— 6i — 
Carbonate of lime ^ 20 
Sulphates of lime and magnesia 28 
Chloride of sodium i 
Silica, alumina, etc i 
50 
FEEDING SUGAR BEETS AND BEET PULP. 
Volumes might be written on the value of the sugar 
beets for food. They are a table delicacy that should be 
grown in every garden. As food for cattle, sheep and hogs, 
they may be profitably grown by every farmer. One farmer 
pertinently says, “There is no better factory for the profita- 
ble use of sugar beets than running them through the live 
stock on the farm, and converting them into milk, meat and 
manure.” An analysis shows the dry material contains 
about the same nitrogen, free extract, and crude protein and 
about one-half the crude fat of ground wheat. In Utah 
they are largely used as hog feed, and it is even claimed 
that their use will prevent the hog cholera. 
The beet chips (tops) and leaves are also largely fed 
where the beets are raised for the factories. In France the 
beet chips are worth $2.70 and the leaves $1.30 per ton. 
The beet pulp produced at the sugar factories is of 
especial value as a food for live stock. At the Nebraska 
factory it is given away free. At other factories it is sold 
for 50 to 75 cents per ton. At or near all the factories a 
very large number of cattle and sheep are fed. It is a fine 
feed for dairy cows, but care must be taken not to feed an 
excess with alfalfa hay, as it is too fattening. It has proven 
to be especially good food for sheep, when used with alfalfa 
hay. 
The factories produce in pulp about 50 per cent in 
weight of the beets, or say 180 tons per day at Lehi, Utah. 
In the silos it loses about 10 per cent more water by the nat- 
ural compression and is like a soft cheese. In Nebraska 
the pulp contains about .5 per cent sugar and in Utah about 
.3 per cent sugar. 
Prof. H. W. Wiley writes, January 10, 1898, “Beet pulp 
is not a complete ration by itself, but needs to be fed in con- 
junction with a rich nitrogenous food, such as cotton or 
linseed meal, peas, beans or clover. Beet pulp is easily pre- 
served in silos, does not tend to ferment, and can be kept 
indefinitely, when properly preserved.” 
