90 THE CREAMERY PATRON'S HANDBOOK. 



certain temperature for a certain length of time, until these grains have 

 sprouted and the ferment action in their interior has converted a large part 

 of their starch into a soluble sugar. The sprouts which appear on these 

 grains are rubbed off, and are known in our markets as malt sprouts. They 

 make a useful feeding stuff, carrying about 25 per cent, of protein. The 

 grains, minus the sprouts, are crushed and the sugar is extracted, this ex- 

 tract afterwards being submitted to a fermentation for the production of 

 alcohol. The extracted grains, after drying, are sold under the name brew- 

 ers' grain, and contain about the same proportion of protein as malt sprouts. 

 There are also found for sale distillery wastes, which are produced by the 

 manufacturers of whisky and other liquids of a like character. Here we 

 have the characteristic high proportion of protein. 



5. WHEAT OFFALS. No feeding stuffs are more widely or favorably 

 known than wheat bran and wheat middlings. These have come to be re- 

 garded as standard materials. Formerly they were sold in separate form, 

 but now it is the custom in many mills to run the offals from the milling of 

 wheat together into one mixture to be sold under the general term mixed 

 feed. If the screenings and other inferior mill wastes are not run into this 

 mixed feed, the mixing is not disadvantageous to the farmer, perhaps. Many 

 mixed feeds, of this class, however, appear to contain a good deal of inferior 

 material. 



6. BREAKFAST FOOD WASTES. Within the past twenty-five years there 

 has been a remarkable increase in the variety and quantity of prepared 

 breakfast foods, such as oatmeal, rolled oats and others bearing proprietary 

 names. From the manufacture of all of these, there are derived by-products 

 which find their way into the market mostly as cattle foods. The by- 

 products most important in this connection are those coming from oats: In 

 the first place, the manufacturer uses only the largest and heaviest grains, 

 and rejects the smaller and lighter grains. The latter are sold back to the 

 farmers. From the heavy, larger grains, the hull is removed, the kernel 

 itself being all that is used in preparing foods for human consumption. These 

 oat hulls should either be burned or sold for some inferior purpose, but so 

 far as I can judge, they are finding their way into the market to be used, 

 either honestly or dishonestly, in the manufacture of mixed feeding stuffs. 

 This will be referred to in discussing adulterations. 



Two by-products from the manufacture of buckwheat flour are buck- 

 wheat hulls and buckwheat middlings. The latter of these is a valuable 

 feeding stuff, the proportion of protein being practically the *ame as that in 

 gluten feed or the brewers' residues. The hulls are comparatively worthless 

 for feeding purposes. Often the middlings and hulls are sold in the mixed 

 condition, and in such cases the value of the mixture depends upon the 

 proportion of the hulls. 



7. BEET SUGAR WASTES. Two new by-product feeding stuffs have 

 appeared among us -since the introduction of the manufacture of beet sugar 

 {n. this country, viz. : sugar beet pulp and sugar beet molasses. The former 



