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BARLEY BY-PRODUCTS 71 



The object of the malting is to remove most of the 

 albuminoids from the grain as they interfere with 

 the brewing process. These are mainly concentrated 

 in the sprout, and can now be removed by screening, 

 leaving behind the pure malt, which amounts to about 

 75 per cent, of the weight of barley taken. 



Malt Coombs or Cummins. Cummins are the sprouts 

 which are removed by screening, and amount to about 

 4 per cent, of the original weight of barley. They 

 contain about 23 per cent, albuminoids, 2 per cent, oil, 

 44 per cent, carbohydrates, and 12 J per cent, fibre. 



Cummins are an excellent food for milk cows, and give 

 to other foods a peculiar flavour and aroma, which makes 

 them attractive to stock. They should be carefully fed 

 to breeding stock, and kept in a dry room, or they may 

 become mouldy. The sweepings from the drying kilns 

 are called " kiln dust." 



Brewers' Grains. The pure malt is placed in the 

 huge tuns and made into a mash with hot water, to 

 encourage the formation of sugar from the starch. In 

 this way the sugar is dissolved out and removed in 

 the sugary liquid called " wort," which is further 

 fermented with yeast into beer, etc. The grains left 

 behind in the mash tuns are removed and go under the 

 name of "wet brewers' grains." 



The " wet grains " may be carted away at once and 

 used for cows in milk. If fed too freely, they are con- 

 sidered to have a prejudicial effect on the quality of 

 the milk. They should be most carefully fed if they 

 have become acid or mouldy. 



The "dried grains" are wet grains with the bulk of 

 the water evaporated off by heat (i.e. desiccated) in order 

 to make them keep. The drying reduces them to about 

 one-quarter the weight of the wet grains. They can be 



