VARIOUS FACTORY BY-PRODUCTS 191 
and keeping quality of the feed may be somewhat decreased by this 
method of manufacture.1 
The gluten obtained in some factories is placed on the market 
as a special feed called cream gluten meal. The corn germs are 
generally kept separate and extracted, and the residue put on the 
market as corn oil cake, or, if ground, as germ oil meal. 
The composition of these various feeds put out by different 
manufacturers, as well as the'nomenclature, differs somewhat. In 
general, the gluten feeds now on the market contain about 25 per 
cent protein, 4 per cent fat, and 8 per cent fiber. The ash content 
is about 4 per cent, in the case of feed to which the solids in the 
steep-water have been added; and, otherwise, less than 1 per cent. 
Gluten meal, on the other hand, contains about 35 per cent protein 
and less than 10 per cent fat. Germ oil meal has a protein content 
about 11 per cent and a fat content of 6 per cent. The digestibility 
of all these feeds is nearly as high as that of Indian corn.?? 
é QUESTIONS 
1. Describe the methods of manufacture by which brewers’ grains, malt 
sprouts, and distillers’ grains are obtained. 
2. What are the characteristic properties of these feeds? 
3. Give the method of manufacture of starch- and glucose-factory feeds. 
4, State their value for feeding farm animals. 
* Wisconsin Circular 47, p. 72. * Wisconsin Report, 1896, p. 92. 
