154 



EXPERIMENT STATION. 



[Jan. 



as sliown by the above coefficients, sliows the preference to be 

 a wise one. The average results of the two trials are rather 

 higher than the general average of all experiments with dif- 

 ferent varieties of Dent corn. 



Red and White Wheat and Barley Meals. — The several 

 grains were purchased of local dealers. Neither variety of 

 wheat Avas suitable for milling; the former contained some 

 shrunken berries and a few weed seeds, and the latter, wdiile 

 fairly plump, was off color. The barley was known as " feed 

 barley ; " it was not plump and full, and was a trifle musty. 

 The grains were sold as food for j^oultry, and may be con- 

 sidered of a fairly satisfactory quality for such a purpose. 

 The red wheat retailed at $1.65, the white at $1.80 and the 

 barley at $1.30 per hundred pounds. The analyses and the 

 digestion trials were made for the purpose of ascertaining 

 their relative values for feeding purposes. 



Comiiosition {Fer Cent.^. 



Feed. 



Fat. 



Red wheat, 

 White wheat, 

 Feed barley, 



2.46 

 1.90 

 l.SO 



Each of the two samples of wheat contained a trifle less 

 than 12 per cent, water, and the results were therefore cal- 

 culated to that basis for comparison. The white wheat tested 

 a little better than the red, containing nearly 3 per cent, more 

 protein and a little less fiber. It is doubtful, however, if these 

 figures would hold true in all cases. In fact, it is well known 

 that both climate and soil have great influence on the quality 

 of wheat and gradually modify varieties. 



Tlie barley showed rather more protein than is usually 

 found in this grain. It is probable that it had not been fully 

 ripened when cut, thus preventing the most complete develop- 

 ment of the starch. 



