Department of Foods and Feeding. 



DISTILLERY AND BREWERY BY-PRODUCTS. 



JOSEPH B. LINDSEY.* 



CONTENTS. 



PAGE 



A. Distillers' Dried Grains, - - - - - 3 



B. Brewers' Dried Grains, - - - - 13 



C. Malt Sprouts, - - -. - - -21 



A. DISTILLERS' DRIED GRAINS. 



(a) Character of the Product. 



(b) Composition of the Grains. 



(c) Digestibility of the Grains. 



(d) Feeding Experiment with Cows. 



(e) Effect of Distillers' Grains on Flavor and Keeping Quality of 



the Milk. 



(f) Method of Feeding the Grains. 



(a) Character of the Product. 



Distillers' dried grains are the kiln dried residue from the manu- 

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

 Briefly stated, the process of manufacture consists in treating the 

 ground grains with a solution of malt, thus converting the starch 

 into sugar, and by the addition of yeast, changing the sugar into 

 alcohol, which is distilled. The residue or distillery slop is dried 

 immediately in especially constructed driers, and put on the market 

 as a cattle feed. It consists chiefly of the hulls, germ and protein 

 of the cereals. The dried product is of a yellowish-brown color, 

 and has a more or^less sour taste and smell because of the fermenta- 



*With the co-operation of E. B. Holland and P. H. Smith. 



