New York Agricultural Experiment Station. 599 



Meal is the clean, sound, ground product of the entire grain, cereal 

 or seed which it purports to represent; provided that the following 

 materials are to be known as meals, qualified by their descriptive 

 names, viz.: 



Corn germ meal is chiefly the germ of the corn kernel from which a 

 part of the oil has been extracted. 



Linseed meal is the ground residue, after extraction of a large part 

 of the oil, from ground flax seed. 



Cotton seed meal is a product of the cotton seed only, composed 

 principally of the kernel, with such portion of the hull as is necessary 

 in the manufacture of oil, provided that nothing shall be recognized 

 as cottonseed meal that does not conform to the foregoing definition, 

 and that does not contain at least thirty-six (36) per ct. of protein. 



Choice cotton seed meal must be finely ground, not necessarily 

 bolted, perfectly sound and sweet in odor, yellow, free from excess 

 of lint, and must contain at least forty-one (41) per ct. of protein. 



Prime cottonseed meal must be finely ground, not necessarily 

 bolted, of sweet odor, reasonably bright in coior, yellow, not brown 

 or reddish, free from excess of lint and must contain at least thirty- 

 eight and six-tenths (38.6) per ct. of protein. 



Good cottonseed meal must be finely ground, not necessarily bolted, 

 of sweet odor, reasonably bright in color and must contain at least 

 thirty-six (36) per ct. of protein. 



Hominy meal, hominy feed or hominy chop is a mixture of the bran 

 coating, the germ and a part of the starchy portion of the corn 

 kernel. 



Corn feed meal is the siftings obtained in the manufacture of 

 cracked corn and table meal made from the whole grain. 



Grits are the hard flinty portions of Indian corn without hulls and 

 germ. 



Corn bran is the outer coating of the corn kernel. 



Corn starch by-product with corn bran is that portion of commercial 

 shelled corn that remains after the separation of the larger part 

 of the starch, and the germ by the processes employed in the manu- 

 facture of corn starch and glucose. It may or may not contain corn 

 solubles. 



Corn starch by-product without corn bran is that portion of com- 

 mercial shelled corn that remains after the separation of the larger 

 part of the starch, the germ and the bran by the processes employed 

 in the manufacture of corn starch and glucose. It may or may 

 not contain corn solubles. 



