the
' ' sugar is hoed into the beets. ' ' Three hoeings are absolutely necessary
and considered as sufficient, but we would strongly advise at least four
to five hoeings. The additional hoeings will of course involve extra
work and extra expense, but these will be amply repaid by a heavier and
fuller yield of beets. Experiments in this direction have shown that the
additional hoeings increased the yield from an acre one-half to three-fourths
ton and more, and produced a better quality of beets. The reason is easily
explained : Frequent hoeings keep down weeds, loosen the soil, so that
the air can exert its beneficial influence and keep the moisture in the
ground. Hoeing should be begun as early as possible, twice before the
thinning out, which should be started as soon as the young plants have
roots about one-eighth to one-sixth inch in diameter, or are about two
inches in height. Great care must be taken in attending to this part oj the
work, which is the most important of all the cultivating work.
THINNING OUT Early thinning out is the main requisite for
successful beet raising, and can only be done
properly by hand. The thinning out must be done in such a manner as
to leave the plants standing six to eight inches apart. In very rich soil
six inches and even four inches space between each beet in the row would
be preferable, in fairly rich soil it would be advisable to thin out to eight
inches apart, while in poor land thinning out to ten inches apart is necessary.
The rows should first be spaced or bunched, which is done with a
small four-inch hoe, cutting a four-inch bunch of beets out and leaving a
two-inch space, which will contain several plants, all of which are re-
moved by hand pulling except the strongest plant. If timely thinning
out is neglected the roots become entangled, making the thinning detri-
mental to the plant that is left. In small beet fields the thinning can
generally be done by the family of the farmer, but the work must be
done quickly, and where a larger acreage has to be attended to it is ad-
visable to hire help rather than delay the work until the beets attain
much size. The pulling out of the surrounding plants leave the remain-
ing one in weak condition, which is not the case while only beginning to
send its root into the ground.
After the thinning out three more hoeings, or if possible four should
be given, and the beet needs no further care until the harvesting time,
about five months after planting.
36
WIDTH OF ROWS As to the distance from beet to beet we
would recommend 18x8 inches, which would
give to each beet in the aggregate 144 square inches, and which as expe-
rience has shown is the right average, guarding the interests of both —
the farmer for many beets, and the factory for good beets. This space
of 144 square inches for every beet ought to give the right medium
weight of one and one -half to two pounds per beet by a normal growth
of the field. What this medium weight means for the farmer will be
seen by the following :
At 18 inches between rows, and 8 inches apart in the row, there will be 18x8
equals 144 inches apart for each plant.
One square yard equals 1296 square inches, or 144 : 1296 equals 9 beets.
If we deduct one-third for faulty seed, dying plants and for bare spots in the
field, we will have at harvest time 6 beets for each square yard.
One acre contains 4,840 square yards.
6 beets per yard, at 1 lb., equal 6 Ibs.
6 beets per yard, at \yz Ibs., equal 9 Ibs.
6 beets per yard, at 2 Ibs., equal 12 Ibs.
Therefore, per acre at 6 Ibs. per yard, equal 14^ tons.
9 Ibs. per yard, equal 21% tons.
12 Ibs. per yard, equal 29 tons.
TONNAGE This shows that the raising of 10 to 15 tons per acre
PER ACRE snould be easily accomplished with good tillage and tol-
lerable favorable soil and climatic conditions. The
average tonnage per acre varies in different localities. At the present
time, according to the reports of the Agricultural Department, the aver-
age yield is between 10 and 15 tons, although in certain localities farmers
can raise a good beet with a tonnage as high as 25 tons to the acre.
The amount of sugar obtained from one ton of beets depends wholly
upon the purity of the beet and its sugar content. Usually the amount
ranges from 8 to 12 per cent., or from 160 to 240 pounds. Some crops
in certain sections may do better, but the forementioned per centage is a
fair estimate of the average.
We may here refute a prejudice often found among farmers, who
have never before raised sugar beets. They have probably heard about
the so-called ' 'beet weariness' ' of beet fields in Germany and fear the
same condition may make themselves felt in this country in time to come-
There is absolutely nothing in this. In the first place, no such condi-
tions are known any more in Germany since fertilizers like Guano, Po-
tassium, Super Phosphates, etc., are used. This subject requires no
consideration where only a reasonable percentage of the areable land is
used for best culture. To the contrary, the longer a field will be under
rational beet culture the larger must be the crops, not only in the beets, but
also in the grain following them. This has been found correct in Europe
during fifty years of observation, and same conditions will result in this
country. We have already proof thereof in those states of the Union,
37
where the beet sugar industry has already been firmly established. We
may refer in this connection to: "Transactions of the California State
Agricultural Board for 1895," Sacramento, A. J. Johnston, Superin-
tendent on Printing 1896. (Chapter on beets). "This report shows
plainly that, and to what extent the yields have increased on the beet
farms in California since 1890, and that there is near every factory a zone
in a radius of about 10 miles, where the land adapted for best culture has
increased five and eight fold, from $30 to $100 and $250 per acre. These
figures speak plainly for the introduction of the beet culture in all parts
of this country where at least 10 tons per acre of good beets for sugar
manufacturing purposes may be raised.
MATURING The harvesting of beets before the middle of
OF THE BEET October should only be carried on to the extent
HARVESTINC necessary to satisfy immediate factory require-
ments. The time of our Indian summer is the
main period of the formation of the sugar in the beet. The beet does not
grow larger, but its weight and purity co-efficient materially increases.
Climatic conditions in the various states of course will have to be con-
sidered, but it should be made a fixed rule to harvest only fully ripened beets.
Cases on record in Europe show, that factories have lost as much as
$15,000 to $20,000 in one campaign of 50,000 tons of beets by harvesting
too early, i. e. at a time when but a small portion of the beets were fully
matured. Beets taken from the same field later in the season showed a
considerable increase in sugar contents and kept well in the Silos, while
those harvesting before maturity very soon began to rot. The advice
not to start harvesting before the crop is ripe, can therefore not be re-
peated too often. A few warm days and cool nights may sometime bring
the beet to complete maturity and give it its full value. A sure sign of the
ripeness of the beet easily discerned by the experienced eye, is the change
of the dark green color of the beet fields into a light yellowish green.
All the large outside leaves will be found to have withered away, leaving
only the "heart" with its yellowish green leaves to stand. Of course it
is only by chemical analysis, that the ripeness of the beet can be accu-
rately established and the beets should not be considered fully matured,
until the sugar content is found to increase no more.
The sugar factory to which the farmer is under contract, or the
Agricultural Experiment Station of the state in which the beets are raised,
will make such tests free of charge to the beet grower. It is advisable
to harvest the riper stands in the beet fields first and leave the greener
stands until later, perhaps as late as November. In as much as beets are
not injured even by quite a severe frost, part of the crop may be left in the
ground in an ordinary year until the end of November and even into De-
cember. The harvesting is done by means of a horse puller, which loosens
the beet, but leaves them in the ground. The beets are then easily lifted
38
out of the ground by means of their leaves. This work is mostly done by
hand as also the topping, which is the next operation in order. We would
not advise to plow out the beets with an ordinary plow, as by its use a
considerable loss results from breaking off the lower portion of the root
and often beets are missed.
TOPPING After the beet has loosened by the puller and partially
lifted out of the ground the topper grasps it by the leaves
and lifts it with his left hand from the ground, while with his right hand
Fig. 8.
PROPERTY CAPPED BEET.
Fig. 9.
IMPROPERLY CAPPED BEET.
he removes the crown or top of the beet by one blow, cutting just at
the base of the bottom leaf. (See Figure 8.) This is done by a knife
made expressly for this purpose, but a strong, well riveted butcher knife
with a 10 inch blade will perform the work as well. Figure 9 shows very
strikingly the loss, resulting from topping an improperly raised beet.
All that part which grew above the ground must be removed, if the beet
39
is intended for factory purposes, for the reason that the objectionable
mineral salts, absorbed by the beet in its growth, accumulate in the top,
particularly in that portion grown above the surface. These salts exer-
cise a very deleterious influence on the crystallization of the sugar, hence
must not be allowed to enter the factory. Where beets are used for
stock feeding, only the top need be removed.
Unless the beets are intended to be preserved for sugar making dur-
ing the winter months or for the production of seed, they are simply put
into piles and the tops thrown over them, as a protection from the sun
or frost.
PITTING — SILOING, As beets shrink considerable, if shipped in
warm weather, it is advisable for the farmer
to pit them and not ship to the factory until the the weather gets cool.
The extra work will be well paid by the gain in weight, besides it will
enable the farmer to harvest his crop gradually without employing extra
labor, while otherwise when a car of beets must be loaded in one day to
prevent too great a shrinkage, it requires extra help and often all other
farm work has to be neglected.
The pitting must be done before the ground freezes and all beets
must be free from frost when pitted.
The pits are usually arranged in a straight row about thirty feet
apart, in which not less than two tons of topped beets are placed, making
a slanting pile, while the roots lying towards the center of the pit. The
beets should not be covered too deeply with earth, not over six inches,
when first pitted, for if they become too warm in the pit, they rapidly
loose in sugar content. To allow for ventilation two top openings, one
foot in diameter, should be left in each pit. A light layer of loose straw
(with a few inches of dirt on top of the straw to prevent it from blowing
away) should be added before the weather gets cold, and in an ordinary
season will offer sufficient protection, but in case of exceptionally cold
weather it may be found necessary to cover the pits with long manure
to prevent heavy, freezing. If properly pitted beets will keep four to six
months. If the pits are not properly protected and the beets kept from
freezing, they will rapidly spoil with changes in temperature. As soon
as the covering of the silo freezes two inches, shut ventilation holes with
earth and keep them shut.
