MOLASSES FOR DIGESTIBLE FORAGE. 255 



factory would be very unpleasant, and consequently not accept- 

 able to live stock in general. It is sticky in its nature and 

 adheres to everything with which it comes in contact. All 

 receptacles in which it is handled have to be washed with hot 

 water before becoming properly cleaned, which offers no 

 difficulty where the water and steam may be had ad libitum, 

 but would prove a question of difficult solution for the smaller 

 farmer. 



Notwithstanding the fact that the use of molasses preparations 

 is becoming more and more general, it is apparently the direct 

 manner of feeding, without preliminary mixing, that still con- 

 tinues in vogue in Germany, Austria and Sweden. However, 

 molasses combinations have, without doubt, great advantages, 

 as they may be readily handled, and are moreover possessed of 

 considerable keeping power. The use of molasses without 

 mixing, in the long run, would cost more, and when taken 

 alone there is always danger of diarrhoea; but there are many 

 exceptions to this rule. 



Some years since it was claimed that it was possible to form Diluted followed 

 with molasses a readily digestible combination for live stock by concentrated 



feeding. Among the advantages claimed was that of over- molasses for 



diaestible foraae 

 coming the diuretic and laxative effects of molasses, due to its 



excessive salt percentage. The feeds of the combination are 

 submitted to a preliminary treatment. For example, when 

 saw-dust is combined with molasses, before the object aimed at 

 is realized a large quantity of herbs must be used, and in order 

 that the bitter constituents contained in the herbs shall become 

 active, the product is submitted to a sort of preliminary steeping 

 in diluted molasses. It is claimed that whereas concentrated 

 molasses or syrup may be considered antiseptic in its action and 

 will consequently arrest fermentation, a diluted solution of 

 molasses on the other hand will hasten fermentation. Conse- 

 quently, as soon as herbs w r hich contain the essential sour sub- 

 stances are steeped in diluted molasses, there follows an acid 

 fermentation, which tends to destroy the glycosides, at the same 

 time liberating the active elements of the plants; now if this is 

 followed by a concentrated molasses treatment, there will result 

 specific advantages from a nutrient standpoint, during the 



