232 The Feeding of Animals 



The greater richness of the coatings of the kernel 

 in mineral matter, protein, fiber, and oil is made plain 

 by this comparison. There is four times as large a 

 percentage of mineral matter and of oil in the whole 

 wheat as in the flour, nearly one -third more protein 

 and considerably less starch. On the other hand, the 

 bran is not less than ten times richer in mineral com- 

 pounds and oil than the flour, one -third richer in pro- 

 tein, with correspondingly less starch. "Graham" flour, 

 which contains more or less of those parts which pass 

 into the offal in milling white flour, does not differ so 

 much from the whole kernel. Middlings differ from 

 bran in containing less of the hard, tough coatings and 

 more of the finer parts of the kernels, and this feed- 

 ing stuff varies from the coarser kinds to the fancy 

 middlings, according to the proportion of starchy ma- 

 terial present. Red Dog flour is counted among the 

 offals from milling wheat, and it represents the dividing 

 line between the middlings and the high-grade flour. 



There is a belief more or less prevalent that bran 

 from the old milling processes which contained more 

 of the starchy part of the kernel than is now the 

 case, was more valuable than roller process bran is. 

 It is probable that a greater proportion of starch in- 

 creases the digestibility of bran, and in this sense the 

 old process bran was superior to the roller process 

 product; but, on the other hand, the latter is more 

 nitrogenous than the former and is therefore more effi- 

 cient as a protein supplement to home -raised foods. 



Residues from breakfast foods. In the manufacture 

 of breakfast foods, the use of which has become so 



