272 FEEDING FARM ANIMALS 



element it contains, it is more valuable relatively for some 

 kinds of feeding than plump wheat. These facts are im- 

 portant to the grower of wheat since frosted and shrunken 

 wheat are much discounted in the market. These may be 

 fed in the same way as matured wheat (see p. 225). 



Wheat screenings is a sort of indeterminable quantity, 

 owing to the great difference in the composition of the vari- 

 ous grades. Screenings that consist largely of broken ker- 

 nels and small and shrivelled grains, are usually as valuable 

 for feeding as pure wheat, whereas screenings that are 

 light and chaffy in character may prove of out little use for 

 any kind of feeding. Sceenings in the ungrouna form are 

 usually fed to sheep that are being fattened alone or in con- 

 junction with other kinds of grain. They have been found 

 eminently suited to such feeding, as' they are a safe and 

 healthful food. Moreover, they usually contain a variety 

 of weed seeds that are rich in fattening properties, and that 

 are much relished by sheep. They may be fed in restricted 

 quantities or in self feeders, and in some instances but little 

 fodder is fed along with them. They may be fed in con- 

 junction with any of the cereals and in any quantity de- 

 sired. Sometimes they are fed along with wheat shorts. 

 They are also fed with good results to cattle and swine in 

 the ground form and soaked when fed to the latter. 



Barley by-products. Barley is extensively used in the 

 manufacture of beer and other spirituous liquors. Conse- 

 quently the by-products obtained from it are large in vol- 

 ume. Chief among these are brewers' grains, distillers* 

 grains and malt sprouts. Brewers' grains are the residue 

 left after the soluble dextrin and sugar have been extracted 

 from the malt. Barley is valuable for malting in proportion 

 as it is rich in starch and bright in color, hence barley, rich 

 in protein, and, therefore, of high value for feeding, may 

 grade low for malting, as the starch is the valuable element 

 for making beer. Nearly all the protein is left in the grain. 

 The residue, therefore, is richer relatively in nitrogen than 

 the original barley, although in the wet form it is very much 



