Leading Cereals and their By-products. 129 



outside. Gluten being a desirable constituent of flour, the miller, 

 for this reason and for greater yield, aims to secujre all of the 

 interior content of the grain possible, up to the aleurone layer 

 itself. In modern milling the wheat grain is first broken into 

 a few pieces, and these are gradually reduced to flour by re- 

 peated grinding and bolting. Bran, as we have seen, consists 

 of the three outer coatings of the wheat grain and the aleurone 

 layer, with some of the starchy particles adhering. Shorts 

 consist of re-ground bran. Middlings contain the finer bran 

 particles and more flour; often with this grade there are incorpo- 

 rated the germs of the wheat grain. The better grades of mid- 

 dlings are sometimes used for human food. 



In the manufacture of flour, from twenty-five to thirty-three 

 per cent, of the weight of the wheat grain remains as offal avail- 

 able for stock feeding. Since the consumption of wheat in this 

 country is about 4.5 bushels, or 270 pounds, for each person, the 

 by-products of this grain amount to nearly 70 pounds per capita, 

 not including the enormous amount resulting from the wheat 

 milled for export. 



171. Feeding bread. — An English writer * reports that a cab 

 proprietor in London some years since tried the experiment of 

 feeding bread to horses, with economy and success, the only 

 trouble being that many loaves were consumed by the workmen. 

 He further states that he has seen the coachmen of Paris feeding 

 brown bread to their horses, and that this food is given to horses 

 in countries where hay is dear. To prevent stealing, he recom- 

 mends that straw be mixed with the dough before baking. 



172. Low-grade flour. — Our table shows the nutrients in low- 

 grade flour to vary little from those in flour of the higher grade. 

 Such flour can rarely be used with profit by the stockman so long 

 as still lower grades of by-products are obtainable at the usual 

 prices. Prof. Primrose McConneU, England, 2 reports having 

 fed American low-grade fiour for six months, and is "rather sur- 

 prised at the beneficial results." 



173. Dark feeding flour. — The lowest grade of flour, known as 

 "dark feeding flour," "red dog," etc., usually contains the 



~ 1 The Field, England, July 15, 1893. 

 » Agricultural Gazette, 1893, p. 351. 

 9 



