Of the other sugar works which I visited, the only one of peculiar interest was that of Mr. Dequesne, near Valenciennes. Here the roots are first cut into small pieces by an instrument similar to a turnip slicer, then dried in a species of kiln, and stored up till required. In this way I was told beet-root could be preserved with very little deterioration for a full year, and this enables Mr. Dequesne to go on making sugar all the year round. When the sugar is to be extracted, the dried cuttings are put into a series of closed vessels connected by pipes, and by a system of continuous filtration of warm water through these vessels the solution of sugar is obtained, of a density equal, I believe, to 25 degrees Baumè; it is a good deal colored, and requires filtration through animal charcoal. Mr. Dequesne informed me that for five years he had been unable to make this mode of sugar-making cover its expenses, owing to the loss occasioned by fermentation taking place in the beet-root; but that he has now entirely overcome that difficulty; by what means I was not told. The number of macerating vessels is fourteen, ten of which are working at a time, the other four filling and emptying. A greater number of vessels, Mr. Dequesne thinks, would be advantageous, as cold instead of hot water could then be employed. He thinks a similar plan might be introduced in the West Indies with great advantage, and that by employing the proper means to prevent fermentation the sun's heat would be quite sufficient to dry the cane slices. Mr. Dubranfaut and Mr. Rouseau's processes are patented in England. The terms for the use of the former would, I was told, be made so moderate, as to offer no obstruction to its being used in the colonies. What Mr. Rouseau's terms are I could not learn. There are now 288 works making beet root sugar in France, and over 30 in Belgium. The same manufacture is rapidly spreading in Germany and Russia, and is now being introduced in Italy. Whilst at Valenciennes, I learned that two English gentlemen had just preceded me in visiting the works in that neighbourhood, mentioning that they had in view introducing the beet root sugar manufacture in Ireland.