72 EXrEiiLMKXT STATION. [Jan. 



DISTILLERY AND BREWERY BY-PRODUCTS, 



BY J. B. LINDSKY. 



A. DisTiLLEKs' Dried Grains. 

 (a) What they are. 

 Distillers' dried grains represent the residue from the manu- 

 facture of alcohol, spirit and whiskey from the several cereals. 

 Briefly stated, the process of manufacture consists in treating 

 the gi'ound grains with a solution of malt at a temperature of 

 about 145° F., in order to convert the starch into sugar. The 

 barley and other cereals from which the malt is made, as well 

 as the malt sprouts, are added as a part of the malt solution. 

 After the changing of the starch into sugar, the entire mass 

 is cooled to a temperature of 60° to 70° F., and yeast added, 

 thus changing the sugar into alcohol, which is distilled. The 

 residue or distillery slop is filtered, dried by steam in especially 

 constructed driers, and put upon the market as a cattle food. 

 It consists chiefly of the hulls, germ and other nonfermentable 

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

 smell, due to the fermentation. In order to be of satisfact(u-y 

 quality, the mash should be dried at once after the process of 

 fermentation is completed. If allowed to stand too long it is 

 more or less contaminated with acid and other injurious prod- 

 ucts of fungous and bacterial action. If heated too hot dur- 

 ing the drying process it is scorched, which causes a dis- 

 agreeable burnt taste and odor, and a lessened digestibility. A 

 well-dried product should be of a light brown color and possess 

 a i)leasant odor. Experienced parties state that the quality of 

 the dried grains deppuds, first, upon the quality of the dis- 

 tillers' mashes (upon the kinds and proportions of the grains 

 eni])loyed) ; second, upon the distillers' mode of mashing; and 

 third, upon the process of drying. 



