48 Report oF THE DEPARTMENT OF ANIMAL HUSBANDRY OF THE 
The abcve named materials, all of which pass under the name 
of “gluten feeds,” show a range of protein content from 18.8 
per ct. to 28.1 per ct. These differences appear to pertain more 
largely to brands than to samples, the Joliet and Diamond brands 
falling considerably below the others in protein content. How- 
ever this may be, the facts as given are a good illustration of the 
need of branding commercial feeding stuffs with a statement of 
their composition, for unless this is done a gluten feed passes for 
such without the buyer having a definite knowledge of what it 
really is, and besides, this class of materials is often confounded 
with gluten meals which are of superior value, both as to com- 
position and digestibility. 
BREWERS AND DISTILLERY RESIDUES. 
The so-called brewer’s residues are those resulting from the 
operations of malting and brewing. 
In malting, the barley grains are allowed to sprout, and before 
the malted grains are crushed for brewing purposes these sprouts 
are removed, which in an air dry condition are known in the 
market as malt sprouts. 
From the malted grains is extracted the sugar that has formed 
from the starch during the germination which has occurred, and 
these extracted grains after drying appear in the market as dried 
brewer’s grains. They are much poorer in starch and richer in 
protein than the entire barley grain and are properly regarded as 
a nitrogenous feeding stuff. 
SAMPLES OF BREWER’S RESIDUES COLLECTED IN New YorK Durina 1898 AND 




1899. 
a ee as i = == = = 
Station Sample: Where Ton selling | Station Sample: Where Ton selling 
number. collected. price. number. collected. price. 
ABD og OV TACUBR Es feo kicek $10, 00 | 1258... Syracuseite. tacts) eee 
BOG. 7 PORWOROR ge oscr eas od 12 00 | 1259». Syracuse ....c. 4...) eee 
5 eS ee ee 6 es Ce en ee ee 
Dtbac an OND VG. ta kis ee Oe 12 00! 724.. Waterloo 
OOo ees 



