Offals from Milling Wheat 231 



of the whole grain. In milling tests conducted bj^ the 

 Minnesota Experiment Station, the offal from several 

 lots of wheat, good and bad, varied from 25 per cent 

 to 40 per cent. If four bushels of wheat are consumed 

 per capita by the population of the United States, 

 which is below the estimate, and if only one- quarter of 

 this is converted into offals, the amount of bran and 

 middlings annually consumed by our domestic animals 

 is 2,250,000 tons, barring the quantity which may be 

 exported. 



It is a fact worthy of special comment that because 

 of a somewhat irrational standard of excellence for 

 bread, certain parts of the wheat kernel best adapted 

 to the nourishment of young and growing animals are 

 separated with great care to be used by the brute life 

 of the farm rather than by the farmer and his family. 

 A comparison of the composition of the whole wheat 

 kernel, white flour and the various parts of the offal 

 emphasizes this point. The figures given are taken from 

 the results of an investigation by Snyder, of Minnesota, 

 in which he compared the composition of different 

 grades of wheat with that of the flour and products 

 obtained from them: 



Composition of wlieat and its milling products (per cent) 



