ALCOHOL 21 
Per cent. 
WALEED . ooeececececccneeceeccecesecececteeceeeeassereass 9.4 
ASD oo ccccccceccsecececcncceveeseuesseesecesccusegseearaes 2.1 
PLOC@IN oo .ec cece eee cece cece eee eeceeeaee ceeeeee cece 10.7 
FUD@Y  ..ceccccecececcececnccececceesccceccecreeesaeeeuces 1.9 
5 ere 1.9 
Starch occ. cceccececcseceee ceeceaeceecesseceeseesneeee 53.7 
SUAS oo. eeeeeeceeceeeeeeeeneceeeeeeseaeeceeecseeueees 5.6 
Pentosans, gums, et¢....-......... cee 14.7 
Total oie ce ceeeee cece eececeeeeecceseeeneeee 100.0 
This material is used very largely in 
distilleries which produce compressed 
yeast or rye whisky, and it sometimes is 
employed in small amounts in the yeast 
mashes of alcohol distilleries, but it is not 
suitable for use as the chief ingredient of 
the mash in an alcohol distillerv on ac- 
count of its expensiveness and though 
containing about 60 per cent of ferment- 
able matter it rarely yields over 85 gal- 
lons of alcohol to the ton. 
Sorghum seed—This grain, regarding 
which many inquiries are made, has the 
following average composition, closely re- 
sembling that of maize: 
Comparison of Sorghum Seed and 
Kafir Corn 
Sorghum Kafir 
Determination Seed Corn 
Per cent Per cent 
Water ooeeicceccccee ceccee ceeeseeeeeee 8.3 12.5 
PN) 5 er 1.8 1.3 
Protein 20... ool eee eeee cence 13.3 10.9 
1s A 0) 1.5 1.9 
Prat ooo ccceccccccecceceeeeeceeeeee ceeeeeee 3.0 2.9 
PentOSansS o.. 2... Le ceecececeee teense 430° lu. 
SUBATS oo...eec cc eeceeeeeeee cece eeeee L500 wu 
Nitrogen-free extract.......... 66.3 70.5 
Total 2... cece eeeee eens 100.0 100.0 
Undoubtedly sorghum seed could he 
worked in the distillery as corn is and 
probably would require less cooking and 
give fully as good a yield, though its 
use for this purpose has never been 
tested as far as the writer knows. 
Wheat—What has been said regarding 
the yield of alcohol to be obtained from 
rye applies in a general way to wheat also. 
Although wheat contains nearly 65 per 
cent of starch and sugars, it is too ex- 
pensive to be used for alcohol production 
unless frozen or for other reason unavail- 
able for food purposes. 
Water oo cccccccccsueescteeee eerie 
ASD oii ccc cececessctsenessecnevessecieecece cece 1.9 
PYOC@U ooo ceolcccecceeeceseeceeccsenceseceecese 11.5 
Bat oo ek ccccecctecscsteetestssscecssteeeeeee 2.0 
BEDCr oo ieee cece ccccesececncestsescccceeececeee 2.3 
SUSALS oo cececcecseeectesseeseserecseeee = Y.8 
PeNtOSANS o.oo. ceeec cccesccesecescscecetsecececece 7.0 
Starch, et... ccc cccccccccccecee ceeceeceee 62. 
6c): 100.0 
Roots 
Artichoke—The tuber of the Jerusalem 
artichoke has the following average com- 
position: * 
Water ooo cc ciecececccescecescsecnsceseuecececeesece Per 0 
ASD oii elececcecececescecccenseceetcacceseetenseceuseee 1.0 
PYOte@in oo. eeceeecceeeeccececaceeceseeceacecenen 1.3 
bb 80) =) 8 
Bat oie cece cecececsccecececcsceneuceeceserenaesceees 2 
Pentosans .......... bene ceeteasssetntueenenecerenncnen 1.2 
Nitrogen-free extract -....e 16.5 
TOCA] oo. eee ecce cece cceeeeeeeevecccenseeceerersueees 100.0 
It is seen that artichokes contain from 
16 to 18 per cent of fermentable matter 
in the form of levulose and inulin, and as 
the latter may be converted into the 
former without the use of malt, by merely 
boiling under pressure, it can be worked 
very cheaply. When 17 per cent of fer- 
mentable substance is present, a ton 
should yield about 25 gallons of alcohol; 
and as it can be raised and delivered for 
about $5 per ton the raw material for a 
gallon would cost about 20 cents. The 
tuber has remarkably good keeping qual- 
ities and deserves far more attention than 
it has yet received as a distiller’s ma- 
terial. 
Cassava—The root of the sweet cassava 
has the following average composition: 
Per cent. 
WALEED ooeececccccecccecececcse cee cove convaveeseeeeeees 65.0 
7) 6 7 
Protein oo. cece eects eee ee ee ee veneeee 9 
Ds 6) -) ee 1.7 
FAC occ ceeccecececcceccecevcee ce ceeseeceseeeeccereseeeeees 3 
Starch ooo. eeeeceee cece cence eens ceeeeeeeeeeeeens 25.4 
Nitrogen-free extract ........ 22... 6.0 
i io): 0 ee nree 100.0 
It is fair to assume that about 80 per 
cent of the dry matter of the root, or 
about 28 per cent of the weight of the 
*1 Behrend, J. Landw., 1904, 52 :127. 
