II. SiARCHY (Carbohydrate) Feeds. 



Corn tiiea/. A noticeable quantity of inferior 

 Corn corn meal has been in the market during the past 



and Hominy year, due to the imperfect development of the 

 Meals. 1903 crop. This meal frequently contained as 



Pages 32-24. high as 20 per cent, of water, which caused it to 

 become rapidly mouldy and dark colored. Corn 

 is purchased for its starchy matter, and slight variations in its pro- 

 tein content- — providing it is sweet and of good color — is of minor 

 importance. The new crop, which will soon be on the market (De- 

 cember first) will probably show a decided improvement. 



Hominy meal. This feed, in keeping with corn, was rather in- 

 ferior to that produced in previous years. Positive adulteration was 

 not noticed. 



There was comparatively little true provender 



Corn and Oat offered. Only four samples, composed of ground 



Feeds. oats and corn meal, are reported. The various 



Provender. brands of corn and oat feed collected were of the 



Pages 24-25. usual quality, and consisted of oat refuse, corn or 



hominy meal, and generally slightly fortified with 



flour middlings. A high fat content is indicative of hominy. Ground 



peanut waste was found in a number of the mixtures. 



Most of these mixtures consisted largely of oat 



Fortified Oat offal, more or less corn in some instances, with a 



Feeds. nitrogenous by-product. Quaker dairy contained 



Page 26. cottonseed meal, and Buffalo horse, linseed meal. 



These feeds show from 2 to 3 per cent, more 



protein than the corn and oat feeds. 



Both corn and oat feeds and fortified oat feeds contain from 800 

 to 1200 pounds or more of oat offal to the ton. The manufacturers 

 evidently find it more profitable to thus dispose of this material than 

 to attempt to sell it unmixed with other grains. It is very difficult 

 to attempt to express a correct opinion concerning the relative 

 value of these feeds as compared with a good quality of corn or oats, 

 for the reason they are likely to vary considerably from time to 

 time, both in quality of material, as well as in composition. If for 



