42 



AVERAGE ANALYSES AND KEIAII, PRICES. 



No. samples, 



Protein, 



Fat, 



Price a ton, 



These feeds may be divided into two classes : 

 Corn and Oat Class i. Those consisting of a mixture — in varying 

 Feeds. proportions — of broken corn and oat residues, occa- 



Pages 23-24. sionally a small amount of fiour middlings to in- 

 crease the protein, and frequently a little salt. In 

 some brands the corn was of poor quality, being bitter, musty and 

 sour. To class 1 belong the Victor, Husted's, Monarch chop and 

 provender, ButTalo Horse and Dairy Co.'s horse feed, Ellsworth &: 

 Co.'s De Fi, Great Western Cereal Co.'s Boss, H-0 Co.'s New Eng- 

 land stock, Oneonta provender, and Cressey & Co.'s XX Badger.' 



Class 2. Mixtures of hominy, light oats and oat residues. I'o some 

 brands are added oat or wheat middlings to raise the protein per- 

 centage and salt to increase the palatability. Many feeds in class 2 

 have a bright, clean appearance, a sweet taste and apparently more 

 hominy than there is corn in class i. Among the feeds in this class 

 may be mentioned Diamond E. & M. Co.'s O. O. white. Great West- 

 ern Cereal Co.'s Excelsior, Chas. M. Cox Co.'s Wirthmore, Flint 

 Mill Co.'s Pearl Cooked, Haskell's stock and Sykes C. and G. Co.'s 

 Best. 



The thirty samples of corn and oat feeds reported on pages 23-24 

 averaged 9.47 per cent protein and 4.67 per cent fat, and varied in 

 price from $23 to $27 a ton. 



The protein and fat percentages, the approximate quantity of hulls 

 present and the appearance and taste are the factors to be consid- 

 ered in estimating the relative values of these feeds. 



Jnasfniich as tike bright corn or hominy meal can genera Hy be bought 

 for the iOfne price, or evoi less, the 70 r iter fails to see the economy of 

 purchasing most of these mixtures .'.'.' Js not the writer correct t 



' This feed contained some hominy. It repeatedly falls decidedly below its protein 

 guarantee. 



