48 Report of the Department of Animal Husbandry of the 



The above named materials, all of which pass under the name 

 of " gluten feeds," show a range of protein content from 18.8 

 per ct. to 28.1 per ct. These differences appear to pertain more 

 largely to brands than to samples, the Joliet and Diamond brands 

 falling considerably below the others in protein content. How- 

 ever this may be, the facts as given are a good illustration of the 

 need of branding commercial feeding stuffs with a statement of 

 their composition, for unless this is done a g'luten feed passes for 

 such without the buyer having a definite knowledge of what it 

 reallv is, and besides, this class of materials is often confounded 

 with gluten meals which are of superior value, both as to com- 

 position and digestibility. 



- brewer's and distillery residues. 



The so-called brewer's residues are those resulting from the 

 operations of malting and brewing. 



In malting, the barley grains are allowed to sprout, and before 

 the malted grains are crushed for brewing purposes these sprouts 

 are removed, which in an air dry condition are known in the 

 market as malt sprouts. 



From the malted grains is extracted the sugar that has formed 

 from the starch during the germination which has occurred, and 

 these extracted grains after drying appear in the market as dried 

 brewer's grains. They are much poorer in starch and richer in 

 protein than the entire barley grain and are properly regarded as 

 a nitrogenous feeding stuff. 



Samples of Brewer's Residues Collected in New York During 1898 and 



1899. 



Station Sample: Where Ton selling 



nuajber. collected. price. 



489 . . Syracuse $10 00 



504 . . Oswego 12 00 



538 . . Geneva 12 00 



Station 

 number. 



Sample: w here 

 collected. 



Ton selling 

 price. 



1258. . Syracuse 



1259. . Syracuse 



724. . Waterloo 



