DRAFF AND DKEG. 471 



mination is far advanced ; whereas the husk of the oat may be 

 separated at an early stage without detriment to the process. 



Draff and Dreg. Draff consists of the exhausted husks of 

 malted barley after the process of fermentation, whether em- 

 ployed for malt liquor, or for the low wines, as they are called, 

 from which spirit is distilled. Brewer's draff is said to con- 

 tain less nutritive matter than distiller's draff. 



The following is given as the composition of 100 Ib. of 

 brewer's draff : 



Water, . . . . . .75.85 



Gummy matter, . . . . 1.06 



Other organic matter, chiefly husk, . . 21.28 



Proteine compounds, .... 0.62 



Ash, ...... 1.19 



100.00 



Professor Johnston estimates the ash of exhausted brewer's 

 malt at 4.93 per cent, and gives its composition as follows : 



Alkaline salts (chlorides, with a small quantity of 



sulphates) and alkali, . . . .7.60 



Phosphoric acid in combination with alkali, . . 2.11 



Lime, .... 13.00 



Magnesia, . . . .8.21 



Oxide of iron, . . 1.13 } . 48.90 



Phosphoric acid in combination with 



lime, &c., .... 26.56 

 Silica, ..... 



This draff has lost nearly all the soluble alkaline salts, while it 

 retains a great proportion of the alkaline phosphates, of the 

 phosphate of lime, and of the silica. 



Dreg is the residue after the distillation of spirit from the 

 fermented liquid termed low wines. Dreg consists of a thin 

 and a thick liquid. Five gallons of thin and two gallons of thick 



