FOOD VALUES. 13 



DRIED BEET PULP. 



The beets are thoroughly washed, shredded, and placed in a large 

 cylinder; water is admitted and sugar extracted by the difl'usioii 

 method. After the liquor is withdrawn, the beet pulp is run through 

 a press to remove excess of water. Molasses residues from the sugar 

 factory are thoroughly mixed with beet pulp and the whole kiln dried 

 by direr! heat. The resulting dry product is placed on the market as 

 a feeding stuff. 



MOLASSES GRAINS. 



Molasses residues are added to some dry and bulky material, such 

 as brewer's grains, malt sprouts, oat hulls, or light oats, in such 

 amounts that they are all absorbed. This mixture after drying is 

 known to the trade as "molasses grains." 



PROPRIETARY FEEDS. 



The proprietary feeds are derived from numerous and varied 

 sources, but very often they serve as the outlet for industrial by- 

 products, such as are obtained in the manufacture of breakfast foods. 



ANIMAL MEALS. 



Animal meals are of four varieties^ as follows: Meat meals, meat 

 and bone meals, bone meals, and blood meals. The meat and bone 

 meals are derived from waste meats, scraps, and bones from the pack- 

 ing houses. They are sold in a dry condition, finely ground. In 

 some cases the bone has been subjected to steam under pressure or 

 kettle rendered, in which case the resulting product is lower both in 

 fat and protein. The blood meals are simply dried blood finely 

 ground and are a by-product of the large packing houses. 



POULTRY FOODS. 



Poultry foods are composed principally of several cereals, either 

 whole or coarsely ground. Some poultry foods contain also charcoal 

 and ground oyster shells. Other foods of this class are fortified with 

 dried blood, meat scraps, cottonseed or linseed meals. Wheat screen- 

 ings, containing the small and shriveled wheat and weed seeds, are 

 ver^- often among the chief ingredients. 



FOOD VALUES OF THE PRINCIPAL CONSTITUENTS. 



A few words in regard to the food value of the principal substances 

 determined may be of interest to those not familiar with the subject. 

 From whatever source feeding stuffs are derived, they owe their 

 nutritive value to three groups of food constituents, namely, proteids, 

 fats, and carbohydrates. Since carbohydrates are contained in 