COST OF GROWING Jt will readily be understood that the
BEETS cost Per acre °* &rowin& sugar beets will
vary in different localities and to quite a
considerable extent. The season, the kind of soil and the skill of the
grower and the choice of the seed, are factors of prime importance. Seed
siuted for one locality would not suit for another.
Then the cost will depend on the price of labor, rent of land and
40
cost of fertilizer the acreage planted and the kind of implements used.
Those who have grown beets, using only ordinary farm implements for
seeding, cultivation and harvesting, state that the cost per acre is between
$20.00 and $30.00 With improved machinery, such as a beet-drill, plant-
ing four rows at once, a cultivator that will remove the weeds and do all
other work required by it on the same number of rows for each trip
across the field and a harvester that will dig the beets by horsepower, the
cost per acre would be of course materially lessened.
As an instance of what profits farmers can make by beet growing,
we quote the experience of H. C. Graves & Sons, reported in an Omaha
paper. They planted over forty acres of sugar beets at Council Bluffs,
which were shipped by rail to the Oxnard factory, at Norfolk, Nebr., at
a cost of $896.71. The total cost of this crop laid down in Norfolk was
$2,196.71. Their gross receipts amounted to $3,524.17, leaving a net
profit of $1,327.46, or $31.98 per acre. The loss through shrinkage
while the beets were in transit amounted to $171.82. Had the beets been
grown in Norfolk this sum, as well as the $896.71 of freight, would have
been saved and the net profits would have been $2,495.99, or at the rate
of $57- 73 per acre.
Part III.
THE MANUFACTURE OF BEET
SUGAR.
GENERAL In the manufacture of sugar field work and factory work
REMARKS are cl°sely interwoven and yet each has its distinctive
sphere. Practically, the manufacture of sugar is
accomplished by field work, while the work of the factory limits itself to
the extraction of the sugar. In other words, the sugar in the beet is
formed and accumulated on the field and this accumulated sugar is ex-
tracted and formed into marketable shape by the factory.
The manufacture of sugar consequently may be divided into two
distinct departments, viz: the production of the sugar by the field and
its extraction and reduction to a marketable form by the factory. These
two principal divisions, constituting the entire process of the manufac-
ture of sugar must complement each other; in fact successful sugar manu
facture is inconceivable, where field work and factory work do not go
hand in hand. Furthermore in both departments satisfactory results
can only be achieved by employing the most up-to-date improved methods
and machinery and above all competent and expert management.
FACTORY The sound basis for a good paying beet sugar
REQUIREMENT'S factorv *s verv simple and stated in a few
words : A sufficiently large quantity of beets
of the possible highest quality and purity to suit the capacity of the
factory, an abundant supply of pure water; adequate supply of fuels
(coal, coke, etc.); supply of limestone of suitable quality; labor at
reasonable figures; good transportation facilities; a market in which to
dispose of the product of the factory and its by-products, and last but
not not least, ample capital.
The very first and most serious consideration in starting a beet sugar
plant must be given to the selection of a site, for, while the condition for
beet sugar raising might be entirely satisfactory in a certain locality,
they might not be favorable for operating a factory.
42
FACTORY The site must be selected with a view to satisfying in
SITE ^e greatest possible measure, the necessary require-
ments for the successful operation of a factory as
stated above. There is more than one case on record where poor or
hasty judgment in the selection of the site, not only greatly diminished
the profits of a factory, but caused its utter collapse. If possible the
factory should be so located, that it could draw its beet supply from
within a radius of say not more than six miles, so that the beets could
be delivered by wagon.
A GUMPSE INTO THE INTERIOR OF THE BAY CITY FACTORY.
BEET The first necessity of a beet sugar factory is that it should
SUPPLY have a sure supply of good beets. In order to facilitate
the supplying of the factory with such beets the plant
should be located as nearly as possible in the center of a beet growing
district. The further the factory is away from the beetfields the less
advantageous. Not only will the profit of the farmer be lessened by
reason of his having to pay freight to the railroad company for trans-
porting his beets to the factory, but there is also the additional expense
of extra handling and the loss in weight, necessarily resulting by shrink-
43
age during transit. It has been variously estimated that the shrinkage
amounts to about 20 per cent of the original weight in seven days. This
means that if a farmer, for instance, got twenty tons of beets from an
acre, and it took him seven days to deliver to the factory, he would lose
one-fifth of his crop in weight, i. e., he would get paid for only sixteen
tons. Of course the percentage of sugar would be higher, but the ton-
nage less. It is also claimed that the factory cannot obtain as good
results from beets grown at a distance, as from those grown near by
and delivered by wagon right after having been harvested. As we have
shown already in a previous chapter under fairly favorable conditions as
to soil and climate and with intelligent field work, fifteen and even
twenty tons of beets per acre ought to be produced, but in calculating
for the beet supply, it would be safer to figure on an average of not more
than twelve tons, especially the first year, when probably many of the
farmers are not as yet fully educated up to the niceties of beet culture.
To supply a 350 ton plant it would require therefore, say 3600 acres to
be planted in beets every year and on the three year rotation plan about
10,800 acres would be necessary as beet area.
QUALITY The minimum percentage of sugar required in
REQUIREMENTS a ^eet atl(^ ^e^ow which factories, as a rule,
decline to accept beets is 12 percent, although
they might be worked to a profit perhaps as low as 1 1 per cent, provided
they ran over 80 per cent in purity. The sugar content and purity are
the factors which determine the quality of the beet.
A high purity co-efficient will impress the practical sugar man by far
more than high polarization, for the purity co- efficient is the real deciding
factor for the value of the beet for the factory, inasmuch as low purity
means loss of sugar in manufacture. The following, taken from Bulletin
No. 64 of the Wisconsin University Experimental Station, by Prof.W. A.
Henry, may be of interest in this connection :
' ' The problem of the relative value to the sugar manufacturer of beets of differ-
ent purities is not easily solved, and concerning which there is a great diversity of
opinion among expert sugar makers. The nearest approach to a correct expression
of this relation may be found in the quantities of sugar available for sugar manufac-
ture in the different cases. To illustrate, if a quantity of beets test 12 per cent of
sugar, with a purity of 80 per cent, 100 pounds of these beets will contain 12x80 — 9.6
pounds of pure crystalizable sugar, which might therefore, under ideal conditions, be
recovered as first sugar and in low grade products. In the same manner 100 pounds of
13 per cent beets with a purity of 75 per cent would furnish 13x75 — 9.75 pounds avail-
able sugar, that is slightly more than beets of the former quality. According to
practical factory experience 12 per cent beets of 80 per cent purity will give the same
amount of sugar per ton of beets as 13 pei cent beets of 75 per cent purity, viz : about
160 pounds, but the former kind of beets are preferable for the reason, that the cost
of extracting the sugar is increased in case of beets of a low purity."
44
PURITY By the co-efficient of purity is meant the per cent
CO-EFFICIENT °^ so^ matter in the juice, in the form of sugar.
A purity co-efficient of 85 means, that 85 per
cent of the solid matter in the juice is sugar.
A low purity co-efficient is due to the presence of a large amount of
solids, not sugar in the juice. A beet testing 15 per cent sugar with a
purity co-efficient of 85 contains 17.65 per cent of solid matter in the
juice. 15 of the 17.65 parts, or approximately 85 per cent is sugar.
Professor W. A. Henry of the Wisconsin University Station gives the
following lucid explanation in Bulletin No. 55 :
" * * * In the pages which follow we speak of the per cent of sugar
in the juice and the co-efficient of purity. Let us understand the mean-
ing of these terms. A hundred pounds of sugar beets contain about
ninety-five pounds of juice. This juice not only contains sugar, but
various other substances, largely mineral matter, which are a great
hindrance, causing serious losses of sugar during the manufacture. A
hundred pounds of average beet juice will carry about fifteen pounds of
solid matter, of which twelve pounds may be sugar, and three pounds
matter not sugar. If we divide the number of pounds of sugar (12), by
the total pounds of solid matter (15), we get 80, which sum is called the
co-efficient of purity; that is beet juice with 15 parts solids, 12 of which
are sugar, is said to have co-efficient of purity of 80. If the sample of
juice, contains 16 parts solid matter and 12 parts sugar as before, then
the co-efficient of purity is only 75. When reducing the beet juice to
make sugar, each pound of foreign matter, not sugar, keeps at least one
pound of sugar from crystalizing. This true, we see at once, that the
manufacturer desires beet roots not only carrying much sugar, but also
with' a high co-efficient of purity. Immature beets, those grown on soils
rich in. vegetable matter or fertilized with fresh barnyard manure, those
grown on land recently cleared from forest, or on drained swamp lands,
are all liable to carry a great deal of solid matter not sugar in the juice,
and consequently are quite unsatisfactory to the sugar manufacturer.
