Excerpt from Principal Insect Enemies of the Sugar Beet: In the Territories Served by the Great Western Sugar Company Some damage is done by some pest somewhere every year, causing some loss to individual farmers. Fortunately, we have been free so far from pests damaging very large areas in any one year, and it is confidently hoped that this will always be the case in the territory served by this Company. Nevertheless, it seems wise to have on hand all the information necessary to enable growers to apply proper measures in case of emergency. There are available a number of bulletins and books published by the Department of Agriculture, Agricultural Colleges and others, dealing with insect pests damaging to sugar beets, but it has been thought of interest and value to beet growers to have this information presented in one book and with due regard to local conditions. While it is hoped that this Bulletin will be of valuable assistance to the grower of sugar beets by presenting the best known methods of preventing injury and controlling insects which damage this crop, it seems desirable to impress upon him the fact that there is no magical method, no patent medicine, which can be quickly and easily applied. Good farming, as taught by local experience, practiced consistently every year, will produce bigger yields of beets and minimize the damage done by insects or beet diseases. For the benefit of those wishing to study the subject more completely, scientific names of insects, other invertebrate animals, and plants discussed, have been given in the Appendix, pages 138 to 146, together with credit for determination. Free use has been made of the literature of beet insects and credit given where it has been quoted. This Bulletin has been prepared by Mr. A. C. Maxson, Entomologist in charge of the Company's Experimental Farm at Longmont, Colorado. Credit is due Miss Caroline M. Preston for reproducing the insects for the colored plates. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

D.A. Cooke and R.K. Scott Sugar beet is one of just two crops (the other being sugar cane) which constitute the only important sources of sucrose - a product with sweeten ing and preserving properties that make it a major component of, or additive to, a vast range of foods, beverages and pharmaceuticals. Sugar, as sucrose is almost invariably called, has been a valued compo nent of the human diet for thousands of years. For the great majority of that time the only source of pure sucrose was the sugar-cane plant, varieties of which are all species or hybrids within the genus Saccharum. The sugar-cane crop was, and is, restricted to tropical and subtropical regions, and until the eighteenth century the sugar produced from it was available in Europe only to the privileged few. However, the expansion of cane production, particularly in the Caribbean area, in the late seventeenth and the eighteenth centuries, and the new sugar-beet crop in Europe in the nineteenth century, meant that sugar became available to an increasing proportion of the world's population.