CHAPTER XIII. 

 FOOD FROM BY-PRODUCTS. 



By-products are residues from the manufacture of 

 products primarily grown for some more important use. 

 The by-products of food. stuffs are the residues left from 

 the manufacture of these various products for which they 

 are more commonly grown. Thus bran is a by-product -of 

 wheat manufactured into flour. Cottonseed meal is a by- 

 product of cotton seed from which the oil has been ex- 

 tracted. Skim milk is a by-product of whole milk from 

 which the cream has been removed for being made into but- 

 ter. These by-products are usually fed to live stock, and in 

 the aggregate they are of immense value. The three most 

 valuable by-products in furnishing food for animals are, 

 wheat bran, oil meal, and cottonseed meal, but many others 

 are also highly valuable. 



The more important of the by-products discussed in 

 Chapter XIII, obtained from the cereals, are the by-products 

 from: (i) Wheat, (2) barley, (3) flax and (4) corn. The 

 discussion of the by-products of other cereals follows. 

 These are of minor importance and include the by-products : 

 (i) Of rye, (2) of oats, (3) of peas, (4) of buckwheat and 

 (5) of rice. The by-products obtained from certain food 

 products other than cereals are then discussed, and they in- 

 clude residues from: (i) Cotton seed, (2) sugar beets, (3) 

 milk and (4) the by-product molasses obtained in the man- 

 ufacture of sugar. Lastly, miscellaneous by-products are 

 discussed. They include the following: (i) Tankage, (2) 

 dried blood, (3) dried flesh meal and meat scrap and (4) 

 fish scrap, also various kinds of cake other than oil cake and 

 cottonseed cake. 



Several of these by-products are exceedingly rich in 

 the elements of plant growth, as well as in food nutrients. 



