A test at the North Dakota Station with malted barley indicated that 

 this is not an economical feed for work horses. 



Kafir corn is a grain which is assuming more and more importance 

 in the semiarid regions of the United States and is replacing corn in 

 many ways. The Oklahoma Station has tested its value as a horse 

 feed and regards it as healthful, palatable, and nutritious with a 

 feeding value somewhat less than corn. The grain is very flinty and 

 to secure the best results should be ground. According to informa- 

 tion recently received from the station Kafir corn is highly esteemed 

 locally as a feed for horses, many being kept throughout the jeav on 

 this grain and prairie hay. Unthrashed heads are commonly fed, a 

 head of Kafir corn being regarded as equivalent to an ear of corn. 

 Some years ago the Mississippi Station in tests with mules found that 

 chicken corn, a variety closely allied to Kafir corn, had about the same 

 feeding value as maize. 



LEGUMINOUS SEEDS. 



Beans and other leguminous seed resemble the cereal grains in hav- 

 ing a low water content. In Europe horse beans are a common feeding 

 stuff for horses. Though such feeds are known to be useful and valu- 

 able, they are seldom given to horses in the United States and few if 

 any tests have been made with them at the American experiment sta- 

 tions. Miintz found that beans were quite thoroughly digested even 

 when fed in such large quantities as 14 pounds per day. According 

 to an English authority this amount would prove harmful, and 5 pounds 

 of beans per day or a slightly larger quantity of peas is considered all 

 it is desirable to feed. 



OIL CAKES AND OTHER COMMERCIAL BY-PRODUCTS. 



The various cakes, gluten materials, and similar feeding stuffs are, 

 generally speaking, commercial by-products. Thus, cotton-seed cake 

 is the material left after the oil has been expressed from the cotton 

 seed. In the same way, linseed cake is the residue obtained in the 

 manufacture of linseed oil. If this cake is ground it becomes linseed 

 meal. In the manufacture of beer the malted grain is known as brew- 

 ers' grain and is best fed after drying. When starch is manufactured 

 from corn, the nitrogenous portion of the grain is rejected and consti- 

 tutes gluten feed and gluten meal. The cereal breakfast food com- 

 panies have placed many feeding stuffs upon the market made up of 

 various by-products obtained in the manufacture of their breakfast 

 foods and similar products. These feeding stuffs vary in value, but 

 may generall}^ be said to represent the branny portion of the grains 

 from which they are derived. 



Several j^ears ago the New Jersey Station reported an extended 

 study of the value of dried brewers' grains replacing an equal weight 



170 



