'J12 



ANNUA!. HEJ^oRT OF Tlil^ 



Off. Die. 



Composition of IVoding Stiins. — Continued. 



Mill PRODtJCfe— continued. 



Wheat flour, all analyses: Per ct. 



Minimum ;.;.-. .i.i..;^ ?.2 



Maximum ; 13.6 



Average, ,,,,,,,: 12.4 



Buckwheat flour: 



Minimum 12.8 



Maximum 17.6 



Average , ;.. H.e 



Ground linseed: 



Minimum, 7.9 



Maximum 8.3 



Average, 8.1 



Pea meal: 



Minimum S.S 



Maximum, 12.1 



Avemge 10.5 



Sojabean meal, "lO.S 



Ground corn and oat?, equal parts: 



Minimum, 10.7 



Maximum, i.?.] 



Average 11.9 



WASTE PRODUCTS. 



Corn-cob: 



Minimum 7.2 



Maximum 24.8 



Average, 10.7 



Hominy f'hops: 



Minimum 



Maximum 



Average, 



Corn-germ: 



Minimum 9.4 



Maximum 13.0 



Average, , 10.7 



Corn-germ meal: 



Minimum d.ii 



Maximum 9.9 



Average 8.1 



Gluten meal : 



Minimum 6.2 



Maximum 12.3 



Average 8.8 



Recent analyses— 



Mirimum ... 6.2 



Maximum, 11] 



Average 8.2 



Chlcagot— 



Average 10 1 



Buffalot— 



Average 8 2 



Cream gluten: 



Minimum 7.7 



Maximum 9.0 



Average 8.1 



0.7 

 2.7 

 1.4 



1.9 

 7.4 

 4.0 



0.8 

 2 6 

 1.3 



Per ct.l Per ct. 

 0.1 71.5 



1.0 I 78. i 

 0.2 t 75.0 



11.2 

 9.8 



9.7 

 9.9 

 9.8 



10.0 

 14.0 

 11.1 



6.7 

 3.8 



1.9 



5.S 

 4.1 



7.S 



13.0 



9 9 



43.8 

 66.7 

 £4.9 



61.0 

 71.1 

 64.3 



61.9 

 67.4 

 64.0 



57.4 

 67.0 

 62.5 



31.0 



58.5 



Per ct. 

 0.6 

 1.8 

 1.1- 



0.1 

 0.9 

 0.5 



4.5 



11.2 



8.3 



4 



11, 

 7 



3 4 

 20.0 



4, 



20 



18 



12 



a4 



20 

 S 

 i 



•Including fiber. 



^Included In above avers.s;*" 



