MILLING BY-PRODUCTS 99 



Dried horse-chestnuts are easily hulled. When used fresh, horse- 

 chestnuts are crushed, otherwise ground, and improved by cooking or 

 steaming and mixing with other feed. Fattening pigs receive upwards 

 of a pound per head per day. Swine thus fed produce a "kernelly," firm 

 bacon. Milk cows are fed 5 to 10 pounds per head per day, sheep up to 

 2 pounds per day. Animals must be gradually accustomed to the bitter 

 taste. The bitter taste may be removed by leaching, usually after sub- 

 jecting the horse-chestnuts to cooking or steaming. Feeding in large 

 quantities should be avoided on account of their constipating effects. 

 They are often fed in small quantities for their stimulating effect on the 

 appetite and their binding effect when the latter for any reason is desired. 

 They are said to cause tannic acid poisoning in poultry. When fed before 

 they are fully matured they are apt to cause serious digestive disorders in 

 horses, cattle, goats and sheep. 



Acorns are rich in a bitter principle known as quercit and in tannic 

 acid. They agree well with swine (4 pounds of fresh or 2 pounds of 

 dried acorns per 100 pounds live weight), but in cattle they are apt to 

 cause gastroenteritis and obstinate constipation. They are used mainly 

 as a feed for fattening swine in rations of 2 pounds per day. When 

 properly supplemented with other concentrates (rye meal) they produce a 

 high grade of bacon. Occasionally they are fed to sheep that run on 

 heaths (1 pound) and to fattening cattle (4 to 6 pounds). Large quanti- 

 ties fed at a time are not wholesome, especially for pregnant sows. For 

 pen- fed swine it is best to cook them. The water in which they were 

 cooked should be discarded. The milk from acorn-fed cows and sows 

 does not agree well with the young. 



V. Milling By-Products 



The chief by-products of the milling industry that are used as feeding 

 stuffs are bran and middlings. They occur in the processes of hulling, 

 grinding and clipping. 



Chemical. — The brans contain chiefly the outer, hard, fiber-rich tis- 

 sues of the grain, the protein-rich and fatty germ, the albuminous aleur- 

 one layer (Figs. 34 and 39), and frequently the glumes and husks (oats, 

 rice, barley). They are therefore richer in fiber than the whole grains. 

 Brans made from pure grain, like wheat and rye, or hulled oats and bar- 

 ley, however, are richer in both protein and fat than the whole grain. 

 They always contain less starch or carbohydrates. 



Middlings are made from the wastes that occur in the various milling 

 processes and which contain starchy matter and gluten, etc. Compared 

 with the whole grains, they are rich in digestible carbohydrates. 



i3Trans!ator's note: The term "Futtermehl" (feed meal) in the original German work is here 

 translated "middlings," to which it corresponds. It shou'd be noted, however, that this term, as 

 used in the United States, is more or less general in meaning and does not indicate a product 

 of constant composition. 



