Kew York Ageicultural Experiment Station. 37 



Brewer's grains are the barley grains from which the starch has 

 been removed by growth and fermentation. In fresh state they 

 contain too much water to justify paying a very large price. 

 Dried they furnish about as much protein as the malt sprouts. 



Buckwheat middlings and other buckwheat products were 

 found of good quality, but varied widely in protein content, the 

 middlings and feed running from 24.8 per ct. to 33.7 per ct., 

 while the single sample of " ships " showed 33.75 per ct. protein, 

 9.2 per ct. fat. 



Wheat brans were found pure, but not constant in composition, 

 the protein ranging from 13.4 per ct. to 17.1 per ct., and the 

 starch from 17.5 per ct. to 30.6 per ct. 



The mixed wheat feeds are combinations of the offals of wheat 

 milling and showed only the natural variations. 



Wheat middlings, with one exception, proved normal in com- 

 position showing only variations similar to bran and due to same 

 cause, difference in milling processes. Middlings contain more 

 jDrotein, more starch, a little more fat and less fiber than bran and 

 are more digestible. It would seem that preference should not 

 be given the bran as a feed. 



Hominy feed or hominy chop consists of the hull, germ and 

 part of the starch of corn grains; and contains less starch, about 

 the same amount of protein and more fiber and fat than corn meal. 

 The samples analyzed appeared quite uniform in composition, 

 except Hudnut's which contained seven per ct. more protein than 

 the average. The average was about 10.5 per ct. protein, 46 

 per ct. starch and sugar and 7.75 per ct. fat. The prices were 

 much less uniform than the percentages. 



In mixed feeds seems to lie the greatest danger from adultera- 

 tion, a danger which is not entirely guarded against by chemical 

 determination of protein and fat. Oat hulls are extensively used 

 as adulterants in foods of this class. Prices were often equal to 

 what would have bought whole corn and oats. In 26 cases out of 

 35 examined, the fiber content is larger than the average for whole 



