No. 6. DEPARTMENT OF AGRICULTURE. 233 



materials, point out some of the ways in which they are adulterated 

 and refer to certain precautions and preventions which must be utili- 

 zed by the farmer in order to protect himself in so complex a trade. 



CLASSES OF FEEDING STUFFS. 



1. Natural Grains. — When the cereal grains and other seeds are 

 sold in their unground, natural condition, they are easily recognized 

 by all who have any familiarity whatever with agricultural matters 

 and they need no comment or description from me. When sold in 

 the ground condition they are at present adulterated to some extent, 

 a matter to which I shall refer later. 



2. Oil Meals. — Several seeds, such as cottonseed, flaxseed, rape- 

 seed, etc., contain, very large percentages of oil which, either by 

 pressure or by the use of a solvent, it is possible to remove. These 

 oils have their important uses in the arts. It is the residues from 

 their extraction in w^hich we are interested as farmers. Cottonseed 

 meal, as well as all other meals from the oil seeds, contains practi- 

 cally all the compounds of the seed, except the oil. In other words, 

 the protein compounds, carbohydrates, together with a small pro- 

 portion of the oil, are left behind when the crushed seed is submitted 

 to pressure or leached with a light benzol. There is then a concen- 

 tration of certain parts of the seed in the waste and for this reason w^e 

 see the protein in pure cottonseed meal always ranging above 42 

 per cent, and sometimes reaching nearly 50 per cent. The same facts 

 are in general true of linseed meal in which the proportion of pro- 

 tein reaches 35 or 3G per cent. There is no reason to suppose that 

 the compounds which are left in the by-products from the oil seeds 

 are injured for nutrition purposes by the pressure, heat or other in- 

 fluences to which they are subjected. 



3. Starch and Gtucose Wastes. The seed of Indian corn, or more 

 properly maize seed, contains a very large proportion of starch. In- 

 ventive ingenuity has discovered mechanical methods for separating 

 this starch from other parts of the kernel, w hich may be sold as such 

 or subjected to the action of acids and converted into glucose. As 

 in the case with the oil meals, the starch wastes are not injured by 

 the processes of manufacture, as the maize kernel is only subjected to 

 crushing and to the action of water. There is a variety of these 

 wastes from starch manufactures and concerning them there has 

 been much confusion of understanding by people at large. Farmers 

 are quite accustomed to simply designate these materials as gluten. 



Starch waste include three kinds or grades of material. The most 

 valuable part is what is properly known as gluten meal and it con- 

 sists of the flinty portion of the maize kernel which lies directly 



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