METHODS OF MANUFACTURE. 11 



HOMINY FEED. 



Hominy, as manufactured for human use, consists of the hard or 

 flinty part of the corn kernel. The hull, germ, and part of the starch 

 portions of the kernel constitute the waste of hominy manufacture. 

 These materials are sold together under the name of hominy chops or 

 feed. 



DISTILLERS' DRIED GRAINS. 



Distillers' dried grains are a hy-product obtained in the manufac- 

 ture of alcohol or whisky from the cereals. Corn and rye are most 

 often used, sometimes singly, more often in combination. Sometimes 

 certain proportions of oats, wheat, and barley are also added. 



The grains are coarsely ground, mixed with water, a malt solution 

 added, and the whole kept at a uniform temperature until most of 

 the starch has changed to sugar. Yeast is then added to convert the 

 sugar to alcohol, which is distilled. The residue from the distillation, 

 or distilling slop, is filtered, dried, and placed on the market as a con- 

 centrated food. The dried material, on account of the removal of a 

 large part of the starch and sugar of the grain by the above process, 

 contains an increased percentage of proteids, fat, and crude fiber. 



BREWERS' DRIED GRAINS AND MALT SPROUTS. 



These are the by-products resulting from malting and brewing 

 processes. The barley is moistened and kept at a warm temperature 

 until the grain germinates. In this process the starch is partially 

 changed to maltose and dextrin. The germinated barley is dried and 

 freed from its sprouts, which are known to commerce as malt sprouts. 

 The malted grains are used in the preparation of the wort in the manu- 

 facture of malt liquors. In this process nearly all of the starch of the 

 malt is changed to maltose and dextrin, which are removed in the 

 liquid wort that is subsequently to be used in the preparation of the 

 malt liquor. The residue from this mashing process is kiln-dried and 

 placed upon the market as brewers' dried grains. 



It w r ill at once be seen that the sugar and starch content of this 

 product will be very low, while its protein and fat content as well as 

 the amount of othep substances present, but not acted upon by the 

 ferment of the malt, will be high. 



WHEAT FEEDS. 



This term is used to cover any combination of wheat offals or waste 

 products obtained in the manufacture of flour from wheat. Among 

 the products so obtained may- be mentioned bran, shorts, middlings, 

 red-dog flour, etc. It is not an easy matter to state just how these 



