BY-PRODUCTS OF WINERIES AND CIDER PRESSES 107 



dried {"dry slops"). According to the raw material and their method 

 of preparation, the final products vary considerably. The amount of di- 

 gestible protein varies between 13 and 15 per cent, starch value ranges 

 betwen 54 and 61 per cent in corn slop. Their digestibility also varies 

 greatly. Thus the digestive coefficient of the crude protein, as determined 

 on sheep, ranges between 49 and 80 per cent, that of the nitrogen-free ex- 

 tract between 54 and 85 per cent, and of the crude fat between 92 and 

 94 per cent. The commercial dried slops are mainly those made from 

 the grains. Dried rye slop is said to contain about 8 per cent of digesti- 

 ble protein and 41 per cent starch value, while potato slop (dried) con- 

 tains about 9 per cent digestible protein and has a starch value of 31 

 per cent. 



Quality. — Good dry slops, like dry brewers' grains, should be free from 

 carbonized matter, have a fresh, aromatic odor like that of freshly baked 

 bread, and when scalded with hot water should have neither a sour nor 

 a moldy smell. 



Adulterations of dry slops consist of rice hulls, peanut hulls, grain 

 chaff, corn screenings, ground cornstalks, mineral matter like Hme, etc. 



The feeding of dry slops is conducted under the same rules and pre- 

 cautions as that of dry brewers' grains. 



3. By-Products of Wineries and Cider Presses 



The lees (husks or skins, etc.) of wineries, in wine countries, are fed 

 to cattle (5 pounds), sheep and goats (1 pound) and swine (1>4 pounds), 

 raw, cooked or pickled (ensilaged). When fed in excessive quantities 

 or with insufficient dry feed they may cause diarrheas and eczemas sim- 

 ilar to those caused by distillery slops. 



The grape seeds, when thoroughly dried, are a good feed for pigeons 

 and when ground may also be used as feed for swine. 



Apple and other fruit pomace is sometimes fed to swine, sheep, fat- 

 tening cattle and working oxen, more rarely to young stock, but never 

 to milk cows the milk of which is intended for the manufacture or Em- 

 mental cheese. According to Stutzer this material is hard to digest. 



VII. Sugar Refinery By-Products 



The by-products of beet-sugar manufacture consist of (1) beet pulp 

 and (2) molasses. 



The chief phases of sugar manufacture are as follows : 



The beets are thoroughly cleaned by washing and scrubbing with machinery, and 

 reduced to pulp. The sugar is then removed from the latter by a process of leach- 

 ing, pressing or centrifuging. The waste from these operations consists of the 

 so-called beet pulp. The fluid product which contains the sugar in solution is then 

 clarified by boiling and precipitation of the albuminous matter and treated with 

 lime to precipitate organic substances (organic acids), filtered, and the excess lime 

 removed with carbonic acid gas, then again filtered through animal (bone) char- 

 coal, which also has a bleaching effect on the solution. The juice thus purified is 

 evaporated in a vacuum until the proper consistency is attained, then run into 

 crystallizing vats. The filtrate is still further evaporated and set aside to complete 



