Rensselaer Standard, Volume 1, Number 19, Rensselaer, Jasper County, 25 October 1879 — Utilizing Cider Pomace. [ARTICLE]

Utilizing Cider Pomace.

At this season of the year, and especially when apples are plenty as now, there is much fruit manufactur ed into cider, the pomace after pressing is often troublesome to dispose of. Some have found it pays well to feed this pomace to stock, which usually eat it greedily. If placed in layers six inches thick, wRh twelve inches of straw between the layers, it will not ferment, but will keep in good condition till fed out, provided it is kept from freezing. Cattle, sheep or horses will eat straw readily, if it has been used to dry pomace, and frequently improve in condition, even if fed nothing but the straw and pomace. A cider manufacturer, in Connecticut, says he always filled a thirty or forty foot barn full of straw and pomace, on which he wintered a large flock of sheep, bought lip in the fall for this and sold them fat after shearing in the spriug. He allowing the sheep to eat all the pomace and straw they would, and in so large a mass it kept secure from freezing, except at the outer edges, so that it was always fresh and soft wheu fed. In making cider with tiie now common hand mills, we have usually pressed about a bushel of apples at each time, and tnc resulting cheese will usually last a horse one day, with hay or straw in addition. This feed makes the horse’s coat silky, ami makes him lively when driven.