II 



used extensively. When found in commercial feeding stuffs it 

 is usually present as the whole grain. The seed itself is tightly 

 enclosed in the glumes and palets. In size it is 2 — 3 m.m. long 

 and from 1.5 — 2 m.m. broad, and in shape a more or less laterally 

 flattened ellipsoid, with the ends of the long diameter slightly 

 pointed. Its color varies from a light yellow straw color, through 

 orange to brownish yellow. The surface of the seed is sinooth 

 and shiny. The starch contained in the endosperm is dissolved 

 by dilute alkali, leaving a beaded cell wall behind. (Fig. 4.) The 

 ground seed has not been observed in cattle feeds. It finds its 

 chief use in chick feeds, forming sometimes 10% of the whole 

 feed. For further means of identification Winton's "Micro- 

 scopy of Vegetable Foods" may be consulted. 



RYE 



{Secale cereale, L.) 



Rye is occasionally found in cattle feeds, and there are a few 

 differences in structure between it and wheat so that its identi- 



Fig. 5. Rye. 

 grains. 



Figiire 5 

 (1) Cells of epicarp, and (2) cross cells; (3) 



Starch 



fication is comparatively simple. The kernels are longer and 

 more sharply pointed at the ends, especially at the base, and are 

 darker in color than those of wheat. 



The epicarp or outer layer of cells in rye are about the same 

 size but have thinner walls and are less distinctly beaded than 

 in wheat. The cell cavity or lumen of the hairs remains relative- 



