From _white beet_ the French, during the late war, endeavoured to prepare sugar; that article, as a British colonial produce, having been prohibited in France. For this purpose, the roots were boiled as soon as possible after they were taken from the earth. When cold, they were sliced, and afterwards the juice was pressed out, and evaporated to the consistence of syrup. The sugar was obtained, from this syrup, by crystallization. From 110 pounds' weight of the roots, 41½ pounds of juice were obtained, which, on further evaporation, yielded somewhat more than 4¼ pounds of brown sugar; and these, by a subsequent operation, produced four pounds of well grained white powder sugar. The residuum, together with the syrup or molasses which remained, produced after distillation, 3½ quarts of rectified spirit, somewhat similar to rum. 81. _MANGEL WURZEL or ROOT OF SCARCITY, is a plant of the beet tribe_ (_a variety of_ Beta cicla) _with large and red veined leaves; those arising from the root being on footstalks, and those of the stem being without stalks, and the flowers growing in threes._ The farmers, in some parts of Germany, cultivate this plant as food for cattle, and they are said to prefer it, for that use, to potatoes, turnips, carrots, and indeed to most other vegetables. It was introduced to the public notice in England, by the late Dr. Lettsom; and it has been strongly recommended, not only for the feeding of cattle, but also for the use of man. Both the _leaves_ and _root_ grow to very large size; and the former, which may be eaten as spinach, continue in season long after that plant is withered. The root is insipid and unpalatable; but the stalks, and the stronger middle part of the leaves, may be stewed, or eaten plain-boiled, as asparagus. 82. _BARILLA is the Spanish name of a plant_ (Salsola soda) _from the ashes of which is produced the salt called_ kali _or_ soda. _Soda is also procured from the ashes of_ PRICKLY SALTWORT (Salsola kali), SHRUBBY SALTWORT (Salsola fructicosa), _and numerous plants of other tribes._ On the shores of the Mediterranean, where the preparation of soda is pursued to considerable extent, the seeds of the plants from which it is obtained are regularly sown in places near the sea. When at a sufficient state of maturity, the plants are pulled up by the roots, dried, and afterwards tied in bundles to be burnt. In some places, this is done in ovens constructed for the purpose; and in others, in trenches dug near the sea. The ashes, whilst they are hot, are continually stirred with long poles, and the saline matter they contain forms, when cold, a solid mass, almost as hard as stone. This mass is afterwards broken into pieces of convenient size for exportation. The best sort of Spanish soda is in dark-coloured masses of bluish tinge, very heavy, sonorous, dry to the touch, and it externally abounds in small cavities. Its taste is sharp, corrosive, and strongly saline.