Large beets are likewise poor in sugar. The leaf stems of the beet, as
well as the crown of the beet root itself also carry much foreign matter. ' '
WATER SUPPLY As the consumption of water in a sugar factory
is enormous, — (a 350 ton plant, for instance,
would require not less than 2,000,000 gallons per day for steam purposes,
diffusion process, transporting beets from sheds to factory, praying the
sugar, and other operations) — an abundant supply of pure water, not
alkaline, must be obtainable on or near the site selected. For this reason
and furthermore with a view to the cheapest and most convenient dis-
position of the water consumed — (perfect drainage is absolutely necessary)
— location on a river or creek is preferable. The water course from which
the factory is to receive its daily supply should at any rate not be more
45
distant from the factory than a quarter of a mile, so that the conducting
channel or conduit pipes will not require too large an investment.
In this connection the following extracts from "A Hand-book for
Chemists of Beet Sugar Houses and Seed Culture Farms," by Guilford L.
Spencer, B. Sc., of the U. S. Dept. of Agriculture, will prove interesting:
' 'Salts in solution and their effect in Water used in Sugar Manufacture.
The condensation water from the multiple effects, vacuum pans, etc. form
an abundant and very satisfactory supply of water for the boilers.
The water for the diffusion battery should be as pure as possible and
should contain a minimum amount of calcium and magnesium salts and
MICHIGAN SUGAR COMPANY'S FACTORY, BAY CITY, MICHIGAN.
DIFFUSION BATTERY.
of the salts mentioned below as melassigenic. The calcium and magnesium
salts, notably the bicarbonates and the sulphate of calcium, foul the heat-
ing surface of the battery and evaporating apparatus. The bicarbonates
decompose to some extent in the diffusers and deposit the normal car-
bonates upon the cossettes and probably influence the diffusion unfavor-
ably. The water should not contain more than ten parts per 100,000 of
calcium sulphate, otherwise incrustation may form at some stage of the
concentration of the liquors.
46
Pure water should also be used in slacking the lime, though for
economy of sugar and in the evaporation certain wash waters containing
sugar, etc. , are used for this purpose.
The most important melassigenic salts are sulphates, alkaline car-
bonates and nitrates. The chlorides are rather indifferent as regards the
formation of molasses."
Under the heading "Melassigenic Salts" Mr. Spencer says:
"The following salts are positive molasses makers, that is, salts which
promote the formation of molasses: Carbonate acetate, butyrate and
citrate of potassium.
The following have no influence on the formation of molasses and
are classified as indifferent: Sulphate, nitrate and chloride of potassium,
carbonade and chloride of sodium, calcium hydrade, valerate, oxalate and
succinate of potassium and oxalate, citrate and aspartate of sodium.
The negative molasses makers, that is, salts which promote the
crystallization of succrose, are sulphate, nitrate,, acetate, butyrate, vale-
rate and succinate of sodium, sulphate, chloride and bitrate of mag-
nesium, the chloride and nitrate of calcim and the aspartate of pottassium. ' '
FUEL, COAL, Fuel represents another important item, to be care-
COKES ETC. fully considered in establishing and selecting the
location of a beet sugar factory. For each ton of
beets about 13 to 15 per cent, of coal and i^ to 2 percent, of coke
is required, the latter for burning the lime stone and for producing car-
bonic acid gas, — (which is obtained by combustion of coke and charcoal
in ovens specially prepared for this purpose), — and the former to produce
steam power. A factory working up 500 tons of beets, for instance,
would consume about 75 tons of coal and 7^ to 10 tons of coke every
24 hours. Fuel as will be seen is one of the chief factors of the cost of
production. In some localities crude petroleum is used for fuel. It is
said to be well adapted to the factory work, cause less dirt and require
less labor to handle it, thus making up largely for what it lacks in cheap-
ness. The coke should be 72 hour coke, practically free from moisture
and should contain about 92 per cent, of carbon and not more than ^ to
i per cent, of Sulphur.
The consumption of coal depends on the one hand upon the perfect
construction of the boiler plant, and on the other hand upon the complete
utilization of the steam, as well as upon the most economical accumula-
tion and utilization of all calory derived from the vapors of the boiling
beet juices. In well equipped German and Austrian factories the con-
sumption of coal amounts to from 7 to 12 per cent.
In reviewing this subject "La Sucrerie Indigene," the leading paper
of the industry in France in its issue of March 16, '97, had the following :
" The most significant fact is presented by the figure of steam for 1(0 kilos of
beets being not over 62 per cent, which means 62 steam per 100 pounds or kilos of
47
beets, corresponding with 70 kilos with our regular quality of French coal per ton of
beets. The factory Ouval, Bohemia shows a figure in fuel below 70 kilos and in loca-
tions where coal is cheap, the manufacturers do not hesitate for a moment in invest-
ing the needed money, sometimes in very large amounts, in improvements with
regard to fuel percentage. What are the French manufacturers doing in regard to
coal consumption in sugar factories ? About nothing. They consume 140 kilos per
ton of beets or double the amount used in Austrian factories."
Here is an object lesson for our factories, who in some instances
have used not 7, nor 14, but 23 per cent. In other words, 460 pounds
or 230 kilos per ton of beets.
MICHIGAN SUGAR COMPANY'S FACTORY — CARBONATING
TANKS AND DIFFUSION BATTERY.
Since prices of coal and cokes vary considerably in different locations,
the necessity of thoroughly looking into this question of fuel supply will
be readily understood.
LIMESTONE A ready supply of the right quality of limestone at
a reasonable price, of which the sugar factories need
large quantities, is the next point to be considered in studying the condi-
tions of a locality with a view of erecting a factory. It is absolutely
necessary that this limestone should be pure and free from any elements
hurtful or hindering in the manufacture of sugar.
48
G. L. Spencer, the before cited authority, offers the following "Sug-
gestions on the Desirable and Undesirable Composition of Limestone
Used in Sugar Manufacture:"
The difficulties usually encountered in the management of the lime kiln are
as follows: A limestone containing too much silica will show a tendency to fuse, and
if overheated will adhere firmly to the walls of the kiln. Stone in too small pieces,
or stone and coke not properly distributed, or stone with an excess of coke will
sometimes "scaffold" or bridge. The above conditions soon prevent the downward
progress of the stone and lime. These difficulties are obviated by the use of suitable
stone, properly mixed with the coke and evenly distributed in the kiln, and by the
withdrawal of lime at regular intervals. Should the charge "scaffold" in the kiln, it
can only be broken down by the withdrawal of a considerable quantity of material at
the lime doors and energetic use of an iron bar at the "peep-holes." The use of too
little coke or the too rapid withdrawal of lime results in an undue proportion of
underburned or raw lime. The admission of too little air to the kiln results in an
imperfect combustion and an excess of carbonic oxide in the gas. This carbonic
oxide not only is a loss of carbon, but if carelessly inhaled by the workmen, may
result in serious poisoning. The addition of too much air dilutes the gas. This latter
may result from leakage in the pipes, careless charging or from driving the gas pump
too fast. The following table contains valuable information relative to the quality of
the limestone :
Analysts of Limestones and Comments on their Composition*
(By Gallois and Dupont, Paris. )
SUBSTANCE
1
2
3
4
5
6
7
8
9
10
Moisture
%
4.10
4.50
1.20
2.10
.37
85.86
.95
.05
.87
%
5.10
5.15
1.17
1 75
.41
85.12
.47
.06
.77
%
7.25
4.90
1.37
3.30
.27
81.67
.59
67
%
4.15
2.15
1.05
1.05
.17
90.13
.75
.10
.45
%
4.17
3.07
.97
.98
.19
88.65
.95
.01
1.00
%
6.25
3.17
1.12
.64
.15
87.93
.50
%
5.. 16
2.25
.86
.56
.20
90.03
.45
%
0.52
2.85
.30
.06
.32
93.80
1.81
i
1.21
.55
.41
.20
.23
96.58
.50
%
0.11
.27
.15
.03
Sand Clay and Insoluble Matter
Organic Matter
Soluble Silica
Oxides of Iron and Alumina (Fe203 A1.203).
Carbonate of Calcium (Ca, COS)
99.10
Carbonate of Magnesium (Mg, C03)
Sodium of Potassium (!Va20, K20)
Undetermined
,24
.39
.34
.32
.34
100.00
100.00
100.00
100.00
100.00
100.00
100.00
100.00
100.00
100.00
Nos. 1, 2, 3 and 4 are bad, Nos. 5, 6 and 7 are passable, and Nos. 8, 9 and 10 are
excellent. Ljmestone No. 3 was used in a sugar house and caused much trouble
notably "scaffolding," difficulty in the mechanical filtration, incrustations in the
triple effect and on the vacuum pan coils. No. 9 was substituted for this stone and
these difficulties disappeared.
In the examination of a limestone its physical condition as well as as its chem-
ical composition must be taken into account. The stone should be compact and hard,
thus reducing the quantity of fragments and the risk of "scaffolding" in the kiln.
Excessive moisture, 5$ or more, in the stone reduces the temperature of a kiln
when charging, involving an imperfect combustion and the production of carbonic
oxide (CO); further, such stones break into small pieces under the influence of the
heat. A small proportion of water, approximately 1#, probably facilitates the decom-
position of the stone, and is advantageous.
49
Magnesium is not objectionable, so far as the operation of the kiln is concerned
except in the presence of silicates, but it introduces difficulties in the purification of
the juice and forms incrustations on the heating surfaces of the evaporating appar-
atus. It forms fusible silicates at high temperatures and thus increases the tendency
to "scaffolding." The objections to the sulphate of calcium are practically the same
as to magnesium.
