The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1898-06-21
IoovTINUED FROM LAST WEEK
,uIcrNrRATED FRED sTUFFs.
r,cts Regarding Them Boiled
HUI Down for Our Readers.

49,. Facts Regarding Them Boiled
HUI Down for Our Readers.
u.ovarious products known as glu-
IHT U,sals. gluten feeds. germ feeds
'su .be like are what is left OF corn
Snu ~. St starch and glucose have been
aL.0I aL.0nrfsctured from it. The corn is
n14,- na4 aoaked in weak, warm sulphurous
n.:s "a water. 1t ia then ground and the
aC.- 9Th Washed out and the germ or
S's,r SsaSt of the kernel is removed by ma
e5fDery. These hearts or germs are
S.,,- - ground and their oil is pressed
.1t This germ cake is one kind OF
I 80 The huIls or bran and broken
y. are dried and form what Ia called
hon feed. The starch then passes
mo very long troughs of water, In
-sich the starch settles to the bottom
TEo lime and the hard finty portions
!, gluten float off into receivers ana
,,e died by steam. This is called glu
IN meal. A mixture Of the gluten
neal and crop feed is called gluten
hed.
Atlas gluten meal. so called, is very
aferent from the ordinary gluten
nroducts. The germ is first removed
irom the Indian corn, and the remain
asr of the corn kernels are mixed and
round together with rye, barley,
Vbest i1niper, etc. This product is
tbsn heated with solution Of malt,
Vbich converts considerable portion
the starch into sugar. Yeast is
hen added, the alcohol, etc, resulting
distilled. and the refuse remaining in
he still is pressed, dried, and placed
mon the market under the above
Esne.
Dried brewers grain is the kiln dried
idue from beer manufacture. It
insists Of some OF the starch, together
With the hulls, germ and gluten Of the
barley. A small portion OF the gluten
nd the larger part Of the starch are
snUVed from the barley by the action
disstase and yeast.
Malt used in beer manufe csure is
Fspared by moistening barley and
lowing it to sprout. The sprouting
oducss a ferment called diastase,
hiCh changes starch into sugar. After
be formation Of the diastase, which
equires q certain number Of days, the
srlsy is dried, and the sprouts re-
moved by machinery and sold for cat
steed, called malt sprouts. The bar
y is now termed malt.
The natural divisions Of the feed re-
dHDg from grinding wheat are bran,
iddlmgs and red dog -four.
Bran is the exterior covering and is
lst removed.
Aiddlings are removed next after the
ran.
ned dog is a very low grade -four,
40 represents the dividing line be-
,een the feed aud high grade -four.
fl0ur middlings is a mixture of mid
inga and red dog -four.
Alxed feed is generally a mixture of
an mlddings and red dog -four.
D. u dairy feed consists of oat feed
oasls, mixed with feeds high i'm
O'eln' such as cotton seed and gluten
aals.
Uerealine feed comprises the hull and
ISot the starch Of the corn. It is
SOg product resulting in the manu-.
''ufe OF the breakfast preparation
m ."Nn as eerealine fakes. 1t is very
@ 1t possesses a feeding value
- 'lgntly inferior to corn meal,
Vulny feed or chop: Hominy is
uafa part OF the corn kernel. The
'Ts'lOn ~ OF the hull, germ and some
:. - starch which constitutes the
- aid to be brought about solely
n. saa Of machinery and steam.
~. 81 l9ed is the refuse from factories
S0u 81 IN the preparation of oat meal
n ''qet cereals for human consump-
:" consists of poor oats, hulls,
o,.S sS.ue OF the bran and starch re.
the process Of manufacture.
etlmes mixed with corn, as
and Oat chop.
aaSsa' aS'a' variety of oat refuse is now
S way into our markets. 1t
srIs Vn u found to contain from S5 to
~ w ". per cent. of hulls. I'm some
Rev. " u u mixed with corn and with
Pain ~ ~ R then quite difficult to as
o oo~. N.Y. percentage of hulls the mix
Vein D.AlnS. Oat refuse ia low in
MOI snd high in carbohydrates.
same nature as corn meal.