No. 6. 



DEPARTMENT OF AGRICULTURE. 



617 



Assuming that the mixtures named should be made up from the un- 

 sei)arated products from the milling of the whole grains, that the 

 grains are of average composition and that they enter in ecjual pro- 

 portion into the mixtures, their percentage composition would be as 

 follows: 



Mixture. 





Wheat and oats, 



Wheat and corn 



Rye and oats, 



Rye and corn 



Corn, oats and rye, 



Corn-aad-cob meal, oats and rye. 



Corn, oats and barley, 



Corn, oats and wheat, 



Corn, oats and wheat bran 



3.6 

 3.6 

 3.4 

 3.4 

 3.9 

 3.4 

 3.9 

 4.0 

 4.7 



Variations in the proportions of the several grains will produce 

 some variation in the products, but it is interesting to observe how 

 slight the differences are between the percentages of protein and fat 

 in the foregoing mixtures. 



Comparison of the data presented in the foregoing table and the 

 analytical results from the examination of the mixed stock feeds 

 will at once reveal many cases of abnormal composition, due in a. 

 large proportion of cases to the use of oat hulls as an admixture; 

 in some instances, to the presence of corn in great excess over the 

 other grains named. 



Most of the samples examined represent goods made solely for 

 local use; a few are sold in many States: 



Quaker Dairy Feed, made by the American Cereal Co., of Chicago, 

 is composed of wheat and oats products; no guaranty accompanied 

 the sample, but in New York and New England it is guaranteed to 

 contain 12.03 per cent, of protein and 2.5 per cent, of fat; the Con- 

 necticut Bulletin 133 gives the results of 28 recent analyses as 13.53 

 per cent, protein and 3.13 per cent. fat. The samples analyzed here 

 show a considerably inferior composition. The makers of sample 

 No. 10 are not reported; it differs from the others in containing con- 

 siderable quantities of white corn, its protein being decreased and 

 its fat increased as a result. 



Corn, Oats and Barley also made by the American Cereal Com- 

 pany, is represented by samples Nos. 21 and 6S. No guaranty of 

 composition accompanied them. The average of six recent New 

 England analyses gives 11.9 per cent, of protein and 4.5 per cent, of 

 fat. The Pennsylvania samples are considerably inferior. 



