310 THE SUGAR BEET. 



the possibility of keeping the pulp for a longer period, 

 arrived at results which are of interest to all. The 

 objection to his steam process was that the beets must 

 remain in the silos until required, and it was impos- 

 sible to keep them more than six months, when the 

 food came to an end. The new idea had not this incon- 

 venience to contend with. The process consisted simply 

 in the slicingf of the roots into " cosettes" as small as 

 possible, and uniting them with chopped colza straw, 

 in the proportion of 9.00 lbs. of the first to 1.00 lb. 

 of the second, and placing the same in a silo. This is 

 compressed as before, after which a layer of earth is 

 placed on top, preventing the entrance of the air. After 

 the lapse of several days the fermentation commences, 

 in consequence of a small quantity of air still remain- 

 ing in the chopped straw. After this air is absorbed the 

 fermentation will continue but for a short time. The 

 atmosphere of carbonic acid in which the mass finds 

 itself prevents all putrid fermentation, and it remains in 

 this condition for a considerable time. The resulting 

 vapors of alcohol have penetrated the pulp, thus ren- 

 dering it more palatable for the animals. Here arises 

 a question of considerable importance. Is it better for 

 the farmer to sell his beets or to utilize them himself? 

 To this we answer, it depends upon the number of acres 

 of land he has at his disposal. If few, we are convinced 

 there is more profit in preparing them as shown above, 

 and using the fermented mass when required; if many, to 

 sell the root to the distiller or to the beet sugar factory. 



