ABSORPTION OF THE BY-FODDER AND MOLASSES. 271 



the fact that in most of the peat molasses combinations, if the 

 product is pressed between the fingers, the molasses at once 

 oozes out between the pores of the peat, while on the other hand 

 the moss-molasses and palm-oil meal compound may be sub- 

 mitted to considerable pressure without even a drop of molasses 

 coming to the surface. Over two pounds of this product is 

 pressed into a cake and dried at a temperature not above 100 

 C. An important essential in this instance is that the molasses 

 and moss should be first thoroughly combined and then the 

 other product added; if the order is reversed the compound 

 would consist of dried moss and granules, the feeding value of 

 which would be very doubtful. 



A German patent for preparing molasses fodder makes the Boiling water 

 following claim : facilitating the 



A process for preparing molasses fodder, characterized by the absor P tlon of 



fact that substances, such as bran or oil meal, etc., when sub- 



and molasses. 

 mitted to boiling water, change their texture so that they may 



become saturated with molasses. After this treatment, there 

 may be added nutritive substances, such as crushed cereals in 

 varied forms. 



The inventor explains that hot water macerates the bran so 

 as to render soluble the sticky or gummy substance with which 

 the pores are impregnated. The molasses, instead of remaining 

 on the surface of the substances, penetrates the pores and forms 

 an intimate fusion with them. This molasses fodder, recom- 

 mended for horses, is prepared as follows: 



Three hundred kilos of rye bran are moistened and left for an 

 hour to soften. Upon this are poured from 500 to 600 liters of 

 water at 100 C. This is covered and left for an hour so that 

 the glue-like substances may have time to dissolve. About 200 

 kilos of wheat bran are added, followed by kneading for half an 

 hour or an hour, so that the gummy substance from the wheat 

 bran may also be dissolved. There follows a continued stirring, 

 and then about 30 kilos of chopped straw and 30 to 50 kilos of 

 ground oil cake are added, and the product is subsequently 

 energetically kneaded; then about 250 kilos molasses are added. 

 If it is desired to add salt or stimulants this must be effected 

 before the molasses is added, these solutions being dissolved and 

 distributed throughout the pasty product. 



