706 



COMPOSITION OF AMERICAN 



GRAINS AND OTUER SEEDS. 



Corn (maize) kernel — 



Dent, raised in Connecticut.. 



Dent, raised in Kansas 



Dent, raised in Michigan 



Dent, raised in Missouri 



Dent, raised in Texas 



Dent, raised in Wisconsin — 



Dent, all analyses 



Flint, raised in Connecticut.. 



Flint, raised in Massachusetts 



Flint, raised in Michigan 



Flint, raised in New Hamp- 

 shire 



Flint, all analyses 



Sweet, raised in Massachu- 

 setts 



Sweet, raised in Pennsylvania 



Sweet, all analyses 



Pop varieties 



Soft varieties 



All varieties and analyses 



Field-cured, dent varieties. .. 



Field-cured, dent varieties, 

 small and from immature 

 ears 



Field-cured, flint varieties . . . 



Field-cured, flint varieties, 

 small and from immature 



ears 



Sorghum seed 



Barley 



Oats 



Bye 



Wheat, spring varieties 



•Vheat, winter varieties, raised 

 in — 



Alabama 



California 



Colorado 



Georgia 



Indiana 



Maryland 



Micliigan 5 



New Jersey 



North Carolina. 



Pennsylvania 



Tennessee 



Virginia 



Wheat, winter varieties, all anal- 

 yses 



Wheat, all complete analyses of 

 all varieties 



Rice 



liuck wheat 



Soja bean 



Cow-pea 



MILL PEODUCTS. 



Com (maize) meal 

 Corn-and-col) meal 

 Osttmeal 



48 



In fresh or air-dry material. 



Water. 



P.ct. 

 9.6 



11.4 



11.7 

 7.4 

 9.3 



13.7 

 6.2 

 8.7 

 8.9 



12.9 



8.3 

 4.5 



6.3 

 7.0 

 6.0 

 8.6 

 6.1 

 4.5 

 28.8 



17.7 

 22.0 



24.0 

 9.3 

 7.2 

 8.9 

 8.7 

 8.1 



9.4 



10.7 

 7.9 

 8.0 

 9.9 

 8.4 

 9.1 

 7.7 



13.3 

 8.2 

 9.0 

 7.6 

 7.1 

 8.8 



7.1 



7. I 

 11.4 

 10.9 



5.9 

 10.0 



8.0 

 9.5 

 6.2 



P.ct. 

 10.9 

 12.3 

 14.1 

 9.1 

 12.1 

 19.4 

 19.4 

 18.2 

 14.4 

 13.5 



11.5 

 19.6 



10.9 



10.9 

 11.8 

 14.1 

 20.7 

 39.3 



74.8 

 16.8 

 12.6 

 13.5 

 13.2 

 13.4 



12.4 

 11.2 

 10.6 

 12.2 

 12.4 

 11.9 

 1.3.8 

 13.5 

 14.0 

 11.7 

 13.0 

 13.3 

 11.9 

 12.3 



14.0 



14.0 

 14.0 

 14.8 

 19.3 

 20.9 



27.4 

 26.3 



P. ct. 

 10.8 

 11.9 

 13.1 

 8.2 

 10.6 

 17.0 

 10.6 

 14.2 

 11.1 

 13.2 



10.1 

 11.3 



8.7 



8.0 



8.8 



10.7 



9.3 



10. tt 



34.2 



36.6 

 27.1 



34.5 

 12.8 

 10.9 

 11.0 

 11.6 

 10.4 



10.9 

 11.0 



9.6 



9.9 

 10.8 

 10.5 

 10.8 



9.8 

 13.7 

 10.0 



9.9 

 10.7 

 10.3 

 10.3 



10.5 



10.5 

 12.4 

 12.6 

 10.8 

 14.8 



15.0 



15.1 



7.9 



Ash. 



P.ct. 

 1.2 

 1.3 

 1.3 

 1.3 

 1.0 

 1.3 

 1.0 

 1.0 

 1.1 

 1.4 



1.3 

 1.0 



1.6 

 1.7 

 1.4 

 1.2 

 1.4 

 1.0 

 0.7 



0.7 

 0.6 



0.4 

 1.4 

 1.8 

 2.0 

 1.8 

 1.5 



1.8 

 1.5 

 1.8 

 1.6 

 1.4 

 1.4 

 1.0 

 1.8 

 1.8 

 1.2 

 1.5 

 0.8 

 1.6 

 1.1 



0.8 

 0.3 

 1.6 

 3.1 

 2.9 



0.9 

 1.2 

 1.8 



P.ct. 

 1.8 

 i. 7 

 1.6 

 2.1 

 1.7 

 2.6 

 2.6 

 1.6 

 1.6 

 1.5 



1.8 

 1.9 



1.9 

 2.4 

 2.4 

 1.7 

 1.9 

 2.6 

 1.3 



1.4 

 1.6 



1.0 

 4.3 

 3.2 

 4.0 

 1.9 

 2.6 



2.4 

 2.0 

 .3.6 

 2.3 

 2.1 

 2.2 

 2.1 

 2.2 

 2.2 

 1.9 

 2.0 

 3.0 

 2.4 

 2.5 



3.6 

 .5 

 2.3 

 5.4 

 3.4 



4.1 

 1.9 

 3.2 



P. ct. 

 1.6 

 1.5 

 1.4 

 1.7 

 1.4 

 1.7 

 1.5 

 1.3 

 1.4 

 1.5 



1.5 

 1.4 



1.8 

 2.0 

 1.9 

 1.5 

 1.6 

 1.6 

 0.9 



1.0 

 1.3 



0.8 

 2.1 

 2.4 

 3.0 

 1.9 

 1.9 



2.0 

 1.8 

 2.2 

 l!9 

 1.8 

 1.8 

 1.7 

 1.9 

 2.0 

 1.6 

 1.7 

 1.6 

 1.9 

 1.7 



1.8 



1.8 

 0.4 

 2.0 

 4.7 

 3.2 



1.4 

 1.5 

 8.0 



Protein. 

 (NX 6.25). 



