The Chronicle PUBLISHED DAILY. LEVIN. WEDNESDAY, OCTOBER 29. YEAST AS CATTLE FOOD.

Horowhenua Chronicle, 29 October 1913, Page 2

The Chronicle PUBLISHED DAILY. LEVIN. WEDNESDAY, OCTOBER 29. YEAST AS CATTLE FOOD.

.In the Bulletin of Agricultural Inielligcncc and Plant. Diseases (Koine), J)r. F. Heyduck describes the remarkable development of the yeast industry in Germany within the last lew years. Heretofore the thousands of tons ol' yeasl produced annually at (ieimaii breweries, as a by-product in the manufacture of beer, was almost without value, except for a small quantity used in (lie brewerics themselves to hasten the fermentation of wort. Bfore the da\> of compressed yeasl, much of this product was bought by bakers and housewives, but for many years brewers yeasf has been a drug' on the market. As a food for live stock yeast has long , been known to be valuable , , but its utilisation in this way has been limited by the, fact that the fresh product spoils very quickly. The difficulty has now been overcome by drying , the yeast with the aid of machinery, similar lo thai introduced for the drying , of potatoes. Dried yeast keeps indefinitely, and is a -remarkably nutritious food, not only for cattle, but also (after the removal of the unpleasantly bitter hop resin if contains) for human being's. There arc now three establishments engaged in the preparation of dried yeasl. and the demand considerably exceeds tin , supply.