THE FEEDING STUFFS 585 



while the proportion of light oats is not sufficient mate- 

 rially to raise the value. Oat hulls are rarely offered as such 

 in the market but are usually disposed of in one of two 

 ways. First, they are made the basis of various proprietary 

 feeds, cheap by-products of various sorts being added, usually 

 including a small amount of the protein-rich by-products shortly 

 to be described. These feeds are offered under various names 

 and with abundant advertising testimonials. While they are 

 by no means worthless, it is evident that the oat hulls themselves 

 are no more valuable because of the addition to them of other 

 materials, while the consumer ultimately pays the cost of mix- 

 ing, transportation and advertising. The second use to which 

 oat-hulls are put is the adulteration of the mixed feeds, es- 

 pecially corn and oat feeds, which are freely offered on the 

 market. Since it is difficult to recognize even a considerable 

 adulteration of this sort, such mixed feeds should be purchased 

 only from manufacturers of known integrity or under a satis- 

 factory guarantee as to purity. 



Barley feed, a by-product of the manufacture of pearled 

 barley, is similar in feeding value to oat hulls. 



Hominy feed. In the manufacture of hominy from corn, 

 the hull, the germ and the more starchy parts of the kernel are 

 rejected and constitute hominy feed, or hominy chop, which 

 is similar to the whole kernel in composition and digestibility, 

 except that its percentage of fat is greater. Consequently it 

 has a somewhat higher feeding value, although the fat is likely 

 to become rancid on long keeping and thus lower its quality. 



695. By-products of the fermentation industries. The 

 manufacture of alcoholic liquors consists essentially in the 

 conversion of the starch of grains or potatoes into sugar and 

 the subsequent fermentation of this sugar by means of yeast. 

 The resulting liquor may be consumed directly (beer, ale) or 

 it may be distilled, yielding the more concentrated distilled 

 liquors or commercial alcohol. 



M alt sprouts. The first step in the process is the prepa- 

 ration of malt, by allowing moistened barley to germinate. 

 The growth of the sprouts is stopped by drying when they 

 are about one-third inch long, and these dried sprouts, sepa- 

 rated from the grain, constitute malt sprouts. Being young 

 roots of barley, they have the general properties of all young 



