404 FUNDAMENTALS OF AGRICULTURE. 



products. These feeds sometimes cost almost as 

 much as the original grains from which they are de- 

 rived. 



EXERCISE. i. If possible, get samples of cotton seed, cotton-seed 

 meal, cotton-seed hulls, linseed meal and flaxseed. Write in your 

 note-book a description of them. Cut the cotton seed or the flax seed 

 open and make a note of the quantity of oil and its odor. No mat- 

 ter what section you live in, you can no doubt get some of the above 

 materials at a feed store. 2. Name all the different kinds of break- 

 fast foods you have ever seen or eaten. 



Have as many different kinds of breakfast foods brought by the 

 pupils as possible. As far as possible let the pupils state the grains 

 from which they were made. Send one or two pupils to a feed 

 store to get samples of alcoholic by-products. 



SECTION LXV. OTHER BY-PRODUCTS. 



Glucose and Starch By-products. There are many 

 by-products left from the manufacture of glucose and 

 starch. These by-products usually come from the 

 grain of corn. Gluten meal, gluten feed, corn bran, 

 hominy feed, feed meal, and corn germ meal are corn 

 by-products. I. Gluten meal is derived from the 

 nitrogenous portion of the corn grain, known as the 

 gluten layer. 2. Gluten feed is ground corn grain 

 minus the starch. 3. Corn bran is made up of the 

 outer husks or coverings of the corn grain. 4. Corn 

 germ meal is generally the ground corn germs with 

 more or less of the oil extracted. 5. Hominy feed 

 and feed meal are the by-products from the manufac- 

 ture of hominy grits and starch. They vary in com- 

 position. They usually consist of the softer parts of 

 the corn kernel, and sometimes they contain corn bran. 



Milling By-products. These consist principally of 

 wheat by-products and rice by-products. 



Wheat By-products. Wheat bran, wheat mid- 

 dlings and flour are products derived from the wheat 

 kernel, i. Wheat bran. This consists mostly of 

 the outer portions of the wheat kernel. 2. Wheat 

 middlings. This material is sometimes called shorts, 

 and is made up of the inner layers of the outer cov- 



