3 



was reduced by mould from 12 to less than i per cent. While the writer 

 does not mean to state that the percentage of moisture noticed in sample 

 No. 2 is sufficient to cause such serious loss as that just mentioned, yet 

 the amount of moisture is sufficient to warrant a note of warning on this 

 point. It might also be added that is some cases farmers sustain very 

 serious losses in valuable food materials through improper attention to the 

 ground chop and corn meal. In all cases where the new grains are 

 ground, especially if the grains be soft, the chop should be spread out in 

 some convenient bin or floor in order that the excess of miosture may 

 have a chance to evaporate. In this way the loss resulting from the 

 development of moulds or bacteria may be eliminated or checked to a 

 great extent. 



The samples of flour designated as "low grade," although not suit- 

 able for bread-making purposes, could be advantageously and economical- 

 ly used as food for pigs. It must be remembered, however, that flour 

 is a very heavy food, and unless it is fed along with some other feeding- 

 stuff of a lighter character, there is danger that the digestive apparatus 

 of the pig may become clogged. Because of this danger, greater care 

 mu?t be observed in feeding pigs on a ration of milk and flour than in 

 feeding milk and middlings, as the latter food contains quantities of bran, 

 which lighten a food very effectively. 



Only one sample of crushed wheat was examined. This sample is 

 of very good quality, and would make an excellent substitute for shorts 

 in a ration for young pigs. 



Shorts. 



The figures in the above table show an average of 16.01 per cent, 

 of protein, 4.46 per cent, of fat, and 61.26 per cent, of soluble carbohy- 

 drates This by-product possesses very high feeding value. It might 

 be used to advantage in supplementing a ration low in protein, provided 

 the animals could be induced to eat it readily. For young pigs, or 



breeding sows this by-product makes an excellent feed. The young pigs 

 eat it readily and thrive admirably on a ration of shorts and skim milk. 

 In the estimation of many practical feeders this is one of our most valu- 

 able by-products, although not equal to low grade flour for fattening 

 hogs. 



Beeswing. 



This by-product is the outside layer of the wheat hull, and is, there- 

 fore, a special form of bran. This bran is removed from the wheat 

 (which has been previously moistened with cold water), by the action of 

 a cylinder running at a high rate of speed against an outside case. In 

 this process the kernel of the wheat remains unbroken. 



A glance at the analysis is sufficient to show us that this by-pro- 

 duct contains a larger amount of crude fibre than does our average bran. 



