20 ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
covered for every ton of corn delivered 
to the cannery. Unfortunately, the sea- 
son during which these stalks are suit- 
able for utilization in the manufacture 
of alcohol is very limited, and probably 
it would not pay to put up a distillery 
to handle them, unless other cheap ma- 
terials were available for use during the 
rest of the year. 
Starchy Materials 
Certain materials contain an essential 
part of their fermentable material in the 
form of starch, even though some of them, 
like artichokes and sweet potatoes, also 
contain notable amounts of sugar. They 
differ from the saccharine materials, in 
requiring to be “mashed” before they can 
be fermented. This operation is discussed 
in detail below. 
Grains 
Barley—The average composition of 
ordinary six-row barley is approximately 
as follows: 
Per cent. 
Water wooo eenececeeseceesececencsasesesens 8.7 
NS) | 3.0 
PYOCEID ool ec eeeceeeecececeneatencuceecuceecs 11.9 
FUDOT ooione ele cesseecsceee cececnceececensneucececacnecee 5.8 
Fat ooececcenecceecncccnccceecnececconseacnsseemesetensnenee 2.0 
StArGD oo. ccceeecece cancqeeesneceeecne onsene 58.9 
Pe@NtOSADS 2.0... seceeceseensuenccanseceeseesneeee 9.6 
60) oe: | ce 99.9 
On account of its expensiveness, barley 
is never used by itself as a source of in- 
dustrial alcohol. It is, however, used in 
large quantities in making malt, which 
operation is described on page 25. The 
composition of a typical malt is as fol- 
lows: 
WATCL nonce eeenenceeneenenesesecetsnceeeeneesenes Ber 59. 
ASD ooo ecesceeeecncccenececeseuncanencuncasnannece 2.7 
Protein eee eeeeceeccenececccruececuneeeee 11.5 
FADO? o.onoe. ee cece eeeecesneececenseeecenceeracneensusece 6.0 
Fat oo... eceeceeenceeseccennssessneesanennenenscuseesesscene 2.1 
Starch oe ecnenseeecccsserensenarcarsarnecncenene 48.4 
SUAS oo... cneeencccenenseesesecensnecernsnnsersnoncnce 12.2 
PentOSADsS .......2 00. cseececeneseneceecnnensesencene 10.6 
TOtal ooo ccsneecseecceneecececoccseemesurumenee 99.4 
It is customary to use about eight 
pounds of malt to saccharify 100 pounds 
of raw grain. Two pounds will be suf- 
ficient for mashing 100 pounds of po- 
tatoes. 
Maize (Indian Corn)—The following 
figures represent the average of a large 
number of analyses taken mostly from 
the work of the Illinois experiment sta- 
tion: 
Per cent, 
Water _icceeccccccceee ec ccceeecee 0 ceveeenee ceaeees 10.0 
ASH oo.eeenceceeeseeeee on cetae noes setae eteereee 1.5 
Protein oe. ceceee ceeceeceeeceee ceetececeere 10.4 
Ds 8 6) 1.9 
Feat ooencecceeececeee | ceeeee  ceseeceee eo peeeneeeeeees 5.2 
PeNtOSANS oe. cee ce cceee tne en ee teene ce eeee 5.0 
SUSALS oe eee cece cece eeeeeeeeeneseee ce sensene 2.0 
SLE) 6) 5 64.0 
0): ) 100.0 
A lot of distiller’s corn (yellow dent) 
used in the experimental distillery of this 
department, and analyzed in the Bureau 
of Chemistry, was found to contain 72.8 
per cent of nitrogen-free extract, includ- 
ing 57.9 per cent of starch and 2.3 per 
cent of sugars, in addition to pentosans, 
gums, etc. 
The method of working this and other 
grains is described on pages 23 to 27. 
One ton of grain, made up of 1,850 pounds 
of maize and 150 pounds of malt of the 
compositions given above, should yield 
100 gallons of 180-degree alcohol. At 50 
cents a bushel for corn and 65 cents a 
bushel for the barley necessary to 
make the malt, the ton of grain will 
cost about $19, and the cost of raw grain 
per gallon of alcohol, will be 19 cents. 
Maize is, and always has been, the 
chief source of industrial alcohol in this 
country. The ease with which it is raised, 
its ability to stand transportation and 
storage, and its low price in past years, 
have combined to give it a preeminence 
as a distiller’s raw material, which it un- 
doubtedly will retain for many years. 
Oats—This grain, which contains about 
50 per cent of fermentable material and 
which might with care be made to yield 
about 70 gallons of alcohol per ton, is un- 
suited to distillery use on account of its 
greater value as a feeding stuff, and the 
glutinous nature of the mixture which is 
formed when it is treated with hot water. 
' Rye—A lot of this grain used in the 
experimental distillery had the following 
composition: 
