5 BULLETIN il&T. U. S. PEPAETMEXP OP AGEICULPPEE. 
In Gerniany. eninier and spelt have been used for making flour 
see Hauptfleiseh. 1? . The threshed grain, consisting mostly of 
kernels inclosed in the chaff, which the Germans call '■Yeesen."' 
:s :-ssed through a machine called a ""Gerben." which removes the 
hulls and some of the embryos or germs. The kernels then are milled 
in much the same way as wheat. The flour obtained is of rather 
poor quality and if used for bread making usually is mixed with 
wheat flour. 
Experiments in the United States by Sanderson ;-55 r . Stockham 
(60). LeClerc 24 • and others have demonstrated that flour from 
emmer and spelt can be made into bread, but the bread is dark 
colored and about equal in quality to that made from low-grade or 
■Red Dog" wheat flour. Some emmer is being nulled into an un- 
cooked breakfast food in this country. 
A food called grunkorn. the groats or prepared grain from unripe 
spelt Triticwm spelia . is liked especially in western and south- 
western Germany 1 . To prepare this, spelt is harvested when 
the kernels begin to lose their milky nature and to become mealv 
and reddish yellow. Then the spelt is dried in an oven, threshed, 
and the kernels shelled in the shelling machinery of the mill. Since 
the yield of grunkorn is much less than that of ripened grain about 
one-tenth the price is high. The manufacture of grunkorn is 
carried on especially in Scheffbergerthal. in the vicinity of Mosbach 
on Neckar. From grunkorn. soups, porridge, etc.. are prepared. 
Grunkorn is highlv regarded in south Germany along the Ehine for 
making soup. The kernels are washed thoroughly by stirring in 
lukewarm water and the water drained away, then cooked with water 
and butter until quite soft, rubbed through a sieve, cooked again 
with meat broth, and thickened with yolk of egg. Often the kernels 
first are crushed or ground into meal. 
USES AS FEED FOE LIVESTOCK. 
Nearly all of the emmer and spelt grown in the United States is 
fed to livestock. Much of it is ground before being fed. Hum- 
mel 20) reports a considerable increase in digestibility after grinding; 
whole emmer. As previously stated, emmer is about equal to oats 
in composition and corresponds rather closely with that grain in 
feeding value. Because of its bulk, emmer gives better results 
when mixed with other grains or concentrates. Mixed with linseed 
meal and fed with corn' silage, it proved to be equal to ground corn 
for fattening steers in South Dakota 67). A mixture of equal 
quantities of emmer meal and com meal fed to fattening pigs was 
nearly equal to corn meal alone 5i 
For dairy cows getting brome-grass hay and corn silage for rough- 
age, about 13 per cent more em m er than corn or barley meal was 
required to produce equal quantities of butterfat. It required 
125 pounds of emmer to replace 100 pounds of corn when fed to 
steers receiving prairie hay as roughage '(59). Emmer produces a 
hard fat and meat of as good quality as corn when fed to baby 
beeves 68 . For lambs, the value of emmer appears to be about SO 
per cent of that of corn [19, p. 530). When fed alone to pigs. 31 
per cent more emmer meal than corn meal and 5 per cent more emmer 
meal than barlev meal were required to produce 100 pounds of s;ain 
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