1868 The complete Practical Distiller

THE BEET-RASP.

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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- The molasses of beet-roots produces more spirit 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. tities. than the sugar-cane molasses.

* A litre is about two wine-pints.