This section is from "The Domestic Encyclopaedia Vol2", by A. F. M. Willich. Amazon: The Domestic Encyclopaedia.
Grains, are the refuse of malt, which has been brewed or distilled. Immense quantities of this article are consumed in London and its environs for the feeding of pigs, 1 00,000 of which were annually fattened, a few years since, by one extensive distiller.— Cow-keepers in the vicinity of the metropolis likewise feed their cows frequently with grains, which produce indeed abundant milk, butof. a very inferior quality. Hence we are of opinion that such refuse, especially that from brew-houses, might with greater advantage be employed in the process of making vinegar; for, by bruising the grains so as to reduce them to a pulp, adding the necessary quantity of tepid water, together with leven, yeast, or other fermentable substances, they might easily be converted into a strong acid.
 
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