82 Vermont Ageicultural Report 



meals and feeds. Germ oil meal, which is less well known, as 

 its name indicates, is made from the germs of the corn kernel 

 from which the oil has been pressed. The initial step in the 

 manufacture of glucose is to remove the skin or bran of the corn 

 kernel and the germs by mechanical processes. The germs 

 which carry two-thirds of the corn oil or fat of the kernel are 

 cooked, the better to free the oil, and then subjected to hydraulic 

 pressure to squeeze it out. Since corn oil has a higher commercial 

 value for other purposes than it has in stock feeding, and since 

 commercially it damages corn meal and its products it is well to 

 remove the germ as is commonly done in making western corn 

 meal. These germ meats, fairly well freed from oil, pressed 

 hard as a board are then cracked and ground to make germ oil 

 meal. This material carries from 20 to 25 percent protein and 10 

 percent or thereabouts of fat. It is well relished by cows and is 

 an approved form of feeding stuff. 



Sugar feed or corn bran is the outer skin of the corn kernel. 

 Neither of these names are entirely correct ones and the first 

 one in particular is highly misleading. The material contains 

 little sugar, as such, and is not rich in protein. Neither is it 

 a bran in the same sense of the word that the wheat bran is 

 such. It has apparently considerably less feeding value than 

 wheat bran or other corn products and as such is not, as a 

 rule, to be recommended for cattle feeding. 



Neither corn germ meal nor corn bran, as such, enter into 

 the trade to any large extent. Both of these byproducts as 

 a rule are mixed in with the gluten meal to form gluten feed. 



BRUWERS' BYPRODUCTS. 



Malt sprouts. When barley grains are sprouted in the 

 breweries the starch is largely fermented by an enzyme called 

 diastase, which is found in every sprouting barley kernel. When 

 this process has gone on to a sufficient extent the sprouts are 

 rubbed off mechanically, kiln dried and placed upon the market 

 as a cattle food. These sprouts carry about from 25 to 28 per- 

 cent protein. Considerable of this protein is in what is known 

 as the amide form, one which is apparently much less serviceable 

 than are the true proteids. Malt sprouts are not as a rule readily 

 eaten at the outset. If, however, they are so thoroughly moist- 

 ened as to form a sort of mash they are freely eaten by most 

 cows. Such experimental evidence as is at hand indicates that 

 this byproduct when offered in the kiln dried shape is well 

 adapted to milk making purposes. 



Brewers' Grains are simply the kiln dried residuum of the 

 ' brewers' vats sometimes containing and sometimes not contain- 

 ing the malt sprouts. The starch is largely converted into sugar 



