GROWTH OF ANIMALS; ANIMAL FOOD. 151 



the purpose of the brewer are very wet, containing, on the 

 average, seventy-five per cent of water ; in this condition 

 they are somewhat richer in the food compounds than 

 green fodders, and are an excellent feed. They are, how- 

 ever, liable to ferment rapidly, especially in warm weather, 

 which causes serious loss, besides making them unfit for 

 food. The grains, when dried before fermentation sets 

 in, make a wholesome and highly concentrated food, 

 richer in both fat and protein than bran or middlings, 

 and because of their high food value and bulk are an 

 excellent substitute for oats. Malt sprouts are also rich 

 in protein, though poorer in fat than the dried grains. 



Gluten Feeds. Gluten feeds occur as residues in 

 the manufacture of either starch or glucose (grape sugar) 

 from maize or Indian corn, and consist of a series of 

 products, which, when dried, are classed as gluten feed, 

 gluten meal, germ meal, and corn bran. Gluten feed 

 consists of the entire residue; it is quite bulky, and 

 much richer in fat and protein than the original corn. 

 In gluten meal the hull or germ of the corn has been 

 removed, thus largely increasing the content of both fat 

 and protein. It is one of the most concentrated of the 

 nitrogenous feeds, and should be used with great care. 

 The germ meal contains a large proportion of the germ 

 of the corn. It contains more fat and less carbohydrates 

 than corn, and about the same amount of protein. Corn 

 bran usually consists of a mixture of the germ and hulls 

 of the corn. It contains about the same amount of fat 

 and protein as corn, with less carbohydrates and more 

 fibre. It is more bulky than the others. Germ meal 

 and corn bran serve as excellent substitutes for corn 



