266 THE CEREALS IN AMERICA 



of by-products. This is especially true in the manufacture of 

 starch and glucose, where oil (262), gum, dextrine, rubber sub- 

 stitutes, germ oil meal, gluten meal, bran and gluten feed 

 (mixture of gluten meal and maize bran) form important by- 

 products. Distillers' grains are a by-product in the manufacture 

 of alcohol, spirits and whisky and brewers' grains in the manu- 

 facture of beer. (466) Both distillers' and brewers' grains 

 usually contain a mixture of several grains, commonly maize, 

 barley and rye. Over twenty million bushels of grain, mostly 

 maize, are used annually in the distilleries of the United States. 

 The annual output of distillers' dried grains exceeds forty 

 thousand tons and is largely exported to Germany for cattle 

 feeding. 



" There are quite generally three grades made, one from the distillation of alco- 

 hol and spirits, a second from the distillation of bourbon whiskey and a third from 

 that of rye whiskey. The first named is the higher in feeding value, and is most 

 . apt to be of even quality, corn being the main, and, sometimes, the only grain used. 

 The other grades vary in their composition in proportion to the relative proportion 

 of corn, rye and malt used in the mashes ; the more the corn and the less the 

 smaller grains, the better the grade of the product." 1 



Gluten feed and distillers' and brewers' grains form accept 

 able foods for milch cows where large percentages of protein 

 are required, and germ oil meal is especially desirable for calves 

 and pigs where higher percentages of ash and fat unaccompanied 

 with fiber are desirable. The by-products of glucose and starch 

 factories are obtained by mechanical processes and the com- 

 position of each is rather uniform. The by-products of dis- 

 tilleries and breweries are the result of fermentative proc- 

 esses and may vary considerably in composition. Hominy 

 feed is a by-product in the manufacture of hominy and differs 

 from the original grain principally in containing a larger 

 proportion of hull and embryo. The by-product in the man- 

 ufacture of " cerealine " breakfast foods is known as cerealine 

 feed. 



1 Vt. Rpt. 1903, p. 238. 



