The Bulletin. 13 



degree so that it can be torn apart by mills made for the purpose and 

 the germ or chit of the corn liberated. This is then floated off in 

 long tanks, the remainder of the corn passing off at the bottom. The 

 germ of the corn thus freed from the other portions is washed to 

 remove the adhering starch, dried, ground between steel rolls, cooked 

 in a steam cooker and pressed in hydraulic presses to remove the oil. 

 The residue after the oil has been pressed out forms corn oil cake of 

 commerce and is used as a cattle food to a certain extent in this 

 country, but more especially abroad. The corn oil is used for a 

 variety of purposes, among which the manufacture of soap and edible 

 oils are perhaps chief. The portion of the corn remaining after the 

 removal of the germ consists of bran, gluten and starch. This is 

 ground in stone mills such as were formerly use'd in the grinding of 

 wheat for flour, only the process throughout is a wet process. After 

 passing through the mills the material runs onto shakers covered with 

 silk bolting cloth, through which the starch and gluten of the corn 

 pass, while the bran remains on the upper surface and finally shakes 

 off at the end. The separation of the starch from the gluten is ob- 

 tained by means of gravity. The mixture of starch and gluten is 

 run onto long, slightly inclined troughs called starch tables, and as 

 it flows slowly from one end to the other the starch settles to the bottom 

 while the more finely divided particles of gluten remain in suspension 

 in the water and finally flow off at the end. The gluten which was 

 separated from the starch on the starch tables is mixed with the bran 

 from the shakers and mixture is filter pressed to remove as much 

 water as possible. The press cakes thus obtained are broken up, 

 dried and ground. This material is known as gluten feed. 



In some instances gluten feeds are colored with a yellow coloring 

 matter to give them a more attractive appearance. 



The acidity of gluten feeds is caused, primarily, by the protein 

 compounds of the feed and does not detract from the value of the feed. 



Average analysis (4 samples): Protein 26.06 per cent; fat 3.04 

 per cent; fiber 7.33 per cent; nitrogen-free extract 53.16 per cent; 

 water 6.89 per cent; ash 3.52 per cent. 



OAT PRODUCTS. 



Whole oats are used to a large extent as a cattle feed. In addition 

 to this, the by-products from the milling of oats in the manufacture 

 of rolled oats and other breakfast foods form an important source of 

 concentrates for feeding. 



The following descriptions of the by-products from the milling of 

 oats are taken partly from the descriptions furnished the author by a 

 prominent manufacturer. 



Oat hulls consist of the outer covering of the oat grain. 



Oat middlings consist of the finer particles of the oat groat that are 

 broken off or sifted out in the process of manufacturing rolled oats. 