The objections to the presence of silicates are, as indicated above, in the form-
ation of fusible silicates of lime and magnesium. Part of the silica passes into the
juice of the lime, retards the filtration with the presses, and coats the cloth of mechan-
ical filters, to their detriment. Silica also forms part of the scale on the heating
surface. Less harm results from this substance in hard limestones than from that in
soft stones ; hence if the stone be hard and compact, a larger content of silica is ad-
missible, than in soft stone.
When necessarily using stone of comparatively poor quality, the best obtainable
coke should be used.
LABOR Frequently a very serious problem is presented in the labor
question. The field work, i. e. the cultivation of the beet
fields requires a large amount of hand labor and during a few weeks each
summer extra hands are needed for weeding, hoeing and thinning the
crop; then again extra help is needed for the harvesting of the crop in the
fall of the year. The factory on the other hand requires outside of the
skilled labor, many common laborers, employed during the campaign,
hence if possible the enterprise should not be started far from cities or
towns of a floating population where labor can be supplied at short notice
and reasonable cost.
TRANSPORTATION A verY important consideration in the
FACILITIES selection of a site for a sugar factory are
the transportation facilities. There is
considerable freight traffic connected with the sugar factory. Not to
speak of the hundreds of carloads of building materials, machinery, etc.,
that must be brought to the site for the erection of the factory, there is a
steady traffic in bringing supplies, such as beets, coal, limestone, coke,
etc., sometimes from distant points, to the factory and in taking out the
finished product and the by-products. Then again the transportation
facilities are often needed to bring the workers in and around the factory
to and from their homes. Most of the traffic is concentrated into the
brief period of the campaign, hence ample railway or water transportation
facilities are absolutely necessary.
MARKET FACILITIES A ready market in close proximity to
the factory is perhaps not one of the
least important conditions for success. The accessibility to trade centers,
availability of transportation by water, as well as a larger number of rail-
roads, thus insuring cheap freight and greater facilities for marketing
the product quickly, also the question as to whether these facilities are
50
sufficient to permit of competition with other localities, perhaps more
favored in this regard, are points which must be given very serious
thought before deciding on a location.
THE FACTORY AND
ITS INTERNAL
ARRANGEMENT
The site for a factory having been
selected with proper regard to the various
conditions just discussed, the construct-
ing engineer can arrange his plans in
such a manner, so as to attain the most satisfactory results in the most
economical way, compatible with safety. Of course it will be readily
understood, that it is altogether impossible to work all plans after one
MICHIGAN SUGAR COMPANY'S FACTORY, BAY CITY, MICHIGAN.
FII/TER PRESSES.
pattern. What might suit one locality, might be utterly unsuitable for
another, and what would be a cheap plan for one locality might turn out
an expensive one for another.
A modern sugar factory must be so arranged and equipped as to
make it possible under expert and intelligent management to extract at
the lowest cost of production, all the sugar contained in the beet and to
convert it into marketable form. This can only be done by machinery
and apparatus of the most approved and modern type and making use of
every device whereby labor may be saved. In designing, erecting and
51
instaling sugar factories, the aim of The Fred W. Wolf Company is
always, to double and treble results by introducing the most modern
and improved apparatuses and mechanical appliances, whereby the labor
of many hands can be saved and the process of manufacture simplified
and shortened and the cost of production lessened.
A sugar factory may be said to be divided into two main depart-
ments, viz: The Beet Department and the Sugar Department. The
former is subdivided again in the following stations:
i — Wash Station, where the beets are cleaned.
2 — Juice Station, where the raw juice is extracted from the beets and
purified, taking in Diffusion, Carbonation and Filtration.
3 — Evaporating Station, where the juice is condensed.
The Sugar Department may be divided as follows;
i — Station where the juice is turned into white sugar.
2 — Station where the product is gotten ready for the market.
The afore mentioned stations and departments are housed in one
main building, which has a number of annexes, such as a boiler house,
lime-kiln, oil house, cooperage, beetsheds, sugar storage house and office
building. Sometimes one or the other of these annexes is included in the
main building.
The internal arrangement of an up-to-date sugar plant is as follows:
GROUND FLOOR. SECOND FLOOR.
Washer. Beet Elevator.
Beet Elevator. Diffusion Battery.
Pulp Pit Under Diffusion Battery. Carbonation Tanks.
Engines & Dynamos. Quadruple Effect (Evaporators.)
Pumps. White Sugar Mixer.
Centrifugals. Granulator.
Sugar Melter. Sugar Elevator.
Sugar Elevator. Dustroom .
Machine Shop. Labratories.
Office.
THIRD FLOOR. FOURTH FLOOR. FIFTH FLOOR.
Crystalizers. Beet Elevator. Sulphutation Tanks.
Pulp Presses. Automatic Scale. Condensers.
Slicer.
Filter Presses.
Vacuum Pans.
Mechanical Filters.
In the foregoing plan we have not considered installations necessary
to diminish the loss which occurs, owing to the inability to extract all
crystalizable sugar from the residue molasses, forming from 16 to 25 per
cent, of the boiled syrup.
There are various methods, such as the Osmose process, the Steffen,
the Ranson process, and the Strontian process, and others, by which this
loss can be reduced to some extent. The installation for the last two
52
mentioned processes is rather complex and expensive. The latest pat-
ented process is the new and improved Steffen process, already introduced
in a number of European factories, whose experience has verified the
claims of the inventor, that by this method 90 to 92 percent of the sugar
content of the beet may be recovered in white finished product.
PROCESS OF The beets freed from tops and adhering dirt
MANUFACTURING are delivered at the factory in wagons and
oTjp AD cars. After being weighed and sampled
they are unloaded into large storage sheds
with V shaped bottoms, at the apex of which is a covered trough, ex-
tending the entire length of the shed. The trough has a movable cover-
ing and contains a stream of running water. Starting at one end of the
shed, part of the covering is removed and the beets are allowed to fall
into the water, which conveys them into the factory.
Here they are carried by an elevator to the washer, which
HOUSE consists of a tank kept constantly full of fresh water, where
they are subjected to a thorough washing by means of pro-
peller arms, which convey them from one end of the washer to the other,
keeping them constantly agitated. When thoroughly cleaned they are
ejected by means of an automatic device and fall into a vertical iron
bucket elevator, which carries them to the weighing machine on the
fourth floor.
AUTOMATIC The beet scale is an automatic machine which weighs
BEET SCALE 7°° or I00° P°utl(^s at a time, as the case might be,
and dumps them into the slicer, while at the same
time the counter of the scale automatically adds up all quantities weighed
and records same. No mistakes are made in calculation, and it is abso-
lutely impossible for any of the working men to tamper with the record,
the counting and adding mechanism being enclosed in a locked box.
THE SLICER The slicer cuts the beets into triangular pieces about
one-quarter of an inch wide, one-sixteenth inch thick
and of greater or less length. They are cut iuto such shape to avoid their
laying too closely together as to prevent the circulation of the diffusion
liquors, when placed in the cells of the battery. The slicer consists of a
rapidly revolving disk, about three feet in diameter, which is provided
with a set of knives, cutting a large number of slices off the beets at every
revolution.
DIFFUSION By means of a revolving chute the fresh beet slices
BATTERY (technically called cossettes) are conveyed into the
large cylindrical closed tanks or cells of the diffusion
battery on the floor below. These cells (each holding about 2 to 2^
tons) are arranged in a circle connected by piping and valves, to facilitate
53
filling with fresh sliced beets and discharging the pulp or slices exhaust-
ed of sugar. Each cell has adjoining it a socalled " heater" filled with
brass tubes and so arranged that the juice may be heated by the admis-
sion of steam, without bringing it in contact with the juice. The cells
and heaters are so connected by piping as to allow of water and juice
being admitted to any individual cell or being circulated through them
all. It is in the diffusion battery that the sugar held in solution in the
cells of the beets is extracted.
The object of the diffusion process is to obtain sugar juice contain-
ing as few impurities as possible. As explained in a preceding chapter
MICHIGAN SUGAR COMPANY S FACTORY, BAY CITY. MICHIGAN.
QUADRUPLE-EFFECT CRYSTALUZER AND VACUUM.
(Structure of the Beet), the sugar is held in solution in the cells of the
beet, but these cells also contain the impurities (salts, albuminoids, etc.)
and whereas it is only the crystallizable bodies, that have the property
of diffusing through the celltmembrane, it is desirable to have the cells
remain intact and the slicer is therefore arranged to cut the beets in such
a form as to rupture as few cells as possible, at the same time giving as
large a surface as possible for the leaching, i. e. the action of the hot
water resp. diluted juice in the operation on the diffusion battery, with-
out preventing rapid circulation of the diffusion liquors. Care must also
54
be exercised to prevent bursting the cells by overheating during the pro-
cess of diffusion. The temperature at which diffusion takes place is from
70° to 80° C., 158° to 176° Fah., according quality of beet.
By the methods formerly used, the beets were ground into a fine
pulp. Thus the cells were torn and the entire contents of the cells, su-
gar as well as salts and other impurities carried into the juice, which
was obtained from the pulp either by pressing by means of hydraulic
presses, by maceration or by centrifrugal force. In all tnese methods of
extracting the juice a great deal of foreign matter was obtained outside
of sugar, which made the purification of the juices very difficult and
hindered the manufacture.
