-'9 



Distillers' Dried Grains i-onsist of the residue from 



Distillers' the inaniifacture of distiiled liciuor and spirit from 



and the cereals. They vary widely in protein content 



Brewers' and may he tlivided into several classes depending 



By-Products, upon the proportions of the several cereals from 



Pages 9-10. wliirh they are derived. Those obtained in the 



process of manufacturing whiskey and alcohol 



from corn, contain the highest percentage of protein and are the 



only class usually found on the Massachusetts market. 



One lot of low grade distillers' grains Avas found. While it 

 equaled its guarantee of 15 per cent in protein, its feeding value 

 is much less than for the high grade goods and consumers sliould 

 iu)t be misled into believing that ever^'thing that bears the name 

 of di.stillers' grains has an equal feeding value. 



In purchasing distillers' grains the consumer should see that 

 they are free from an excess of acidity and rancidity (due to fer- 

 mentation before drying) and that they have not ])ecome charred 

 during the drying process. 



Of tiu^ tifteen samples reported only one maintained its protein 

 guarantee, the others falling slightly below. A 30 per cent pro- 

 tein guarantee for high grade distillers' grains would be much 

 easier to maintain than the 33 pei- cent guarantee which usually 

 prevails. , 



AVERAGK AXAIASES AND RETAIL PRICES. 



Malt Sprouts. ]\Ialt sprouts, to be of standard quality, should 

 !»(' fi'cc fnijii charred material and dirt, should not contain an ex- 

 cessive amount of barley hulls and sliould show at least 25 per cent 

 of protein. With one exception, the seven samples collected were 

 of good (piality and maintained their guarantees. At prevailing 

 ]u-ices malt sprouts are a very economical feed stuff. 



