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the manufacture of liquor from the various grains. The process 

 consists practically in the removal of a considerable portion of the 

 starch by fermentation. The residue is kiln-dried and consists of 

 the hulls, gluten, germ, and part of the starch. It has a slightly 

 acid smell and taste. The uncertainty in its composition detracts 

 from its value. Analyses have shown it to be equal to, and in 

 some cases superior to gluten feeds. 



Dried Brewers' Grain * is the residue from beer manufacture. It 

 consists of some of the starch, together with the hulls, germ and 

 gluten of the barley. A small portion of the gluten and the larger 

 part of the starch have been removed by extraction and fermenta- 

 tion. It varies considerably in composition and has been desig- 

 nated as high and low in protein. 



Miscellaneous Feeds. {Division I.) 



Wheat Bran and Middlings. — Wheat has the same general for- 

 mation as the corn kernel. The bran is the exterior covering of 

 the wheat, and is removed by machinery in the process of flour 

 manufacture. Middlings is the layer below the bran, and contains 

 more starchy matter and less fiber. These feed stuffs vary more 

 or less in quality, depending upon the quality of the wheat, process 

 of flour manufacture, etc. Careful analyses and digestion tests 

 made at the experiment station have failed to note any material 

 difference in the feeding value of selected spring and winter wheat 

 bran. 



Boston and Quincy Mixed Feeds. — These have also been termed 

 heavy brans. They are mixtures of bran and cheap flour. Analy- 

 ses thus far made indicate that they would prove slightly superior 

 in feeding value to bran alone. Mixed feeds are of very uncertain 

 composition, however. 



Hall's Dairy Feed. — This is said to be a mixture of cotton-seed 

 meal, gluten meal, bran, corn meal and ground oats. It resembles 

 the gluten feeds in composition. 



Malt Sprouts. — Malt used in beer manufacture is prepared by 

 moistening barley and allowing it to sprout. The sprouting pro- 

 duces a ferment called diastase, which changes starch into sugar. 

 After the formation of the diastase, which requires a certain num- 

 ber of days, the barley is dried, and the sprouts removed by ma- 

 chinery and sold for cattle feed. The barley is now termed malt. 



* Atlas feed and brewers' grain are not corn by-products. They consist of hulls, 

 germ and gluten of different grains, and the process of preparation is different from 

 the regular gluten feeds. It is thought best, however, to speak of them at this time. 



