98 
On the Composition and Nutritive Properties of 
Detailed Composition . 
In Natural State. Dry. 
Water 90-78 
*Soluble protein compomids -61 6"67 
Gum, imicilagc, a little sugar, and free acid 2"21 23'98 
Soluble mineral matter 'SG G-17 
flnsoluble protein compounds 'TG • 8'25 
Crude woody fibre 4-53 49-22 
Insoluble mineral matter '55 5-71 
100-00 100-00 
*Containing nitrogen -09 1-07 
tCoutaining nitrogen -12 1-32 
In tlie distillation of mangold-spirit a considerable quantity of 
sulphuric acid is added to the sliced mangolds. The residual 
pulp consequently has a decidedly acid taste, and, when obtained 
by Leplay's process, does not readily enter into fermentation, but 
remains unaltered, and fit for food for a considerable length of 
time. The second sample had the following composition : — 
General Composition of Second Sample of Mangold-pulp. 
In Natural State. Dry. 
Water 91-84 
Soluble organic matter 2-Gl 32-07 
Soluble mineral matter '38 4-75 
Insoluble organic matter 4'70 57-58 
Insoluble mineral matter '47 5-60 
100-00 100-00 
Detailed Composition. 
In Natural State. Dry, 
Water 91-84 
* Soluble protein compounds ■G4 7*87 
Gum, mucilage, a little sugar, and free acid 1-98 24*31 
Soluble mineral matter "38 4*75 
flnsoluble protein compounds '69 8'50 
Woody fibre 3-99 48-97 
Insoluble mineral matter "48 5-60 
100-00 100-00 
♦Containing nitrogen '09 1'26 
tContaining nitrogen -11 1-36 
^ The second sample thus contains about 1 per cent, more of 
water, but does not otherwise materially differ in composition 
from the first. Both samples had' a greyish^white colour, and 
presented rather an uninviting appearance. The surface portions 
of a heap of the pulp turned almost black on lengthened expo- 
sure to the air. 
Notwithstanding the somewhat disagreeable appearance and 
acid taste of the pulp, pigs from the first ate it up greedily when 
