164 



FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



increased. Whilst this increase is true as regards the fatty con- 

 stituents (it is to be noticed that albuminoids under certain con- 

 ditions, through decomposition, can give fatty constituents), 

 this phenomenon is very misleading as far as the other com- 

 pounds are concerned, for the simple reason that there is a cer- 

 tain water percentage which has been lessened, and there con- 

 sequently follows a corresponding increase in the dry substances. 

 It is well to understand that there has not been a corresponding 

 loss of these dry constituents, for whatever may be the loss of 

 these it is never proportional to the losses of watery vapor, 

 whatever they may be. While the loss of water may be 40 

 per cent., it does not necessarily carry with it 40 per cent, 

 of different compounds forming the actual constituents of the 

 cossettes proper, which fact may be noticed by the relatively in- 

 creased nutritive value of the material. The fact is, that the 

 actual anal} r sis of soured cossettes shows the material advantage 

 of submitting the fresh product to some siloing. Gradually, 

 as the period of their keeping progresses, this phenomenon, or 

 transformation, so to speak, becomes more and more pro- 

 nounced, as the analysis of Petermann evidently proved. 



CHEMICAL CHANGES DUEING PROLONGED SILOING (PETERMANN). 



Unfortunately the keeping in silos of a product such as this 

 necessarily means a considerable loss, that in certain cases 

 amounts to from 40 to 45 per cent., do what one may, and one 

 must make the best of these conditions. Notwithstanding the 



