THE CEREAL BY-PRODUCTS 197 



Shorts are the fine particles of the outer and inner bran 

 separated from the coarse bran and the white, or flour mid- 

 dlings. The sweepings, dust, and ground weed seed of the 

 flour mills are often added. Shorts are also known as '' stand- 

 ard middlings," or '^ brown middlings." 



The average chemical composition of shorts is as follows : 

 water, 10.0 per cent ; crude protein, 17.8 per cent ; nitrogen- 

 free extract, 55.9 per cent ; crude fiber, 7.0 per cent ; fat, 

 5.0 per cent ; and mineral matter, 4.3 per cent. 



Inasmuch as shorts and middhngs are similar in feeding 

 value, the discussion of the feeding value of middlings may 

 be accepted as also applying to shorts, if one remembers 

 that shorts are considerably lower in feeding value. 



Middlings consist of the finer bran particles and some low 

 grade flour. The amount of flour is the distinguishing differ- 

 ence between middlings and shorts, the former containing a 

 much larger amount than the latter. Middlings are usually 

 designated as ^' flour " middhngs, or as '' white " middhngs, 

 in order to distinguish them from standard middlings or 

 shorts. Inasmuch as flour or white middhngs contain more 

 low grade flour and less bran and sweepings than shorts or 

 standard middlings, they are considerably higher in feeding 

 value and command a higher price on the market. 



The chemical composition of flour middhngs is as follows : 

 water, 10.0 per cent ; crude protein, 18.8 per cent ; nitrogen- 

 free extract, 59.9 per cent ; crude fiber, 3.3 per cent ; fat, 

 4.8 per cent ; and mineral matter, 3.2 per cent. 



Middlings have more starchy material, less crude fiber, a 

 little more protein, and less mineral matter than bran. Like 

 bran, they are deficient in calcium or lime. Their energy 

 value is considerably greater than that of bran. 



