34 AGRICULTURE OF MAINE. 



numberless brands, are offered for sale in the New England 

 markets. 



For convenience in discussion, concentrates may be divided 

 into two classes, protein feeds, containing over i8 per cent of 

 protein, and starchy feeds, which contain less. 



Protein feeds may be divided into several classes: 



I St. Oil mill by-products. 



2nd. Starch and glucose refuse. 



3rd. Brewery and distillery by-products. 



4th. Flouring mill by-products. 



5th. Some prepared foods which are for the most part low 

 grade refuse to which has been added some substance rich in 

 protein to improve the product and make it more salable. 



OIL MILL BY-PRODUCTS, 



Prime cottonseed meal consists of the ground meat of cotton- 

 seed from which the oil has been extracted by means of heat and 

 pressure. A good quality of meal should contain at least 43 

 per cent of protein and 9 per cent of fat. Frequently a consid- 

 erable amount of hulls are ground with the seed which makes 

 a very inferior grade of meal. On account of its richness, 

 cottonseed meal should be used in comparatively small quan- 

 tities. When the meal is used in any amount, it makes a hard 

 butter. By actual analysis, the manure where cottonseed meal 

 has been fed, has been found to contain more plant nourishment 

 than from any other feed. 



The old process linseed meal is the ground linseed cake from 

 which the oil has been removed by heat and pressure. It con- 

 tains a higher per cent of oil than does the new process from 

 which the oil has been extracted by means of chemicals. Most 

 of the new process meal is sold under the brand of the Cleve- 

 land Flax ]\Ieal. Both the old and new process linseed meals 

 have given satisfaction as milk producers. They do not con- 

 tain as much protein as cottonseed meal but are safer feeds. 



GLUCOSE AND STARCH FACTORY BY-PRODUCTS. 

 Every mature kernel of corn consists of an outer coating or 

 hull of two distinct layers, directly beneath which lies a layer of 

 gluten very rich in protein. The body of the kernel consists of 



