FOODS FROM BY-PRODUCTS 273 



more bulky. Lawes and Gilbert have shown, however, that 

 barley is worth more for feeding uses than the malt and malt 

 sprouts obtained from it. Brewers' grains are fed in the 

 wet form when fed within a reasonable distance of the 

 brewery, otherwise they are dried before feeding them. If 

 not soon fed in the wet form, they will spoil, but in the dried 

 form they may be kept indefinitely. Distillers' grains are 

 the residue left after the alcohol has been separated from 

 the grain by distillation, following the fermentive processes. 

 They have much the same composition as brewers' grains, 

 but are more watery. They contain only eight or nine per 

 cent of dry matter, whereas brewers' grains contain about 

 24 per cent. Malt sprouts are essentially very young barley 

 sprouts, about two-thirds as long as the grain. They are 

 obtained by sprouting barley when preparing malt. Fur- 

 ther sprouting is stopped by drying the malt when the 

 sprouts fall off or are separated by a winnowing process. 

 As shown in the table they are very rich in protein. 



For cattle of all ages, brewers' grains are much rel- 

 ished and as a source of protein they rank high. They 

 are generally fed to cows with a view to milk produc- 

 tion, but may also be fed to other cattle when the price will 

 admit of so feeding them. In the dry form they rank along 

 with such foods as bran and oil meal for dairy cows and are 

 no more perishable than either. They are most extensively 

 used in New England dairies and much is also exported to 

 Germany. Four to five pounds may be fed daily to a ma- 

 ture cow, and in the wet form five to six times these 

 amounts. They should be fed along with, say two to four 

 pounds of such concentrates as corn or corn meal per day, 

 dependent somewhat on the fodder. When fed in the wet 

 form every care should be taken to keep the mangers and 

 feed boxes in a clean condition, especially in warm weather, 

 or offensive odors may arise which will affect adversely the 

 quality of the milk. 



Inattention to these particulars has in some instances 

 led to the prohibition of the sale of such milk by boards of 



