EXPERIMENT STATION BULLETINS. 



245 



crushed kernels in water. In the process the germ may or may not be 

 separated from the gluten and the skin. The gluten in the kernel re- 

 sides in the layer of cells immediately beneath the skin. They are char- 

 acterized by high content of both protein and fat. The germ occupies 

 the point of the kernel, from which the sprout comes at germination. 

 It is rich in oil and gluten. 



Prof. E. B. Voorhees of the New Jersey Experiment Station, reports, 

 in bulletin 105, of that station, page 7, the analyses of the kernel of 

 corn, of the skin, of the germ and of the starchy and hard parts in the 

 following table: 



"The germ, although about only ten per cent of the whole kernel, con- 

 tains G5% of the fat, 61.5% of the mineral matter, 71% of the phosphoric 

 acid, 60% of the potash, and 16.33% of the nitrogen or protein. The re- 

 maining portions are characterized, the skin by the content of fiber, 51% 

 of the whole, and the starchy parts by the carbohydrates, of which it con- 

 tains nearly 90% of that in the whole grain." 



It is evident from these analyses that the composition of the by- 

 products made from corn depends on whether more or less of either the 

 germ, the skin or the starch is left in them. If the starch alone is re- 

 moved the trade name of the product is gluten feed. The germ ground 

 alone is germ meal. Formerly the gluten cells alone or with the germ 

 was ground and sold as gluten meal. At present these names are used 

 rather indefinitely and it is quite impossible to gather a correct idea 

 of the composition of a given sample by the name it bears. Analyses 

 have shown that gluten feed varies in protein content from 21% to 24% 

 while gluten meal varies even more widely, from 30% to 42%, 



At the prices at which they are usually sold the gluten meals may 

 furnish protein as cheaply as any other byproduct. Cows, while not 

 especially fond of them have seldom refused to take them when mixed 

 with other feeds. At the college dairy barn it has been fed in amounts 

 as high as four pounds per day with good results. 



For two successive winters experiments were conducted to test the 

 influence of gluten meal, when fed as a cheap source of protein, upon 

 the quality of the butter. It was found that the butter was softer 

 and the cream more difficult to churn when the cows had gluten meal. 

 The per cent of fat in the buttermilk increased very perceptibly on the 

 gluten meal ration. 



Linseed meal. Two classes of linseed meal, old process and new 

 process, are offered in the market. Both have been fed with good re- 

 sults. At the college they have served the double purpose of supplying 

 protein and adding variety to the ration. The amounts ordinarily fed 



