VARIOUS FACTORY BY-PRODUCTS 189 ° 
the premises, which will seriously affect the quality of the milk 
produced and the health of the animals. 
' Dried brewers’ grains can be kept indefinitely and transported 
from the place of manufacture like other commercial feeds. They 
contain, on the average, 20 per cent digestible protein, 32 per cent 
digestible carbohydrates, and 6 per cent digestible fat, against 11.9 
per cent,.42.0 per cent, and 2.5 per cent, respectively, for the same 
components in wheat bran; the two feeds, therefore, contain similar 
amounts of total digestible components. The brewers’ grains have 
the advantage of containing about twice as much digestible protein 
and fat as wheat bran, but contain 10 per cent less carbohydrates. 
Dried brewers’ grains form an excellent feed for cattle and horses, 
and may be fed to the former in similar quantities as wheat bran or 
small grains, while the rations for horses may consist,of one-third to 
one-half of the dried brewers’ grains, the balance being made up of 
corn and oats. Dried brewers’ grains will prove cheaper than oats 
and quite as satisfactory, especially for hard-worked horses in need 
of an extra amount of protein.° 
Malt sprouts are the tiny dried germs of barley that have been 
allowed to grow to about one-fourth inch in length. They form a 
light, bulky, and somewhat dusty feed, containing about 26 per 
cent protein (of which one-fourth to one-third is in amide form), 
12 per cent of fiber, and less than 2 per cent fat. On account of 
its tendency to dustiness, the feed is either fed mixed with other 
concentrates or with silage, or is moistened before being fed out. 
It is especially valuable as a dairy feed, and may be given in amounts 
of two to three pounds daily per cow; on acccount of bitter principles 
contained therein (betaine and choline), most cows object to the 
feed at first, but soon learn to like it. It is a common feed in the. 
dairy sections of the country, and, as a rule, forms a relatively 
cheap source of protein. 
Dried distillers’ grains are the dried residues obtained in the 
manufacture of alcohol and distilled liquors from cereals. The 
ground grains are treated with a solution of malt, thus converting 
‘the starch into sugar (maltose) ; by the addition of yeast, the sugar 
is changed into alcohol, which is distilled over, leaving a very 
watery residue, called distillers’ slop; this is dried in especially- 
constructed driers and sold as dried distillers’ grains. The dis- 
tillers’ grains consist of the hulls, germ, protein, and carbohydrates 
of minor nutritive value, and make a very rich and valuable feed 
° Massachusetts Bulletin 94, 
