No 6. 



DEPARTMENT OF AGRICULTURE. 



599 



Excluding Nos. 205 and 47 as special products, evidently not pro- 

 duced by a simple milling process, we may compare the composition 

 found for the Pennsylvania samples, with those obtained elsewhere: 



Composition of Corn Crop in Different States (per cent.). 



2 



Pennsylvania samples : 



Chop 



Meal, 



United States- 



Analysis comijleted by Jen- 

 kins and Winton (1S92)— 



Meal 



New England States (1898-9)..... 



4.03 

 4.19 



3.8 

 4.0 



All samples fall within the established limits of variation. There 

 is a general tendency for the corn meals to run low in protein. 



No. 205 belongs rather to the class of "hominy chops," as its high 

 percentage of fat indicates. 



A microscopic examination shows: 



No. 157. Contains some portions of cob, but possibly no more than 

 might be due to careless cleaning after shelling. 



No. 172. Contains cob, like No. 157, and also contains a small, 

 but considerable proportion of oat hulls. Oat kernels were not 

 found. ; 



No. 231. Contains a few whole oats, evidentlv an accidental mix- 

 ture. 



Corn-and-Cob Chops. 



The chopping of the cob with the kernel results in the production 

 of a very different food, because of the highly different composition 

 of the cob as well as because of its bulkiness. Eighteen American 

 analyses of the cob compiled by Jenkins and Winton, exhibit the 

 following percentages : 



