310 FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



If sugar is not administered too crudely, heavy rations can 

 do very little harm. The absorption is accomplished in the 

 stomach and in the large intestine. There need be no fear as 

 regards intestinal fermentation. In the case of certain animals, 

 such as pigs and horses, large quantities of sugar can be retained 

 in the stomach and yet undergo no fermentation; when this 

 does occur, it will be produced in the large intestine. 



In the case of ruminants, Werther has noticed various 

 digestive complications. Forages when combined- with sugar 

 undergo a slow fermentation in the first stomach, in which 

 comparatively little absorption occurs. A certain portion of the 

 cellulose is dissolved, while the other hydrocarbons undergo 

 changes that are in direct ratio to their solubility and their 

 quantity, and for the stock under consideration, a forage con- 

 taining a large amount of sugar is not desirable. 



On the other hand, it may be advantageously used in cases 

 where animals have but one stomach. This decreased digesti- 

 bility in the case of ruminants has long since been noticed by 

 Grouven and discussed by him very fully. 



Lawes has demonstrated that there is every advantage in 

 giving and feeding greater quantities of albuminoids in those 

 cases where considerable sugar is used. 



Feeding sugar Some very important experiments have been made in the 

 to cdfves. north of France in feeding sugar to calves. The ration consisted 

 mainly of oleomargarine and raw sugar. Every one knows of 

 the value of milk in feeding very young animals, but it is an 

 expensive food and does not give results commensurate with its 

 cost. For many years past efforts have been made to re- 

 move the cream and substitute in its place a less costly pro- 

 duct, such as cod-liver oil, etc. Several appliances consequently 

 came into existence, permitting a thorough mixing of skimmed 

 milk with fatty substances. The first experiments in this direc- 

 tion were made in this country in the New England States. If 

 oleomargarine is used, it should be heated to 45 to 50 C. 

 (113-122 F. ), and then placed in the mixer; raw sugar is 

 added in the proportion of two parts sugar for one part oleo- 

 margarine. When this combination was fed to the calves they 

 fattened at a rate of over 2 Ibs. per diem. The resulting meat. 



