VAURY WHEAT FLOUR MOLASSES COMBINATION. 287 



bacteria formed exert their influence, causing diarrhoea among 

 the animals. It has already been noticed in Germany that 

 these transformations of the blood -molasses may be so intensive 

 that the mass becomes heated, and spontaneous combustion 

 follows. 



Experience shows that it is desirable to take certain pre- 

 cautionary measures in order to overcome this difficulty. 

 Under all circumstances the product should never be placed in 

 bags before it is completely dry. Furthermore, it should never 

 be kept in any warehouse where wood is stored. The store- 

 house should be built entirely of stone, and the product itself 

 should not be piled up too high. 



The Vaury preparation having been so generally accepted in Vaury wheat 

 France, it is interesting to follow up the combination in some flour molasses 

 detail. The inventor says that his effort was to combine a combination - 

 product that could be carried without difficulty and would not 

 possess any of the objectionable features of the molasses-peat 

 combination; for why introduce into the stomach a mass of inert 

 substances that are not assimilated ? Animals under this regime 

 are obliged to waste their powers in masticating a substance 

 that is worthless, so far as their general health is concerned. 

 Whatever may be the worth of the arguments against peat 

 combinations, they continue to be in vogue. The object Vaury 

 had in view was to use other constituents, offering all the 

 advantages and none of the disadvantages of the previous com- 

 binations. Wheat flour of a superior quality was the basis 

 adopted. The thorough mixing w-as one of the essentials for 

 success, and this was followed by a limited fermentation and 

 baking, the result being bread, in the general acceptance of the 

 expression, in which all the ingredients are assimilated. There 

 are used 100 parts of wheat flour and about 70 parts molasses. 

 This is mixed and kneaded so as to form a paste, as is 

 done in bread-making. To this paste or dough should be 

 added a suitable ferment. It is run through special mechanical 

 appliances in which the thickness, etc. , of a standard dimension 

 are obtained. These cakes are baked in an oven and subse- 

 quently broken into pieces. The bread-molasses thus obtained 

 may be fed in a dry condition to horses, or in a semi-moist 



