FEEDING STUFF INSPECTION. 55 



largely of starch. The waste product in the manufacture of 

 starch or sugar is relatively much richer in oil and protein than 

 is corn. 



Most factories remove part of the corn oil from the waste, so 

 that nearly all the gluten meals carry less oil than they did a few 

 years ago. Gluten feeds differ from gluten meals in that they 

 contain a good deal of the corn bran, and hence relatively less 

 of protein, fat and digestible carbohydrates, and more of the 

 indigestible woody fiber. 



Gluten meal, which a few years ago was so largely used, is now 

 practically out of the market. Chicago gluten was temporarily 

 taken out of the market by the burning of the building where it 

 was manufactured. The building has been rebuilt, but it is not 

 certain that the meal will be again put upon the market. Two 

 samples of King gluten meal were found, but it is understood 

 that this brand has been permanently taken out of the market. 

 The samples of this brand agree fairly well with the guaranteed 

 analyses. Three samples of Cream gluten meal varied greatly 

 in composition. The protein content was greater in each case 

 than the guarantee. 



The gluten feeds run considerably under the guaranteed per- 

 centage of protein. The Flint gluten feed is guaranteed 28.50 per 

 cent, the gluten feeds of the Glucose Sugar Refining Company, 

 the Illinois Sugar Refining Company and the Warner Sugar Re- 

 fining Company are all guaranteed 28 per cent protein, and the 

 National Starch Company guarantees its gluten feed to carry 

 27.10 per cent protein. The gluten feed highest in protein car- 

 ried only 27.38 per cent, and the lowest carried 18.75 P er cen t 

 protein. A guarantee based upon the samples examined and 

 here reported should not be higher than the following for the 

 brands as named : Buffalo 24 per cent, Crescent 26, Flint 22, 

 Pekin 25, Warners 18, and Queen 24 per cent protein. 



The seasons of 1902 and 1903 w r ere unfavorable to corn, and 

 it may be that another season's goods may contain nearer 28 

 per cent protein. In compounding rations it will, however, prob- 

 ably be safer to discount this guarantee somewhat. 



