DESCRIPTION OF FEEDING-STUFFS 209 



forms 63-71% of the dry matter, and in liquid 

 molasses is about 48%. There is' only about 0-5% 

 of protein in the nitrogenous substances of mo- 

 lasses, the rest being amides, which, according to 

 investigations, have no feeding value. The ash of 

 molasses is very rich in potash, almost entirely free 

 from phosphoric acid, and contains only a little lime. 

 In general the method of manufacture and 

 purification of ordinary molasses has very little 

 influence on its composition. Where the molasses 

 is specially treated to obtain as much sugar as 

 possible, it is found that the final product has dry 

 matter to the extent of 72-80%, of which 12-17% 

 is the rather rare sugar raffinose, which is found to 

 the extent of only 2-4% in ordinary molasses. 

 The value of molasses is almost entirely in pro- 

 portion to the amount of carbohydrates it contains. 

 Beet molasses is a thick dark brown liquid, with 

 a characteristic smell, and contains a varying 

 quantity of water (15-5-32%). The percentage 

 of water determines largely the keeping properties 

 of the molasses, for dilute molasses somewhat 

 readily becomes sour, and is then worthless. Be- 

 fore using molasses it should be mixed with warm 

 water, and then poured over the dry food, and well 

 mixed with it. Scouring sometimes follows the 

 use of molasses, and this is generally ascribed to 

 the salts which it contains, but it is more likely 

 due to the sugar being given in a dissolved form 

 p 



