IsTew Yoek Ageicultural Experiment Station. 49 

 Analyses of Samples of Breweb's Residites. 



i 1 2g 



£1 



a 



OS 





3 t: -2 ,• .at* c^i 



« ^'^ » 2 5 5 o?r," 1e 



M 1^ <! Ph E=( 00 fc- Ec( 



Perct. Per ct Perct. Perct. Perct. Perct. Perct. 



489. Malt sprouts 6.00 5.73 24.66 13.29 22.3 47.32 3.00 



504. Malt sprouts 3.26 7.62 30.37 9.14 21.4 47.17 2.44 



538. Malt sprouts 5.88 5. 86 27.69 10.34 21.9 46.72 3.51 



Averages 5.05 6.40 27.58 10.93 47.06 2.98 



Average starch and 



sugar 21 . 9 



1258. Brevrer's grains, lager, 



fresh 77.0 0.66 6.99 2.90 11.01 1.44 



Brewer's grains, lager, 



air dry 6.95 2.69 28.31 11.75 44.46 5.84 



1259. Brewer's grains, ale, 



fresh 78.8 0.68 5.45 3.19 10.43 1.45 



Brewer's grains, ale, 



air dry 6.34 3.02 24.13 14.14 45.95 6.42 



724. Distillery waste, fresh. 91.3 0.32 2.98 0.84 3.45 1.11 



Distillery waste, air 



dry 6.46 3.39 32.0 9.03 37.20 11.92 



iN'ot many samples of brewer's wastes were obtained, and those 

 which were analyzed were not unusual in composition. 



But few analyses have been made in this country of distillery 

 waste. ISTo. 724 was obtained from a distillery at Waterloo and 

 in the fresh condition is somewhat used by farmers in the 

 immediate vicinity. It is to be noted that the proportion of dry 

 matter in the fresh material is very small, only 8.7 per ct. or 

 one-tenth as much as in the ordinary grains in an air dry condi- 

 tion. The cost should be only one-tenth also. This observation 

 applies in a general way to the fresh brewer's grains which proved 

 to be nearly three-quarters water. 



BUCKWHEAT MIDDLINGS. 



There are several offals from the milling of buckwheat, includ- 

 ing the hulls, the bran and middlings. The latter contain a 

 generous proportion of protein, usually not less than twenty-five, 

 and they are properly classed among our nitrogenous feeding 

 stuffs. Oftentimes the bran and middlings are mixed together 

 when the percentage of protein is. reduced in proportion to the 



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