CONTENTS xi 



CHAPTER II 



PAGE 



CONSERVATION OF FEEDING-STUFFS . .121 



1. The making of hay . . . . .121 



2. Sour fodder and silage . . . . .125 



3. The storage of cereal grains . . . . 130 



4. The keeping of roots and tubers . . .132 



5. The artificial drying of feeding-stuffs . . . 135 



CHAPTER III 



PREPARATION OF FEEDING-STUFFS . . . .137 



1. Chopping and grinding . . . 137 



2. Moistening with cold water . . . .140 



3. Cooking and steaming . . . . .140 



4. Roasting ...... 142 



5. Steeping in water . . . . .142 



6. Heating under pressure with caustic soda . . 144 



7. Heating under pressure with hydrochloric acid . 144 



8. Malting and preparation of sweet mashes . . 145 



9. Artificial digestion of foods . . . .146 



10. Fermentation . . . . . . 147 



11. Sour fodder ...... 147 



12. Feeding loaves . . . .148 



CHAPTER IV 



DESCRIPTION OF THE FEEDING-STUFFS . . .150 



1. Green fodder and hay . . . . .150 



2. Chaff and straw . . . .169 



3. Roots and tubers . . . . 173 



4. Grams and seeds . . . . .180 



5. By-products from flour mills . . . .190 



6. Residues from oil mills . . . . 195 



7. Residues from the manufacture of starch . . 204 



8. By-products from the manufacture of sugar . . 207 



9. Residues from fermentation processes . . .213 



10. Feeding-stuffs of animal origin . . .217 



11. Cattle powders ...... 224 



