306 AGRICULTURAL CHEMISTRY 



in the "Feeding of Animals," states: "No commercial 

 feeding-stuffs are regarded with greater favor, or are more 

 widely and largely purchased by American feeders than 

 the by-products from milling wheat. Wheat bran and 

 middlings are cattle foods of standard excellence, whether 

 we consider composition, palatableness or their relation 

 to the quality of dairy products. ' ' 



413. Wheat Shorts consist of those outer portions of 

 the wheat kernel which contain less crude fiber, protein, 

 and ash than the parts which make up the bran. This 

 product is practically the fine bran subjected to more com- 

 plete pulverization and mixed with some low-grade flour. 

 It is more variable in composition than bran, but for 

 some purposes, as pig- feeding, is more valuable. When 

 the wheat germ is added to the shorts, the product is 

 called middlings or shorts middlings. When used in this 

 connection, the term middlings means an entirely differ- 

 ent product from the middlings obtained by the stone 

 process of flour production ; such middlings are now re- 

 duced and recovered in the patent grades of flour. Shorts 

 middlings are richer in protein and fat than ordinary 

 shorts. When the weed seeds, and the screenings and 

 scourings of the wheat are mixed with the shorts, a prod- 

 uct known as shorts feed is obtained. This practice, 

 however, is not generally followed. 



414. Wheat Germ is exceedingly rich in both protein 

 and fat. About 8 per cent, of the wheat kernel is re- 

 moved as germ in the process of milling, because if added 

 to the patent flour, it imparts poof keeping qualities and 



