1911. J PUBLIC DOCUMENT — No. 31. 73 



(b) Classification of Disiillers (Jrains. 

 The grains may be classified as follows, according to the 

 source from which they are derived : — 



1. Alcohol and spirit grains are produced by the alcohol and 

 s])irit distillers, located in Indiana, Illinois and Ohio ; they arc 

 the most uniform in gTade, corn being practically the only grain 

 used. The yearly product is from 50,000 to 60,000 tons. 



2. Bourbon whiskey grains, from the whiskey distilleries, 

 located mostly in Kentucky, vary in composition according to 

 the proportion of corn, rye and malt 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. The distilleries producing these grains run about 

 one hundred and fifty days between jSTovember and July, and 

 turn out from 27.500 to 35,000 tons. 



3. Rye whiskey grains, from the rye whiskey distilleries, lo- 

 cated near Pittsburg, Pa., and Baltimore, Md., run during the 

 winter and spring, and may produce approximately 7,500 tons. 



(r) Disposition of Disiillers' Grains. 

 Formerly practically all of the dried grains were ex})orted. 

 About ten years ago the home market was sought, and consid- 

 erable quantities were sold unmixe<l with other feedstuffs. Of 

 late the better grades have been largely utilized by home manu- 

 facturers of proprietary feeds. The rye grains have never been 

 very popular in the United States, and the entire product is 

 usually exported. The present season (winter of 11)10-11) the 

 foreign market is said to have been poor, and the material has 

 lieen freely offered at $!(> ])er ton in bags at wholesale, f. o. b., 

 Boston points, which would be equivalent to substantially $1 

 ])er hundred at retail. Such a price renders this article quite 

 economical for northern feeders. 



(d) Composition of Distillers' Gniins. 

 The following summary rei>resents the average percentages 

 of the ordinary food groups in the several varieties of 

 grains : — 