The diffusion method now generally in use, differs from the old one
in that the juice is no more separated in a mechanical, but in a purely
physical way. The hot water acting upon the protoplasmic lining of
the sugar cells, will allow the sugar in the cell to diffuse with the water
outside, until the water outside the cell contains the same percentage of
sugar as that on the inside. This water being drawn off and replaced by
fresh water the same process takes place and could be continued until all
the sugar had been extracted. The juice so obtained would of course be
very weak, in the diffusion battery therefore the juice obtained in the
first leaching is used for the second, etc.
t
THE PROCESS The operation is proceeded with as follows: First
Qp DIFFUSION one ce^ *s ^^e(^ with fresh cossettes and hot water
(at 80° C) admitted till the cell is filled. Assum-
ing now, that the beets contain 12 per cent, of sugar, an interchange
takes place, the cossettes giving up their sugar until only 6 per cent, re-
mains, the other 6 per cent, having been taken up by the water. Meanwhile
the next cell has been filled with fresh cossettes, and the water contain-
ing 6 per cent, of sugar is now forced into it, having been heated in
transit to 80° C. In this second cell again an interchange takes place,
but the water containing already 6 per cent, sugar, will extract but half
of the difference between the sugar in it and in the cossettes; this water
will now contain 9 per cent, of sugar and is forced into the third cell,
where it will again absorb half the difference between its own sugar and
the cossettes. The same process is continued until the water has become
sufficiently rich in sugar for evaporation. In the meanwhile fresh water
has again been forced into the first cell, from there into the second, and
so on. When the cossettes in the first cell have become exhausted of
their sugar by continued passage of fresh water, the contents are dis-
charged through a trap door and replaced by a fresh charge. The second
cell is next to be exhausted and recharged in its turn and thus every
following cell continuously.
55
The juice now passes through the measuring tank, is accurately
measured and a record taken of time, number of cell and density, and is
then ready for the first carbonation.
CARBON ATION The Juice as il comes from the diffusion battery
PROCESS is a dark, ill-smelling liquid, when it passes
into the first carbonators, large closed tanks with
valves and appliances for admitting juice, lime and carbonic acid gas.
Slaked lime in the form of milk of lime are introduced in the heated
juice for the purpose of having the lime unite with the impurities in the
juice, both chemically and mechanically. In combining with the greater
part of the impurities this lime forms an insoluble precipitate, viz : car-
bonate of lime. The lime also combines with the sugar forming a suc-
rate of lime. In order to free this, in other words to separate the lime
and sugar, carbonic acid gas is injected. This is done by allowing the
gas to bubble through the limed juice, whereby a union of calcium and
carbonic acid gas is effected, forming Calcium Carbonate. Great care
must be taken not to admit more gas than is necessary to break up the
combination of lime and sugar, for after this is accomplished the carbonic
acid attacks other compounds of lime, and if allowed to operate too long
would again set free all impurities. The process must therefore be
closely watched and samples taken with a test tube every few seconds
when the operation 'approaches completion. The gas is instantly shut
off, as soon as by the formation of a granular precipitate, showing clear
liquor between the particles, the completion of the process has been
established.
LIME The object in burning the limestone in the factory in a special-
J£ILJsJ ty arranged kiln, instead of buying the prepared lime, is to
make sure of fresh burned lime, and furthermore to secure the
carbonic acid gas, which is needed in the manufacturing process, as well
as the slaked lime, as just explained.
PROCESS OF The juice from the carbonators is removed and forced
FILTRATION ky means °f PumPs at a pressure of 60 Ibs. per square
inch through filter presses consisting of a series of
frames and screens which remove the precipitates and other mechanical
impurities. The purpose of the frame, a hollow iron square, is to receive
and hold the lime precipitate. After being forced into the frames of the
press, the juice passes through a finely woven cloth filter into the screen,
and from there the filtered juice passes through a cock in the screen to a
trough. When the frames are completely filled with lime precipitate,
the flow of juice into the presses is stopped.' Hot water is then forced
through the presses to wash out of the lime cake and cloths any juice left,
the press is then opened and the lime cake removed.
56
SECOND The Juice and tne wash water from the filter
CARBON ATION Presses *s now passed in a second set of carbona-
tors and submitted to the same process previously
described, however very little lime if any being added. The carbonic
acid gas is passed through the juice until only a trace of lime remains in
it, which is determined by testing. In order to precipitate the double
carbonate that may be in solution the juice is then boiled and forced
through another set of filter presses.
MICHIGAN SUGAR COMPANY'S FACTORY, BAY CITY, MICHIGAN,
CRYSTALUZERS.
SULPHURING AND The clear strained juice from the second car-
IVIECH ANICAL bonators, which is then of a light straw color
PIT TT? ATTON anc^ a^mos^ Pure> i§ now forced by pumps to
the so-called " sulphiters," similarly con-
structed as the carbonators. By means of an air compressor sulphurous
acid gas, obtained by burning sulphur in a muffle, is forced through the
juice, decolorizing it and precipitating the remainder of the lime. The
gas generator has two compartments, one being used at the time, so as to
allow of cleaning without interrupting the process. The juice, now of a
water white color, undergoes another filtering in mechanical filters (con-
sisting of iron boxes, provided with a cover for removing the bags on the
57
inside) whereby any mechanical impurities which might be in the juice
are removed. This process completes the purification or clarification and
the now pure juice is passed to the multiple effect evaporating apparatus
for the purpose of concentration.
EVAPORATOR Tins evaporator or so-called quadruple effect
OR QUADRUPLE consists of four bodies, each containing two
EFFECT sections or chambers ; the lower or steam
chamber for the steam and the upper chamber,
occupying about two-thirds of the space, for the juice and the vapors
arising from the boiling. The upper or vapor chamber of each effect is
connected with the steam chamber of the next effect, so that vapors of
the boiling liquor can pass from one steam chamber to the next. The
process is as follows : Steam is turned into the steam chamber of the first
effect and boils the juice in that effect, the vapors arising from the steam
chamber of the second effect go over and boil the juice in the third effect
and so on until the boiling process goes on in all. By means of a vacuum
pump attached to the condenser of the fourth effect a vacuum of different
degree is created in each, and the juice can readily be drawn from one
to the other. By carrying on the process under vacuum loss of sugar by
excessive heat is prevented. When the juice in the last effect has reached
the required point of density, it is pumped out and carried over to the
vacuum pan, where it is boiled to a grain.
BOILING TO A The vacuum pan in which the concentrated juice
QT? A TM TJf/J'J'J-J is boiled to a thick crystallized mass, the so-called
•\/ A pi TT jitTT p A "M" massecuite consists of a large hollow cylinder made
of cast iron put together in sections. The process
of boiling is conducted as follows : By means of a pump vacuum is pro-
duced, the juice is drawn into a certain level and steam is admitted into
the copper coils placed at the bottom of the pan causing the juice to boil.
As soon as the juice has boiled down to a certain density small sugar
grains appear, and when these have accumulated in sufficient quantity
more juice is admitted. This addition instead of starting new grains,
deposits upon the first. The process of admitting fresh juice and boiling
down is continued until the pan is full, when it is passed into the mixer
by means of a large valve situated in the bottom.
THE MIXER This apparatus consists of a large V-shaped trough.
A shaft runs through it provided with arms for the
purpose of keeping the boiled juice or so-called "melada" from solidifying.
This boiled juice of the appearance of a thick paste, passes to the cen-
trifugals directly below, through short spouts, which are regulated by
means of a tight fitting gate.
58
THE A charge of boiled juice of about 200 Ibs. is ad-
CENTRIFUGALS mitte<^ into tne centrifugals machine, which is
set revolving at the rate of 1,000 revolutions per
minute. At the expiration of about 10 minutes, the molasses is thrown
off and the sugar adhering to the sides of the centrifugal removed. Thus
the operation is completed and the pure white sugar now left, falls
through a trap door situated in the bottom of the centrifugal and is taken
by means of a conveyor to the dryer or granulator. The granulation
consists of a circular shell provided with steam pipes that give the heat
for drying. This apparatus is slowly revolving and small shelves attached
to its interior sides cause the sugar to pass through its entire length with-
out staying too long in any one part, thus preventing the danger of burn-
ing. After the slight amount of moisture is thus removed the sugar falls
down a shute to a hopper and is placed in bags or barrels for shipment.
AFTER The syrup or molasses obtained from the first product
PRODUCTS as above described is collected in tanks and when a
sufficient quality has accumulated, is sent back and
boiled again in the vacuum pan (so-called second pan), but not boiled to
a grain. When it has reached the desired consistency, it is run into
crystallizers of the same capacity as the vacuum pan, which consists of
large boiler-shaped vessels, supplied on the outside with a water jacket
to allow of cooling when necessary. A slowly revolving shaft on the
inside, provided with arms keeps the mass air in constant motion,
whereby the cooling is affected. By this process a brown sugar the so-
called second product is obtained.
The syrup or drains left from this operation are again sent back and
reboiled in the vacuum pan, and run into crystallizers, whence they
emerge as brown sugar, the so-called third product.
All this brown sugar, which is very unpalatable, is melted in a mixer
and worked in with the green juice in the first pan. The molasses now
left is of a very low grade and in most instances is allowed to go to the
sewer or is run into the pulp. It might be used for vinegar or blacking.
