288 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



state to animals in general. Experiments in general thus far 

 made appear to show that this combination is entirely digest- 

 ible. It is claimed that there are no dangers of colics through 

 its use, that the desired fattening results are realized, etc. It is 

 said that the Vaury bread-molasses combination has the follow- 

 ing composition: Nitrogenous substances, 10 to 12 per cent.; 

 hydrocarbons, 50 to 60 per cent., of which 25 to 50 per cent, are 

 saccharine substances, 12 to 15 per cent, moisture, and 10 to 12 

 percent, mineral substances. All facts considered, the molasses 

 combination, just described, deserves more than a passing con- 

 sideration. 



Solid molasses is made by combining the residuum with saw- 

 dust; it may be readily carried in that condition. The mixing 

 consists in using 100 parts molasses for 15 to 20 parts sawdust, 

 and evaporating during constant agitation, lasting for over an 

 hour. The final product is brown in appearance, not sticky, 

 and has the characteristic odor of molasses. The sweet water 

 of exosmosis may be treated in the same manner. The saw- 

 dust does not prevent fermentation, nor is it in the way when 

 the residuum is to be incinerated. The apparatus used for this 

 purpose may be employed for the preparation of molasses 

 fodders, etc. 



Requisite keeping Molasses, as it leaves the beet-sugar factory, seldom contains 

 qualities of more than 22 per cent, water and may be kept for a consider- 

 molasses. ^blz period; but when this percentage reaches even 25, altera- 

 tions are to be dreaded. In the preparations of molasses 

 fodders, it is always desirable to concentrate as much as 

 possible and not to dilute the product. 



According to observations at the German agricultural stations, 

 those forages belonging to the same class as molasses should not 

 contain more than 20 per cent, water, and not over 25 per cent, 

 for peat molasses combination, as the higher this moisture per- 

 centage is, the greater are the chances of decomposition during 

 its keeping. 



These fermentations are always accompanied by considerable 

 sugar losses. It may be mentioned that after a year's keeping 

 almost all the sugar has disappeared, which is often the cause 

 of considerable litigation between the seller and the purchaser, 



