308 



THE POTATO 



"This table shows that the dry substance in the 

 slop is very different in composition from the 

 potato itself, being a more highly nitrogenous food. 

 The great increase in the amount of protein as 

 compared with the total dry substance in the slop 

 is, of course, due to the fermentation of the starch 

 and sugar, resulting in a concentration of the nitrog- 

 enous material. 



"Any scheme for the operation of agricultural 

 distilleries, whether small or large, should provide 

 for the utilization of the by-product known as 

 'slop.' This is the residuum remaining after the 

 alcohol and a small amount of water have been 

 boiled off from the fermented distillery mash; and 

 it contains, dissolved or suspended in the remaining 

 liquid of the mash, all of the constituents of the 

 materials employed except that portion of the 

 sugars and starch which was converted into alcohol 

 during the fermentation. This slop has been 

 found, both in this country and abroad, to be a 

 feeding stuff of high value and should be fed to the 

 stock on the farm that furnishes the raw materials 

 used in the distillery. In this way its full utiliza- 

 tion can be secured. First, through the production 

 of flesh, milk, or energy in the stock to which it is 

 fed; and, second, by returning to the soil in the 



