32 



COMMERCIAL FEEDING STUFFS. 



BREWERY AND DISTILLERY PRODUCTS. 



The average composition of seven samples of Ajax flakes, which are 

 no more than distillers' dried grains, examined by the Connecticut 

 Agricultural Experiment Station during 1904 and 1905, together 

 with the average analysis of six samples of malt sprouts from the 

 same source and forty-two samples of brewers' dried grains examined 

 by the New Jersey Agricultural Experiment Station, 6 are given in the 

 following table: 



TABLE 11. Average percentage analyses of brewery and distillery products. 



[Compiled.] 



An inspection of the samples of the distillers' grains examined in 

 the Bureau of Chemistry (Table 12) shows that their protein content, 

 except in one case, agrees well with the average. Although the fat 

 content is low, there is nothing to indicate adulteration. Sample No. 

 1768 has a very low protein content as compared with the others. 



The samples of brewers' dried grains are well up to the standard 

 and evidently unadulterated. It is evident from the microscopical 

 examination that No. 1819, while corresponding very closely in pro- 

 tein and fat content to brewers' dried grains, consists of a mixture of 

 several different feeding materials. 



All samples of malt sprouts examined agree well with the standard 

 and show no indications of adulteration. The sucrose and reducing- 

 sugar figures vary considerably, but this is to be expected from the 

 nature of the goods. 



Report of the Connecticut Agricultural Experiment Station for 1004, Part V, 

 1905, Part III. 

 6 Twenty-second Annual Report of the New Jersey Agricultural Experiment Station. 



