The Bulletin. 11 



>vhi;at products. 



Bran. — This consists of the outer portion or covering of the wheat 

 grain. It contains the greater portion of the fibrous material of the 

 grain, but is also rich in protein and fat. Average analyses (104 

 samples): Protein 15.38 ])er cent; fat 4.G3 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: Protein 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, inters 

 changeably in the trade and are used to describe the various products 

 intermediate between bran and flour, some being composed largely of 

 the 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 mid- 

 dlings are made, 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 shipstuff should be applied only to mixtures 

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

 middlii]gs 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 Peed, 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. 



