136 Feeds and Feeding. 



dough, and also because they soon turn dark and rancid, giving to 

 flour a specked appearance. Nor does he use the aleurone layer, 

 because it gives a brownish tint to the flour. In modern milling, 

 flour is produced by passing the thoroly cleaned v^heat again and 

 again thru hardened steel rollers, the flour particles being taken 

 out each time by bolting, until only the by-products remain. 



In the manufacture of flour, from 25 to 33 per ct. of the weight 

 of the wheat grain remains as bran, middlings, etc. Since the con- 

 sumption of wheat in this country is about 4.5 bushels, or 270 lbs., 

 for each person, the by-products of this grain amount to nearly 

 70 lbs. for each person, not including that resulting from the wheat 

 milled for export. 



163. Feeding bread. — An English writer^ reports a cab propri- 

 etor in London feeding bread to horses with economy and success, 

 the only trouble being that many loaves were consumed by the 

 workmen. He further states that he has seen the coachmen of 

 Paris feeding brown bread to their horses, and that this food is 

 given to horses in countries where hay is dear. He recommends 

 that, to prevent stealing, straw be mixed with the dough before 

 baking. Wlien available, the stale bread of the bakeries is used 

 for feeding animals. 



164. Low-grade flour. — "Dark feeding flour," "red dog flour," 

 etc., usually contain the wheat germs and are rich in crude pro- 

 tein, carbohydrates, and fat. Such flours have a high feeding 

 value, especially for young pigs, calves, and milch cows. (479, 849) 

 McConnell of England- reports having fed American low-grade flour 

 for 6 months, and is "rather surprised at the beneficial results." 



165. Bran. — Bran is comparatively rich in digestible crude pro- 

 tein and carries a considerable amount of digestible carbohydrates 

 and fat. It is light and chaffy, having a large amount of woody 

 fiber for a concentrate, and is rich in mineral matter except lime. 

 Hart and Patten of the Geneva (New York) Station^ have shoA\Ti 

 that ordinary wheat bran contains from 6 to 7 per ct. of phytin. 

 an organic compound containing phosphorus, magnesia, and potash. 

 In the past the laxative effect of bran, one of its beneficial prop- 

 erties, was ascribed to the mild irritation produced by the chaffy 

 bran particles on the lining of the intestinal tract. These chemists 

 have found, however, that the laxative effect of bran is due to the 

 r>hvtin it contains. 



The Field, Eii^laTid, July 15, 1893. ' Bui. 250. 



AgriculturaJ Gazette, 1893, p. 351. 