Some factories, when finding on analysis, that- the molasses contains
sugar that will crystallize, store it in tanks and let it remain there until
the next season, when such sugar as has settled to the bottom is taken out
and worked over. The molasses in question amounts to about 3 to 4 per
cent, of the sugar content of the beet. By certain additional installa-
tions, representing different processes, such as the Osmose, Ransom,
Strontian processes, Steffen and others, part of the sugar can be recoverd.
PULP A vexing problem which has confronted many factories in the
past was, what to do with the pulp, which amounts to about
50 per cent, of the tonnage of beets worked up in a factory. Our farm-
ers are just now beginning to appreciate the value of this pulp as a stock
59
food. Experiments along the line have shown that for fattening hogs
and cattle, feeding lambs and the dairy cow, this pulp offers a valuable
and cheap food. At one dollar a ton it would be cheap, and in such parts
of the country where there are large dairy or stock feeding industries the
factories have found no difficulty of disposing of the pulp at from 35 cents
to $1.00 par ton, the farmers furnishing the beets to the factory as a
rule being glad to take such share as represented by the total of their
beet deliveries at an agreed upon price to be deducted from the price they
received for the beets. This pulp may be siloed with a sprinkling of
salt and loses none of its virtue for a couple of years after it is siloed. It
has been claimed on basis of tests that better results are obtained from
siloed pulp than from the fresh pulp, i. e. when fed coming direct from
the mill ; furthermore that such pulp fed to cattle makes a firmer, ten-
derer and better colored beef. The value for the dairy may be better un-
derstood from the following figures : Calculating the value on a basis of
units of feeding value, allowing three units for proteine, two units for
fatty substances and one unit for substances free from nitrogen, this pulp
would represent 44 units of feeding value.
COST OF A It is impossible to give anything more than a
BEET ROOT rough estimate of the cost of building, equip-
SUGAR FACTORY ping and °Peratin£ a beet suSar factory, ap-
plicable to all sections of our country. In the
previous chapter we have already mentioned the main requisites or con-
ditions necessary for the success of a factory, such as materials, labor,
etc. All these conditions, which of course vary widely in different parts
of the country, govern the cost of the plant in the first place. Then it
would depend to some extent on the character of the buildings, whether
fire proof or part fire proof, or not, the capacity of the house, etc.
Approximately the cost of a sugar house of a capacity of not less
than 350 tons, will amount to $1,000 for each ton of daily capacity, in
other word a factory of 350 tons capacity would cost about $350,000. At
less than 300 tons capacity the cost would exceed the $1,000 per ton.
The Fred. W. Wolf Co. will be glad at any time to give closely fig-
ured estimates for erecting factories in any part of the United States after
having investigated the location. We frequently have occasion to reply
to inquiries from people who are under the impression that with an old
building, a second-hand boiler and engine and worn out apparatus and
appliances that have been used for other purposes, they have a good nu-
cleus for a beet sugar factory, and that with a comparatively small
additional outlay such a plant would give satisfactory results. There is
no more mistaken notion than this. Any attempt of this kind is in our
opinion simply that much money thrown away. Not one of the various
enterprizes that were started on such a basis but proved a deplorable
failure.
60
An old building might possibly be adapted to sugar factory purposes
but the small saving in the first cost would likely soon be eaten up by
the increased expense of operating such a plant, resulting from the ne-
cessity of adapting the arrangement of the apparatus to the structure.
In order to build economically and insure profitable operation a sugar
factory must be built with this special purpose in view.
A priori we want to say, and in the most emphatic manner, that it
would be rank foolishnes to go in the beet sugar business without ample
means to erect a factory of proper /size as well as of the most modern
construction both as regards building and machinery.
MICHIGAN SUGAR COMPANY'S FACTORY, BAY CITY, MICHIGAN.
ELECTRIC PLANT.
COST OF SUGAR The cost of the sugar and the profit to the
AND PROFIT factory depend on the conditions already
CALCULATION partly discussed under the heading "Factory
requirement," the amount of material used,
price of beets and wages paid. Fuel, limestone and wages are the three
principal expense items in a sugar factory, and run about as follows
per ton of beets :
61
Cents per ton
of Beets.
Coal (basis 8-fold evaporating power) 12 per cent., at $3 00 per ton, ... 36
Limestone (basis 95 per cent, of pure lime) 10 per cent., at $1.60 per ton, . 16
Wages (basis full season of 100 days) 160 hands at $2 50 average wages, . 80
In a factory of a daily capacity of 500 tons, where coal or limestone
or wages would be 25 or 50 per cent, higher, the expenses during a season
would be increased in the following amounts :
2-=> per Cent 50 per Cent.
Coal, $ 4,500 $ 9,000
Limestone, 2,000 4,000
Wages, .......... 10,000 20,000
A difference of i ^ per cent in the quality of the beets, that is
to say, the real outturn of granulated would make a difference of ten
pounds of sugar per ton of beets, or (on basis of a price of 5 cents per
pound) $25,000 per season.
From this it will readily be seen that the factor which mainly deter-
mines the cost of the sugar is a full supply of beets of good quality. The
total daily average expenses per ton of beets may be calculated as
follow^:
Per Ton of Beets.
Beets, at $4.00 per ton $4.00
Coal, 12# at $3.00 per ton 36
Limestone, 10$ at $1.60 per ton 16
Wages, at $2.50 80
Coke and other materials, such as chemicals,
lubricants, etc .75
$6.07
Making for 50,000 tons worked up in a season of
100 days $303,500
To which would have to be added the gem-ral or
annual expenses for office, selling and travel-
ling expenses, insurance, repairs, stationary
and incidentals, in round figures 50,000
Total |353,500
On an outturn of say 10$, or 10,000,000 pounds of
granulated the factory would receive at an
average net price of 5 cents per pound . . . $500,000
Adding to this the value of pulp and molasses at
say, 50 cents per ton 25,000
Total receipts would amount to $525,000
Less total expense as above 353,500
Profit $171,500
The following tables will show the profits per season, also the differ-
ence in cost per pound of granulated sugar, according to yield and
quantity.
62
Yield per
ton,Beets
7^^=150 Ibi.
8$= 160 Ibs.
8^^=170 Ibs.
9^=180 lb».
9^#=190 Ibs.
ll
•s S.
00 -<S
^i
&
Cost of 1
Ib. Gran-
ulated.
Profit per
Season.
Cost of 1
Ib. Gran-
ulated.
Centi.
Profit per
Season.
Cost of 1
Ib. Gran-
ulated.
Profit per
Season.
Cost of I
Ib. Gran-
nlated.
Profit per
Season.
Cost of 1
Ib. Gran-
ulated.
Profit per
Sea«nii.
Cents.
Dollars.
Dollars.
Cents.
Dollars.
Cents.
Dollars.
Cents.
Dollars.
350
4.67
17.550
4.38
35.050
4.12
52.550
3.89
70.050
3.70
TeiT
87.550
400
4.55
27.200
4.26
47.200
4.01
67.200
3.79
87.200
107.200
450
4.45
36.850
4.17
59.350
3.93
81.850
3.73
104.350
3.52
126.850
500
4.38
46.500
4.11
71.500
3.86
96.500
3.65
121.500
3.45
146.500
550
4.32
56.150
4.05
83.650
3.81
111.150
3.59
138.650
3.40
166.150
600
4.27
65.800
4.00
95.800
3.76
125.800
3.54
155.800
3.37
185.800
650
4.22
75.450
3.96
107.950
3.73
140.450
3.52
172.950
3.34
205.450
700
4.19
85.100
3.92
120.100
3.70
155.100
3.49
190.100
3.30
225.100
750
4.16
94.750
3.89
132.250
3.67
169.750
3.46
207.250
3.28
244.750
800
4.13
104.400
3.87
144.400
3.64
184.400
3.44
224.400
3.26
264.400
850
4.11
114.050
3.85
156.550
3.62
199.050
3.42
241.550
3.24
3!,23"
284.050
900
4.08
123.700
3.82
168.700
3.60
213.700
3.40
258 700
303.700
950
4.06
133.350
3.81
180.850.
3.58
228.350
3.38
275.850
3.21
323.350
1000
4.04
143.000
3.80
193.000
3 57
243.000
3.37
293.000
3.20
343.000
1050
4.03
152.650
3.78
205.150
3.56
257.650
3.36
310.150
3.19
362.650
"382.300
1100
4.01
162.300
3.76
217.300
3.55
272.300
3.35
327.300
3.17
1150
4.00
171.950
3.75
229.450
3.54
286.950
3.34
344.450
3.16
401.950
1200
3.99
181.600
3.74
241.600
3.52
301.600
3.33
361.600
3.15
421.600
1250
3.98
191.250
3.73
253.750
3.51
316.250
3.32
378.750
3.14
441.250
1300
3.97
200.900
3.72
265.900
3.50
330.900
3.31
395.900
3.13
460.900
1400
TsocT
3.95
220.200
3.70
290.200
3.48
360.200
3.30
430.200
3.12
500.200
3.93
239.500
3.69
314.500
3.47
389.500
3.28
464.500
3.11
539.500
1600
3.92
258.800
3.68
338.800
3.46
418.800
3.27
498.800
3.10
578.800
1700
3.91
278.100
3.67
363.100
3.45
448.100
3.26
533.100
3.09
618.100
1800
3.90
297.400
3.66
387.400
3.44
477.400
3.25
567.400
3.08
657.400
1900
3.89
316.700
3.65
411.700
3.43
506.700
3.24
601.700
3.07 696.700
2000
3.88
336.000
3.64
436.000
3.42
536.000
3.23
636.000
3.06 736.000
63
Yield per
ton, Beets
10^rr200 Ibs.
