96 



one-half or more in mixture with other grains. Where the rain 

 fall is so low as to make it difficult to grow oats and barley, emmer 

 and spe'tz frequently do very well. 



FEED FLOUR. 



When feed flour can be had at reasonable prices, it is a good 

 feed for milk production as it contains a high percentage of carbo- 

 hydrates and fat. Objection is sometimes made to its stickiness. 

 To overcome this, it should never be 1 ted alone and always in small 

 quantities and thoroughly mixed with bran or with some other feeds 

 rich in protein and light or loose in character. 



FLAXSEED. 



On account of the high commercial value of the oil, flaxseed is 

 not extensively used as cow feed. It contains a considerable quantity 

 of protein with an excess of oil, but very little -starch. Steeped till 

 it forms a gelatinous mass, it is of great value as a feed for calves 

 on skim milk. It may be used as above either whole or ground. 

 Mixed in small proportions along with coarse grains and ground, it 

 adds greatly to the palatability and wholesomeness of the meal 

 ration. It should very seldom constitute more than about one-fifth 

 of the grain mixture and one-tenth is usually an effective proportion 



GLUTEN FEED. 



Gluten feed, as contrasted with gluten meal, contains more 

 coarse residues from the manufacture of starch from corn. Tne 

 effect of the addition of more or less hu!l or skin of the kernel is 

 to render the by-product more open in character, lighter in weight 

 and less rich in protein, hence of lower feeding value. Gluten feed 

 is worth about the same as wheat bran from the milk production 

 standpoint, but is not nearly such a safe feed to use. Gluten fee;!. 

 like gluten meal, varies greatly in composition and should be bought 

 subject to analysis. 



GLUTEN MEAL. 



A by-product of the manufacture of corn in starch and glucose 

 factories, gluten meal is rich in protein and has a feeding value 

 about equal to oil cake. It should be fed mixed with either bran 

 or oats. It is susceptible of adulteration and should be bought only 

 on guaranteed analysis. Some gluten meal will show over 30 per 



