GENERAL SUMMARY. 45 



nitely with the oats. The hulled emmer would, if fed as such, be 

 as much like wheat as it is, unhulled, like oats. As to the intrinsic 

 nutritive value of these three grains of the oat class, our only crite- 

 rion is the actual production value in Calories of heat energy which 

 100 pounds of each grain possesses. From this point of view they 

 \\ould rank as follows: Oats, having a value of 17.86 pounds of 

 flesh gained per 100 pounds of grain fed, or 77,209 Calories of heat 

 energy: emmer. with 17.20 pounds of flesh gained, or 74,356 Calo- 

 ric-, and einkorn with 16.81 pounds of flesh gained, or 72,670 Calo- 

 ric-. These differences in production value are not, however, impor- 

 tant, since equal differences are often found between samples of 

 each one of these grains themselves. The average protein content 

 miner i- nearly 1 per cent lower than that of oats, yet there 

 arc lox sample- out of 242 of United States oats which have a 

 protein content !<-- than the average of the emmer, and 7 samples 

 of emmer >ut of 25 have a higher protein content than the average 

 of the oats. The maximum protein content for emmer was found 

 in the ease of No. lo.'ii. \\ith 14.02 pounds of digestible protein, 

 the maximum in the case of the oats being No. 1297, with 15.40 

 pound- of diire>tihle protein: the minimum protein content for 

 emmer was 6.47 poumU digestible, and for oats 7.12 pounds. For 

 the production value the variations are less marked. Only 21 

 a in pie- of ..at- out of _'!_> fall below 17.20 pounds, the average 

 produetiou value for emmer. while the maximum value for emmer 

 i- 17.59 pound- (No, HM;I>, \\hich is below the average for oats, 

 the maximum production value of einkorn being 17.04 pounds for 

 No. 1068. 



While, therefore, then is considerable natural difference between 

 emmer and einkorn on the one hand and oats on the other, this 

 difference seems to be no more marked than similar differences 

 bet \\een ditl'eivut samples of oats. For feeding purposes then, the 

 lc-- common cereal-, emmer and einkorn, when used without the 

 removal of the hulls, may be considered as belonging with oats in 

 the group of high protein, muscle, or energy-producing foods and 

 nearly equal t> the latter in intrinsic food value. 



WHEAT GROUP. 



In the wheat group of cereals are the three common grains 

 wheat, barley, and rye. This group is characterized by high pro- 

 tein, as is the oat group, but differs from it in having low crude 

 fiber, which re-nit- in a high digestible carbohydrate. The produc- 

 tion value is, therefore, high and the nutritive ratio broader than 

 in the oat group, though not broad as compared with other high 

 carbohydrate foods. In this group, therefore, are found foods 



