CONTENTS. 



Page. 



Composition of the grains 7 



Proteids of the kernels 9 



Variations in composition 10 



Milling of maize qualities of meal 10 



Microscopic character of meal 12 



Composition of fine meal 12 



Relative nutritive properties of wheat and maize 13 



Experiments in feeding maize and wheat .' 13 



Comparative assimilation of wheat and maize 14 



Comparative production of pork from wheat and maize 15 



Bread from maize meal 15 



Ratio of nitrogenous to other digestible constituents ' 16 



Maize oil 17 



Composition and properties of the stalks 17 



Division according to physical peculiarities 17 



General composition of portions 18 



Digestibility 18 



Solubility Avith several reagents 19 



Digestion with alkali 19 



Furfurol content of the samples 20 



Sugars 20 



Successive digestion with acid and alkali 21 



Kinds and quantities of sugars formed 22 



Sugar in the nodes 23 



Sugar in the pith 23 



Separation of celluloses by the chlorination process 23 



Summary of analyses 24 



Maize stover as cattle feed 25 



Preparation of maize fodder 1 26 



Separation of the pith from the fiber 26 



Properties of the pith 27 



Composition of the cobs 27 



Manufacture of starch 28 



Manufacture of glucose 29 



Manufacture of whisky and alcohol 29 



By-products in the manufacture of starch, glucose, whisky, and alcohol 30 



Conclusion 30 



5 



