170 WALL'S M A N u A L 



twenty- five per cent. The cereals (grain) have from 

 ten to twenty per cent, of this kind of matter, chiefly 

 in the form of "gluten" It is most abundant on the 

 inner surface of the bran, and. is taken out largely 

 with it in the preparation of flour. This gives to 

 wheat bran a nutritive value greater than its appear- 

 ance would indicate. 



This important kind of matter is, also, found in 

 grass, hay, and to some extent in straw. Green 

 clover, and clover hay, also hay made of pea vines, 

 owe much of their value to the presence of protein 

 matter. Cabbage contains not a little of it, and is, 

 hence, quite nutritious. Rice contains less than any 

 other grain, of this very important element. 



Oil is found to exist in some form in almost every 

 plant, and in almost all parts of every plant. In 

 passing through the digestive organs, the vegetable 

 oils undergo such changes as convert them into the 

 varieties of fat peculiar to different animals. Those 

 grains which abound most in oily matter, within 

 certain limits, are best fitted for food, where fatten- 

 ing is the leading object. Some seeds, such as those 

 of flax, hemp and cotton, contain too much oil to be 

 fed alone. These, when ground into meal, and have 

 their oil pressed out by machinery, the cake w r hich 

 is left, still contains enough oil, together with starch, 

 gluten, etc., to make a valuable article of food for 

 stock. 



Indian corn has a larger quantity of oil in it than 

 is found in the other cereal grains, having from eight 

 to ten per cent. Oats, which have about five or six 

 per cent., come next in order. Wheat and rye contain 

 two or three per cent, of oil, while rice and buckwheat 



