Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1906-02-23
OLYMPIA, WASHINGTON: FRIDAY MORNING, FEB 81 1906

on the secretion of milk giving q
milk OF highest quality and that the
butter from such milk possessed ex.
cellent flavor and keeping qualities.
Both OF these lamentations by the
Tactic and butyric bacteria increase
the acidity OF the wet grains, they are
acid lamentations. The action of
both these bacteria are checked by the
very acid they produce. And thus it
happens that after q certain time q
new and different fermeu tation sets in.
This last fermentation is the result
OF the activity of the putrefaction
bacteria or termobacteria and this
change is the cause of the rottening of
the grains. What particularly dis
tinguishes this decomposition from
the two previously mentioned is the
production of ammonia, which gradu-
ally neutralizes the acids formed dur.
ing the two earlier stages, so that the
reaction turns alkaline. The color of
the grain is darkened and at the same
time the odor becomes more offensive.
This change commences on the sur.
lace and gradually proceeds down.
ward. 1t does not take place if the
air is excluded, and can therefore
easily be prevented. If wet grains are
stored in an air-tight box, and q
sprinkliug of salt added on top of
every layer Of grain 10 to Il inches
thick, the grains will keep in good
condition over summer.
But even if the grains become slight
ly putrid they do not seem to be more
Injurious to the COW than ripe cheese
Is to the human stomach.
In the experiment OF the New York
Agricultural Experiment Station quot.
ed above, grains we're fed that had be.
come very rotten, black and magotty,
but no trace of deterioration could be
found in the milk as to taste, flavor
and keeping quality as consequence
of such feed.
There is, of course, no necessity of
allowing the wet grains to become rot.
ten. Even if the grains in such state
are not injurious to the cattle, their
food value 10 lessened. The putrefac-
ton bacteria reduce the carbohydrates
and albuminoids partly into carbondi-
oxide and ammonia and thus destroy
them,
II the wet grains are dried without
delay, they contain a very little tactic
acid. The question may therefore be
raised whether the drying process les.
sens the value of the grains. A com.
psrative test of the feeding value OF
moist and dried grains was carried out
at the New Jersey Agricultural Expert
ment Station and published in their
fifth annual report. 1t was found that
. change from dried grains TO moist
was followed by an increase from PA
pounds per COW to 225 pounds daily.
The conclusion is. therefore, that the
digestibility of the food is slightly d.
minished by the drying process.
The advantage of the dried grains Is
that they will keep for any length OF
time without becoming deteriorated.
One pound of dried grain contains as
much food as three or four pounds OF
wet, according to the amount of mois.
ture in the wet grains.
A sleeping of half an hour in hot
water or five to six hours in cold water
restores the dried grain to the same
conditions a. when fresh from the
breweries.
Taken all in all, it can be said both
from theoretical and practical stand
point that brewers grains are equal to,
if not superior TO any other feed in
milk producing properties. that they
are wholesome and nutritious. and ct
the same time the cheapest food.