78 
Beet-root Distillery. 
dients generally produced upon the farm, and which, being 
likewise incomplete as to their nutritive qualities, are thus 
rendered useful from being mixed up with the pulp. 
Mr. Bella, the learned Director of the Agricultural College of 
Grignon, made, some years ago, some valuable experiments upon 
the feeding qualities of pulp, and its hygienic effects upon cattle. 
From these he concluded that the transition between the ordinary 
regime and the feeding with pulp must be carefully managed, and 
that animals, on leaving the pulp regime, experience a greater 
difficulty in passing to another kind of food, than when leaving 
the ordinary system to adopt the pulp regime. 
These experiments were carefully made ; and in order to give a 
clear idea of the objects Mr. Bella had in view, J. will annex, as 
an appendix to this paper, a full report of one of these experi- 
ments made upon two milk cows, together with others made upon 
sheep. 
It would appear, from all the experiments made in France, that 
pulp as food is better suited to fattening than to breeding stock. 
M. Delafond, Professor at the Veterinary College of Alford, and 
a Member of the Committee appointed by the Imperial Society, 
made an additional report upon the use of pulp in feeding cattle ; 
from which I will extract a few passages, which will throw some 
light upon its effects upon the health and fattening of animals, 
the secretion of milk, &c. 
The temperature of the slices after -maceration is about equal 
to that of boiling water. They are removed to a suitable place, 
there to be mixed up with chaff and various other ingredients, in 
order to absorb the juice which might flow away. Then the 
mixture is thoroughly made with a wooden shovel ; fermentation 
sets in, and maintains a certain heat for at least twenty-four 
hours. The mean temperature is equal to about 35° centigrade 
(95° Fahr.). 
The analysis of pulp shows that it contains from 87 to 90 per 
cent, of water ; compared with the roots, it is found deficient in 
sugar only, although it still contains a certain quantity of it. It 
possesses all the organic constituents of the root, besides some 
organic acids and some earthy saline substances derived from the 
soil adherent to the roots. The subsequent fermentation which 
arises in the mixture of hot pulp with chaff, oil-cake, &c., pro- 
duces, besides, a certain quantity of alcohol, and, perhaps, also 
some volatile oils, yielded by the rape-cake and the hay. 
The chaff, and especially the oil-cakes, contribute also to the 
mixture a large proportion of fatty matter. This mixture, when 
made in suitable proportions, according to the age, the kind, 
the breed, &c., of the animals, will always provide a suitable 
food to fill the stomachs of ruminants without overloading them. 
