586 



ANNUAL REPORT OF THE 



Off. Doc. 



Highest, 

 Lowest, 

 Average, 



Protein, 

 per cent. 



Fat, 

 per cent. 



5.8 

 3.6 

 4.7 



The fiber in 48 samples recently analyzed in Connecticut, ranges 

 from 5.20 to 9.41 per cent. 



Ko. 136 shows a content of protein and fat far inferior to the mini- 

 mum shown by the New England analyses for goods of this class. 

 The material was therefore examined for fiber and found to contain 

 fully twice as much as the maximum observed in such goods. A mix- 

 ture of equal parts of average wheat feed and fine ground corn cob 

 would contain, protein, 9.5 per cent.; fat, 2.6 per cent.; fiber, 18.5 

 per cent. These figures quite nearly approximate those found for 

 No. 136. 



Wheat Flour. 



While not strictly coming within the list of cattle-foods, a sample 

 of "Pillsbury's Best" wheat flour, manufactured by the Pillsbury & 

 Washburn Co., of Minneapolis, Minn., and sold by Snyder Bros., 

 Dalton, Pa., at ^4.60 per barrel, was submitted for analysis. Exam- 

 ined by the methods adopted in the preceding cases, it gave the fol- 

 lowing results: 



No. 121. Moisture, 11.65; protein, 11.69; fat, .60. 



RYE PRODUCTS. 



Rye in both botanical and general chemical characters closely 

 resembles wheat. When subjected to milling, it is separated into a 

 series of products similar to those which wheat produces. 



The composition of the entire grain is represented by analyses 

 of 57 samples from various portions of the United States reported by 

 Richardson:* 



Op. 



., Bull. 9. p. S7. 



