4 On the Composition and Nutritive Properties of 



Detailed Composition. 



In Natural State. Dry. 



Water 90'78 



* Soluble protein compounds -61 6-67 



Gum, mucilage, a little sugar, and free acid 2-21 23-98 



Soluble mineral matter -56 6-17 



t Insoluble protein compounds '76 8-25 



Crude woody fibre 4'53 49-22 



Insoluble mineral matter -55 5'71 



100-00 100-00 



*Containing nitrogen '09 1-07 



(Containing nitrogen -12 T32 



In the distillation of mangold-spirit a considerable quantity of 

 sulphuric acid is added to the sliced mangolds. The residual 

 pulp consequently has a decidedly acid taste, and, when obtained 

 by Leplay's process, does not readily enter into fermentation, but 

 remains unaltered, and fit for food for a considerable length of 

 time. The second sample had the following composition : 



General Composition of Second Sample of Mangold-pulp. 



In Natural State. Dry. 



Water 91-84 



Soluble organic matter 2'61 32:07 



Soluble mineral matter -38 4-75 



Insoluble organic matter 4'70 57'58 



Insoluble mineral matter -47 5'60 



100-00 100-00 



Detailed Composition. 



In Natural State. Dry. 



Water 91'84 



*Soluble protein compounds 



Gum, mucilage, a little sugar, and free acid 



Soluble mineral matter 



flnsoluble protein compounds .. ..' V. 



Woody fibre 



Insoluble mineral matter . . ., ..-,. *>. . 



100-00 100-00 



"Containing nitrogen .. .. '..'.''.' -09 1'26 



t Containing nitrogen -11 1*36 



The second sample thus contains about 1 per cent, more of 

 water, but does not otherwise materially differ in composition 

 from the first. Both samples had a greyish-white colour, and 

 presented rather an uninviting appearance. The surface portions 

 of a heap of the pulp turned almost black on lengthened expo- 

 sure to the air. 



Notwithstanding the somewhat disagreeable appearance and 

 acid taste of the pulp, pigs from the first ate it up greedily when 



