REPORT OF TEE CHEMIST 149 



SESSIONAL PAPER No. 16 



CORN BY-PRODUCTS — GLUTEN MEAL, ETC. 



In the subjoined table are given the analytical data obtained on certain samples of 

 gluten meal, corn oil cake,* «kc., examined in the farm laboratories during the past 

 vear : — 



The -whole question of these corn by-products was discussed in our report last year 

 and their relative feeding values explained. It -will therefore be unnecessary at the 

 present time to do more than again emphasize the desirability of manufacturers adopting 

 a uniform nomenclature for these corn feeds and to express the hope that ere long all 

 high priced concentrated feeds will be purchased according to protein and fat content. 



The above data may be considered as eminently satisfactory. It is doubtful, how- 

 ever, if the general run of corn oil cake would contain as much oil as that shown by this 

 sample. 



BRAN. 



There is a difference of opinion among dairymen regarding the nutritive value of 

 bran from Manitoba and the North-west Territories as compared with that from mills in 

 Ontario. The former is from Red Fyfe ; the latter, is variable as to its origin, but 

 frequently we may presume from a mixture of Red Fyfe and some winter wheat which 

 is much softer, such as Clawson. 



Two samples, representative of such brans, were submitted to us recently by a local 

 dairyman with a view of obtaining some information on this point. As regards appear- 

 ance, the local bran was brighter in colour and more mealy. Both were apparently of 

 excellent quality. On analysis, they furnished the following data : — • 



Analysis of Brans. 



No. 1. 

 Keewatin Bran. 



Moisture 11-43 



Protein 14-50 * 



Fat 5 -70 



Carbo-hydrates 49 64 



Fibre 12-39 



Ash.. 6-28 



100-00 



No. 2, 



Dowds (local) 



Bran. 



11-24 

 15-63 



5-56 

 49-48 

 11-46 



6-63 



100-00 



* All these samples are the product of The Edwardsburg Starch Co., Cardinal, Ont. 



