188 



EXPERIMENTAL FARMS 



1-2 EDWARD VII., A. 1902 



These as has been stated, are bought to supplement and balance the coarse 

 fodders of the farm, or, in other words, to furnish protein and fat, and consequently it 

 is according to the percentages of these constituents that they must be valued. Pro- 

 minent among them are the various milling by-products of wheat, oats, and Indian 

 corn. It is of the latter, since they are comparatively new in our markets that we 

 shall here treat, giving analyses of several made during the past year in the farm 

 laboratories. 



The establishment in Canada of starch factories has resulted in the production of 

 a number of materials derived from the corn kernel which can be used to advantage 

 as cattle feed, but which differ in their value according to the part of the grain enter- 

 ing into their composition. 



The corn kernel, for our present purposes, may be considered to consist of (1) the 

 husk or skin, which is fibrous; (2) a layer of more or less yellow cells containing a 

 large proportion of gluten; (3) the larger mass or body of the kernel, nearly pure 

 starch; and (4) the germ, rich in protein, but especially so in fat and mineral matter. 

 In the preparation of the starch, all save this constituent find their way into the by- 

 products, sometimes singly, sometimes mixed. Though all manufacturers do not 

 adopt precisely the same terms, the following have been commonly accepted: Gluten 

 meal, especially rich in protein, and also containing a large proportion of oil ; Germ 

 meal, the dried and ground germ, and consequently high in protein and very rich in 

 oil ; Corn oil cake, and corn oil meal, the germ from which the large amount of oil 

 has been expressed, but still very rich in this constituent ; Corn bran, the hulls or skin 

 of the corn, much lower in feeding value than any of the preceding ; and Gluten feed, 

 which consists of all the by-products mixed, and may be regarded as corn minus its 

 starch, containing large percentages of protein and oil, but not so rich in either as 

 gluten meal. 



These definitions will prove useful as a guide, but since some manufacturers em- 

 ploy the terms rather loosely, as, for instance, gluten meal to designate the mixture of 

 all the by-products (gluten feed), and further, that methods of preparation differ, a fact 

 which affects the composition of the product, they should not be depended upon solely. 

 An analysis showing the percentages of protein and oil should be asked for, so as to 

 allow the purchasers to estimate the comparative values of the brands offered. 



The subjoined table gives the composition of the more important brands produced 

 in Ontario, as determined from samples obtained from the manufacturers or their 

 agents. In several instances results from two or more samples of the same brand re- 

 ceived at different dates are given. 



Analysis of Gluten Meals, 1901.' 



No. 



Brand. 



Maize gluten meal, Jersey 

 Brand. 



Gluten meal 



Corn gluten meal 



ii ii 



Corn oil cake* 



Germ feedf , 



Manufacturer. 



St. Lawrence Starch Co., Port 

 Credit, Ont. 



Brantford Starch Co., Brantford 

 Edwardsburg Starch Co., Cardi- 

 nal, Ont. 



Ot3 



o 



p. c. 



64 10 



p. c. 

 404 



6133 436 



64-01! 5-75 



5958! 6-01 



4383! 1-54 1 



p. c. 

 65 



45-49J 105 

 31-65' 6-61 

 56-451 15 79 



55 

 66 

 67 

 65 



11 

 85 

 80 



* This sample is evidently not a normal ' oil cake,' but rather the germs from which a small percentage 

 of the oil has been expressed. 



f This should be known rather as corn bran, since it consist* largely of the hulls or skin of the corn. 



