1901.] PUBLIC DOCUMENT — No. 33. 45 



Hoio They may he classified. — The dried grains may bo 

 classified as follows, depending upon the source from which 

 they are derived : — 



A. Alcohol and spirits grains. 



B. Bourbon whiskey grains. 



C. Rye whiskey grains. 



The grains produced from alcohol and spirits distilleries 

 are the highest in quality, and of the most uniform grade. 

 Corn is practically the only grain used. 



The grains produced by ^vhisJcey distilleries vary accord- 

 ing to the proportion of corn, rye and malt contained in 

 their mashes. The larger the proportion of corn and the 

 smaller that of rye and malt (small grain, so called), the 

 higher the grade of dry grains produced. Some bourbon 

 whiskey distillers use very little " small grains," and their 

 product stands near that of Class A. Many make bourbon, 

 half rye and pure rye whiskey alternately in one season, 

 and their product of dried grains varies in quality accord- 

 ingly. Others, especially in Pennsylvania and Maryland, 

 produce rye grains only. 



Their Average Composition. — A large number of an- 

 alyses of Class A grains are said to show an average of 

 35.33 per cent, of protein and 11.25 per cent, of fat. 



Class B, or l)ourlx)n whiskey grains, run from 23.9 to 

 38.06 per cent, of protein and from 6.3 to 15 per cent, of 

 fat. 



Class C, or rye grains, show from 17.85 to 24.28 per 

 cent, of protein and from 5.04 to 7.5 per cent, of fat, 

 averaging 20.87 per cent, protein and 6.32 per cent. fat. 



Where manufactured. — The grains derived from spirits 

 and alcohol are manufactured chiefly in Illinois and Indiana, 

 those from bourbon whiskey in Kentucky, and those from 

 rye whiskey in Pennsylvania and Maryland. All grades 

 are produced in Ohio and Wisconsin. 



The Yearly Product. — According to the last annual re- 

 port of the commissioner of internal revenue (page 104), 



