112 THE SCIENTIFIC FEEDING OF ANIMALS 



Fattening cattle receive up to 60 pounds of fresh potato pulp, milk 

 cows 40 to 50 pounds, swine up to 20 pounds, per head per day. Scald- 

 ing, cooking or steaming, especially for swine, is advisable. Large 

 rations are liable to produce gastro intestinal catarrhs, diarrheas, and 

 milk of poor quality. 



The feeding of spoiled potato pulp has been known to produce ser- 

 ious disease. Dried and ground potato pulp may be fed to horses and 

 fattening cattle in quantities of from 5 to 7 pounds per head per day, 

 milk cows 4 pounds. 



In the manufacture of wheat starch, the broken grains are subjected 

 to a process of fermentation, the starch and small grain particles are 

 removed by a process of washing, and the so-called spent grains remain 

 as refuse. The latter contains the hulls or skins, germs and gluten. 

 The residue from the washing of the crude starch consists of slop or 

 wash that is very rich in gluten and starch. In the more modern pro- 

 cesses of starch manufacture wheat flour, instead of the whole grain, is 

 used. The flour is washed and "worked" through screens. The residue 

 is a pure, sweet gluten. 



All of these by-products are rich in water and spoil readily. They are 

 characterized by their high protein and fat content and, unless spoiled, 

 constitute a good feedingstuff for fattening cattle, milk cows and swine. 

 To preserve the gluten it is dried. This very expensive gluten, extracted 

 from wheat flour, and corn and rice gluten, are the feeding stuffs richest 

 in protein at our disposal {76 per cent protein). 



Rice wash and rice gluten (the latter is also dried) correspond in a 

 general way to the by-products of the manufacture of wheat starch of the 

 same name. 



Corn germ cake and corn oil cake contain the germs, skins, gluten 

 and starch waste. Corn glucose cake or "Maizena" contains the skins 

 and more or less gluten. Gluten meal consists chiefly of gluten and a 

 few skins. Corn germ cakes contain 14 per cent of digestible albumen, 

 a starch value of 72 per cent, fat 7 to 11 per cent. Maizene contains 

 21 per cent of digestible albumen and 3 per cent of fat. Corn gluten 

 meal contains 32 per cent digestible albumen and 2 per cent of fat. 

 The nutrients are easily digestible, but more suitable for the production 

 of fat than of energy, and when fed in large quantities produce soft 

 butter and soft bacon. They are well suited for fattening cattle and 

 are used to some extent for feeding milk cows and young stock. 



IX. By-Products of Oil Production 



Vegetable oils and fats are obtained from the seeds of plants rich in these sub- 

 stances. They are extracted by subjection to repeated hydraulic pressure, the seeds 

 being placed in specially constructed fabric bags, or the fats and oils dissolved 

 irom the previously cleaned, hulled and broken seeds (sometimes at high tem- 

 peratures, 90" to 100° C). Sometimes the material is subjected to both processes. 

 The extract solvents used are carbon disulphid, petroleum ether, benzine, carbon 

 tetrachlorid, and other volatile solvents of oils and fats. The oil-containing seeds 

 are thus deprived of their oily and fatty parts only, the other nutrients being 

 retained, practically unchanged and easily digestible. 



