Another common source of alcohol is molasses. Molasses is the uncrystallizable syrup which constitutes the residiuum of the manufacture and refining of cane and beet sugar. It is a dense, viscous liquid, varying in color from light yellow to almost black, according to the source from which it is obtained; it tests usually about 40∞ by Baume's hydrometer. The molasses employed as a source of alcohol must be carefully chosen; the lightest in color is the best, containing most uncrystallized sugar. The manufacture is extensively carried on in France, where the molasses from the beet sugar refineries is chiefly used on account of its low price, that obtained from the cane sugar factories being considerably dearer. The latter is, however, much to be preferred to the former variety as it contains more sugar. Molasses from the beet sugar refineries yields a larger quantity and better quality of spirit than that which comes from the factories. Molasses contains about 50 per cent. of saccharine matter, 24 per cent. of other organic matter, and about 10 per cent. of inorganic salts, chiefly of potash. It is thus a substance rich in matters favorable to fermentation. When the density of molasses has been lowered by dilution with water, fermentation sets in rapidly, more especially if it has been previously rendered acid. As, however, molasses from beet generally exhibits an alkaline reaction, it is found necessary to acidify it after dilution; for this purpose sulphuric acid is employed, in the proportion of about 4-1/2 lbs. of the concentrated acid to 22 gallons of molasses, previously diluted with eight or ten volumes of water. Three processes are thus employed in obtaining alcohol from molasses; dilution, acidification, and fermentation. The latter is hastened by the addition of a natural ferment, such as brewer's yeast. It begins in about eight or ten hours, and lasts upwards of 60. About three gallons of Alcohol may be obtained from one hundred pounds of molasses. =Beet Sugar Molasses.= The first step in the process of rendering the molasses fermentable is to mix the molasses with water, to a certain dilution, in the proportion of two parts of water to one of molasses. This may be done by hand, but preferably it is performed in a vat provided with stirring or agitating mechanism, such as will effectually mix the water with the viscid syrup, and whereby also the wash may be thoroughly agitated and aerated.