84 VeBMONT AGRICULTtTRAL REPORT 



well as under its proper title, is usually a byproduct of the distilla- 

 tion of alcohol or of spirits. There are three grades recognized in 

 the trade : the highest made almost entirely from corn and the 

 residuum of alcohol distillation ; a second grade the product of the 

 distillation of Bourbon whiskies, into which corn enters largely 

 as an ingredient of the mash ; and a third grade, the residuum of 

 the distillation of rye whiskey where this grain is more largely 

 used in the mash. The first grade carries usually from 30 to 35 

 percent protein and 10 percent and upwards of fat ; the second 

 25 percent or thereabouts of protein ; while the rye grains rarely 

 contain 20 percent and usually considerably less than this. The 

 higher grades are most often sold in New England. Within the 

 last year or two, however, the rye grains have been sold some- 

 what freely, 



A number of experimental feeding trials, carried out at the 

 Vermont Station, as well as elsewhere, have thoroughly estab- 

 lished the high feeding value of distillers' dried grains of the 

 alcohol type. Their effect on the quantity of the flow is good and 

 they likewise appear slightly to increase the quality of the milk, 

 a result which is rarely attained with other feeds and which is 

 perhaps due to the large quantity of the fat which they contain. 

 The mechanical character of these grains is such as to make them 

 on this account as well as because of their high protein content 

 highly desirable ingredients of a dairy grain ration. Their ad- 

 vent into the State is to be welcomed. 



BRI^AKFAST FOOD BYPRODUCTS. 



Oat Feeds are often sold under proprietary names which af- 

 ford no clue as to their true nature. These can hardly now be 

 considered new feeds, yet there are many of these upon the 

 market and their sale is vigorously pushed through advertising 

 and through high commissions to feed dealers. Printer's ink has 

 been liberally used to expose their deficiencies ; institute speakers 

 have declaimed against them ; feeding stuffs inspections have 

 pointed out their true nature, high cost and relatively low feed- 

 ing values; yet notwithstanding they are largely used. There 

 are, of course, in this as in all classes of feeds some which are 

 better than others ; some so poor as to be hardly better than or- 

 dinary oat hulls, and some sufficiently well fortified with concen- 

 trates to make a fair ration. Their numbers are legion — a recent 

 New York inspection lists over seventy. Their protein content 

 affords some clue as to the service which may be expected. Those 

 low in protein should be let alone at any price. Those carrying 

 relatively high percentages should be considered only if the price 

 asked is low enough to warrant the purchase, a condition of af- 

 fairs which the writer has not as yet found in several years' 



