284 POULTRY CULTURE 



From these frames the sprouting barley is placed on the floor, 

 where the process of germination can be controlled. 



In the barley grain there is a considerable quantity of starch, 

 and with the proper temperature, which is furnished in the 

 process of malting, the diastase converts the starch into sugar 

 and soluble dextrin. The malster looses all the barley grain 

 which goes into the sprout, but this he cannot help, and so to 

 make up for the loss the sprouts are sold as a by-product for 

 feeding purposes. Malt cannot be produced except by this 

 sprouting process. In the malting close watch is kept and 

 the growth suddenly checkctl when the proper point has been 

 reached. The juice from this malted barley grain is called 

 wort, which, by further fermentation, is converted into beer. 

 The dried malted grain is called dried brewers' grain, and the 

 same product in the wet state, as it comes from the brewery, 

 is called wet brewers' grain. In the vicinities of breweries 

 the wet brewers' g'rain is hauled away by the wagonload for 

 dairy feeding. The dried germs are called malt sprouts. 



There is no reason why dried brewers' grain or malt sprouts 

 should not form a part of the dry mash for poultry feeding. 



Barley contains 8.7 per cent, protein, ranking with corn, 

 while malt sprouts contain 18.6 per cent, and dried brewers' 

 grain 15.7 per cent. In fat, barley contains 1.6 per cent., 

 malt sprouts 1.7 per cent., and dried brewers' grain -5.1 per 

 cent. Barley carries 65.6 per cent, carbohydrates, while the 

 malt sprouts carry 37.1 per cent, and the dried brewers' grain 

 36.3 per cent. 



Forty-seven pounds barley constitute one bushel. 



Oats, like corn and wheat, form one of the principal feeds 

 for poultry. The oat crop ranks third of the cereals in this 

 country. Oats vary greatly in weight. The standard weight 

 in most states is fixed at 32 pounds to the bushel, a bushel 

 measure in some cases weighing as low as 20 pounds, and in 

 others as high as 50 pounds. This difference is apparently due 

 to vaTious reasons, such as seasons, soils, and kind of oats 

 sown. A very important factor in the weight of oats as com- 

 pared to volume appears to be the proportion of husk and its 

 looseness to the kernel. The hulls of oats constitute from 24 

 to 45 per cent, of the weight of the grain. 



