FEEDSTUFFS 283 



Bran is made up almost wholly of the three outer layers, 

 with some of the aleurone and finer particles of flour which has 

 escaped into the by-products in its manufacture. 



In some cities, like New York, the quantity of stale bread is 

 enormous. Some of this is dried and ground and sold on the 

 market for baby-chick feeding under the name of bread crumbs 

 or dried ground bread. Cracker crumbs from cracker fac- 

 tories are also sometimes used for baby-chick feeding. 



There is manufactured a low-grade flour known as ' ' red dog ; " 

 it usually contains the germs of the wheat grains, which makes 

 it rich in protein and fat. This may well form a part of the 

 mash for young chicks, egg-producers, or, combined with corn- 

 meal and milk, as a finishing ration. 



Shorts, middlings, and bran form a prominent part in poul- 

 try feeding, being incorporated in most mashes. 



Rye is another grain not used to as great extent as corn and 

 wheat. 



Rye may be attacked by a fungus, the Clavtceps purpurea, 

 causing the so-called ergotized grain. Ergot is the product of 

 a fungus disease. 



Ergot exerts its effect upon the vascular system, especially 

 the blood-vessels, causing a contraction of the vessel walls. 

 When birds consume considerable amounts there is noted a 

 dry gangrene of the comb and wattles. 



Rye carries 9.9 per cent, protein, 68.7 per cent, carbohydrates, 

 and 1.1 per cent. fat. This should form a good poultry feed. 



Barley and its products are not used generally throughout 

 the United States. 



Barley is used to a great extent in brewing, and is grown quite 

 extensively in some of the Western States. 



In the process of brewing the grain undergoes a process 

 known as malting. In this process the barley is soaked in large 

 vats made of cement or wood. As soon as it has become soft, 

 so that the grains can readily be crushed between the thumb 

 and finger without yielding a milky juice, it is taken out of 

 the vat and spread in layers, about 18 to 20 inches deep, on 

 racks or frames. The temperature in this room is maintained 

 at about 150° F. and the grain left till it begins to sprout. 



