1 1 



passed 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 appears as Gluten 

 Meal. 



The gluten meal and more or less of the corn bran mixed together, 

 pressed and dried, constitutes Gluten Feed. 



Class II. 



Gluten Feeds. (See above.) 



Distillers'' dried grains consist of ^he residue in the process 

 of manufacturing alcohol, spirits, and whiskey, from the several 

 cereals. Briefly stated, the process consists in grinding the 

 various grains employed and heating them with a solution of malt, 

 thus converting the starch into sugar. The addition of yeast con- 

 verts the sugar into alcohol, which is then distilled and the residue 

 or distillery slop is filtered, dried in especially constructed driers and 

 put upon the market as a cattle food. If consists chiefly of the hull, 

 germ and protein of the grains. It has a more or less sour taste 

 and smell, because of the fermentation. If the slop remains undried 

 too long, this sour condition is increased. 



Brewers' dried grains is the kiln-dried residue from beer manufac- 

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

 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. 



Malt sprouts. Malt used in beer manufacture is prepared by 

 moistening barley and allowing it to sprout. The sprouting pro- 

 duces a ferment called diastase, which changes the 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. 



