184 DESCRIPTION OF FEEDING STUFFS 
about 4 per cent protein, less than 1 per cent fat, nearly 50 per cent 
fiber, and 36 per cent nitrogen- -free extract. Buckwheat feed means 
the entire refuse obtained in the manufacture of buckwheat flour, 
and contains ordinarily one-half to two-thirds of hulls, the balance 
being made up of the heavy, floury portion of the buckwheat grain 
immediately inside of the hulls, known as middlings or shorts. 
Buckwheat feed composed of one-half middlings and one-half hulls 
will contain about 15.7 per cent protein and 24 per cent fiber, and 
one containing one-third middlings and two-third hulls about 12 
per cent protein and 30 per cent fiber.* A study of the digestible 
components furnished by this feed and by wheat bran would lead to 
the conclusion that a good quality of buckwheat feed (containing 
not much over one-half hulls, by weight) is worth about 20 per 
cent less than wheat bran. Buckwheat middlings are a very valu- 
able and rich feed, containing about 28 per cent crude protein and 
7 per cent fat, with only 4 to 6 per cent fiber. It is highly prized as 
a feed for dairy cows, but cannot often be obtained as a separate 
article of commerce; most millers sell their entire amount of refuse 
as buckwheat feed. 
Corn Feeds.—The corn kernel (Fig. 36) consists of five dif- 
ferent parts: An outer and an inner layer of skin or hull, a layer 
of gluten cells, the germ, and the main starchy part (endosperm), 
some of which is hard and flinty, and some soft. The New Jersey 
station® made analyses of the different parts of the corn kernel 
and determined the approximate proportion of each, with results 
as shown in the table. 
Composition of Dry Substance-of Corn Kernel, in Per Cent 
| Nitrogen-| Propor- 
Ash Protein | Fiber free Fat tion of 
| extract parts 
Entire kernel........... 1.7 12.6 2.0 79.4 4.3 10.0 
Skin ee, Podneiceawsierc cauemuanrs 1.3 6.6 16.4 74.1 1.6 5.5 
GOTTA aceon ese hctees ties 11.1 21.7 2.9 24.7 29.6 10.2 
Stance and flinty part. . 7 12.2 6 85.0 1.5 84.3 
The most striking part of the data shown in the table is the 
high protein, fat, and ash contents of the corn germ. This con- 
tains 65 per cent of the total fat in the kernel, 16 per cent of the 
protein, and 62 per cent of the ash (71 per cent of the phosphoric- 
* Wisconsin Bulletin 170, p 
5 Bulletin 105; see also eae Bulletin 87. 
