10 



very slowly through long shallow troughs. The starch settles down 

 like wet lime in these troughs, while the hard flinty portion or gluten 

 floats off into receivers, is concentrated, and finally pressed in heavy 

 filter cloths, run through steam dryers, and ap|)ears as 



Gluten Meal. 



The gluten meal and chop feed mixed together, pressed and dried 

 constitutes 



Gluten Feed. 



Class II. 



Gluten feeds. (See above.) 



Atlas gluten meal so called, is very different from the ordinary 

 gluten pioducts. The germ is first removed from the Indian corn, 

 and the remainder of the corn kernels are mixed and ground together 

 with rye, barley, wheat, juniper, etc. This product is then heated 

 with a solution of malt, which converts a considerable portion of 

 the starch into sugar. Yeast is then added, the alcohol, etc., result- 

 ing distilled, and the refuse remaining in the still is pressed, dried, 

 and placed upon the market under the above name. 



Dried Breicers' grain is the kilu dried residue from beer manufac- 

 ture. It consists of some of the starch, together with the hulls, 

 germ and gluten of the barley. A small portion of the gluten and 

 the larger part of the starch are removed from the barley by the 

 action of diastase and yeast. 



3raU s2)routs. Malt used in* beer manufacture is prepared by 

 moistening barley and allowing it to sprout. The sprouting produces 

 a ferment called diastase, which changes starch into sugar. After 

 the formation of the diastase, which requires a certain number of 

 days, the barley is dried, and the sprouts removed by machinery 

 and sold for cattle feed. The barley is now termed malt. 



Class III. 



WHEAT FRODUCTS. 



The wheat has the same general formation as the corn kernel. 

 The natural divisions of the feed resulting from grinding wheat are 

 bran, middlings and red dog flour. 



Bran is the exterior covering and is first removed. 



Middliiu/s are removed next after the bran. 



