No. 6. DEPARTMENT OF AGRICULTURE. 685 



by the use of a few oats and by the brau he biiugs fi'oiu tlie mill as 

 a by-product from the milling or his own wheat. All winter long, his 

 animals are made to produce, because market prices are then the 

 best. The process of intensive culture has somewhat reduced the per- 

 manent hay meadows, and for roughage, he relies much more on corn 

 silage. Latterly, there has been a wise movement towards the grow- 

 ing of more nitrogenous loughage on our dairy farms, better atten- 

 tion being paid to the clover crop, and other legumes, such as cow 

 peas, being introduced. The net result of these changes of condition, 

 however, is that we are using to-day, more than ever before, large 

 quantities of one sort or another of commercial by-products. 



The conditions of food manufacture have also changed and these 

 by-products are no longer made chielly at our country mills by 

 neighbors of whose honesty we are assured and into whose methods 

 of manufacture we can readily examine. Uur concentrated feeding 

 stulfs coming instead, from distant sources, are distributed through 

 the jobbers in large cities and often under peculiar trade names, af- 

 fording no information whatever concerning the kind of materials 

 of which these foods are composed or their richness in the valuable 

 nutrients. That fraud should appear under such conditions, whether 

 by the substitution of valueless nmterials for valuable, or by simple 

 misrepresetktation of the richness of a food product in protein or fat, 

 is not a matter for surprise. 



Concerning the variety of feeding stuffs, let us note that wheat no 

 longer yields us simply bran and middlings, but we have upon the 

 market bran, middlings, shorts, red-dog tlour, ship stuff and mixed 

 wheat feeds, and in addition, ground screenings; and each of these 

 classes are sub-divided according to the kind of wheat from which 

 it was produced, whether the hard spring wheat of the north-west 

 or the softer varieties grown in other portions of the country. Rye, 

 likewise, affords a similar series of products, though less numerous. 

 From corn are produced not simply corn meal, but corn bran, gluten 

 meal and gluten feed, and sugar feed from the manufacture of glu- 

 cose; hominy chop and hominy meal from the manufacture of break- 

 fast hominy, and cerealine and starch feeds from the manufacture 

 of other corn products; in most cases each of these is subject to a 

 greater or less extraction of the corn oil, with a resulting variation 

 in composition. The oil-producing seeds, cotton and flax, are like- 

 wise subject to a greater variety of treatment with resulting differ- 

 ences of classification of product. What is true of the previously 

 mentioned cereal grains is also true of oats. Our extensive brewing 

 industries yield malt spiouts; the spent malt formerly hauled out 

 from the little brewery in a moist condition, is now pressed, kiln- 

 dried and sold wherever railroads penetrate. Distiller's grains, 

 composed not simply of rye or corn, but of various mixtures of starch- 



