Classes of Feeding Stuffs 251 



The satisfactory division of feeding stuffs into as 

 few as two classes, according to their composition, is 

 not possible by the use of any terms whatever. Such 

 a division is necessarily based upon the relation in 

 quantity of the protein to the non- nitrogenous part, 

 and there is an almost uniform gradation of foods in 

 protein content from those containing the least to 

 those most highly nitrogenous. Any division into 

 groups with reference to the percentage amount of 

 protein must be entirely arbitrary and should take 

 account of at least four classes of materials, other- 

 wise the extremes of each division are too widely 

 apart. Probably no more convenient and rational class- 

 ification of grains and grain products can be suggested 

 than the one proposed by Lindsey: 



Class I. Thirty to 45 per cent protein, 30 to 45 per 

 cent carbohydrates. The oil meals and gluten 

 meals, the latter of which are represented by the 

 Chicago, King, Cream, and Hammond. 

 Class II. Twenty to 30 per cent of protein, 60 to 

 70 per cent carbohydrates. Gluten feeds, in- 

 cluding the Buffalo, Golden, Diamond, Daven- 

 port, Climax, Joliet, and Standard as now 

 made, Atlas meal, dried brewer's grains, malt 

 sprouts, buckwheat middlings, and beans and 

 peas. 



Class III. Fourteen to 20 per cent protein, 70 to 75 

 per cent carbohydrates. Wheat brans and mid- 

 dlings, rye bran, mixed feeds or any mixtures 

 of oat feed reinforced by more highly nitrog- 

 enous material. 



