43 



Breivers' grains are not extensively used locally, most of the grains 

 finding an outlet abroad or as a component of molasses and other 

 proprietary feeds. The five samples collected were of good quality 

 and maintained their guarantees. 



AVERAGE ANALYSES AND RETAIL PRICES. 



No. samples, 5 



Protein (per cent), 26.86 



• Fat (per cent), 7.09 



Price a ton, $29.75 



The wheat by-products are found on the market 



Wheat far in excess of all other kinds of feed. They are 



By-Products. dependable, safe and with few exceptions free 



Pages 14-17 from adulteration. Wheat feeds do not come 



under the requirements of the Massachusetts 



Feeding Stuffs Law, therefore it has been thought best, in order to 



save space, to tabulate the results somewhat differently from the 



method followed for other feed stuffs. 



Flour Middlings. Under this heading is grouped red dog flour 

 together with middlings containing a considerable proportion of 

 flour. Standard middlings are often put upon the market and 

 offered as flour middlings. A good grade of flour middlings forms 

 an excellent and economical source of digestible carbohydrates 

 (starchy matter) as well as protein. They are particularly valuable 

 when used with a feed deficient in starch such as distillers' grains. 

 The quality of the samples reported was quite satisfactory. 



Standard Middlings were, as a whole, of good quality. Several 

 samples containing ground screenings and one sample containing 

 ground corn cobs are reported under the head of adulterated wheat 

 feeds. These feeds were tagged to conform to the law and the buyer 

 could not be deceived if the guarantee was noted. 



Wheat mixed feeds should contain, with the exception of the 

 screenings, all the by-products of the flour mill. In actual practice, 

 however, the term appears to be rather elastic and occasionally 

 includes feeds which appear to be much like finely ground wheat 

 bran. It is believed that some brands of wheat mixed feed are com- 

 pounded of bran, middlings and low grade flour instead of being a 

 mixture of the entire by-products of the flour mills. There is na 



