FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



Method of pre- Haefke gives the following description of Frederik sen's 

 paring blood- method for preparing a blood molasses feed. This mode has 



molasses comb!- hitherto been considered a secret. The blood is collected in a 

 ndtions 



receptacle, and in order to prevent its coagulating a small tur- 

 bine is placed in the midst of the product to keep it in constant 

 motion and to break up any particles that it may contain. 



It is then run into a large mixing tank with an agitator 

 having a vertical shaft with horizontal arms. There is added 

 to the blood 25 per cent, of molasses. Subsequent to the mix- 

 ing a pump forces the mixture to a last compounding appliance, 

 where the porous substance is added, such as bran, etc. This 

 compounding apparatus consists mainly of two rollers moving 

 in opposite directions, so that the paste shall be thoroughly 

 mixed. Finally the forage is dried in what is known as the 

 Otto furnace, used for the drying of distillers' grains. This 

 dryer consists of two compartments or troughs, one over the 

 other, heated by steam, and in each of which there is an agitator 

 consisting of coils through which expanded steam circulates. 

 This heating brings about a sterilization of the combination. 

 From the first trough the forage falls into the second, through 

 which it passes, and ultimately leaves the apparatus entirely 

 dried. 



The composition of the blood-molasses combination such as is 

 made at Copenhagen, Berlin, Hamburg, Hanover, Milan, etc., 

 is as follows: 



Per cent. 



Water 9.40 



Amides 3.56 



Albumin (nitrogen X 6.25) = 24.19 l 



Fatty substances 3. 15 



Ash 7.6 



Cellulose 8.6 



Non-nitrogenous elements 43.5 



Varied absorb- Besides bran the blood may be absorbed by brewers' grains, 



ents may be dried cossettes, etc., and subsequently mixed in the desired 



used. proportions with molasses. Under these conditions it is readily 



1 Ninety-six per cent, is digestible. 



