14 



The Bulletin. 



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: Protein, 17.72 per cent; 

 fat, 5.15 per cent; fiber, 2.26 per cent; nitrogen-free extract. 02.52 

 per cent; water, 9.15 per cent; ash, 3.10 per cent. 



It has been found by analysis that the products made from Winter 

 wheat have a slightly different composition from the products made 

 from Spring wheat. The most important difference being that the 

 Spring wheat products contain more crude fiber than the Winter 

 wheat products. 



The following analyses are typical of these products : 



ANALYSES OF WINTER AND SPRING WHEAT PRODUCTS. 



Shipstuff. — The term shipstuff should be applied only to mixtures 

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

 middlings and reground bran. It is frequently misused and applied 

 to mixtures of wheat products and corn chops or corn bran, and some- 

 times 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 shipstuff: 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.T 



Middlings. — Average analysis: Protein. 15.90 per cent; fat, 4.00 

 per cent; fiber, 4.36 per cent; nitrogen-free extract. 60.81 per cent; 

 water, 10.69 per cent; ash, 4.24 per cent. 