10>^=210 Ibs.
11^=220 Ibs.
ll#*=230ibs.
12^=240 Ibs.
s i
J^
•o S.
'1
Cost of 1
b. Gran-
ulated.
Profit per
Season.
Cost of 1
Ib. Gran-
ulated.
Profit per
Season.
)OBt Of 1
b. Gran-
ulated.
Profit per
Season.
Cost of 1
Ib. Gran-
ulated.
Profit per
Season.
Cost of I
Ib. Gran-
nltted.
Profit per
Season.
Cents.
Dollars.
Cents.
Dollars.
Cents.
Dollars.
Cents.
Dollars.
Cents.
Dollars.
350
3.50
105.050
3.34
122.550
3.20
140.050
3.04
157.550
2.92
175.050
400
450
3.41
127.200
3.25
147.200
3.10
167.200
2.95
187.200
2.84
207.200
3.34
149.350
3.19
171.850
3.03
194.350
2.90
216.850
2.78
239.350
500
3.29
171.500
3.14
196.500
2.99
221.500
2.86
246.500
2.74
271.500
550
3.24
193.650
3.09
221.150
2.95
248.650
2.82
276.150
2.71
303.650
600
3.20
215.800
3.05
245.800
2.91
275.800
2.78
305.800
2.67
335.800
650
3.17
237.950
3.02
270.450
2.88
302.950
2.76
335.450
2.64
367.950
700
3.14
260.100
2.99
295.100
2.86
330.100
2.74
365.100
2.62
400.100
750
3.12
282.250
2.97
~$T95~
319.750
2.84
357.250
2.72
394.750
2.60
432.250
800
3.10
304.400
344.400
2.82
384.400
2.70
424.400
2.58
464.400
850
3.08
326.550
2.93
369.050
2.80
411.550
2.68
454.050
2.56
496.550
900
3.06
348.700
2.92
393.700
2 78
438.700
2.66
483.700
a. 55
528.700
950
3.05
370.850
2.90
418.350
2.77
465.850
2.65
513.350
2.54
560.850
1000
3.04
393.000
2.89
443.000
2.76
493.000
2.64
543.000
2.53
593.000
1050
3.02
415.150
2.88
467.650
2.75
520.150
2.63
572.650
2.52
625.150
1100
3.01
437.300
2.87
492.300
2.74
547.300
2.62
602.300
2.51
657.300
689.450
1150
3.00
459.450
2.86
T85~
516.950
2.73
574.450
2.61
631.950
2.50
1200
2.99
481.600
541.600
2.72
601.600
2.60
661.600
2.49
721.600
1250
2.98
503.750
2.84
566.250
2.71
628.750
2.59
691.250
2.49
753.750
1300
2.98
525.900
2.83
590.900
2.70
655.900
2.59
720.900
2.48
785.900
1400
2.96
570.200
2.83
640.200
2.69
710.200
2.58
780.200
2.47
850.200
914.500
1500
2.95
614.500
2.82
689.500
2.68
764.500
2.57
839.500
2.46
1600
2.94
658.800
2.81
738.800
2.67
818.800
2.56
898.800
2.45
978.800
1700
2.93
703.100
2.80
788.100
2.67
873.100
2.56
958 100
2.45
1,043.100
1800
2.92
747.400
2.79
837.400
2.66
927.400
2.55
1,017.400
2.44
1,107.400
1900
2.92
791.700
2.78
886.700
2.66
981.700
2.54
1,076.700
2.43
1,171.700
2000
2.91
836.000
2.77
936.000
2.65
1,036.000
2.53
1,136.000
2.42
1,236.000
64
In all of the foregoing calculations the general expenses have been
calculated at $50,000 regardless of the quantity of beets worked per sea-
son, for the reason that this expense item does not fluctuate to any
extent in relation to the quantity of beets.
The value of the residue in pulps and molasses viz: 1200 Ibs. of pulp
and 20 Ibs. of molasses, has been calculated at 50 cents per ton of beets,
which is considerable less than actual value, as shown in previous
chapters.
The price of beets, $4.00 per ton, represents the average price gen-
erally paid by our factories. The other daily expense items for materials
and labor, will in most cases be found below our figures.
The price of coal varies greatly in the different states, but the figure
of $3.00, taken as basis for our calculation, is rather above the average.
The amount of coal consumed is by far a more important factor than the
price of coal. As already referred to in a previous chapter, in modern
European factories 75 Ibs. of steam per 100 Ibs. granulated is not an un-
frequent figure. This means that with coal of 7,000 to 7,500 calories or
about eight fold evaporating power, the consumption amounts to only
about 9 per cent, coal per ton of beets.
Hence, if as has been the case in some factories in this country, 23
per cent, of coal are used, this means a difference of 14 per cent, or 7,000
tons; in other words, at $3.00 per ton, $21,000 worth of coal would be
needlessly burned up. This difference amounts to 21/100, or say 1/5
cent for pound of granulated sugar just for the item "Coal." It will
therefore be seen, that the amount of coal consumed cuts a much more
important figure, than the factor "price of coal," since an increase in
the price of coal of $1.00 per ton, would increase the cost of production
only 6/1000 cent per Ib. granulated.
Of course just as much depends on the quality of the coal, than the
boiler plant and evaporating apparatus, and last, but not least, the way
they are run.
As regards wages, the figure of $2.50, taken as average wages, is
certainly higher than in most localities. Every quarter of a dollar more
or less in average wages represents an additional or reduced expenditure
of $4,000 for season, or T£¥ cent per pound of granulated sugar.
From the foregoing tables it will be seen, that a factory working up
annually 50,000 tons of beets, yielding 200 pounds of granulated sugar
from each ton of beets, can produce such white granulated sugar at a cost
of 3.29 cents per Ib. There are factories in the U. S. who have obtained
240 Ibs. and even more of sugar from each ton of beets, because the beets
were exceptionally rich in sugar and furthermore owing to expert and
competent management.
In some states a bounty is granted to the beet sugar factories which
of course correspondingly increases the profit, But as the foregoing
65
figures and the experience of the factories in such states as have no
bounty law conclusively proves, the beet sugar industry is not dependent
on such state aid, which at best can only by temporary.
CONCLUDING REMARKS A discussion of the subject of these
pages from a national economic
standpoint would lead beyond their scope. We have already alluded to
the large profits accruing to the farming, dairy and meat interests, the
manufacturers, the capitalists and all the trades directly and indirectly
benefited by the culture of beets and the manufacture of sugar, likewise
to the effect of the industry on land values. The following, showing the
average disbursements of a 5oo-tons capacity beet sugar factory during
one season, illustrates the importance of the industry :
Amount paid to the farmers for beets $200,000
Freight paid by farmers to R. R. companies .... 15,000
Freight paid by factories to R. R. companies . . . 30,000
Coal 18,000
Limestone 8,000
Coke and other materials 37,500
Wages 40,000
Salaries, commission for selling and other expenses . 50,000
In conclusion we repeat, that wherever beets of good quality, say
testing 12 per cent, of sugar, with a purity co-efficient of 75 per cent, and
upward can be raised in sufficient quantities, it will pay well to erect
factories. The advantages which must accrue to the farmer as well as
to the factory owners, as set forth in the preceding pages are so obvious,
that it is to be hoped and expected, that the industry will make rapid
progress in our country in the near future.
FINIS.
66
List of Illustrations
Page
FRED W. WOLF, President ..... 2
FRED W. WoivF Co.'s WORKS . 3
SUGAR FACTORIES :
Detroit Sugar Co.'s Factory, Rochester, Mich.—
Front View ...... 6
Rear View . . . 16
Interior View, North End . .19
Interior View, South End . . 20
Vacuum Pan Floor . ... 31
Kalamazoo Beet Sugar Co.'s Factory, Kalamazoo, Mich.—
In course of erection . 14
Michigan Sugar Co.'s Factory, Bay City, Mich.—
Front View ... . . 8
Rear View . , . 10
Side View — Lime Kiln . .12
Interior View . . 43
Unloading Beets into Sheds . . 29
Carbonating Tanks, Etc. ^ . . . . 48
Diffusion Battery . . 46
Crystalizers ... 59
Electric Plant . . . . . .61
Filter Presses ... 51
Quadruple Effect, Etc. ..... 54
SUGAR BEETS :
Varieties —
Vilmorin, Le plus riche ... 22
Kleinwanzlebener . . .. % .23
Vilmorin ... .23
Cross Section of Sugar Beet . . 24
Position of Beet in Soil . 25
Improperly Raised Beets . • 26-27
Improperly Capped Beets . 39
Properly Capped Beet .... . 39
67
Table of Contents*
PAGE
PREFACE . - 5
Part L
HISTORY OF THE INDUSTRY.
General History of Beet Sugar 7
History in the United States 1 3
Part IL
THE CULTURE OF THE SUGAR BEET.
