Attention is directed in this paper to the desirability, particularly at the present time, of conserving, for purposes of winter-feeding, the pea-pods that accumulate in large quantities at the factories during the pea-canning season. Conservation on the farm is best carried out by the method of ensilage, young pea-pods, such as are obtained in the factory, giving rise to a very satisfactory type of silage without the use of molasses. Broad-bean-pods, on the other hand, do not lend themselves to successful conservation by ensilage, owing to the fact that they become “slimy” in the process and yield an unpalatable product.

Both pea-pods and bean-pods are conserved in the factory by the method of artificial-drying. One such process is described in the present paper. The final product in both cases is obtained as a fine brown meal. Pea-pod meal, in some respects, particularly in regard to its satisfactory content of protein and lime, has a composition not unlike that of the leguminous hays. The similarity, however, does not extend to the fibrous constituent, pea-pod meal having a very much lower fibre content than the hays.

An outstanding characteristic of pea-pod meal is its richness in sugar, no less than 16·5% of the dry matter consisting of a mixture of sucrose and invert sugar. It is the presence of this abundance of sugar that accounts for the favourable fermentation that takes place when young pea-pods in the fresh condition are conserved as silage.

Bean-pod meal displays the same general features in respect of composition, but is distinctly poorer in lime and sugar than the pea-pod meal. Pea-pods and bean-pods, both in the fresh and artificially-dried condition, contain very little carotene and have, therefore, little or no significance as a source of this vitamin A-precursor in the feeding of live-stock.