IN WHAT DIFFUSION CONSISTS. 119 



At first the fact was apparently ignored that the general fat- 

 tening effect upon animals of beet cossette residuum from sugar 

 factories, unlike the mash from breweries, was not to bloat. 

 Cattle raisers, however, were willing to give the product a fair 

 trial, and from that time forward certain encouraging results 

 were obtained. 



It was noticed that pressed cossettes had excellent keeping 

 qualities, and even when fed in considerable quantities produced 

 little or no diarrhoea, and in this manner all previous adverse 

 arguments were overcome. 



The manner or the condition in which this residuum from Manier O f Dsing: 

 beets was fed to cows always depended upon the existing 

 condition of the sugar industry; also upon the various phases 

 and processes which the sugar manufactory underwent at differ- 

 ent periods of its development. At the start of this industry it 

 was impossible to consider or to urge the use of the residuum in 

 any shape other than that in which it left the hydraulic 

 presses. Then there came a struggle to convince farmers of the 

 importance of combining a suitable fodder with the after-pro- 

 ducts of the maceration process, and at last there was no longer 

 a question of this mode. This was soon replaced by another 

 method known as diffusion, which, from that time to this, has 

 held its own. Furthermore, it became necessary to take into 

 consideration other very complex questions, such as the impos- 

 sibility of utilizing the enormous quantities of this feeding stuff 

 in a very limited time, which resulted in great changes in the 

 methods of keeping the same. 



At the present day no other question is discussed than that of 

 diffusion cossettes. For the benefit of those who may not 

 be thoroughly familiar with the question, a few preliminary re- 

 marks may be of interest. 



In order to obtain the rapid and complete extraction of thein what diffosioit 

 sugar from the beets, the root is reduced to small slices, each consists, 

 having a section closely resembling the letter V. These slices 

 are called cossettes. The cossettes upon leaving the slicers are 

 received in receptacles known as diffusers, in which they are in 

 contact with circulating water. Under these circumstances an 

 exchange is created between substances dissolved in the liquid 



