Malt-dust stands next on the list.
"Talks on Manures" by Joseph Harris
Malt-dust contains about 4.5 per cent, and bran 3.2 per cent of nitrogen.
"Elements of Agricultural Chemistry" by Thomas Anderson
Malt-dust, manurial constituents in, 282.
"Manures and the principles of manuring" by Charles Morton Aikman
Grains, potatoes, malt dust, pollard, and turnips now constitute their common aliment.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Dry it thoroughly, and keep it well packed in malt dust.
"The Lady's Own Cookery Book, and New Dinner-Table Directory;" by Charlotte Campbell Bury