LEADING CEREALS AND THEIR BY-PRODUCTS 159 



smaller and smaller particles. After passing thru each pair of rollers, 

 or 1 ' breaks, ' ' the flour is removed by sifting or passing the material over 

 bolting cloth, and finally only the by-products remain. 



The terms employed to designate the various mill products differ some- 

 what in various sections of the country, but those most commonly used 

 are wheat bran, standard middlings or shorts, white or flour middlings, 

 red dog flour and wheat mixed feed. 



In the manufacture of flour, from 20 to 30 per ct. of the weight of the 

 wheat grain remains as bran, middlings, etc. Since the annual con- 

 sumption of wheat in this country is about 6 bushels, or 360 Ibs., for 

 each person, the by-products amount to about 90 Ibs. for each person, 

 not including the amount resulting from the wheat milled for export. 



217. Feeding bread. When available, the stale bread from bakeries is 

 used for feeding animals, especially horses. Gay 12 states that a Phila- 

 delphia teamster fed stale bread mixed with molasses, at a considerable 

 saving and with entire success. An English writer 13 also reports good 

 results from feeding bread to cab horses in London, the only trouble 

 being that many loaves were consumed by the workmen. 



218. Wheat bran. Bran, which consists almost entirely of the coarse 

 outer coatings of the wheat kernel, is fairly rich in digestible crude 

 protein, containing 12.5 per ct. It has twice as much fat as the wheat 

 grain but it is a light, bulky feed and contains nearly 10 per ct. of fiber. 

 It is therefore lower in total digestible nutrients or in net energy than 

 such concentrated feeds as corn, gluten feed, or linseed meal. However, 

 for dairy cows, to which wheat bran is mostly fed, it has a somewhat 

 higher value than is indicated by its yield of total digestible nutrients 

 or of net energy. This is probably due to the fact that it is a very 

 palatable feed, and moreover that it has a mild laxative effect. This 

 laxative effect has been found by Hart and Patten 14 to be due to an 

 organic phosphorus-containing compound called phytin, which forms 6 

 to 7 per ct. of bran. Previously it was supposed that the laxative effect 

 was caused by the mild irritation produced by the chaffy bran particles on 

 the lining of the intestinal tract. The best grades of bran have large, 

 clean flakes and contain no screenings. (222) Spring wheat bran is 

 usually slightly higher in fiber than that from winter wheat. 



Bran from mills lacking machinery for perfect separation of the 

 starch from the bran coats is somewhat lower in crude protein and fiber 

 and higher in carbohydrates than the bran from the large mills. Such 

 " country mill bran" sometimes sells for a slightly higher price than 

 bran from which the flour has been more completely extracted. 



Due to the fact that bran is low in lime, when animals are fed heavy 

 allowances of bran or other wheat products along with other feeds also 

 low in lime, trouble may result from a deficiency of this mineral con- 

 stituent. 15 (98) For instance, horses heavily fed on wheat bran or 



"Productive Horse Husbandry, p. 239. "N. Y. (Geneva) Bui. 250. 



"The Field, England, July 15, 1893. 1B Hart, Wis. Bui. 287. 



