CHAPTER II. 

 Molasses Cossette Combinations. 



Cosseftes, fresh THE cossette-m classes forage is most important for the sugar 

 and dried, mixed industry. This feed is prepared in two ways, either by using 

 with molasses for dried cossettes with the molasses, or moist cossettes as they 

 cattle feeding, j eave the presses, the combination in each case being heated. 



The first method is not practicable, because, as the molasses 

 combines only with great difficulty with dried cossettes, the 

 mixture is very difficult to realize without the use of a special 

 machine for grinding a large portion of the cossettes. 



The dried cossettes, however, constitute an excellent combina- 

 tion with molasses by mixing them in the proportion of from 5 

 to 6 parts molasses for 100 parts of this dried product. The 

 average composition of the combination is: Water 8.5, protein 

 8.7, cellulose 14.0, fatty substances 0.3, non-nitrogenous 62.0, 

 ash 6.5. /? 



Wusterhagen adds pressed cossettes to both hot and cold 

 molasses and subsequently submits them to drying. It is 

 rational to mix these two products in the same proportions as 

 they are obtained at the factory. Under these conditions one 

 obtains for 100 parts of dried cossettes six to seven parts of 

 molasses, sometimes ten. Under all circumstances it is desir- 

 able not to use an excess of molasses in order to prevent the 

 combination from being sticky. Werner and Pfleiderer have a 

 special apparatus for this mixing, which is heated by steam and 

 in which dried cossettes may be combined with molasses under 

 satisfactory conditions. 



This forage is now recognized as a staple commodity in Ger- 

 many. Its average composition is about as follows: 



(258) 



