102 THE SCIENTIFIC FEEDING OF ANIMALS 



bran is more of a fattening than a milk-producing feed and makes a 

 coarse grade of butter. 



Wheat bran. — Wheat bran varies in composition according to that 

 portion of the grain which predominates. Bran made from the tips of 

 the grain is rich in crude fiber, 27 per cent, but valuable at that. After 

 the tips have been removed, the grains are freed from their skins or 

 seed coats and thus the coarse forms of bran are produced. The kernels 

 are then crushed and ground into fine flour. The siftings of the latter 

 constitute the fine bran. A good grade of bran contains the skins of the 

 grain, the aleurone layer and parts of the starchy matter. Chemically 

 it is composed of water 13 per cent, digestible albumen 9 per cent for 

 fine bran and 11 per cent for coarse bran, starch value 42.5 to 48 per 

 cent, fat 4.5 per cent, nitrogen-free extract 53 per cent, crude fiber 9 

 per cent, and mineral matter 5 per cent, containing 2.5 per cent phos- 

 phoric acid. Wheat bran is used chiefly as concentrate feed for milk 

 cows, calves and horses. For the latter it is also used for dietetic pur- 

 poses in conjunction with legumes and potatoes, or for catarrhal condi- 

 tions, in amounts varying between 3 and 4 pounds. 



Wheat middlings contain water to the extent of 12.5 per cent, digesti- 

 ble albumen 11 per cent, starch value 73 per cent, fat 3.3 per cent, nitro- 

 gen-free extract 63 per cent, fiber 4 per cent, mineral matter 2.5 per cent. 

 Middlings are used chiefly in milk substitutes for calves, one-fifth to one- 

 half pound; pigs, one-tenth pound. It is administered in the form of 

 warm broths with bran, flaxseed, etc. 



Rye bran is usually not dififerentiated into coarse and fine grades. The 

 starch value is 47 per cent, digestible albumen 11 per cent. Rye bran, as 

 already stated, is fed principally to fattening cattle and swine. 



The milling by-products of barley and of oats vary considerably in 

 composition according to the methods employed in clipping, hulling, etc. 

 Barley bran and feed meal (the latter sometimes improperly called grits) 

 are the by-products of the clipping, hulling and cleaning processes em- 

 ployed in the manufacture of so-called French or table barley. Barley 

 flour is the by-product of the rolling and screening processes to which the 

 cleaned grain is afterwards subjected. The value of these w^aste or by- 

 products depends upon the proportionate amounts of flour and hulls 

 present (microscopical examination). 



Oats in the course of their manufacture into oatmeal are first hulled. 

 The hulls are sometimes ground and sold as oat bran, but this is hardly 

 worth more than oat straw. In the process of hulling, cleaning, grinding 

 and polishing the oat kernel there are produced first, the husks or hulls ; 

 second, oatmeal dust, consisting of the hairs at the tip of the kernel and 

 of which there is a great volume ; and lastly, oatmeal proper. The value 

 of the by-products of oatmeal manufacture is subject to considerable 

 variation, depending entirely upon their composition. 



The by-products of millet meal consist of the almost indigestible and 

 worthless hulls, rich in silicic acid, and the fine meal produced in polish- 



