14 The Bulletin, 



pies): Protein 15.38 JDcr cent; fat 4.63 per cent; fiber 8.30 per cent; 

 nitrogen-free extract 55.08 per cent ; water 9.87 per cent ; ash 6.74 per 

 cent. 



Winter Wheat Bran. — Analysis: Protein 15.87 per cent; fat 4.72 per 

 cent ; fiber 8.45 per cent ; nitrogen-free extract 55.60 per cent ; water 

 8.43 per cent; ash 6.93 per cent. 



Spring Wheat Bran. — Analysis : Piotein 14.62 per cent ; fat 5.43 per 

 cent; fiber 11.15 per cent; nitrogen-free extract 54.26 per cent ; water 



8.51 per cent ; ash 6.03 per cent. 



Middlings or Shorts. — These terms are used, generally, interchange- 

 ably in the trade and are used to describe the various products interme- 

 diate between bran and flour, some being composed largely of starchy 

 matter, while others contain more of the fibrous tissues of the grain. 



Average analysis (99 samples) of goods sold under the name mid- 

 dlings or shorts: Protein 16.84 per cent; fat 5.07 per cent; fiber 5.66 

 per cent; nitrogen-free extract 58.44 per cent; water 9.47 per cent; ash 



4.52 per cent. 



In addition to the products sold under the general terms of mid- 

 dlings, shorts or standard middlings, the following grades of middling-* 

 are nuide, depending on the process of milling and the parts of the grain 

 of which they are composed. 



Flour Middlings. — Average analysis: Protein 17.54 per cent; fat 

 6.14 per cent; fiber 4.10 per cent; nitrogen-free extract 59.30 per cent; 

 water 8.82 per cent; ash 4.10 per cent. 



Red Dog Middlings. — Average analysis (13 samples) : Protein 17.15 

 per cent; fat 5.41 per cent; fiber 2.34 per cent; nitrogen-free extract 

 61.82 per cent ; water 9.68 per cent ; ash 3.60 per cent. 



Shipstuff. — The term shipstuflF should be applied only to mixtures of 

 wheat products. It is generally applied to mixtures of bran and mid- 

 dlings and reground bran. It is frequently misused and applied to mix- 

 tures of wheat products and corn chops or corn bran, and sometimes to a 

 mixture of wheat, corn and oat products. Such products should be 

 branded Feed or Mixed Feed, and not Shipstuff. 



The following analysis is the average of forty-three samples of pure 

 wheat shipstuif: Protein 15.98 per cent; fat 4.87 per cent; fiber 5.67 

 per cent ; nitrogen-free extract 60.03 per cent ; water 8.98 per cent ; ash 



4.47 per cent. 



RYE PRODUCTS. 



The by-products from the milling of rye are very similar to those 

 from wheat. 



Bran. — Average analysis: Protein 14.70 per cent; fat 2.80 per cent; 

 fiber 3.50 per cent; nitrogen-free extract 63.80 per cent; water 11.60 per 

 cent ; ash 3.60 per cent.f 



Middlings. — Average analysis (7 samples): Protein 16.07 per cent; 

 fat 3.79 per cent; fiber 4.4i per cent; nitrogen-free extract 60.95 per 

 cent; water 10.50 per cent; ash 4.28 per cent. 



CORN PRODUCTS. 



Bran. — This is the outer coating of the corn grain. It has a low 

 feeding value and is used to some extent as an adulterant for wheat 

 products. Its chief use is in mixed feeds and corn chops. Average 



