154 



FIELD CROPS 



numerous grades of flour, but only three general kinds; 

 namely, white flour, graham flour, and whole-wheat flour. 

 White flour is by far the most generally used. Graham flour 

 differs from whole-wheat flour only in that it is the whole 

 wheat ground and unbolted, while the coarser part of thebran 

 is removed from the whole-wheat flour. Contrary to general 

 belief, white flour makes more digestible bread than either 

 the graham or whole-wheat flour. Durum, or macaroni, 

 wheat is manufactured into flour (semolina) for the manu- 

 facture of macaroni and other similar products. Bread from 

 it is very palatable, but not quite so light or white as from 

 ordinary white flour. Shredded whole wheat and cream-of- 

 wheat are breakfast foods made from wheat. Whole wheat 

 is sometimes cooked thoroughly and eaten as a breakfast 

 food. 



195. As Feed for Live Stock. Wheat is usually too 

 valuable to feed to stock. Some of the poorer grades and 

 wheat screenings are often fed, however, and occasional^ 

 the prices of live stock and of wheat are such that good 

 wheat may be fed profitably. The by-products in the 

 manufacture of flour, — namely bran, shorts, middlings, 

 and often the poorer grades of flour commonly called red- 

 dog, — are very common and valuable feeds for Hve stock. 

 Table X shows the general composition of some of these by- 

 products as compared with corn. 



Table I X. Digestible nutrients in pounds to the hundred pounds of 

 dry matter of wheat and the by-products from flour mills, compared , 

 with corn. 



