30 FEEDING VALUE OF CEREALS. 



gained, or 78,510 to 79,327 Calories. The difference in the nutritive 

 ratios is, however, considerable, namely, 1:6.0 and 1:7.2. The loss, 

 therefore, in production value appears to be more than compensated 

 for by the gam in protein over carbohydrate. 



It will be seen that the production value of the typical oat of 1893 

 and 1898, as well as that of the Rust Proof and Big Four varieties, is 

 considerably lower than that of the other 'domestic oats and of the 

 foreign oats. The cause of the higher production value of these 

 other varieties is that the amount of fat is high, so that the production 

 value is high, while at the same time the ratio of protein to carbohy- 

 drate is low. 



If one individual variety, for example, domestic Swedish Select, 

 be closely compared with the foreign seed, the same general relations 

 are found to exist. From Tables XVII and XVIII (pp. 22 and 24) it 

 is seen that in twelve States out of twenty the domestic oats increased 

 in protein content over the original foreign seed, in four cases the 

 production value increased, and in all but five the nutritive ratio 

 became narrower. 



From four States the protein was approximately equal to the for- 

 eign and only four out of the twenty fell below the foreign. The 

 four States yielding oats containing less protein than the foreign seed 

 were: Iowa (8.89), Wisconsin (8.96), Idaho (9.23), and Missouri 

 (9.21), the foreign seed averaging 9.89. With Tobolsk, North Fin- 

 nish Black, Belgian Whiter, Red Algerian, and Shatilov, the only 

 other varieties of which we have the analysis of the foreign seed from 

 which the domestic grain was grown, the same facts are true, with the 

 exception of Shatilov, as previously mentioned. 



CONCLUSIONS. 



The general conclusion, therefore, in regard to the oats is that the 

 domestic grain is more strongly typical of its class than the foreign- 

 grown oats, and that on introduction into the United States the for- 

 eign varieties change somewhat in composition, but this change is 

 toward rather than away from the typical oat this typical oat 

 being characterized by high protein and narrow nutritive ratio, a 

 gram essentially productive of muscular strength 



EMMER (Triticum dicoccum) AND EIXKORX (Triticum monococcum). 



These two cereals, emmer ( Triticum dicoccum) and einkorn ( Triti- 

 cum monococcum), belong botanically to the same genus as wheat, 

 but on account of the fact that they are both used as food without 

 the removal of the hull they may better be compared with oats. The 

 large amount of crude fiber reduces the protein and carbohy- 

 drate below that of wheat and lowers the production value even to 

 less than that of oats. The nutritive ratio for einkorn likewise falls 

 below that of oats, being as low as 1:5.2. Einkorn is more fibrous 



