22 VOELCKER on the Chemistry of Food. 



to 9 per cent. The more thoroughly the husk is removed by 

 sifting from oatmeal, the more nutritious it becomes ; but the 

 contrary holds good in the case of wheaten flour. Hence it 

 follows that bread made of the whole grain of wheat is more 

 nutritious than bread made of the finest flour. 



Average Composition of Wheaten Flour and Oatmeal. 



5. EEFUSE GRAIN, &c. (Bran, Malt-dust, Barley-dust, Oat- 

 dust, Rice- dust, Brosemeal Brock, Pea-hulls, Distillery refuse, 

 Brewers' Grains). The above materials are the more important 

 refuse substances from various grains, which are now and then 

 employed for feeding-purposes. 



In the subjoined table the composition of several materials of 

 that description is given : 



These refuse grains are naturally liable to considerable varia- 

 tions in composition. Some of them possess a high feeding 

 value, whilst others are not characterized by great nutritive quali- 

 ties, but all may be used by the farmer with more or less con- 

 siderable advantage for feeding-purposes. 



Bran. It is worthy of observation, that bran contains a larger 

 amount of fatty matters and flesh-forming constituents than the 

 whole grain of wheat, and for these reasons it constitutes a 

 valuable refuse. It is mostly given to horses, but may also be 

 given with advantage to milking-cows and to pigs. Bran con- 

 tains much less woody fibre than most of the above-enumerated 

 refuse materials, and, with the exception of malt-dust, is decidedly 

 the most nutritious of the substances in that list. 



