FEEDS AND FEEDING 335 



Oafs are commonly used as horse feed, particularly in the 

 North. They are richer in protein than corn. For this 

 reason they make better feed for horses than corn where 

 timothy hay is used as roughage. 



Byproducts and Mill Feeds. Millers make flour from 

 wheat, rye, barley, and buckwheat, and meal from corn and 

 oats. Breakfast foods are made from all of these. In the 

 making of these products for human use there are many 

 parts of the grains not used; such are called by-products. 

 They are all carefully saved and sold for the feeding of 

 animals. Bran and middlings are common examples of these. 



There are also by-products from the manufacture of 

 starch, glucose, sugar, beverages, oils, and even from the 

 dressing and curing of meats. 



The term mill feeds may include also the ground grains, 

 either mixed or singly. Corn, oats, and rye are often used in 

 the ground form for stock. 



Bran. The outer coats of wheat, removed in making 

 flour, are called bran. Much of the protein of the grain is 

 just beneath the outer coats or coverings of the grain and is 

 kept with the bran during the milling process. There is a 

 higher per cent of protein in wheat bran than in the wheat 

 itself. The bran from corn is of little value and is 

 seldom sold. 



Wheat Middlings. The by-product from wheat called 

 middlings is better than bran in its total amount of nutrients. 

 It has as much protein, and is richer in starch. There is 

 less fiber in middlings and this makes it better for hogs. 

 Shorts is another name given to middlings. Sometimes mill 

 sweepings and finely ground wastes are mixed with middlings 

 and sold under the name of shorts. 



Gluten Meal. When starch and glucose syrups are made 

 from corn the by-product or remainder of the grain is ground 

 up and sold under such names as gluten feed and gluten 

 meal It has in it the protein, the oil, and the bran. It is 



