44 HATCH EXPERIMENT STATION. [Jan. 



it so fully expresses the writer's estimate of the utility of 

 barnyard millet that it is quoted in full : — 



On the whole, it is doubtful if there are many sections in this 

 country where millets should be made a primary crop. Their 

 place is rather that of a supplementary one, — a " catch-crop," 

 when the corn has been destroyed by hail or otherwise ; a substi- 

 tute for corn, where that crop is not easily grown ; a crop to be 

 grown on a piece of land that might otherwise lie idle ; a readily 

 available crop for use in short rotations ; an excellent thing to 

 grow on foul land, to get rid of weeds, giving practically the same 

 results as fallowing or summer cultivation, and in addition a crop 

 of forage ; a supplement to the regular and permanent pastures 

 and meadows. It is in such ways that the millets are most valu- 

 able on the average farm, and such is the place they should be 

 given in American agriculture. 



C — DRIED DISTILLERY GRAINS. 



What They are. — Dried distillery grains consist of the 

 residue remaining in the process of manufacturing alco- 

 hol, spirits and whiskey from the several cereals. Briefly 

 stated, the process consists in grinding the various grains 

 employed and heating them with a solution of malt, thus 

 converting the starch into sugar. The addition of yeast 

 converts the sugar into alcohol, which is then distilled, and 

 the residue or distillery slop is filtered, dried in especially 

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

 It consists chiefly of the hulls, germ and protein of the 

 grains. It has a more or less sour taste and smell, because 

 of the fermentation. If the slop remains undried too long, 

 this sour condition is increased. Well-informed parties 

 state that the quality of the dried grains depends, in the 

 first place, upon the composition of the distillers' mashes 

 (e.g., the kinds and proportions of the grains employed) ; 

 secondly, upon the distillers' mode of mashing and ferment- 

 ing ; and, thirdly, somewhat upon the process of drying. 



