PEEDIKG QUALITIES OF. THE BEET. 



299 



tioned) has here six arms, at the extremity of each the 

 steam can make its escape, it passing up through a 

 chimney (see fig. 87), the orifice of which slants down- 

 ward so as to make sure that the total mass will he well 

 saturated. These chimneys are only placed in position 



Fig. 8T. 



Detail of a chimney. Leduc's method. 



when the pits are heing filled. The capacity of each 

 compartment is twenty cubic metres, and they are 

 emptied one day and filled the next. The steaming 

 lasts about half an hour at a time, and, after the 

 lapse of twelve hours, the whole commences to fer- 

 ment, and is here left for the remaining portion of the 

 day. This fermented mass is then fed to sheep, to 

 each is givenS kilog. (11 lbs.) ; with this 250 grammes 

 (0.55 lb.) of oil cake per day. The time requu-ed to 

 iatten greatly depends upon circumstances, this vary- 



