»3 



Xhe Jine white flour iox domestic uses. At a certain stage in this 

 latter process the germ — more tough and elastic than the gluten or 

 starch and not so easily crushed — is removed from the mixture and 

 is utilized as a breakfast cereal. 



In the various reductions as above described, about 70 per cent of 

 the grain is saved for human food, and 30 per cent becomes bran, 

 middlings, etc. 



WHEAT OFFAL. 



Bran, or the outside coverings of the kernel contains about 16 per 

 cent of protein, in addition to ash, fat, fiber, and starchy rnatter. 



Standard middlings may be defined as the finer portion of the 

 bran mixed with rather more starchy matter. 



Red dog — a low grade flour — represents the dividing line between 

 the middlings and the high grade flour. It is rich in gluten, con- 

 taining 20 per cent or more of protein. 



Flour middlings consist of a mixture of the finer portion of the 

 middlings, and more or less red dog flour. They contain 18 to 20 

 per cent of protein, and are more digestible than either the bran or 

 coarse middlings. 



Mixed feed, so called, is generally the entire wheat offal : a mix- 

 ture of bran, standard and flour middlings. The proportions of the 

 several materials in such a mixture vary considerably, the bran con- 

 stituting the larger part. 



II-O dairy feed — also belonging to Class III — consists of oat offal 

 and light oats as a basis, together with some corn, and fortified with 

 wheat bran and cottonseed or gluten meal. 



Class IV. 



Cerealine feed. This feed comprises the hull, and some of the 

 starch of the corn. It is the by-product resulting in the manufac- 

 ture of the breakfast preparation known as cerealine flakes. It is 

 very coarse. It possesses a feeding value but slightly inferior to 

 corn meal. 



Ho77iijiy meal or hominy, -^^ used for human food, represents the 

 hard part of the corn kernel. The separation of the hull, germ, and: 



