12 COMMERCIAL FEEDING STUFFS. 



various by-products are obtained, nor in fact just what each by-prod- 

 uct is, since different writers on the subject seldom exactly agree with 

 one another in the nomenclature employed. The following may be 

 considered as an approximate statement of the process by which these 

 products are obtained during the manufacture of flour. The wheat 

 as it copies to the mill is passed through a series of metallic sieves to 

 remove such products as oats, straw, etc. It is then passed to scour- 

 ers, where it is well brushed and thus deprived of dust and dirt. 

 After this it is crushed and sifted on coarse bolting cloth. This crush- 

 ing and sifting is repeated several times and the several sif tings not 

 passing through constitute wheat bran. The material that does go 

 through is further pulverized* and passed over silk bolting cloth sieves 

 of various degrees of fineness on revolving reels. At the same time 

 it is fanned by currents of air. By this process a fine white flour is 

 finally obtained, the by-products from the process consisting of shorts, 

 the various grades of middlings, red-dog flour, etc. The germ is some- 

 times removed from the other by-products and used as a breakfast 

 food. 



Bran, therefore, consists of the hard outer portions of the wheat 

 kernel, with a little of the starchy portion. Middlings contain the 

 finer bran and more flour particles. Red-dog flour is the lowest grade 

 of flour and is generally of dark color. The term " mixed feed" is 

 generally applied to mixtures of middlings, bran, and the other wheat 

 products, in some instances red-dog flour being also used. Wheat 

 feed is a term often used to cover any combination of wheat offals. 



OAT FEEDS. 



The main source of oat feeds is the breakfast food factories. In 

 many cases they are composed almost entirely of the oat hulls and 

 light oats left as a waste from oatmeal manufacture. Necessarily 

 these feeds contain a much higher percentage of fiber than whole oats. 

 These materials are often fortified by the use. of a nitrogenous concen- 

 trate, such as cottonseed meal. Ground whole oats are often used 

 in stock foods, either alone or in combination with other cereals. 



CORN AND OAT FEEDS. 



Corn and oats ground together in varying porportions are sold 

 under a number of names in different localities. The name "prov- 

 ender" is used in New England to designate a mixture of equal parts 

 of ground oats and corn. "Chop feed" and "corn and oat feed" are 

 also used to designate mixtures of corn and oats. Strictly speaking, 

 these products should be composed of a mixture of ground eor.i and 

 oats, but often a lar^e proportion of oat hulls are present. 



