No 6. 



Ul']PAHTMl!]N'l OK A(,;itlCUl/J'UKl!: 



>7l 



lOxcludiiig this adiiKeratcd ailiolo, a comparison of IheHc* I'euusyl- 

 vania samples with goods of this kind in general may be made: 



2 



4) 



Old Process Meal: 



Pennsylvania samples 



New England analyses, 



1898-9 



New York analyses, 1S9S-9, . 



New Process Meal: 



Pennsylvania samples, 



New England analyses, 



1S98-9, 



New York analyses, 1S9S-9, . 



6.04 



7.2 

 7.19 



2.63 



2.4 

 3.57 



Here too, a very marked superiority is observed in the case of the 

 average goods sold in New York and New England. 



\VHEAT PRODUCTS. 



In the course of the manufacture of flour from wheat, bran, mid- 

 dlings and a number of products sold under other names are separated 

 and sold as cattle foods. A brief consideration of the composition 

 of the winter and spring varietiesi of the grain, of the structure of 

 the wheat berry and of the essential differences in its parts as they 

 are separated by the two prevailing types of milling will be helpful 

 in getting a clear notion of the nature of the several market feeds 

 prepared from this grain. 



Jenkins and Winton* several years ago summarized the analyses 

 extant of American winter and spring varietieis of wheat, with the 

 following results: 



Moisture 



Ash 



Protein 



Fiber 



Nitrogen-free extract. 

 Fat 



V\Mnter wheat 

 (262 analy- 

 ses), per ct. 



Spring wheat 



(13 analy- 

 ses), per ct. 



10.4 

 1.9 



12.6 

 1.8 



71.3 

 2.2 



lOO.O 



• Bulletin No. 11, Office of Experiment Stations, U. S. Department of .^grricuUure. 



