New York AGRICULTURAL EXPERIMENT STATION. 49 
ANALYSES OF SAMPLES OF BREWER’S RESIDUES. 

; Z oy 
Q ee = ~ 
af ‘ a el ches 
2A 2 g 8 So i240 
S Bel og oy ae fa ree h te 
a - 4 A ay te eee ees 
Per ct. Per ct. Perct. Perct. Perct. Per ct. Per ct. 
459, Malt sprouts ........... 6.00 5.73 24.66 13.29 22.3 47.32. 3.00 
pus.) Malt sprouts ......... 3.26 7.62 30.37 9.14 21.4 47.17 2.44 
Sot bialG sprouts ......,... §.88 5.86 27.69 10.34 21.9 46.72 3.51 
PEVCEAVGS fsa gee: 5.05 6.40 27.58 10.93 .... 47.06 2.98 
Average starch and 
AWS Ree banal oy A A A Pe nee oe 2 ts Se DO) Pere Ce tv ee 
| 
| 
| 
1258. Brewer’s grains, lager, 
iy A eee rer O66" (G6O0 mF 2: 000 ere LI Oly S44 
Brewer’s grains, lager, 
0 Ge ee 6.95 2.69 28.31 11.75 .... 44.46 5.84 
1259. Brewer’s grains, ale, 
1 AUP) bets Soares (898) -0°68).°5.45° (3719.5 10343 1eAG 
Brewer’s grains, ale, 
VET) See ee Ra 6.34 3.02 24.13 14.14 .... 45.95 6.42 
724. Distillery waste,fresh. 91.8 0.32 2.98 0.84 .... + 3.45 1.11 
Distillery waste, air 
BTV ee Pasa eh at O46: 3739° 32:0 ° 9.03 ...). 37.20. 11.92 


~sor + 


Not many samples of brewer’s wastes were obtained, and those 
which were analyzed were not unusual in composition. 
But few analyses have been made in this country of distillery 
waste. No. 724 was obtained from a distillery at Waterloo and 
in the fresh condition is somewhat used by farmers in the 
immediate vicinity. It is to be noted that the proportion of dry 
matter in the fresh material is very small, only 8.7 per ct. or 
one-tenth as much as in the ordinary grains in an air dry condi- 
tion. The cost should be only one-tenth also. This observation 
applies in a general way to the fresh brewer’s grains which proved 
to be nearly three-quarters water. 
BUCKWHEAT MIDDLINGS. 
There are several offals from the milling of buckwheat, includ- 
ing the hulls, the bran and middlings. The latter contain a 
generous proportion of protein, usually not less than twenty-five, 
and they are properly classed among our nitrogenous feeding 
stuffs. Oftentimes the bran and middlings are mixed together 
when the percentage of protein is reduced in proportion to the 
4. 
= wa 
