190 DESCRIPTION OF FEEDING STUFFS 
for farm animals. The quality of the grains will vary considerably, 
according to the cereals used in the manufacture of the distilled 
spirits; the larger the proportions of corn and the smaller that of 
rye and “malt” (small grain, so-called), the higher the grade of 
dried grains produced. The rye distillers’ grains contain only 30 
per cent protein or less, and are the least valuable of the distillers’ 
grains.’° The protein in the better grades may reach 34 to 36 per 
cent, with 10 to 12 per cent of fat or more. The dried distillers’ 
grains have a high digestibility and must be classed among our 
most satisfactory and economical protein feeds, of a value nearly 
similar to oil meal when fed in rations for dairy cows. It may be 
fed in quantities of two to four pounds per head daily, preferably 
mixed with other concentrates. 
Ill, STARCH AND GLUCOSE FACTORY FEEDS 
Three feeds are obtained as by-products in the manufacture of 
starch and glucose from Indian corn, viz., gluten feed, gluten meal, 
and germ oil meal. 
Starch and Glucose Feeds.—In the glucose factory the shelled 
corn is passed through a cleaning machine which removes pieces 
of cob, dirt, dust, etc. It is then immersed in large steeping tanks, 
where it remains for 30 to 40 hours until the corn is soft. The 
water is next run off and, in large factories, saved for further treat- 
ment. The softened corn is coarsely ground between large mill- 
stones placed well apart so as to break up tlie kernel and set free 
the interior starch cells. The mass is now put on sieves of fine 
bolting cloth; the coarse hulls and germs of the corn remain on the 
sieve, while starch and gluten go through—the latter two com- 
ponents are separated by running the mixtures through a series of 
long troughs and into settling tanks; the starch, being heavier, 
sinks to the bottom, while the gluten and fat (oil) float on top 
and are skimmed off and dried. 
The gluten feed proper consists of the hulls and undissolved 
starch remaining on the sieves; it is dried and either placed on the 
market in this condition, or after addition of the gluten, which has 
been previously extracted with naphtha for removal of most of the 
oil found therein. The steep-water is evaporated in the larger 
factories, and the solids are added to the gluten feed. The ash and 
protein contained therein go to increase the contents of these con- 
stituents in the gluten feed; on the other hand, the palatability 
1 Massachusetts Bulletin 94. 
