tion, or a burnt flavor and odor from overheating. If carefully dried 

 at once by modern machiner}-, it should be free from any decided 

 acid or burnt taste. The grains are bulky because of the hulls. The 

 finer portions contain the higher percentage of the more valuable 

 nutrients. The grains are classified as follows, according to the 

 source from which they are derived : 



I. Alcohol and spirit grains. 

 II, Bourbon whiskey grains. 

 III. Rye whiskey grains. 



The grains produced by alcohol and spirit distilleries are the 

 highest in quality, and of the most uniform grade, corn being prac- 

 tically the only grain used. The grains produced by whiskey 

 distilleries vary 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 so called rye grains contain the smallest 

 amount of protein and are the least valuable. 



The present annual output of distillers' dried grains is in the 

 vicinity of 60.000 tons, and until recently it has been largely 

 exported and consumed in Germany. During the last few years a 

 considerable amount of the best grades has been sold in Massachu- 

 setts under the trade names of Biles Fourex, Hall's AAAA, Ajax 

 Flakes, Atlas Gluten ]^Ieal, Manhattan Gluten Feed and Merchants 

 Distillers' Grains. 



(b) CO-MPOSITIOX OF THE GrAINS, 



