No. 4.] CONCENTRATED FEED STUFFS. 315 



moval of a cousicleral)le portion of the starch l)y fermenta- 

 tion. The residue is kihi-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 de- 

 tracts from its value. Analyses have shown it to be equal 

 to, and in some cases superior to gluten feeds. 



Dried Breicer^'' Grain * is the residue from beer manu- 

 facture. 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 re- 

 moved by extraction and fermentation. It varies consider- 

 erably in composition and has been designated as high and 

 low in protein. 



Miscellaneous Feeds. {Division I.) 



JVJieat Bran and Middlings. — Wheat has the same gen- 

 eral formation 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 fibre. 

 These feed stufts 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 ex- 

 periment station have failed to note any material difierence 

 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. Analyses thus far made indicate that they would 

 prove slightly superior in feeding value to bran alone. 

 Mixed feeds are of very uncertain composition, however. 



HalVs 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 S_prou(s. — Malt used in beer manufacture is pre- 

 pared by moistening l^arley and allowing it to sprout. The 

 sprouting produces a ferment called diastase, which changes 



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

 frerni 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. 



