131 / 230
THE
BEET-RASP.
131
not
be
delivered
for
consumption
in
the
state
it
is
in,
like
the
molasses
from
the
sugar-houses
;
there
is
nothing
of
which
the
former
partakes
less
than
of
that
luscious
savour
of
the
latter
;
and
this
is
the
only
diiFerence
exist-
ing
between
the
raw
sugar
of the
beet-root
and
that
of
the
cane,
both
of
which
are
identical
after
being
purified
of
their
molasses.
The
molasses
of
beet-roots
takes
with
it
all
the
acridity
of
the
root
;
and,
morever,
it
happens
very
often
to
have
a
strong
taste
of
salt,
caused
by
the
nitrate
of
potash,
or
saltpetre,
which
the
beet-root
contains
in
large
quan-
tities.
The
molasses
of
beet-roots
produces
more
spirit
than
the
sugar-cane
molasses.
Its
taste,
it
is
true,
re-
sembles
less
that
of
rum,
and
always"
keeps
a
particular
aroma
;
but
it
is
one
agreeable
to
the
palate,
and
might,
perhaps,
with
certain
precautions,
be
rendered
more
iden-
tical
with
that
of
the
rum
made
from
sugar-cane
molasses.
The
method
made
use
of
for
distilling
this
spirit
is
con-
ducted
as
follows
;
this
is
a
method
followed
in
preparing
beet-root
molasses
for
a
good
fermentation
:
—
100
litres*
of
molasses
are
mixed
with
100
litres
of
boiling
water.
When
all
has
been
well
blended,
the
back
is
covered,
and
the
mixture
left
to
itself
for
twelve
hours.
Then
2
hecto-
litres
of
boiling
water
are
added,
the
mass
mixed
well,
and
left
to
repose
for
twelve
hours
more.
At
this
period
proceed
to
the
fermentation;
and,
to
effect
this,
dilute
the
whole
mass
with
warm
and
cold
water,
so as
to
bring
it
to
the
temperature
required,
and
to
give
it
from
5
to
6
areometrical
degrees
density.
*
A
litre
is
about
two
wine-pints.