284 MOLASSES BEEWEES' GEAINS 



by water, are used as food, sometimes in the fresh wet state, sometimes 

 after drying. They may also be made into silage or sour fodder. 

 Unless dried, they are very watery, and, in any case, are low in pro- 

 tein and fat. 



Molasses, both from beet juice and sugar-cane juice, are used as 

 cattle foods. They are chiefly valuable for the cane sugar which they 

 contain, though raffinose is also present to the extent of 3 or 4 per 

 cent, or in some cases up to 15 or 16 per cent. The nitrogenous por- 

 tion of molasses is chiefly composed of non-protein substances and 

 the ash is very rich in potash. Nitrates are also present. The amount 

 of water present varies greatly from about 15 to 30 per cent being 

 usual. If too dilute, it is very apt to go sour. The best way of using 

 molasses is to mix it with warm water and then pour it over the dry 

 food. 



Many plans of mixing molasses with dry materials so as to obtain 

 a solid product have been tried and a number of preparations are on 

 the market. Sometimes dried beet slices are used ; dried grains, 

 wheat bran, certain oil cakes, or meals (e.g., palm-nut meal, cocoa-nut 

 meal), shredded sugar cane and peat moss have also been used for ab- 

 sorbing the molasses and producing a food convenient to handle. 



In most cases, the value of these foods is determined only by the 

 amount of soluble carbohydrates th'ey contain, and their use in large 

 quantities is not to be recommended, on account of the injurious 

 effects liable to be caused by the excessive quantities of potash com- 

 pounds present. 



Bye-products from Breweries and Distilleries. Malt culms 

 or coombs are the shoots of barley produced when the grain germinates, 

 after soaking in water, in the production of malt. They are separated 

 when the malt is dried in the kilns and furnish a useful food for dairy 

 cows, pigs, fattening oxen and horses. They are generally moistened 

 or scalded with water. Malt culms contain much non-protein nitro- 

 genous matter and sugar. 



Brewers' grains are the residues left after the barley or other grain 

 has been "mashed," i.e., extracted with hot water, for the production 

 of wort. 



They are used either in the fresh, very wet, condition or after 

 drying. In the former state, they are very liable to ferment and 

 become mouldy. 



Dried grains afford good food for horses, cattle, or sheep. 



Distillery waste, if from cereals, also affords a valuable food, but is 

 very watery, while that from potatoes is liable to cause digestive 

 troubles. When dried, the distillery waste from cereals is rich in ni- 

 trogenous matter and carbohydrates. 



Bye-products from the Milling of Cereals. In the prepara- 

 tion of human foodstuffs from grain many bye-products are obtained, 

 some of which are important as feeding materials for farm animals. 



The milling of wheat is the most elaborate and yields a large 

 number of different products. In the modern roller mill processes, the 

 number of operations is great and the whole procedure complex- 



