BYE-PRODUCTS FROM CEREALS. 281 



extraction (by pressure) of the oil from maize germ. This pro- 

 duct is largely produced and used as food in America. It is 

 rich in proteids and fat and very digestible. Attempts have 

 lately been made to introduce this and other maize bye-pro- 

 ducts into England, particularly for dairy cows. 



Other important bye-products used as food stuffs are : 



1. From Wheat. 



Bran. This consists of the outer portion of the wheat 

 grain, and though somewhat rich in indigestible fibre is a 

 valuable food because of its albuminoid and fat content. It is 

 also rich in phosphates and potash. 



Sharps, shorts, and middlings are similar to bran, being 

 largely composed of its smaller fragments, together with a por- 

 tion of the more starchy flour. 



Wheat germ, consisting of the embryo, is very rich in oil. 



2. From Maize. 



Maize bran or fancy corn bran is the husk or hull of Indian 

 corn. 



Gluten meal is the highly nitrogenous matter which lies im- 

 mediately below the husk. 



Germ meal or cake is the nitrogenous and fatty residue left 

 after expressing the oil from the germ of maize. 



These foods, now largely used in America for fattening and 

 milk production, are bye-products in the manufacture of starch 

 and glucose from Indian corn. Several other products of these 

 processes are also employed, e.g., " glucose meal," "sugar 

 meal," " starch refuse," " starch feed," &c. 



3. From Barley. 



Malt dust or malt coombs. Malt is produced by soaking 

 barley in water and allowing it to germinate on the floor of a 

 suitable building, with repeating turning, until the shoots attain 

 a certain length. The malt is then kiln dried, when the shoots 

 are broken off. The chief changes produced during malting 

 are the growth of the germ, the production of diastase and the 

 consequent production of sugar from a portion of the starch, 