General Remarks .... .22
Structure of the Beet .... 24
Size of Beets ... .24
Soil and Climatic Conditions . . ... 25
Area to be Alloted to Beet Culture 28
Rotative System ». ... 28
Fertilization .... -3°
Cultivating the Soil . 32
Plowing ....... 32
Preparing the Seed Bed .... , 33
Sugar Beet Seed -33
Planting the Seed 35
Cultivating the Beet . . . - 35
Width of Rows 37
Tonnage Per Acre . . -37
Maturing of the Beet . . 38
Harvesting . • 38
Topping . 39
Pitting — Siloing ... .40
Coat of Growing Beets ..... 40
Profit of Beet Growing .... 41
Part IIL
THE MANUFACTURE OF BEET SUGAR.
General Remarks . • 42
Factory Requirements . . 42
Factory Site 43
68
Beet Supply . ..
Quality Requirements ...
Purity Co-efficient ....
Water Supply . .
Fuel, Coal, Cokes, Etc. .
Limestone .....
Labor .......
Transportation Facilities ...
Market Facilities ....
The Factory and its Internal Arrangement
Process of Manufacturing Sugar ..
Wash-house ...
Automatic Beet Scales . .
The Slicer
Diffusion Battery ... .
Process of Diffusion . . . .
Carbonation Process . ..
Lime Kiln . ...
Process of Filtration ....
Second Carbonation . . . .
Sulphuring ......
Mechanical Filtration . . .
Quadruple Effect .....
Boiling to a Grain ....
Vacuum Pan .....
Mixer ......
Centrifugals . . . , .
After Products
Pulp .
Cost of Beet Sugar Factory ..
Cost of Sugar .....
Profit Calculation . . . .
Concluding Remarks ....
LIST OF ILLUSTRATIONS .
TABLE OF CONTENTS ....
PRESS COMMENTS ... ..
43
44
45
45
47
48
50
50
50
51
53
53
53
53
53
55
56
56
56
57
57
57
58
58
58
58
59
59
59
60
61
61
66
67
68
70
69
Press Comments*
On Factories Built by the Fred W. Wolf Co.
From a correspondent in Michigan the PLANTER learns that the
Michigan Sugar Co., at Bay City, Mich., started its second campaign
October 4, and that of the nine factories in operation in Michigan this
year the Michigan Sugar Co. has the distinction of being the first to make
sugar. Our correspondent says further that the daily capacity of the
factory has been enlarged to 500 tons and that an exceptionally successful
campaign is anticipated. Some of the new factories will have but a short
run on account of the scarcity of beets. — Louisiana Planter Oct. 14., 1899.
The beet sugar factory which is located here and is just completed
by the contractors, Messrs. Fred W. Wolf & Co., of Chicago, for the
Oakland Sugar Company, is about to begin operation. All of the
machinery is up and testing it with steam is now going on. The masons
and concrete contractors still have some work to do, but by the 26th of
October everything will be ready, and that is the day set to commence
operations.
The factory as it stands comprises a four-story building of brick and
steel, with arched concrete flooring, three beet sheds 400 feet long and 90
feet wide, all under one roof.
The machinery will have a capacity of about 500 tons of beets per
day and comprises two beet washers, two cutters and a battery of 14
cells, each holding 2^ tons of beets, eight carbonating tanks, two lime
kilns, 10 filter presses of 900 square feet of filtering surface each, two
sulphur boxes, 10 mechanical filter presses, one quadruple effect of the
standard style with 5,000 square feet of heating surface in each pan, two
vaccuum pans n feet each in diameter, 14 crystallizers, each holding 864
cubic feet of masse cuite, or the contents of the pan, 10 forty -inch cen-
trifugal machines, one granulator, shakers and conveyors, six upright
boilers of 250 horse power each, with Dutch ovens in front, two Corliss
engines of 200 horse power each will supply all the power needed.
All the machinery, with the exception of the boilers, pans, multiple
effects, centrifugals and pumps were made in Chicago by the contractor.
The pumps are all of the Marsh make of Battle Creek, Mich. — Rochester
Correspondence of the Louisiana Planter Oct. 16, 1899.
The first strike of sugar was made Sunday and another to-day, which
classed as first class granulated sugar, something unusual for a new factory to
do, as invariably the first strikes are melted up again, being full of specks
and of off color. — Rochester Correspondence of the Louisiana Planter Nov.
5, 1899.
70
Representatives of THE MICHIGAN SUGAR BEET, through the cour-
tesy of President Cranage, and piloted by Mr. Sam Cranage, paid the
pioneer institution a visit during the week and witnessed this grand
transformation.
The company is receiving on an average 200 loads of beets per day,
averaging 500 tons, and is paying out to the farmers about $2,500 per
day. The crop for this company, which is the first to receive beets, is
averaging 12 tons per acre, and the price paid is in the neighborhood of
$4.75 per ton, a little better than the average for last season. While the
tonnage is somewhat less than that of last season, the sugar content is
about 2 per cent, higher, which gives the farmer about as much as he re-
ceived last season for his crop. » .
Up to the time of our visit the factory had turned out 3 carloads of
sugar each day it had been in operation, and the products had found
ready sale.
At the Michigan factory about 125 men are employed, and 70 tons
of Bay county coal consumed each day.
The company has 4,200 acres under contract, and will pay out nearly
$250,000 to farmers. This company's contracts are very largely, this
season, with the farmers of Bay county.
A new office and storeroom are about completed. The office will be
very complete, and is of attractive architectural design and will be ar-
ranged in the most convenient form.
President Cranage anticipates a most successful campaign, and
judging from the manner in which his contractors are being treated, and
express themselves, the company will be obliged to turn a deaf ear to
many who will seek contracts when the books are opened for another
season. — Michigan Sugar Beet, Nov. j, 1899.
The factory of the Michigan Sugar Company at Bay City is running
along smoothly, consuming 500 tons of beets per day, and with a daily
output of three carloads of high grade sugars. Owing to the higher
sugar content of the beets this year, the company is paying about $4.75
per ton of beets, against $4. 50 last year, but the increase in price to the
farmers is offset by a reduced tonnage. — Louisiana Planter, Nov. 14, 1899.
Few if any lines of domestic industry are more promising than that
of the beet sugar factories, which are springing up in all parts of the
West. They cost from $250,000 to a considerably higher amount and the
amount of machinery that is required to equip a plant of this kind is
enormous. It is giving to the machinery men one of their present best
markets.
Many people have never seen one of these large new American
industries, The beet sugar factory which has recently been erected by
the Oakland Sugar Mills Company at Rochester, Mich,, is perhaps th*
best equipped beet sugar factory in the country and the designers, architects
71
and builders are the Fred W. Wolf Company, 139-143 Rees street,
Chicago, who are also just completing a 5oo-ton beet sugar factory for
the Kalamazoo Sugar Company, Kalamazoo, Mich., which is almost an
exact duplicate of the Rochester plant.
The Fred W. Wolf Company has just completed improvements on
their shop, consisting of a new erecting and machine shop, and pattern,
storage, warehouse and office addition, thereby more than doubling their
1898 capacity. The company is enjoying a rushing trade with an out-
look for an exceedingly prosperous new year's business. In the ice
machine business the company has recently received a large number of
orders. — Iron and Steel, November, 1899.
Saturday afternoon the first beets began their journey from the sheds
into the Kalamazoo factory.
It was the signal for the starting of the entire plant, which will be
continued in operation until the campaign is ended.
The actual starting was witnessed by a number of officers and stock-
holders. Sunday morning half of the entire plant was in operation.
Beets were sent in a practically continuous stream into the factory,
through the washer and thence up the elevator, through the automatic
scale, to the grinding machine, and finally to fall into the diffusion
battery.
All was activity and bustle. The experts were at their respective
stations directing the movements of the laborers and watching the oper-
ation of the machinery. The officers watched it all closely and everybody
congratulated everybody else on the successful starting of the big factory.
During the forenoon the juice from the diffusion battery was sent
through the various processes. The chemists with their testing tubes
watched the liquid sugar in its various states.
Tuesday the management expected that the product of the beets
would be sent through the entire plant, when the white sugar would fall
in a stream from the last machine.
An officer says that a ready market will be found for every pound
of sugar turned out. "In fact," said he, "we could have sold twice
the capacity of the plant even at this time."
" Everything worked smoothly at the plant," said Treasurer Henry
this morning. " We had to start the machinery gradually, in order to
see that every separate piece is in good order. This first sugar may,
however, be off color, compelling the men to send it through again. But
as soon as the men get all in good order, the sugar will be as fine as
any."
Mr. Henry could not say as to how long the campaign will last. He
said that beets are coming in every day, and many car loads are expected
to arrive for many days to come. Southern Michigan soil has proven its
superiority as a beet producer. — Michigan Sugar Beet, December /, 1899,
72
OF THE
UNIVERSITY J
Of
00VOIHO
•UJAVUON9
THIS BOOK IS DUE ON THE LAST DATE
STAMPED BELOW
AN INITIAL FINE OF 25 CENTS
WILL BE ASSESSED FOR FAILURE TO RETURN
THIS BOOK ON THE DATE DUE. THE PENALTY
WILL INCREASE TO 5O CENTS ON THE FOURTH
DAY AND TO $1.OO ON THE SEVENTH DAY
OVERDUE.
4{^ ^ 1937
APR 2i, is
to
•: 19Apr 50J c
LD 21-5m-6,'37
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