The American issue. [volume] (Westerville, Ohio) 1912-19??, 1917-06-01

be trying to escape from the charge
that the production of alcoholic liq-
uors from grain destroys food sub
stance. This is the way he puts it:
The food value of corn is not
only not destroyed by distilla-
ton, but there is added the fea-
ture of concentration by the re-
moval of the bulky starch matter.
which makes it possible to pack
the refuse from the stills into
smaller space and yet retain all
of the protein and fat of the orig
inal grain.
He also says, or is quoted as say.
ing, that The starch which is re.
moved from corn in the distilatior
has comparatively little food value"
These statements are wholly UNI
true.
The starchy matters in corn MOI
only amount to go per cent OF the
grain but constitute one of the mos
important food elements in dali,
diet. -Four times as much food oil
the starch and sugar class as of the
fat or protein classes is required If
properly balanced ration. A mar
at hard work has to increase this elias.
of food substances more than The
others because this class, known a:
the carbohydrates, is the important
energy furnishing class.
According to standard tables, corr
is composed of Sd per cent fat, TO-!
per cent protein and 90 per cent o
the starchy matter that is destroyed
in distillation.
Every school boy knows, or shoulc
know, the principles of the process
Those who do not can find them il
any good encyclopedia.
The grain is first subjected to mois
ture and warmth to cause it to germ
nate, as it does when sown in TIL,
ground. In the process of gcrmina
ton some of the protein substance i,
changed and a substance is formed
which changes the starch of the grair
to sugar, which is then soaked out il
water to obtain the sweet liquid tha
will ferment.
1t is to the brewers or distller
interest to turn all of the starch of TIL
grain to sugar, because that is TIL
thing he wants, and any left behind i
a loss.
The sugar is then changed by tn
process of fermentation to alcoho
and hence there is not only tota
loss of the 90 per cent of starch i
the corn, but the production of a sub
stance-alcohol- is injurious t.
! living organisms.
/ What is left of the grain after til
starchy matter is removed, this dis
tiller says, is preferred by the British
government for feeding horses 'be
cause of the saving i'll cargo space
That the British are not anxious t
sacrifice the food material destroyed
in obtaining this refuse is clear iron
the recent order reducing the liquo
production to 20 per cent of its pre-
vious dimensions. They have beef
figuring out the loss very carefully
Prof A. D. Waller, director of TIL
Physical Laboratory of London. ha
shown that what is left of barley 70
animal food after the brewer i
through with it represents only abou
23.o of the original food value of TIL
grain, and that it is an inferior cattl
food at that. After the miller i
through with it, on the other hand
and has taken out 637 per cent 70
human food, he leaves POI of goot
animal food.
In other words, 100 pounds of bar
ley used by the brewer would return
an Intoxicating drink to man ant
about "a pounds of inferior ANNA
food. But 100 pounds handled by TIL
miller would return % pounds o