35 



The grains produced by whiskey distilleries vary according to the 

 proportion of corn, rye, and malt contained in their mashes. The 

 larger the proportion of corn, and the smaller that of rye and malt 

 (small grain, so called), the higher the grade of dry grains produced. 



Average Composition. According to information furnished by a 

 large shipper, these grains have the following composition : 



Class A. An average of 35 per cent of protein, and 11 per cent 

 of fat. 



Class B. These contain from 24 to 38 per cent of protein and 

 from 6 to 15 per cent of fat. 



Class C. Rye grains contain from 18 to 24 per cent of protein, 

 and from 5 to 7 per cent of fat, averaging 21 per cent of protein, and 

 6 per cent fat. 



The Yearly Product. According to the annual report of the com- 

 missioner of internal revenue (page 104), there were used in the dis- 

 tilleries of the United States, during the fiscal year ending June 30, 

 1900,23,114,262 bushels of the different grains, corn largely pre- 

 dominating. At present the annual output of distillers' dried grains 

 in this country is less than 40,000 tons, and this is mostly exported 

 and consumed in Germany. 



Value 0/ these grains. A number of grades have been analyzed 

 and fed at this Station. They were found to contain from 16.67 ^^ 

 42.83 per cent of protein, and from 5.68 to 15.77 per cent of fat. 

 Digestion tests showed the better class to contain 81 per cent of dry 

 matter, 74 per cent protein, 82 per cent extract matter, and 94 per 

 cent fat digestible. 



No exact tests with dairy animals were made. The various brands 

 were, however, fed to the Station dairy herd. The animals ate them 

 readily, receiving 3 to 4 pounds daily mixed with wheat bran ; the 

 milk-yield was satisfactory. 



Atlas Gluten Meal — also a distiller's by-product — was formerly 

 sold in Massachusetts, and is again being offered. The manufac- 

 turers state that a guaranty of 36 per cent of protein and 11.50 per 

 cent of fat is placed on every sack. One sample recently received 

 at the Station showed 36.11 per cent protein, and 14.90 per cent fat, 

 and another 33.30 per cent protein. 



In 1895 the Vermont Experiment Station compared four pounds 

 of Atlas Meal, two pounds of corn meal and two pounds of wheat 

 bran, with eight pounds of corn meal and bran, and found that a 



