seed oil, and after being refined is used in the preparation of paints, 

 varnishes, printer's ink, and in the manufacture of soap. The 

 pressed cake is dried, cracked and ground, and furnishes the old 

 process linseed meal. In case of the new process linseed meal, a 

 particular brand of which is known as flaxmeal, the oil is quite thor- 

 oughly extracted from the crushed seeds by means of naphtha, and 

 after the extraction, the meal is treated with steam, which removes 

 the solvent and tends to produce a coarse flaky product. 



Linseed meals are generally known as oil meals. This is an 

 incorrect name, the oil having been removed to a considerable extent. 



GLUTEN PRODUCIS. 



The various products known as gluten meal, gluten feed, germ 

 feed and the like, are the residues from the manufacture of starch 

 and glucose (grape sugar) from maize or Indian corn. 



The average of a large number of analyses of water-free Indian 

 corn shows it to have the following composition : 



x\sh, 1.7 per cent. 



Protein. 11.5 percent. 



Fiber, 2.5 per cent. 



Extract matter (chiefly starch), 78.9 per cent. 



Fat, 5.4 per cent. 



It is apparent that the corn is made up chiefly of starchy matter. 

 The removal of the larger part of the starch naturally increases the 

 proportion of the other ingredients. The constituent of the corn 

 next in amount to starch is protein, — a general name for all albu- 

 minoids. In case of corn it is called gluten, and the feeds have 

 been termed gluten feeds. Even in the best methods of separation, 

 the starch is not all removed, the residues often being made up of 

 one-half starchy matter. 



Parts of Indian Corn. — -The accompanying enlarged cut* of a 

 maize kernel will assist in locating the four distinct parts which are 

 of interest in this study. 



*This cut and description were taken from Bulletin joj of the New Jersey Experiment 

 Station, 



