Aug". 1927J INSPECTION OF FEEDING STUFFS 3 



is necessary in the manufacture of oil, provided that nothing shall 

 be recognized as cottonseed meal that does not conform to the 

 foregoing definition and that does not contain at least 36% of 

 protein. Cottonseed meal shall be graded and classed as follows : 



1. Cottonseed Meal. Prime Quality. Cottonseed meal, 

 prime quality, must be finely ground, not necessarily bolted, of 

 sweet odor, reasonably bright in color, yellowish, not brown or 

 reddish, free from excessive lint, and shall contain not less than 

 36% of protein. It shall be designated and sold according to its 

 protein content. Cottonseed meal with 36% of protein shall be 

 termed "36% Protein Cottonseed Meal. Prime Quality." and 

 higher grades similarly designated (as "43% Protein Cottonseed 

 Meal. Prime Quality"), etc. 



2. Cottonseed- Meal, Ofif Quality. Cottonseed meal not ful- 

 filling the above requirements as to color, odor and texture shall 

 be graded "36% Protein Cottonseed Meal, Oflf Quality," and 

 higher grades similarly designated. 



RYE PRODUCTS. 



Rye hraii is the coarse outer covering of the rye kernel as 

 separated from the cleaned and scoured rye. 



Rye feed, a by-product obtained in the usual process of the 

 milling of rye flour from cleaned and scoured rye grain consists 

 principally of the mill run of the outer covering of the rye grain 

 and the germ with small quantities of flour and aleurone. 



Rye red dog, a by-product obtained in the usual process of 

 the milling of rye flour, consists principally of aleurone with 

 small quantities of flour and fine bran particles and shall not con- 

 tain more than 3.5% of fiber. 



Rye lo%i> grade feed flour consists principally of dark rye 

 flour and small quantities of aleurone and fine bran particles and 

 shall not contain more than 1.5% crude fiber. 



Rye middlings consists of the rye feed and rye red dog com- 

 bined in the proportions obtained in the usual process of milling 

 rve flour. 



