_New Yokk Agkiciltluai. Expekimext Statiox. G77 



Alfalfa meal is the entire alfalfa hay ground and does not contain 

 an admixture of ground alfalfa straw or other foreign materials. 



Chop is a ground or chop feed composed of one or more different 

 cereals. If it bears a name descriptive of the kind of cereals, it must 

 be made exclusively of the entire grains of those cereals. 



Screenings are the smaller imperfect grains, weed seeds and other 

 foreign materials separated in cleaning the grain. 



MISUSE OF TERMS. 



Corn 7neal: According to definition this should be the sound, 

 ground product of the entire grain. In the milling of corn for the 

 production of food products such as table meal, breakfast foods, etc., 

 certain portions of the kernel are removed. That which remains is a 

 coarser product, having somewhat the appearance of the ground 

 grain. This substance is not corn meal in the true meaning of the 

 term, yet it frequently appears upon the market under that name. 



The term " corn meal " should not be applied to any material other 

 than ground, clean, sound corn, from which no portion of the kernel 

 has i)een removed. 



Corn hran: This is defined as the outer coating of the corn kernel. 



Certain residues from corn, obtained in the manufacture of table 

 meal and other foods, composed largely of the outer covering of the 

 corn kernel, but containing in addition a generous amount of the 

 woody ends of the grains, the yellow grits and more or less germ and 

 chaffy matter, are found upon the markets of this State under the 

 name " corn bran." They are improperly branded. 



Com bran is a uniform material running from 11 to 12 per ct. 

 protein, while the products referred to are variable in composition 

 and seldom exceed 9 per ct. of protein. Pure corn bran should be 

 the outer skin of the corn kernel, free from more than traces of any 

 other substance. 



Corn offal: In this bulletin the term " corn ofTal " has been used 

 to describe the low grade materials occurring in shelled corn, such as 

 com cob, immature and damaged kernels, coarse and fine particles of 

 corn husks, glumes, and dust. This use of the term, however, is 

 unsatisfactory, as corn ofTals are, strictly speaking, residues from the 

 kernel after certain portions have been removed. Similarly, wheat 

 by-products in the manufacture of flour are known as " wheat offals." 



Oat middlings are really the floury portion of the oat groat, although 

 they are usually ol^taincd in combination with the bran or inner cover- 

 ing of the oat grain. In such cases it is connnonly tlie practice of 

 stating lx)th oat middlings and oat shorts as ingredients. Since the 

 definition of oat shorts or oat middlings includes both theae materials, 

 it is preferable that only one ingredient should be guaranteed. 



