34 



material of this ciiaracter. Three samples of Sterling provender 

 showed 6.76 per cent of protein which indicated a large percentage 

 of oat hulls. 



It is stated that many local millers buy inferior grades of oat offal, 

 mix them with corn meal and cracked corn, and sell the mixture as 

 provender. Feeders are cautioned against such adulterations. 

 Combinalions of corn and whole oats should contain 10 percent of 

 protein and 4 per cent of fat. 



Schumacher's corn oat and barley feed was above the guaranty in 

 both protein and fat. It has been even in composition and as rep- 

 resented since the inspection of feed stuffs was begun in this State. 

 The different brands of poultry feed are evidently 

 Poultry Feeds, honest attempts to place on the market such grain 

 mixtures, either ground or whole, as will be satis- 

 factory to poultry raisers. It is believed that it is more economical 

 forpoultrymen to purchase the several grains separately than to depend 

 upon these feeds for their supplies. 



The meat and bone meals and meat scraps vary more or less in 

 composition, depending upon the amount of bone and fat they con- 

 tain. They are valuable chiefly for their protein content and should 

 be sold on a guaranty of composition. The better class of meat and 

 bone meal and meat scraps should contain 35 per cent and 50 per 

 cent of protein respectively. 



H. MISCELLANEOUS FEED-STUFFS. 



These grains have already been defined as the resi" 



Distillers* due in the process of manufacturing alcohol, spirits, 



Dried Grains, and whiskey from the several cereals. They contain 



practically no alcohol, but are of a sour character, 



due to fermentation. 



Hozv classified. They may be classified as follows, depending 

 upon the source from which they are derived. 



A. Alcohol and spirits grains. 



B. Bourbon whiskey grains, 



C. Rye whiskey grains. 



The grains produced from alcohol and spirits distilleries are the 

 highest in quality, and of the most uniform grade. Corn is practi- 

 cally the only grain used. 



