Leading Cereals and their By-products. 125 



Gluten meal does not contain either the hull or germ, and is 

 very rich in ether extract and protein. Because of its concen- 

 tration it should always be diluted or extended with some light 

 material like wheat bran or com bran. (546, 637, 850) Corn bran 

 consists of the hulls of the corn grain, and is relatively low in 

 feeding value. Corn germ is very rich in protein and oU. Corn 

 oil meal and corn oU cake consist of the pressed germs freed from 

 most of the oU they carry, and are rich in ether extract and pro- 

 tein. These by-products should never be fed in large quantity, 

 but mixed with other graia feeds. Often the by-products of the 

 factory are disposed of in a wet condition, and are then styled 

 "wet starch" or "wet glucose feeds." 



When corn is manufactured into hominy or other human food 

 articles, the skin of the grain, the germ, etc., constitute by-prod- 

 ucts more or less similar to those above described. Unfortunately 

 for the purchaser there is no uniformity in the composition of 

 these by-products, and they reach the trade under whatever 

 names the manufacturers are pleased to place upon them, thus 

 preventing any general treatment of the subject. 



165. Nitrogen and mineral matter in corn. — Compared with 

 grains generally, corn is not rich in nitrogen and mineral matter; 

 Compared even with hay from the leguminous plants, e. g., red 

 clover hay, it likewise stands low. This poverty of mineral 

 matter and nitrogen explains in some measure why the com crop 

 Is not so exhausting to the soil as many others. The prudent 

 feeder in using corn should always bear in mind its low nitrogen 

 and mineral content, and make good what is lacking by supplying 

 the wants of his animals from other sources. In choosing between 

 com and other feed, when purchasing in the market, he should 

 bear in mind that a given weight of this grain does not bring to 

 his farm as much fertility as do many other feeding stuffs. In 

 gluten meal, grano-gluten and cream -gluten, the nitrogen reaches 

 a very respectable figure, though in mineral matter the standing 

 is still low. 



