CONTENTS XV 



CHAPTER XXVIII 



Composition of Coarse Fodders. Coarse fodders; Straw; Tim- 

 othy hay , Hay, similar to timothy ; Oat hay ; Hay, similar to oat 

 hay ; Bromus inermis ; Clover hay ; Alfalfa and fodders similar to 

 clover ; Rape ; Pasture grass ; Corn fodder and stover ; Silage. 

 Pages 263-272. 



CHAPTER XXIX 



Wheat. Structure of kernel ; Proteids of wheat ; Relation of 

 nitrogen in wheat to nitrogen content of flour ; Influence of ferti- 

 lizers upon composition of wheat ; Variations in composition of 

 wheat ; Storage in elevators ; Grading ; Composition of Unsound 

 wheat ; Composition of different varieties ; American and foreign 

 wheats ; Wheat as animal food ; As human food ; Experiments and 

 questions. Pages 273-288. 



CHAPTER XXX 



Maize (Indian Corn). Structure of the kernel; Composition; 

 Proteids ; Nitrogenous and non-nitrogenous corn ; Varieties ; 

 Grading ; Corn products ; Corn as a food ; Experiments. Pages 

 289-295. 



CHAPTER XXXI 



Oats, Barley, Rye, Buckwheat, Rice, and Miscellaneous Seeds. 

 Structure of the oat kernel ; Composition of oats ; Oats as human 

 and animal foods ; Barley ; Rye ; Rice ; Buckwheat ; Millet seed ; 

 Peas and beans ; Grading of grains ; Experiments. Pages 296-302. 



CHAPTER XXXII 



Mill and By-Products. Sources ; Wheat by-products ; Wheat 

 bran ; Wheat shorts ; Wheat germ ; Wheat screenings ; Linseed 

 meal ; Cottonseed cake and meal ; Oat feed ; Gluten meal ; Malt 

 sprouts ; Miscellaneous by-products ; Inspection of feeding stuffs ; 

 Problems and experiments. Pages 303-311. 



CHAPTER XXXIII 



Roots, Tubers and Fruits. General composition ; Potatoes ; Car- 

 rots ; Parsnips ; Mangel wurzels ; Apples ; Oranges ; Lemons ; Straw- 

 berries ; Grapes ; Olives ; Dried fruits ; Miscellaneous fruits ; Food 

 value . Pages 3 1 2-3 1 7 . 



