THE CEREAL BY-PRODUCTS 201 



constitute the feed, malt sprouts. The residue after the 

 rootlets are removed is known as '^ malt." The malt is 

 extracted with water to remove the soluble sugar which is 

 used as a source of the alcohol of the beer. The freshly 

 extracted malt is known as '^ wet brewers' grains." After 

 dr3dng they are called " dried brewers' grains." Brewers' 

 grains are relatively higher in protein than barley. 



Cattle of all ages relish brewers' grains. They rank high 

 as a source of protein, containing 25.6 per cent. They may 

 be fed in wet form if within a reasonable distance of the brew- 

 ery and if care is taken to keep the feed-boxes tight and 

 clean so that none may escape and spoil under the mangers. 

 Unless proper sanitary measures are taken, however, the 

 wet grains should not be used. Twenty to thirty pounds 

 per day along with corn may be fed. Brewers' grains 

 may be fed with profit to young growing cattle, but 

 usually they cannot be fed profitably to fattening cattle 

 unless they are very cheap. Sheep do not rehsh the wet 

 grains. 



In the dry form they rank along with such feeds as bran 

 and linseed meal for dairy cows and they are no more perish- 

 able. Four or five pounds daily may be fed along with corn 

 or corn meal. Instances have come to the notice of the 

 author in which physicians have refused to indorse milk 

 from dairies using dried brewers' grains. However, such 

 prejudice is entirely unwarranted. Dried brewers' grains 

 are nearly as satisfactory for horses as oats. One-third to 

 one-half of the concentrates may consist of dried brewers' 

 grains. On account of their high content of crude fiber, 

 they are not suitable for hogs. The dried grains may be 

 used in the ration of breeding ewes. 



