THE CEREAL BY-PRODUCTS 203 



'' corn and oat feed." They are also used in many mixed 

 and patent feeds. It is often very difficult to distinguish 

 between ground oats and ground oat hulls when mixed with 

 other ground feeds. Consequently, the farmer should exer- 

 cise great care in purchasing feeds of this kind. 



Oat dust consists of the minute, hairlike particles which 

 adhere to the end of the hulless oat kernel. It is usually 

 used as a constituent of commercial mixed feeds. It ranks 

 between oat middlings and oat hulls in feeding value. 



Oat clippings or clipped oat hy-product are the light, 

 chaffy material broken from the ends of the hulls in the 

 process of chpping, together with hulls, light, immature 

 oats, and dust. Their feeding value is very low and they 

 are often used as an adulterant of other feeds, and as a 

 constituent of many mixed commercial feeds, especially 

 molasses feeds. 



Rye By-products. — The principal by-products from rye 

 are bran, shorts, and middlings, obtained in the manufacture 

 of rye flour, and distillers' slops and grains, obtained in the 

 manufacture of whisky and grain alcohol. 



Bran, Shorts, and Middlings. — In origin and chemical 

 composition, rye bran, shorts, and middUngs closely resemble 

 the corresponding by-products of wheat. However, in feed- 

 ing value they are much inferior. If fed in large quantities 

 to milch cows, they affect the flavor of the product. Rye 

 shorts or middlings when fed to hogs produce a soft, inferior 

 quality of pork. The quantity of these by-products avail- 

 able is small, owing to the small amount of rye bread 

 used. Their use is becoming more and more general, 

 however. In parts of Europe they occupy an important 

 place as stock feeds. If used they should l)e purchased 



