Beet-Root Sugar. Marggraf, an eminent Prussian chemist, first drew the attention of the public to this subject, in 1747. He was successful in obtaining from the roots of the white and red beet a sugar nearly in the state of Muscovado, or raw cane sugar.

Afterwards Chaptal, a celebrated French chemist, established a manufactory of beetroot sugar, and in 1826 there were twenty-five establishments in France.