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COMMERCIAL POULTRY RAISING 



side shuck of the wheat kernel is taken off and how much of the 

 gluten is retained. The more_ gluten it contains the richer the 

 bran is in protein. 



The above rations are calculated for 100 hens a day, to be fed in conjunction 

 with from 9 to 12 pounds of scratch grains and sufficient green stuffs. 



Middlings and Shorts. — In the center of the wheat kernel is 

 the flour, which is largely starch. Between the flour and the outer 

 shuck or bran is a layer of gluten, called middlings or shorts. 

 Shorts are practically the same as middlings, except that a larger 

 percentage of fine bran may be present in the former. As a rule 

 middlings are ground finer than shorts and resemble a low-grade 

 flour. Middlings are richer in carbohydrates and fats than bran ; 

 and lower in mineral matter and fiber, therefore more digestible. 

 Middlings are heavy and form a compact mass, and for best 

 results they should be mixed with a bulky feed, such as bran, 

 mealed alfalfa or ground oats. 



Feeding Flour. — Some feed markets do not distinguish between 

 middlings and shorts. Then again, there is only a slight dif- 

 ference between middlings and low-grade feeding flour. The 

 feeding flour resembles the patent grades of white flour intended 

 for human consumption, and is richer in gluten than middlings. 



Com meal, sometimes spoken of as regular feed meal, as the 

 name implies, is simply the whole corn kernel ground fine, or 

 it may be the siftings from cracked corn. It possesses virtually 

 the same merits as the whole grain, and is used extensively for 

 fattening purposes. 



