298 AGRICULTURAL CHEMISTRY 



every 5.7 parts of protein, which is about the same in 

 amount as is found in wheat proteids. 



403. Rye. Rye contains proteids similar to wheat, 

 rendering it suitable for bread- making purposes. How- 

 ever, rye is more extensively used in this country for the 

 manufacture of alcoholic beverages than for bread. Rye 

 resembles wheat in chemical composition more than any 

 other cereal, although when grown under similar condi- 

 tions it contains somewhat less protein than wheat. In 

 the feeding of farm animals, rye must be used with more 

 caution than wheat. If used in a dairy ration in too 

 large amounts, it is believed to have a tendency to pro- 

 duce a slightly inferior quality of milk and butter, but 

 when fed in small amounts no difficulty is experienced. 

 In a mixed ration, rye has been found equal to barley and 

 other cereals for meat production. 



404. Rice. Rice is characterized by a low-protein and 

 fat content, and a high per cent of carbohydrates. It is 

 not used to any extent for the feeding of stock, although 

 a number of its by-products are emplo3 r ed for this pur- 

 pose. 



405. Buckwheat. The entire kernel contains quite 

 an appreciable amount of fiber, which is removed in the 

 preparation of buckwheat flour. The amount of protein 

 is somewhat less than in wheat and other cereals. 

 Buckwheat is not extensively used for the feeding of ani- 

 mals, although some of its by-products are valuable for 

 this purpose. 



406. Flax is a type of oil seed, small in size but with a 



