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POULTRY CULTURE 



TABLE I. COMPOSITION AND VALUES OF WHEAT AND WHEAT 



PRODUCTS 



color, plumpness, and hardness. The harder and darker-colored 

 wheats are richest in protein and most valuable as poultry foods. 

 Whole wheat may be fed exclusively to poultry, without apparent 

 detriment, for a longer period than any other grain. It is preferred 

 by most kinds of poultry to all other grains except corn. 



Wheat screenings. When free from foreign matter, wheat 

 screenings and shrunken wheat are practically the same, and do 

 not differ noticeably from plump wheat in feeding value. Screen- 

 ings are often heavily adulterated with weed seeds, grain hulls, etc., 

 and are very generally sold at too high a price, because many 

 purchasers will take the lowest-priced article of its kind without 

 considering quality. It is quite usual to find wheat screenings 

 selling readily at only 10 or 12 per cent below the price of good 

 wheat, when the value (because of adulterants) may be 15 to 20 

 per cent, or even more, less than that of the good wheat. 



Low-grade flour. Wheat flour not suitable for bread making is 

 a most valuable ingredient in mashes, both adding to the nutrients 

 and improving the consistency of mashes made from coarse by- 

 products. Low-grade flour is also called red-dog flour. 



Middlings. Coarse flour and fine bran, in varying proportions in 

 different lots and in the products of different mills, is called mid- 

 dlings. In many sections middlings, as a separate article, is rarely 

 found on the market. 



1 The term " shorts " in some sections means middlings and in others a mix- 

 ture of bran and middlings. It is sometimes applied indiscriminately to any and 

 all kinds of wheat offals. 



