170 



FIELD CROPS 



macaroni flour. White flour is by far the most generally 

 used. Graham flour differs from whole-wheat flour only in 

 that it is the whole wheat ground and unbolted, while the 

 coarser part of the bran is removed from the whole-wheat 

 flour. Contrary to general belief, white flour makes more 

 digestible bread than either the graham or whole-wheat flour. 

 Durum or macaroni wheat is manufactured into flour only to 

 a very limited extent. Bread from it is very palatable, but 

 not quite so light or white as from ordinary white flour. 

 Shredded whole wheat and cream-of-wheat are breakfast 

 foods made from wheat. Whole wheat is sometimes cooked 

 thoroughly and eaten as a breakfast food. 



214. As Feed for Live Stock. Wheat is usually too 

 valuable to feed to stock. However, some of the poorer 

 grades and wheat screenings are often fed, and occasionally 

 the prices of live stock and of wheat are such that good 

 wheat may be fed profitably. The by-products in the 

 manufacture of flour, namely, bran, shorts, middlings, 

 and often the poorer grades of flour commonly called red- 

 dog, are very common and valuable feeds for live stock. 

 The following table shows the general composition of some 

 of these by-products as compared with corn : 



Table X. Digestible nutrients in pounds to the hundred pounds of 

 dry matter of wheat and the by-products from flour mills, compared 

 with corn. 



