28 



The by-product in this manufacture may either consist of one 

 product, being a mixture of hulls, germ and gluten, or of three, 

 when the hulls, germ and gluten are separated. The various gluten 

 products are, however, all parts of the Indian corn, though they 

 differ somewhat in color and general appearance. 



Gluten Meal. 

 This product is generally composed of the gluten of the corn, the 

 hull and germ having been separated. In some brands of gluten, 

 the germ is evidently ground with the gluten, giving a product 

 higher in fat. Here follows a table showing the average composi- 

 tion of the different brands of gluten meal : — 



Table IV. 



[Figures equal percentages or pounds per hundred.] 



The new process Chicago gluten is superior to that formerly 

 sold, because it contains a noticeably higher percentage of protein. 

 This is due to a more thorough removal of the starch, and possi- 

 bly to a saving in gluten formerly lost in the manufacturing 

 process. The Cream gluten closely resembles the Chicago. The 

 King gluten meal contains a high percentage of fat. 



The Golden gluten contains considerable hull, and probabl}' the 

 germ, ground with the gluten, which results in a lower protein 

 percentage. 



Hammond gluten meal resembles the old process Chicago. 



Gluten meals containing low percentages of fat are safer to feed 



* Probably about tbe same as old process. 



t Not determined. 



