14 



BULLETIN 215, U. S. DEPARTMENT OF AGRICULTURE. 



acidity, protein, fat, fiber and ash are more and of nitrogen-free 

 extract less than in cream meal. As compared with the corn, it is 

 sometimes richer and sometimes poorer in fat. This " standard" 

 meal is consumed largely by the poorer classes in the South. 



Table 5.- — Composition of low grade ("standard") table meal and of corn from which 

 the meal was milled with removal of grits or high grade meal and feed. 





Analysis as received. 



Analysis calculated to moisture-free 

 basis. 



Product. 



u 

 "o 



■ 3 



'3 



< 







o y, 



u 

 « 



X) 



B 



o 



< 



3 

 < 



"3 ^ 



*H — 



Ph 





Eh 



u 



O tKj 



.a 



o 



A 

 < 



White corn and meal: 

 Mill No. 19, Maryland- 

 Corn, Middle West. . 



Meal, standard 



Mill No. 11, Missouri — 



P.ct. 

 14.71 

 14.65 



15.83 

 10.01 



15.19 

 11.51 



16.19 

 13.42 



12.60 

 14.03 



13.87 

 12.10 



12.63 

 12.03 



12.74 

 11.56 



21.2 

 26.2 



21.3 

 24.1 



24.2 

 21.8 



23.3 



20.8 



24.7 

 44.5 



26.0 

 19.7 



24.2 

 23.2 



21.0 

 21.5 



P.ct. 

 8.31 



7.06 



8.78 

 9.97 



8.81 

 8.59 



8.00 

 8.15 



8.34 

 9.15 



7.97 

 7.94 



8.31 

 8.62 



9.22 

 9.90 



P.ct. 



3.68 

 2.83 



3.67 

 4.34 



3.54 

 3.36 



3.52 

 3.96 



3.73 

 5.26 



3.60 

 3.48 



3.67 

 3.61 



4.72 

 4.32 



P.ct. 



70.04 

 73.81 



68.65 

 72.31 



69.20 

 74.39 



69.10 

 72.05 



72.06 

 68.26 



71.26 

 74.33 



72.16 

 73.15 



70.43 

 71.40 



P.ct. 



2.09 



.80 



1.84 

 1.80 



1.92 

 .99 



1.96 

 1.12 



2.00 

 1.74 



2.08 



.98 



2.06 



1.44 



1.72 

 1.29 



P.ct. 

 1.17 



.85 



1.23 

 1.57 



1.34 

 1.16 



1.23 

 1.30 



1.27 

 1.56 



1.22 

 1.17 



1.17 

 1.15 



1.17 

 1.53 



24.9 



30.7 



25.3 

 26.7 



28.4 

 24.6 



27.8 

 24.0 



28.3 

 51.8 



30.2 

 22.5 



27.7 

 26.4 



24.1 

 24.3 



P.ct. 

 9.74 



8.27 



10.44 

 11.07 



10.39 

 9.72 



9.54 

 9.42 



9.55 

 10.65 



9.25 

 9.03 



9.51 

 9.79 



10.56 

 11.20 



P.ct. 

 4.31 

 3.31 



4.36 

 4.82 



4.17 

 3.80 



4.20 

 4.58 



4.27 

 6.12 



4.19 

 3.96 



4.20 



4.10 



5.41 

 4.88 



P.ct. 

 82.13 

 86.48 



81.56 

 '80. 37 



81.5"9 

 84.05 



82.45 

 83.20 



82.44 

 79.40 



82.73 

 84.56 



82.59 

 83.16 



80.72 

 80.73 



P.ct. 



2.45 



.94 



2.18 

 2.00 



2.27 

 1.12 



2.34 

 1.30 



2.29 

 2.02 



2.42 

 1.12 



2.36 



1.64 



1.97 

 1.46 



P.ct. 

 1.37 

 1.00 



1.46 



Meal, standard 



Mill No. 22, Missouri — 



Corn, Middle West. . 



Meal, standard 



Mill No. 23, Missouri — 



1.74 



1.58 

 1.31 



1.47 



Meal, standard 



Mill No. 37 ; Tennessee— 



Corn, Illinois 



Meal, standard 



Mill No. 26,Tennessee — 



Corn, Illinois 



Meal, standard 



Mill No. 27, Tennessee- 



1.50 



1.45 

 1.81 



1.41 

 1.33 



1.34 



Meal, standard 



Mill No. 28, Tennessee- 

 Corn 



1.31 



1.34 



Meal, standard 



1.73 



f Maximum... 



MeaU Minimum 



[Average 



14.65 

 10.01 

 12.41 



44.5 

 19.7 

 25.2 



9.97 

 7.05 

 8.67 



5.26 

 2.83 

 3.89 



74.39 

 68.26 

 72.48 



1.80 

 .80 

 1.27 



1.57 

 .85 

 1.28 



58.1 

 22.5 

 28.9 



11.20 

 8.27 

 9.89 



6.12 

 3.31 

 4.15 



86.48 

 79.40 

 82.74 



2.02 



.94 



1.45 



1.81 

 1.00 

 1.47 



Table 6 shows the composition of five samples of table grits and six 

 samples of brewers' grits taken from mills in the Middle West. The 

 difference in composition between the two classes lies chiefly in the 

 lower percentage of fat in the brewers' grits. 



