36 MAINE AGRICULTURAL EXPERIMENT STATION. I90I. 



COTTONSEED MEAL. 



Pure cottonseed meal is made by grinding the seed after the 

 white down, which remains upon the seed as it comes from the 

 cotton gin, and the hard hulls have been removed. Thus pre- 

 pared, cottonseed meal may carry from 40 to 53 per cent of 

 protein. The analyses of 57 samples are reported. The guar- 

 antees for the high grade cottonseed meal varied from 41 per 

 cent of protein and 9 per cent of fat to 46.12 per cent protein 

 and 9.2 per cent fat. The lowest protein found was 40.13 per 

 cent and the lowest fat 7.97 per cent. The averages are consid- 

 erably above the guaranteed percentages. 



Only 6 of the 57 samples were below guarantee in protein. 

 One sample wa§ nearly 3 per cent below in protein but the fat 

 was 5 per cent above the guarantee, thus indicating that the fall- 

 ing off in protein was due to the imperfect removal of the fat 

 and not to poor seed or the addition of adulterants. The other 

 5 samples fell less than 2 per cent below the guaranteed protein. 



Only one sample of, low grade cottonseed meal was found by 

 the inspector and none have been received from correspondents. 

 At the first inspection under the law (December, 1897) 12 

 samples of low grade unguaranteed cottonseed meals carrying 

 from 20 -to 30 ner cent of protein were found. If the law regu- 

 lating the sale of concentrated commercial feeding stuffs has 

 accomplished nothing else, this driving low grade cottonseed 

 meal out of the Maine market is worth to the agriculture of the 

 State more than the cost of -inspection. 



GLUTEN MEALS AND EEEDS. 



Gluten meals and gluten feeds are by-products left in the 

 manufacture of starch and glucose from Indian corn. Corn 

 consists largely of starch. The waste product from the manu- 

 facture of starch or sugar is relatively much richer in oil and 

 protein than corn. Most factories are removing part of the corn 

 oil from the waste, so that nearly all the gluten meals carry but 

 little oil, e. g., Chicago Gluten Meal, which two years ago car- 

 ried 7 to o per cent of fat, now has from 2.50 to 4 per cent. This 

 reduction in fat is probably an advantage, as feeding corn oil 

 to dairy animals seems to have a tendency to make softer butter.. 



