296 



STATE BOARD OF AGRICULTURE. 



"The germ, although only about 10 per cent of the whole kernel, con- 

 tains 65 per cent of the fat, 61.5 per cent of the mineral matter, 71 per 

 cent of the phosphoric acid, 60 per cent of the potash aud 16.33 per cent 

 of the nitrogen or protein. The remaining portions are characterized, 

 the skin by the content of fiber, 51 per cent of the whole, and the starchy 

 parts by the carbohydrates, of which it contains nearly 90 per cent of that 

 in the whole grain." 



It is evident from these analyses that the composition of the by- 

 products made from corn depends on whether more or less of either the 

 germ, the skin or the starch is left in them. If the starch alone is 

 removed the trade name of the product is gluten feed. The germ ground 

 alone is called germ meal. The gluten cells alone or with the germ is 

 called gluten meal. These names are used, however, indiscriminately, 

 and it is quite impossible to gather any correct idea of the composition 

 of these by-products from the names alone. The gluten meal should be 

 richer in protein than the gluten feeds. Below are given the analyses 

 of gluten feeds and gluten meals, taken from the Bulletin 105 of the New 

 Jersev Station, to which reference has been made: 



Name. 



Chicago gluten feed ■_ _ 



Peoria gluten feed 



Buffalo gluten feed. 



Average of seven samples 



Cream gluten meal 



KiDg gluten meal 



Iowa golden gluten meal ._ 



Av. of five samples .. 



Av. of three samples Chicago gluten meal 



Carbo- 

 hydrates 



47.00 

 47.50 

 45.47 

 49.63 



32.20 

 32.41 

 44.67 

 41.99 

 46.80 



These analyses show how variable in composition these by-products 

 are, and d[airymen should exercise due caution in their purchase for that 

 reason. At the prices at which they are usually sold the gluten meals 

 furnish protein fully as cheaply as does any other by-product. Cows, 

 while not exhibiting an especial fondness for gluten meal, have seldom 

 refused it when mixed with other feeds. At the college dairy barn it 

 has been fed in amounts as high as four pounds per day, with good 

 results. 



For two successive winters experiments were conducted to test the 

 influence of gluten meal on the quality of the butter. It was found as an 

 invariable result that the gluten meal made the butter softer and made 

 it difficult to so churn the cream as to extract all of the butter from the 

 buttermilk. The per cent of fat in the buttermilk invariably increased 

 from .1 per cent to .25 per cent, or even .5 per cent when gluten meal was 

 fed. 



