EXPERIMENT STATION BULLETINS. 129 



ground and sold as germ meal after the corn oil has been removed by 

 pressure. The starch, which is in suspension in the water, forming a 

 milky fluid, is now allowed to stand in large reservoirs, whence it, along 

 • with some of the gluten, settles to the bottom. This gluten is removed 

 dried and sold as gluten meal. It is exceedingly rich in protein. The 

 remaining by-products of the corn are dried, ground and sold as gluten 

 feed. This separation into gluten meal is not always made, but all of 

 the residue, after the removal of the starch, is sold sometimes as gluten 

 feed. Lab. No. 151, ''Starch Refuse," comes under the head of gluten feed. 



The sample labeled TnjaJjita^ Lab. No. 158, is a product from a break- 

 fast cereal mill. In composition it corresponds closely to the breakfast 

 food which goes by that name and possibly represents a rejected batch. 



starch Feed, Lah. ]\o. 161, is not a gluten feed, but is almost pure 

 starch. It contains some particles of gluten and looks much like a product 

 known as rice polish, obtained in the manufacture of starch from rice. 

 Its feeding value from a protein standpoint is very low. 



'Sugar Beet Pulp is a product on which the farmers of Michigan are 

 quite well informed. Several of the beet sugar factories are now drying 

 the beet pulp and it is finding its way into the market in increasing 

 quantities. 



Atlas Gluten Meal is guaranteed to contain 35 per cent, of protein and 

 14 per cent, of fat. The analysis sustains the guaranty. It contains 

 more crude fiber than is found in any of the grains, but its protein con- 

 tent is sufiflciently high to make it a desirable feed from this standpoint. 

 The fiber is supplied mainlv by the grain hulls and corn bran present. 



Clark's Dairy Food in appearance resembles Atlas Gluten Meal. It 

 contains more hulls and more bran which gives it a higher content of 

 crude fiber. It also contains less protein. 



Malt Sprouts. In the manufacture of beer from barley the grain is 

 allowed to sprout, during which process the barley starch is converted 

 into malt sugar. When the tiny sprouts have reached a certain length 

 the barley is dried and the sprouts shaken off by sieving. In the malt- 

 houses these sprouts accumulate in very large quantities. They are eco- 

 nomical sources of protein, but because of their peculiar taste stock do 

 not at first relish them, but soon become fond of them. They can be fed 

 profitably in small quantities, and the manure from animals fed on Malt 

 Sprouts is very valuable because of the high per cent, of ash. 



Sample No. 170, Buffalo Feed, is not as its name might signify, a gluten 

 feed. It contains about the same (luantity of protein as corn, but about 

 three times as much crude fiber. Its appearance would indicate it to be 

 a by-product of the nature of flaked hominy. 



Table II below shows the feeds arranged in the order of protein 

 content. The one containing the highest percentage of protein being 

 placed first, etc. : 



17 



