covery of the partially developed starch granules in the immature 

 corn of the past two seasons. Even if such is the case, it does not 

 excuse a guarantee several per cent, in excess of the actual content. 

 According to present indications, the crop of 1904 will be of better 

 quality. There were no signs of adulteration, unless possibly an ex- 

 cess of hulls in some instances. The dull color of certain lots caused 

 many to look upon the feed with suspicion, though color is not a true 

 index of value. There was no germ oil meal offered. 



Distillers' grains. The samples taken were free 

 Distillers' from adulteration and of good quality, with the 

 and Brewers' exception of one new brand, which only tested 

 By-Products. 24.00 per cent, protein. The finer particles con- 

 Pages 15-16. tain considerably the more protein. The smoky- 

 odor from the kiln drying almost invariably pre- 

 dominated over the acid from the fermentation. 



Malt sprouts. The several samples collected had a good protein 

 content, but were not in every case as clean as could be desired. 

 Malt sprouts consist of a mixture in varying proportions of sprouts, 

 barley, barley hulls, weed seeds and ashes. The smaller the amount 

 of the last three constituents, the better the feed. 

 Brewers'' grains were not on the market. 



Wheat ofTal is very generally distributed, and its 

 Pure Wheat sale in Massachusetts is probably greater than 

 By-Products. that of any other feed stuff. The classification 

 Pages 16-20. of the several flour mill by-products by the vari- 

 ous manufacturers and shippers is extremely 

 variable, and evidently not based on any definite standard. 



'Y\MtX^\\x\ flour middlings may indicate any material, from the 

 best red dog containing 20 per cent, or more of protein, through the 

 finer and lighter colored of the brown middlings to low grade flours 

 testing less than 13 per cent, of protein. The latter contain an ex- 

 cess of starch, and are not true middlings. 



In a similar manner the so-called standard middlings, or shorts, 

 have no definite limitations. The best grades following flour mid- 

 dlings contain a considerable proportion of red dog, while the poorer 

 class, in both appearance and analysis, closely resemble finely ground 

 mixed feed or bran. 



