We have said that high latitudes are favorable to barley. It is chiefly grown in the northern tier of states and in Canada, and a state like Maine for instance would find immense advantage in an enlarged production of this crop even under existing conditions. But suppose the restriction on brewing were removed, that instead of being crushed out by local law it were encouraged and fostered. It is not easy to compute the material assistance such a course would be to the farming community and the state at large, and yet the direct gain would be small in comparison with the incidental advantages. For the proper illustration of this point we must ask the reader to follow and keep in mind two separate series of facts which we are about to present. The first statistical and relating to the “refuse” of brewing establishments, and the second general. The breweries of the United States use annually about 30,000,000 bushels of malt, which yields, according to A. Schwarz of New York, 2½ per cent. or 750,000 bushels of “sprouts.” Now in estimating the comparative value of different kinds of fodder according to the albumen contained it is usual to take hay as the basis of comparison. Air-dried meadow hay contains 7 per cent. of albumen. “Sprouts” contain from 24 to 30 per cent., so that a hundred bushels of sprouts, weighing 1,200 pounds, are equal in value to 4,628 pounds of hay, and the annual product of sprouts as above stated to 34,710,000 pounds of hay. This same 30,000,000 bushels of malt yields at least 35,000,000 bushels of “grains,” having a weight of 1,520,000,000 pounds, and from 4 to 5 per cent. of albumen. Taking 4½ per cent. as the average, 100 pounds of grains have the same nutritive value as 64 pounds of hay and the value of the product reaches that of 973,241,000 pounds of hay. It is a proved fact that cattle fed on grains give better milk than when any other fodder is used and this fact is specially appreciated in New York and New Jersey, where the grains and sprouts are largely used with most excellent results. These products must by no means be confounded with the “slops” from distilleries, which is utterly different in character—_as indeed every product of the still seems to be tainted with some portion of the curse that has always clung to spirituous liquors_.